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Home
About
Our staff
Our philosophy and values
Our pledge
Our logo
Our past
Our future
Contact Us
Enrolment
Enrolment Prep - Year 6
Year 1 - 6 transition
Year 7 transition
Learning
English
Mathematics
Home Reading
Library
Inquiry learning
Digital Technologies
Visual Arts / Spanish
Physical Education
Sport
Healthy Eating
Sexuality Education
Music
SAKG program
SAKG recipes
Homework
Extra Curricular
Assessment and reporting
Wellbeing
Child Safety Standards - Ministerial Order 1359
Cultural Understanding and Safety
Berry Street Education Model (BSEM)
Safe Schools Program
Resilience, Rights and Respectful Relationships
Positive Mental Health and Wellbeing Programs
eSmart
Buddy program
Student welfare
Engagement
Student voice and Leadership
Student agency
STEM and Coding
Camps
Attitudes to School survey
Parents
Attendance and absences
Parent Payments
School News
Parent Information Presentations
Parent/Carer Helpers
OSHC
OSHC
Bookings and Enrolment
Statement of Commitment to Child Safety
Family Resources
Parent/carer education programs
Forms
Uniforms
Fun & Fundraising
Concerns and complaints
Frequently asked questions
Council
School Council
Working Parties
School Council Policies
School Council Sub-Committee Meeting Agendas
Annual Report & Strategic Plan
Basic pasta dough
Makes 200g
Equipment
Pasta machine
Scales
Metric measuring spoons
Food processor
Plastic film
Large knifeP
astry brush
Ingredients
200 g plain (all-purpose) flour
½ teaspoons salt
2 eggs
What to do
Fix the pasta machine to a suitable bench. Screw the clamp very tightly.
Weigh out the flour, and then combine it with the salt in the bowl of the food processor. With the motor running, add the eggs. Process for a few minutes until dough clings together and feels springy.
This can be done by hand. Place the flour in a large bowl and make a well in the centre the crack the egg into the well. Whisk with a fork to begin with and then slowly bind all ingredients together.
Tip the dough onto a clean, dry workbench. Knead the dough for a minute, then wrap it in plastic film and let it rest for 1 hour at room temperature
Clear a large space on the workbench alongside the pasta machine. All surfaces must be clean and dry. Press the dough into a rectangle about 8 cm wide.
Pass this piece of dough through the rollers on the pasta machine set to the widest setting. The dough will probably look quite ragged at this stage. Fold it in 3, turn it 90 degrees and roll through again. Roll again.
Change to the next-thickest setting and pass the dough through the rollers 3–4 times.
Continue in this manner (changing the settings, passing the dough through) until the dough has passed through the second-last setting.
Now it is time to make the fettuccine, attach the spaghetti cutter to the machine and carefully slice all the sheets of pasta. Place all the sliced pasta on to a floured tray ready to be cooked.
Clean the pasta machine by brushing it with a wide pastry brush. Never wash the machine.
After the pasta has been made pleas look at the filling recipe to receive instructions on how to cook the pasta.