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RECIPES
BASIC RECIPE FOR BREAD DOUGH – 1.3 KG.
450 ml of warm water
30 g of fresh yeast or 14 g of dry yeast
2 teaspoons of sugar
1 teaspoon salt
30 g of oil
350 g of reground durum wheat semolina
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Mix the yeast with water and sugar into the bowl. Let sit for 15 minutes.
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Add salt and oil to the mixture.
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Continue to mix at speed "1" for about 2 minutes.
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Use speed "2" and then speed "3" to mix for another 3 minutes, until the dough has taken the
shape of a ball.
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Place the dough in a bowl slightly greased with oil and cover with plastic wrap greased with oil too.
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Let it rise at room temperature away from currents for 1 hour or until it doubles in volume.
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Place them on baking trays greased with oil or covered with paper and oil, cover using a cloth and
let rise for another 30 minutes.
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Cook in the pre-heated oven at 220 °C for 25-35 minutes according to its shape or until the bread
base makes a dull and empty sound when knocked.
BASIC RECIPE FOR SEMOLINA PASTA – 750 G.
220 ml of water
15 ml of oil
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Add the ingredients to the bowl except for water, which must be poured in during processing.
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Use the dough hook (B) to mix at increasing speed from "1" to "3" for about 4-5 minutes, until the
dough has a "chopped" texture (like large-sized crumbs).
warm place.
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Cook in boiling salted water from 5 to 8 minutes depending on the type.
f you are using a different tool to make pasta or if you are doing it manually, knead the dough into the
kitchen machine for one more minute, until the dough has taken the texture and the shape of a ball.
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