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ENGLISH
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Various other flours (as shown in the following tables) mixed with egg mixture/pure
water/vegetable juice mixture.
Check the following tables for detailed water and flour ratio.
Note:
These tables show the flour-liquid ratio base on 200g of flour. When using 400g of
flour to make pasta, double the liquid volume (including egg) to get the right flour-liquid
ratio.
When using egg mixture to make pasta, crack 1 egg into the water cup. Add water up
to the required amount as shown below, and then whisk the water and egg to combine.
(Fig. 29)
Flour
Egg mixture (ml)
Water cup
Durum (Semolina flour 150g + all-purpose flour 50g)*
85
Side B
Whole wheat 200g
90
Spelt 200g
95
Bread flour 200g
85
Soba (buckwheat flour 130g + all-purpose flour 70g)*
85
When using pure water to make pasta, add water to the required amount as shown
below.
Flour
Pure water (ml)
Water cup
All-purpose flour 200g
75
Side B
Durum (Semolina flour 150g + all-purpose flour 50g)*
75
Whole wheat 200g
85
Spelt 200g
80
When using vegetable juice (including 1 egg) to make pasta, crack 1 egg into the water
cup. Add vegetable juice up to the required amount as shown below, and then whisk
the juice and egg to combine.
Flour
Spinach juice
(including 1 egg)
(ml)
Beet juice
(including 1 egg)
(ml)
Carrot juice
(including 1 egg)
(ml)
Water
cup
All-purpose flour 200g
85
85
85
Side B
Durum (Semolina flour
150g + all-purpose flour
50g)*
85
85
85
Note
y
Use a kitchen scale to measure the weight more accurately.
y
When using legume flour, use 10 to 20ml less water than with wheat flour. There are
changes depending on the type of flour. For good pasta results it is important that the
consistency of the dough is very crumbly, regardless of which flour you use.
