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Recipe for fresh pasta (for 4 people)
Ingredients:
300 g. durum wheat semolina
150 ml water
Salt
For egg pasta: we suggest to substitute the water with two eggs.
On a floured surface make a well in the semolina, pour in the center the liquid ingredients (water or eggs) and salt. With a circular movement mix the ingredients together until all the semolina is incorporated to form a thick dough. Now you can start to knead the dough. Fold the dough over on to itself towards you and then press it down away from yourself with the heels of your hands. When the kneaded dough is smooth and solid, shape it into a ball and then cover it with cling film. Leave it to rest in a cool place for about one hour.
Turn the dough on the working surface and roll it out in each direction. Fold the dough into a three level strip and cut according to the desired shape.
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Loaf of bread
Ingredients:
1 Kilo durum wheat re-milled semolina
250 g. brewer’s yeast or natural yeast
30 g. sea salt
200 ml of milk
3 g. sugar
20 g. extra virgin olive oil
380 ml water
Frise
Ingredients:
1 kilo durum wheat re-milled semolina
250 g. brewer’s yeast or natural yeast
20 g. sea salt
600 ml water
Bruschette
Ingredients:
1 kilo durum wheat re-milled semolina
200 g. brewer’s yeast or natural yeast
20 g. sea salt
50 g. extra virgin olive oil
500 ml water
Chocolate chips shortbread
Ingredients:
1 kilo durum wheat re-milled semolina
350 g butter
360 g. sugar
200 ml milk
100 g. dark chocolate chips
10 g. dried yeast
1 egg
Lemon shortbread
Ingredients:
1 kilo durum wheat re-milled semolina
350 g butter
360 g. sugar
200 ml milk
20 g. dried yeast
3 eggs
half a grated lemon
Savoy milk biscuit
Ingredients:
1 kilo durum wheat re-milled semolina
250 ml extra virgin olive oil
400 g. sugar
300 ml milk
30g. dried yeast
3 eggs
Ciabatta
Ingredients:
1 kilo durum wheat re-milled semolina
350 g. brewer’s yeast or natural yeast
20 g. sea salt
800 ml of water
Altamura’s bread
Ingredients:
1 kilo durum wheat re-milled semolina
250 g. brewer’s yeast or natural yeast
20 g. sea salt
700 ml water
Put the ingredients into the kneading machine adding around about 70% of the water. Knead the ingredients for about 25 minutes, adding the remaining water. At the end of this process, leave the dough to rise making sure it is covered with a cotton cloth, for about 90 minutes. When the dough has risen turn it on a working surface and proceed to shape and weigh it. Leave the shaped dough to rest for about 15 minutes and, just as before, cover with a cotton cloth. Make a slit across the top of the dough. Put in a hot oven (240°) and bake for about one hour.
Making natural yeast
Ingredients:
100 g durum wheat re-milled semolina
10 g natural yogurt
40 ml lukewarm water
Slowly mix all the ingredients together for 10 minutes and then vigorously for another 3 minutes. Place the dough into a small round bowl (preferably a terracotta one) and cut two small gashes in the center of the top in the shape of a cross. Cover the bowl and leave the dough to rest for about two hours.
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