ENGLISH
21
Spinach pasta
280 g flour
110 ml spinach juice
6 g salt
1 tsp oil
The total amount of liquid (spinach juice, salt and oil) should be 120 g.
1.
Mix the spinach juice, salt and oil to smooth mixture.
2.
Add the flour to the container and select MIX.
3.
Pour in the liquid through the opening in the lid.
4.
Allow the mixture to be worked for 3–5 minutes and then press EXT.
Sausage
500 g minced meat
500 g cooked, mashed vegetables, or rice etc.
2 tsp salt
2 tsp oil
1.
Fit the sausage nozzle and put on a sausage casing.
2.
Put all the ingredients in the container.
3.
Select MIX and allow the mixture to be worked for about 1 minute.
4.
Select EXT. Control the filling of the sausauge casing with your hands when the mixture is fed out.
NOTE:
If the pasta sticks, sprinkle a litte dry flour over.
NOTE:
Different types of flour have different amounts of moisture. Add a little liquid or dry flour to the
mixture, if necessary.
Add the flour first, then the liquid.
X Liquid comes out through bottom of the
container.
Add the flour, select MIX and then add the liquid.
√
No salt in the liquid.
X The pasta is lumpy.
Add a little salt to the liquid.
√
NOTE:
Tilt the appliance to get all the mixture out.
NOTE:
1.
Mix the mixture for at least 4 minutes to make it smooth.
2.
If the mixture is still crumbly after mixing, add 1 tsp of liquid at a time and continue working until the
mixture is smooth.
3.
If the mixture is too thin and/or sticks to the dough paddle, add 1 tsp of milk at a time and continue
working until the mixture is sufficiently firm.