Ricardo 63408, User Care And Instruction Manual

Page: 18 / 20

Recipes
16
PASTA
RECIPES
SHAPING
DISCS TO
USE
SERVINGS DRY INGREDIENTS
CONTROL
PANEL
FUNCTION
LIQUID
INGREDIENTS
EGG PASTA
As desired:
-Spaghetti
-Spaghettoni
(thick spaghetti)
-Penne
-Lasagna
2 to 3
250 g of unbleached
all-purpose flour
NOTE:
If desired, add:
-1 tsp finely grated
lemon zest
-½ tsp freshly ground
black pepper
Pasta
100 ml = 1 egg
top up with
enough water or
carrot, beet or
spinach juice to
reach 100 ml
4 to 6
500 g of unbleached
all-purpose flour
NOTE:
If desired, add:
-2 tsp finely grated
lemon zest
-1 tsp freshly ground
black pepper
Pasta
200 ml = 2 eggs
top up with
enough water or
carrot, beet or
spinach juice to
reach 200 ml
WHEAT
SEMOLINA
PASTA
As desired:
-Spaghetti
-Spaghettoni
(thick spaghetti)
-Penne
-Lasagna
2 to 3
250 g * of fine durum
wheat semolina
NOTE: If desired, add:
-1 tsp finely grated
lemon zest
-½ tsp freshly ground
black pepper
Pasta
100 ml = 1 egg
top up with
enough water or
carrot, beet or
spinach juice to
reach 100 ml
4 to 6
500 g * of fine durum
wheat semolina
NOTE:
If desired, add:
-2 tsp finely grated
lemon zest
-1 tsp freshly ground
black pepper
Pasta
200 ml = 2 eggs
top up with
enough water or
carrot, beet or
spinach juice to
reach 200 ml
WHOLE
WHEAT EGG
PASTA
As desired:
-Spaghetti
-Spaghettoni
(thick spaghetti)
-Penne
-Lasagna
2 to 3
250 g of
whole-wheat flour
Pasta
100 ml = 1 egg
top up with
enough water to
reach 100 ml
4 to 6
500 g of
whole-wheat flour
Pasta
200 ml = 2 eggs
top up with
enough water to
reach 200 ml