6
Before You Start
Identifying the Correct Dough Consistency
Too dry. Add 5–10 ml liquid
and continue to mix. Press
KNEAD DOUGH button, if
necessary.
Just right. Dough should
be moist and crumbly, not a
soLid mass. Dough will look
dry compared to handmade
dough, but will form a tight
consistency when extruded.
Too wet. Press START/STOP
button and unplug. Remove
Lid and break up any clumps
or balls of dough with your
hands. Add 2 tablespoons
(30 ml) of flour to dough.
Replace Lid and plug back
in. Press KNEAD DOUGH,
then START/STOP button.
Repeat as necessary for
desired consistency.
Thank you for purchasing the Hamilton Beach Pasta Maker. With this Pasta Maker, you can create homemade pasta quicker, easier, and with less mess.
Using the Pasta Maker is different from making pasta dough by hand, specifically when it comes to dough consistency. The pasta may be a little dry at the
beginning of extrusion. As the Mixing Paddle continues to work the ingredients, the dough will become more pliable. If desired, simply trim off the first
inch and discard.
The best part of making your own pasta is the ability to experiment; you can add spinach juice or purée, olive oil, chili peppers, ginger…the list is
endless. This guide includes several recipes where the liquid-to-flour ratio may vary from the Simple Pasta Recipe below. This will happen when you use
ingredients other than all-purpose flour, water, or eggs. Remember that the ratios below are only a guide when branching out to different ingredients; use
the dough consistency tips below to help you find the right ratio for your recipe.
Simple Pasta Recipe
Ratios below use all-purpose flour and water. Ratio
may vary if other types of flours and liquids are used.
Pasta Amount
Flour Weight
Liquid Volume
Approx. 1 lb
400 g
135 ml
Approx. 1.5 lbs
600 g
200 ml
TIPS
• See page 7 for pasta recipes using eggs. Eggs
provide liquid, as well as helping to give pasta
a smooth texture and enriching the flavor.
• You may wish to lightly flour the pasta as it
extrudes to prevent sticking.
• For smoother pasta, add 3–5 ml oil with liquid.
• For chewier pasta, add 3–5 g salt.
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