PRACTICAL ADVICE
THE INGREDIENTS TO BE USED
FLOUR
It is better to use Italian flour: common wheat type
00
or durum flour.
Failing that, you can also use T
45
or T
55
flours, which are easier
to find in stores.
It is possible to make pasta with whole wheat flour or to mix
different types of flour.
Attention, each brand of flour has its own characteristics. It may be
necessary to adapt the recipe as a function of the type of flour used.
SEMOLINA
Instead of sprinkling your pasta with flour when it comes out of the
machine to keep it separate, you can use fine durum wheat semolina.
For firmer pasta, you can add fine durum wheat semolina or
replace the common wheat flour with fine durum wheat semolina.
See Recipe section.
WATER
Water lets you adjust the consistency of your preparation. Be careful
with the amount, because this will affect the consistency. Add it
progressively in small quantities.
N.B. There are a multitude of possible flavors and colors for pasta.
To add them, you can replace some of the water with juice or a
vegetable purée.
EGGS
Eggs are essential for making delicious and rich-tasting pasta.
Be sure to use very fresh eggs.
ADDITIONAL FLAVORS AND INGREDIENTS
You can use ingredients to flavor or color your pasta, for example a
fruit or vegetable juice to replace some of the water. You can also
use coulis, purées, or other finely chopped vegetables as long as
their texture does not hinder the extrusion of the pasta. Don't forget
that the holes of the extrusion disks are rather small.
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ENG
Summary of Contents for Pates Creativ
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