81
Fettuccini with Tomato Sauce
1 quantity Spinach pasta dough
Sauce
3 tablespoons olive oil
1 onion, chopped,
2 x 400g cans peeled tomatoes
2 tablespoons concentrated tomato paste
Salt and pepper, to taste
½ cup parmesan cheese
1. Using a pasta machine, roll out pasta
dough into three 10cm x 40cm rectangular
pieces. Using the pasta machine, roll the
pasta through the fettuccini guide to cut
pasta.
2. Bring a large saucepan 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 through sauce just
before serving.
Spaghetti Cabonara
1 quantity pasta dough
Sauce
3 tablespoons olive oil
½ cup parmesan cheese
2 cloves garlic, crushed
4 eggs
6 rashes bacon, chopped
Pepper to taste
¹/³
cup wine
2 tablespoons parsley, chopped
¼ cup cheddar cheese
1. Using a pasta machine, roll out pasta
dough into three 10cm x 40cm rectangular
pieces. Using the pasta machine, roll the
pasta through the spaghetti guide to cut
pasta.
2. Bring a large saucepan 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.
3. Heat oil in a large frypan and add garlic.
Stir until garlic is golden. Add bacon and
cook until crisp. Add wine and simmer for
1 minute.
4. Whisk cheese, eggs, pepper and parsley
in a bowl. Add mixture to the pan and stir
until well combined over low heat.
5. Add the cooked pasta to the pan and toss
through sauce until well combined. Serve
warm with extra parmesan cheese.
Pasta - continued
Summary of Contents for BM7800 Quantum SmartBake
Page 2: ...Important instructions retain for future use...
Page 96: ...92 Troubleshooting The Machine...
Page 97: ...93 Troubleshooting The Recipes...
Page 98: ...Notes...
Page 99: ...Notes...
Page 100: ...Notes...
