PASTA DI LOSSANA This is the base for tagliatelle, lasagne, parpadello.

tagliatella etc

'

kilo of Semola di Grano Duro (organic) One kilo of semola: we need 380 grams of moisture (fromwater, from ra,v
1

s (spinach, peperoni, beetroot) Does not use eggs - as too high in cholesterol..so it is a very light pasta, everyone can eat it, and vegetables replace the eggs , no eggs means cooking veryfast..and so only 3-4 minutes, and not too muchwater (because already water from veg)
ve getable

Add high quality water natural - 380 ml Mix semola and water with wooden spoon in a large bowl Lightly knead the semola and water, cover with damp tea towel and let rest for 20 minutes (we need to leave for 20 minutes so the semola absorbs the moisture)
Vegetables always raw

After 20 minutes, roll through pasta machine - start on level five for seven or eight times, and roll through machine. Change each time you feed through the machine, one time horizontal, then vertical. Change machine to six after five or six times, then with the number of six for five or six times Change machine to level four for three or four times Change machine to level three for three or four times -Change irracliine (*p-anti down) untiiyori you go higher say to number five, and then down four, three, two or one. Eventually get it down to level one or two depending on the thickness Once consistency correct, then you leave on the machine to dry for five minutes on a long sheet.

Change rnachine, and feed through to make linguine, spaghetti

Put on a tea towel. If you want to keep the past4 dry it on rack/mesh, and then put into a bag container. You can keep it six months in a container/ bag dry. When you leave the pasta to stand, cover with a damp tea towel

RAVIOLI
kilo of Semola di grano duro 380 ml of high quality water
1

For filling.... 6 200 g of Chioggia (dark red lettuce) / spinach %kilo of ricotta Instead ofvegetables, you can use: + 400 g ground nuts eg 100 g of pinenuts and 300 g of walnuts ) -

* 500 gram...ground
Making the ravioli

meat (minced) and fry lightly, with scalliotrr,*id celery and

carrot (all grated very fine)

Feed through the machine - start at level five, feed through machine horizontal and then vertical. Make sure soft, without creases, If really soft, start atlevel615 The most important thing with ravioli is the pasta..must be rolled to soft and fine sheet of pasta (about number 2) Lay sheet of pasta on table and the cut into long strips and then into squares (about 2"

x2")

Then put in your hand and then pull offa say teaspoon of the filling and put in the middle of each pasta square Then fold the ricofta like a sailing boat (two sails) and then put one finger behind, furn the sails inward lightly, and then roll around your finger and secure gently..move the sails out a little, don't secwe too tightly.

Cooking the ravioli in boiling water When cooking ravioli that has been frozen, put it into the water when it just starts to boil..not when boiling fast..as the pasta will break. Once raise to surface, take from pot.

If

pasta is fresh, you can put the ravioli into boiling water.

Method for lilling o! ricotta Mix the %kilo of ricotta vrith finely chopped vegetables (Chioggia) and 150 gram of finely grated parmigana

GLI GNOCCTIT ALLA ROMANA (NOT POTATO GNOCCHT)

4009 Semolino di grano duro (organic) (a little larger grains than the semola di grano duro) Vegetables raw- 100 gram - chopped very fine (eg spinach)
crearn (organic) and I dessertspoon of rock salt...bring to boil, then add 400 g of semolino di grano duro As it starts to boil, whisk the milk and semolina for three minutes

2litre milk full

Then stir with wooden spo"otr for another seven minutes Total cooking time: l0 minutes Make sure really thick like a polenta The above is the classic gnocchi recipe.

If you want to add spinach, after ten minutes, add in the spinach andstir with wooden spoon for three minutes. The spinach will cook immediately bec,ause of the heat of
the flour water mixture.

(Other options

- beetroot or carrot are also good)

Spread over the bench about 2 cm thick, and once cool, use gnocchi maker to cut
shapes

Cut the gnocchi into circles with the gnocchi cutter and then lay on a baking tray. Put in fridge for up to three days. But before you put in oven to cook, make sure you put the try of gnocchi in the fridge for 15 - 20 mins, before putting in oven. When putting in oven

put a little butter and parmesan.

Cook on 160 degrees for 15 minutes.

LASAGNE 500 gram of semola di grano duro

190 gram of moisture

water

Beehamef Sauce'(white sauce) One litre of hot milk (not boiling) 1O0 gram of white flour - 00 i00 gram of melted butter (put in a steel bowl above a little pot of boiling water and gently melt)

In small pot of melted butter, add flour and mix together Then add spoopfuls of the butter/flour mixture to the hot milk and stir