Green Smoothie

Posted on June 21, 2016 by admin
Green Smoothie
Serves 2
Healthy, refreshing and delicious!
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Ingredients
  1. 1 cup ice, cubes
  2. 1/3 lemon , peeled
  3. 1/3 orange , peeled
  4. 1/3 frozen, banana
  5. 10 frozen, grapes
  6. 1/3 apple
  7. 2 inches English, cucumbers
  8. 1 kale stalk, stem removed
  9. 10 baby, spinach, leaves
  10. 1/2 avocado
  11. 1 1/2 cups coconut water
  12. 1 tablespoon flaxseed
  13. 1/4 cup fresh, coconut, flesh
Instructions
  1. Place all ingredients into blender in order. Press GREEN SMOOTHIE setting. Process for entire program or until smooth. Serve immediately.
Notes
  1. © 2016 Breville USA and Food Thinkers
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Homemade Rigatoni Pasta with Marinara Sauce

Posted on June 14, 2016 by admin

Homemade Rigatoni Pasta with Marinara Sauce
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For the pasta
  1. 1 3/4 cups all-purpose flour
  2. 2 large eggs
  3. 1/4 teaspoon salt
  4. 1 to 2 Tablespoons water
For the marinara sauce
  1. 2 Tablespoons olive oil
  2. 4 cloves garlic, minced
  3. 1 (28-oz.) can crushed tomatoes
  4. 2 teaspoons sugar
Make the pasta
  1. In the bowl of a KitchenAid® Stand Mixer fitted with the flat beater attachment, add the flour, eggs, salt and 1 tablespoon water and mix until combined. If the dough is too dry, add additional water 1 tablespoon at a time until it comes together.
  2. Stop the stand mixer and attach the dough hook. Knead the dough for about 30 seconds then remove it, knead it a few times by hand and wrap it securely in plastic wrap. Set the dough aside to rest for 30 minutes at room temperature.
  3. Divide the dough into four portions. Attach the KitchenAid® Gourmet Pasta Press Attachment with the rigatoni dial to the stand mixer and turn the stand mixer to speed 6. Push one piece of dough into the top of the feeder. As the noodles are pressed through the attachment, use the slicing wire to cut them to your desired length. Add the remaining three portions of the dough to the feeder and continue cutting the pasta until all of the dough has been used.
  4. Bring a large pot of salted water to a boil then add the noodles and cook them until al dente, 3 to 5 minutes. Drain the pasta then serve it with the Marinara Sauce on top (recipe follows).
Make the sauce
  1. Add the olive oil to a medium pan set over medium-low heat. Once the olive oil is warm, add the garlic and cook, stirring, until it is golden brown. Add the crushed tomatoes and sugar, stirring to combine then simmer the sauce for 5 minutes. Taste and season the sauce with salt, pepper and additional sugar.
Notes
  1. As seen on The Kitchenthusiast™, a KitchenAid® blog
  2. Recipe by Kelly Senyei of Just a Taste
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/

KitchenAid® Stand Mixer
KitchenAid® Gourmet Pasta Press Attachment

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Green Pasta

Posted on June 14, 2016 by admin

Green Pasta
Vibrant Green Spinach Pasta
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Preparing the dough by hand
  1. 500 g soft-wheat flour
  2. 5 eggs
  3. a small amount of water
  4. 100 g of spinach
Preparing the dough with the 3 Facile Mixer
  1. 500 g soft-wheat flour
  2. 4 eggs
  3. a small amount of water, so that the liquids reach 250ml
  4. 100 g of spinach
Alternatives
  1. Instead of using 500 g of soft-wheat flour: 250 g of superfine flour and 250 g of durum wheat flour
  2. Instead of 5 eggs: 250 ml of water
Preparing the dough by hand
  1. Prepare the spinach leaves, boil them for 10-15 minutes, strain them and wring all of the cooking water out thoroughly; then run them through the processor
  2. Create a well with the flour, in a bowl; pour the eggs, water and processed spinach into the middle
  3. Mix the flour, eggs, water and spinach with a fork and knead the dough
  4. Keep kneading the dough by hand until it is smooth and sticks together. If the dough is too dry, add some water, if it is too sticky add some flour
  5. Take the dough out of the bowl and place it on lightly floured table. Continue, if necessary, to knead the dough by hand; then, cut it into four pieces.
Preparing the dough with the 3 Facile Mixer
  1. Prepare the spinach leaves, boil them for 10-15 minutes, strain them and wring all of the cooking water out thoroughly; then run them through the processor
  2. Measure the flour and eggs out separately in the measuring cup ("Misurone")
  3. Measure out the flour in part 1 of the measuring cup ("Misurone"). Measure out the eggs in part 2 of the measuring cup; add water so that the liquids reach 250ml
  4. Pour the flour, the eggs, the water and the processed spinach into the 3 Facile mixer; start the Mixer and knead for 5 minutes
  5. Take the dough out of the mixer and place it on a dish. If the dough is too dry, add some water, if it is too sticky add some flour; then, cut it into four pieces.
Preparing the sheet
  1. Set the pasta machine thickness-adjustment to 0 and pass one of the four pieces of dough through the smooth rollers. If you are using the 3 Facile mixer, fit the Sfoglia 150 accessory with smooth rollers to the mixer
  2. Lightly dust both sides of the sheet of pasta with flour and fold it in half. Feed the sheet of pasta back through the smooth rollers again: repeat these operations several times until the sheet of pasta has a long and regular shape
  3. Cut the resulting sheet into two pieces, and sprinkle them lightly with flour on both sides
  4. Set the thickness-adjustment to 1 and pass the sheet through just once; then, set the thickness-adjustment to 2 and pass the sheet through once more; then, set the thickness-adjustment to 3, and so forth until you achieve the required thickness
  5. Fit to the Atlas pasta machine or to the Mixer, if you are using the 3 Facile mixer, the selected cutting accessory and pass the sheet through the cutting rollers to achieve the required paste shape
  6. (No cutting accessories can be assembled on the Ampia pasta machine)
  7. Lastly, cook the pasta that you have made, or store it once you have left it to dry on our Tacapasta accessory for at least one hour.
Notes
  1. Recipe courtesy of Marcato USA
Tips for Fresh Pasta
  1. • Do not use cold eggs straight from the fridge
  2. • Do not add salt in the preparation of the dough
  3. • The dough is the perfect consistency when it does not stick to your fingers
  4. • The recommended thickness of the dough sheet for fettuccine is 5 on the thickness-adjustment
  5. • The recommended thickness of the dough sheet for tagliolini is 7 on the thickness-adjustment
  6. • The thinnest pasta sheet thickness is achieved by setting the machine on 9 and feeding the sheet of pasta through twice
  7. • If the rollers are not able to cut the sheet it means that the dough is too soft. Add flour
  8. • If the dough is too dry the rollers will not be able to take it in. Add water
  9. • Cook the pasta in a large amount of hot water (4 litres for 1/2 kg of pasta)
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/

Marcato Atlas 150 Pasta Machine

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