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English
23
Flour Liquid Liquid volume
Side
A/B
Whole wheat 200 g
Egg mixture (including 1 egg) 90ml B
Pure water 80ml B
Bread flour
200 g
Egg mixture (including 1 egg) 80ml B
Pure water 65ml B
Spelt 200 g Egg mixture (including 1 egg) 90ml B
Soba (buckwheat
flour 130 g + all-
purpose flour 70 g)
Egg mixture (including 1 egg) 80ml B
Important
• The pasta recipes provided in the recipe book have been tested for
success. If you experiment with or use other pasta recipes, the flour and
water/egg ratios will need to be adjusted to the flour and water cup ratios
included with the Pasta and noodle maker. The Pasta and noodle maker
will not operate successfully without adjusting the new recipe accordingly.
Note:
• For best results, use all-purpose flour with the recommended liquid
proportions indicated on the cup.
• When making the egg mixture:
Crack the egg into the water cup. Add water up to the
required amount, and then whisk the water and egg to
combine.
• When making the vegetable mixture:
Crack the egg into the water cup. Add vegetable juice
up to the required amount, and then whisk the juice
and egg to combine.
• Whisk the mixture evenly before pouring it into the
chamber through the slot in the lid.
• Seasonal changes, using ingredients from different
regions may affect the flour/water ratio.
• “Gluten” is a binder which ensures the pasta does not break easily. Gluten-
free flour does not contain a binder, therefore it needs a thickener to act as a
"binder" eg. Xanthan gum or Guar. Various kinds of gluten-free flour perform
differently when making pasta. Some flours are not suitable for making
varieties pasta such as coconut flour and white rice flour; some flour varieties
work well, such as quinoa and buckwheat.
• See the recipe book provided for more delicious pasta and noodle ideas.
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