Lagrange Creativ 429 Notice page 63

RECIPES
Abbreviations and references:
tsp teaspoon ( ml)
5
tbsp tablespoon ( 20 ml)
PASTA WITH EGGS (to be eaten fresh)
Common wheat flour g – Eggs
250
Salt ½ cc
Kneading time: minutes
3
OR
Common wheat flour g – Durum wheat flour (or durum wheat
125
semolina) 125 g – Eggs 2 – Water
Kneading time: minutes
3
OR
Whole wheat flour g – Eggs
250
Salt ½ cc
Kneading time: minutes
4
PASTA WITHOUT EGGS (long conservation)
Durum wheat flour (or durum wheat semolina)
Oil 10 ml – Salt ½ cc
Kneading time: minutes
4
N.B. Durum wheat flour can be found at Italian food specialty stores.
You can find fine durum wheat semolina in the pasta section of
your supermarket.
OR
Common wheat flour g – Durum wheat flour (or durum wheat
125
semolina) 125 g – Water 110 ml – Oil
Kneading time: minutes
4
– Water ml – Oil ml –
2 20 20
20 ml – Oil 10 ml – Salt ½ cc
– Water ml – Oil ml –
2 20 20
g – Water ml –
250 110
20 ml – Salt ½ cc
FLAVORED PASTA (to be eaten fresh)
Pasta with tomatoes
Common wheat flour
250
50 g – Water 20 ml – Oil
Kneading time: minutes
5
Pasta with spinach
Common wheat flour 250
and then finely chopped)
Kneading time: minutes
5
Pasta with olives
Common wheat flour 250
– Oil ml – Salt ½ cc
20
Kneading time: 5 minutes
63
E N G
g – Egg – Tomato concentrate in tube
1
20 ml – Salt ½ cc
g – Egg 1 – Spinach (scalded, pressed
g – Water ml – Oil ml – Salt ½ cc
50 20 20
g – Egg 1 – Tapenade 50 g – Water 20 ml