ARIETE 1589 Manual Del Usuario página 18

BASIC RECIPE FOR FRESH EGG PASTA – 750 G.
2 whole eggs (about 120 g)
120 ml of cold water
15 ml of oil
- Add the ingredients to the bowl except for water, which must be poured in during processing.
- Use the dough hook (B) to mix at increasing speed from "1" to "3" for about 4 minutes, until the
dough has a "chopped" texture (like large-sized crumbs).
warm place.
- Cook in boiling salted water from 5 to 8 minutes depending on the type.
If 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.
BASIC RECIPE FOR SHORTCRUST PASTRY – 1.1 KG.
250 g of cold butter chopped into small pieces
200 g of sugar
2 whole eggs
a pinch of salt
- Add the ingredients to the bowl.
- Use the beater (C) to mix at speed "2" for 3 minutes.
- Place the dough on the counter top and quickly shape it into a ball.
- Wrap in plastic wrap and put it in the fridge for at least 20 minutes or until it has slightly hardened.
- Cook in the pre-heated oven at 170/180 °C from 15 to 25 minutes according to the recipe.
BASIC RECIPE FOR MERINGUE – 300 G.
100 g of egg whites (3 egg whites)
200 g of granulated sugar
a pinch of salt
- Add the egg whites at room temperature together with salt to the bowl.
- Use the whisk (D) and whip the egg whites at speed "6" for 1 minute.
- Quickly increase the speed until reaching speed "11" and gradually add the granulated sugar.
- Continue to whip for a few more minutes to work all the ingredients into a compact and hard
mixture, with white and shiny surface.
- Turn off the appliance and remove the bowl.
- Using a pastry bag or two spoons, shape the meringues on baking trays covered with lightly
greased with oil paper or greased with butter.
- Cook in the pre-heated oven at 100 °C for 2 hours and 30 minutes, leaving the oven door ajar for
a couple of inches, to allow the moisture to go out and the meringues to dry thoroughly.
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