Pasta & Pasta Fillings

Ingredients	Measurements
Plain Flour Eggs Salt Water	500 g 4 x 60 g 1/2 tsp 125 ml

METHOD:

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

2. Place the bread pan into the breadmaker and close the lid

3. Press the MENU button to program (11) PASTA DOUGH and press "START".

NOTE: If pasta Dough appears to sticky, knead Dough with additional flour.

VARITAIONS:
Spinach Pasta: Add 100 g of very well drained spinach to the Dough recipe.
Tomato Pasta: Add 2 tablespoons concentrated tomato paste to the Dough recipe.

Ingredients	Measurements
Pumpkin, skin removed, baked and mashed Ricotta, mashed Salt & Pepper Breadcrumbs Nutmeg Garlic, minced	150 g 100 g to taste 300 g Pinch 1 tsp

METHOD:

1. Combine all filling ingredients in a Large bowl. Mix well to combine. if the mixture appears too dry, add an egg to combine. Season to taste with salt and pepper.

2. Divide Dough into 4 portions. Roll each protion into a 25 cm x 25 cm square.

3. Place 2 teaspoons of filling 5 cm apart on 2 sheets of the rolled out pasta. Brush edges with a little water or beaten egg and top with remaining pieces of rolled pasta. Press firmly between the filling and sides to seal in filling. Cut ravioli into squares using a pastry wheel.

4. Cook ravioli in a Large sauce pan of boiling water for 5 - 8 minutes or until al dente. Drain well and serve with your favourite tomato or cream sauce.

Serves 4 - 6.

Ingredients	Measurements
Spinach Pasta Dough Sauce: Olive Oil Onion, chopped Peeled Tomatoes Concentrated Tomato Paste Salt & Pepper Parmesan Cheese	1 3 tbsp 1 2 x 400 g cans 2 tbsp To taste 1/2 cup

METHOD:

1. Using a pasta machine, roll out pasta Dough into three 10 cm x 40 cm rectangular pieces. Using the pasta machine, roll the pasta through the fettuccini guide to cut pasta.

2. Bring a Large sauce pan of water to the boil. Add 1 tablespoon of oil and cook fettuccini for 5 - 8 minutes or until al dente. Serve with fresh tomato sauce.

Tomato Sauce:
1. Place the oil and onion in an electric frypan and cook until the onion is transparent.

2. Puree tomatoes in a small bowl and add to frypan. Add tomato paste and salt and pepper to taste. Allow to simmer for 20 minutes.

3. Fold Parmesan cheese thorugh the sauce just before serving.

Ingredients	Measurements
Pasta Dough Sauce: Olive Oil Garlic, crushed Bacon, chopped Wine Cheddar Chesse Parmesan Cheese Eggs Pepper Parsley, chopped	1 3 tbsp 2 cloves 6 rashers 1/3 cup 1/4 cup 1/2 cup 4 To taste 2 tbsp

METHOD:

1. Using a pasta machine, roll out pasta Dough into three 10 cm x 40 cm rectangular pieces. Using the pasta machine, roll the pasta through the spaghetti guide to cut pasta.

2. Bring a Large sauce pan of water to the boil. Add 1 tablespoon of oil and cook spaghetti for 5 - 8 minutes or until al dente. Serve with fresh tomato sauce.

Sauce:
1. Heat oil in a Large frypan and add Garlic. Sit until Garlic is golden. Add bacon and cook until crisp. Add wine and simmer for 1 minute.

2. Whick cheese, Eggs, pepper and parsley in a bowl. Add mixture to the pan and stir until well combined over low heat.

3. Add the cooked pasta to the pan and toos through sauce until well combined. Serve warm with extra parmesan cheese.