Ricardo 63408, User Care And Instruction Manual

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Recipes
15
PASTA
RECIPES
SHAPING
DISCS TO
USE
SERVINGS DRY INGREDIENTS
CONTROL
PANEL
FUNCTION
LIQUID
INGREDIENTS
CLASSIC
PASTA
As desired:
-Spaghetti
-Spaghettoni
(thick spaghetti)
-Penne
-Lasagna
2 to 3
250 g of unbleached
all-purpose flour
Pasta
90 ml of water
or carrot, beet or
spinach juice
4 to 6
500 g of unbleached
all-purpose flour
Pasta
180 ml of water
or carrot, beet or
spinach juice
WHOLE-
WHEAT
PASTA
As desired:
-Spaghetti
-Spaghettoni
(thick spaghetti)
-Penne
-Lasagna
2 to 3
250 g of
whole-wheat flour
Pasta
90 ml of water
or carrot, beet or
spinach juice
4 to 6
500 g of
whole-wheat flour
Pasta
180 ml of water
or carrot, beet or
spinach juice
The pasta recipes in this manual have been tested exclusively for the electric
pasta and noodle maker. If other recipes are used, the flour and the liquid/egg proportions will
have to be readjusted to the quantities of flour and water indicated for the
pasta
maker. The appliance will not work properly if the quantities of the new recipe have not been
adapted correctly.
1- Install the shaping disc for the desired pasta.
2- Plug the appliance.
3- Open the lid and add the dry ingredients in the mixing bowl of the Pasta and Noodle Maker.
Close the lid.
4- Press the “Pasta” or “Noodle” button on the control panel.
5- Install the liquid measuring cup in its allotted place on the lid. If the recipe requires one or
more eggs, beat the egg (or eggs) in a separate mixing bowl, Pour the beaten eggs in the
measuring cup and add the water or carrot, beet juice or spinach juice as indicated in the
chart below. Pour the liquid slowly in the opening on the lid.
6- After approximately five minutes, the appliance will start extruding pasta.
For the detailed steps to follow, please refer to the “USING THE ELECTRIC PASTA AND NOODLE
MAKER” section.