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handful of semolina flour; then form small nests.
Angel hair are an extremely thin pasta format: we suggest to wait until the pa-
sta has lost some humidity, before boiling them.
• Tips for coloured doughs:
Tips for coloured and flavoured dough
If you want to obtain a particular dough, then you can enjoy preparing colou-
red and flavoured doughs. Replace the water with vegetable juice (carrots,
spinach, tomatoes, beetroots, etc.) which will give a vivid colour and intense
taste. For better results, make sure that the dough is liquid and, if necessary,
you could dilute it with some water. By the way, is crucial to carefully follow
all quantities listed in the table below (Section “B. DOSAGE”). Alternatively,
you can add powdered flavourings to the flour (turmenic, paprika, etc.). If
powders should make the dough too dry, you can add a dash of water, only
if it is strictly necessary. As specified in the section “How to use” > “Moulds”,
the result before the extrusion has to be grainy.
• Short pasta shapes:
For short pasta shapes, it is better to extrude the long shape, let it rest for a
few minutes and only then you can get the desired short pasta shape.
B) DOSAGE
FLOUR
WATER
VEGETABLE
JUICE
MIXED
WATER/EGG
1 cup
60 mL
70 mL
70 mL
2 cups
100 mL
110 mL
110 mL
3 cups
160 mL
170 mL
170 mL
Please note:
Soft vegetables can be used if finely sliced. Harder vegetables must be well
blended and filtered before being introduced into the machine.
- To make very thin spaghetti, we recommend reducing the amount of water
by 5 mL in order to achieve a better consistency.
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