Ricardo 63408, User Care And Instruction Manual

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Recipes
17
PASTA
RECIPES
SHAPING
DISCS TO
USE
SERVINGS DRY INGREDIENTS
CONTROL
PANEL
FUNCTION
LIQUID
INGREDIENTS
RAMEN
NOODLES
-Spaghettoni
(thick spaghetti)
2 to 3
250 g of unbleached
all-purpose flour
Noodle
Dissolve 2.5 ml of
baking soda and
2.5 ml of salt in
90 ml of warm
water
4 to 6
500 g of unbleached
all-purpose flour
Noodle
Dissolve 5 ml of
baking soda and
5 ml of salt in 180 ml
of warm water
SOBA
NOODLES
-Spaghettoni
(thick spaghetti)
2 to 3
110 g * of unbleached
all-purpose flour
+ 140 g * of buckwheat
flour
Noodle 100 ml of water
4 to 6
220 g * of unbleached
all-purpose flour
+ 280 g * of buckwheat
flour
Noodle 200 ml of water
GLUTEN-
FREE PASTA
As desired:
-Spaghetti
-Spaghettoni
(thick spaghetti)
-Penne
-Lasagna
2 to 3
230 g * of Gluten-Free
all-purpose flour
NOTE: Select all-purpose
gluten-free flour that has
a high percentage of
flours and a low
percentage of starches.
Pasta 90 ml of water
COCOA
PASTA
As desired:
-Spaghetti
-Spaghettoni
(thick spaghetti)
-Penne
-Lasagna
2 to 3
240 g * of unbleached
all-purpose flour + 10 g *
of cocoa powder, sifted
Pasta 90 ml of water
4 to 6
480 g * of unbleached
all-purpose flour + 20 g *
of cocoa powder, sifted
Pasta 180 ml of water
*For best results, weigh dry ingredients using a kitchen scale.