Beem M23.001, User Manual

Page: 24 / 68

22
Pasta-FiXX EN
BEEM - Elements of Lifestyle
Making pasta
Processing instructions
Pay attention to the following processing
instructions to achieve the best results:
Measure all ingredients before begin- ■
ning.
Remove the lid and add all solid ingre-
■
dients to the pasta dough container
(15) first.
Stir or beat the liquid ingredients well
■
and add to the pasta dough through
the slot in the lid (16) a little at a time
while the appliance is running.
Knead the pasta dough thoroughly for
■
approx. 5 minutes. The pasta dough
is ready when it is compact and even
and does not stick to the sides.
If the pasta dough is still crumbly after
■
a few minutes, add water a spoonful at
a time.
If the pasta dough sticks to the sides
■
of the container, add a little flour or
semolina.
In order to remove as much of the
■
pasta dough as possible when the
container is almost empty, tip the appli-
ance slightly forward.
It is preferable to use fresh pasta.
■
Cook the pasta in boiling salt water al
dente – for approximately 1-3 minutes.
Pasta can be dried at room tempera-
■
ture or in the oven (at 40 °C) for later
use. Store the well-dried pasta in plas-
tic bags. The cooking time for dried
pasta is between 6 to 10 minutes.
Basic recipe 1
Ingredients:
400 g semolina ■
170 ml water ■
1 teaspoon of salt ■
First assemble the corresponding at-
‹
tachment for the desired pasta form.
Fill the pasta dough container with the
‹
previously weighed semolina and the
salt and close the lid.
Move both switches so that they are
‹
pointing at the knead symbol and
pour the water through the opening
in the lid of the container a little at a
time.
Knead the pasta dough thoroughly for
‹
approx. 5 minutes.
Finishing kneading by moving both
‹
switches to the "0" position.
To press out the pasta dough, move
‹
both switches so that they are point-
ing at the extrude symbol . After a
few seconds, the raw pasta is pressed
through the attachment.
Basic recipe 2
Ingredients:
300 g wheat flour ■
3 class M eggs ■
30 ml of olive oil ■
1 pinch of salt ■
Put the flour and salt into the pasta
‹
dough container.
Beat the egs and olive oil well and
‹
pour through the opening of the lid of
the container a little at a time.
To proceed further, refer to basic
‹
recipe 1.