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Spinach Pasta
1¼ Cups Torn Spinach
Leaves
2 Tbsp. Water
1 Egg
½ Tsp. Salt
1¼ Cups All- Purpose
Flour
Place the flour and salt in the Mixing Container.
Place the Lid on the Mixing Container.
Whisk together the eggs, milk and olive oil.
Select MIX on Round switch, then turn the square
switch to MIX.
Pour the liquid mixture through the opening in the Lid.
Allow to mix for a minimum of 4 minutes.
Follow the directions in the “Using the Appliance”
section to extrude pasta.
Allow pasta to air dry before cooking.
Cook fresh pasta in a large pot with boiling salted
water until al dente.
Rinse with cold water.
12.2 Sauce Recipes
Marinara Sauce
2 (410g) Cans Stewed
Tomatoes
1 (170g) Tomato Paste
4 Tbsp. Chopped Fresh
Parsley
1 Garlic Clove, minced
1 Tsp. Dried Oregano
1 Tsp. Salt
¼ Tsp. Ground Black
Pepper
6 Tbsp. Olive Oil
1/3 Cup Onion, finely
diced
½ Cup White Wine
In a food processor, place stewed tomatoes, tomato
paste, chopped parsley, minced garlic, oregano, salt,
and pepper.
Blend until smooth.
In a large frypan over medium heat sauté the finely
chopped onion in olive oil for 2 minutes.
Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.
Serve over fresh pasta
Lemon Pasta Sauce
4 Tbsp. Butter
1 Cup Heavy Whipping
Cream
2 Tbsp. Fresh Lemon
Juice
1 Tsp. Lemon Zest
1 Tsp. Lime Zest
1 Cup Beef Broth
In a large sauce pan or frying pan, combine the
butter, cream, and beef broth or bouillon and simmer
over medium heat until reduced by about half.
Add the lemon juice, lemon and lime zest and set
aside.
Serve over fresh pasta.