Pasta Dough in the Bellini Intelli Kitchen Master

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It’s fairly simple to make gorgeous fettuccine or spaghetti (especially when you can throw the dough in the thermal cooker) and the taste is incomparable to the dried variety from the supermarket. Sauces tend to be super easy too – you want the flavour of the pasta to shine through, so stick to something simple

I go through phases of making home-made pasta. It’s fairly simple to make gorgeous fettuccine or spaghetti (especially when you can throw the dough in the thermal cooker) and the taste is incomparable to the dried variety from the supermarket. Sauces tend to be super easy too – you want the flavour of the pasta to shine through, so stick to something simple like these recipes for the sauce. My pasta making phase usually ends when I attempt something like ravioli which always takes much much longer than I anticipate, and sucks all the enjoyment out of it. So if you are time-poor, stay away from ravioli. I go through phases of making home-made pasta. It’s fairly simple to make gorgeous fettuccine or spaghetti (especially when you can throw the dough in the thermal cooker) and the taste is incomparable to the dried variety from the supermarket. Sauces tend to be super easy too - you want the flavour of the pasta to shine through, so stick to something simple like these recipes for the sauce. My pasta making phase usually ends when I attempt something like ravioli which always takes much much longer than I anticipate, and sucks all the enjoyment out of it. So if you are time-poor, stay away from ravioli.

I follow the basic 100g pasta flour to 1 egg recipe, which is easy to increase or decrease (keep the kneading times and speed the same if you change the quantities, but I wouldn’t make more than 500g flour/ 5 eggs in the Bellini). I also add a pinch of salt.

Once you’ve made your dough, the next step is rolling and cutting. A rolling pin is fine for the occasional pasta recipe, but you might want to invest in a pasta machine if you make pasta on a regular basis. The hand cranked ones are fun, especially if you are making pasta with kids, but the electric ones are much more efficient for regular use. I have this one which attaches to my KitchenAid stand mixer, and it works like a dream. I would avoid the pasta extruders (for making shapes like fusilli) as they’re not terribly effective for home use, and make pasta that is too tough and dry. Once you’ve made your dough, the next step is rolling and cutting. A rolling pin is fine for the occasional pasta recipe, but you might want to invest in a pasta machine if you make pasta on a regular basis. The hand cranked ones are fun, especially if you are making pasta with kids, but the electric ones are much more efficient for regular use. I have this one which attaches to my KitchenAid stand mixer, and it works like a dream. I would avoid the pasta extruders (for making shapes like fusilli) as they’re not terribly effective for home use, and make pasta that is too tough and dry.

Pasta dough for 4 to 6 people

4 eggs

400g pasta flour

pinch salt

Blade/s: Stirring

Add all ingredients to the jug. Process on Sp6 for 20 seconds.

Switch to Sp1 and process for 1 min. The machine will have a stop-start motion - this is quite normal and it’s due to the dense mixture.

Turn out the dough and knead it lightly for a few seconds to form a ball.

Directions at cheatingwithbellini.wordpress.com

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