Cook the Italian Way – recipes from Dorset Women’s Day

DWD 2015 CookingA huge thank you to Anne Reed for giving us her recipes.

For those who were not at the workshop OO is an Italian flour which is graded by colour (English flour is graded by both colour and by gluten content or strength (e.g. plain, strong, extra strong).

 

Bread Dough

  • 1kg OO* flour
  • 300g semolina
  • 35g salt
  • 50g fresh yeast
  • 200ml extra virgin oil
  • 600ml 37° water

Sieve the flour, semolina and salt together. Whisk the yeast in to the water.  Then stir in the oil.  Pour the liquid into the dry and mix to a dough. knead well until it is smooth and pliable.  Put in a large oiled bowl and cover with cling film.  Place in a warm area of the kitchen until double in size.  When ready divide up to make a variety of different items.   Re-prove again before baking.

Pasta Dough

  • 300g OO* flour
  • 3 large eggs
  • Pinch of salt

Beat the eggs lightly.  Sieve the flour and salt together.  Combine and mix to a smooth dough.  Wrap in cling film and leave to rest for at least an hour.  Roll out on a well floured board and use as required.

Enjoy!

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