Ariete 1596 gourmet professional [13/64] Maximum capacity

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MAXIMUM CAPACITY

Short crust pastry 800 g flour

Sponge cake 1.6 kg total mix

Bread dough 900 g flour

Meringue (egg whites+ sugar) 8

Fresh egg pasta. 500 g flour

RECIPES

BASIC BREAD DOUGH – 1.6 KG

600 ml lukewarm water

30 g fresh yeast or 14 g dried yeast

2 teaspoons sugar

1 teaspoon salt

30 g oil

450 g 00 flour

450 g reground durum wheat semolina

- Mix the yeast with in the bowl with the water and sugar. Leave to rest for 15 minutes.

- Add the salt and oil to the mix.

- Use the dough hooks at speed “1” and gradually adding flour.

- Proceed at speed “1”, 2 minutes from the start of mixing.

- Pass on to speed “2” and mix for 4 more minutes.

- Transfer the mix to a lightly greased bowl and cover with lightly greased cooking film.

- Leave the dough to prove at room temperature and away from draughts for 1 hour or until it is twice

its original size.

- On a floured top, shape the dough as required.

- Place the dough shapes on baking sheets, either lightly greased or covered with greaseproof

paper; cover the dough with a cloth and leave to rise for 30 minutes.

- Bake in an oven preheated to 220° C for 25-35, according to the shape and size and until knocking

on the base of the bread produces a hollow sound.

BASIC RECIPE FOR FRESH EGG PASTA – 800 GR

500 g “00” flour

4 eggs (65/70 g each)

50 ml cold water

5 g oil

- Add the ingredients to the bowl.

- Use the hook to mix at speed “2” for 5 minutes.

- Transfer the mix to a floured bowl and cover with cling film. Leave to rest in a warm place for 30

minutes.

- Roll out the sheets of pasta by hand or machine, and cut as required by the recipe.

- Cook in boiling salted water for 5-8 minutes according to shape and size.