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English 19
Check the following tables for detailed water and our ratio.
Note:
• These tables show the our-liquid ratio base on 200 g/7 oz of our. When using
400 g/14 oz of our to make pasta, double the liquid volume (including egg) to
get the right our-liquid ratio.
When using egg mixture to make pasta, crack 1 egg into the water cup. Add
water up to the required amount as shown below, and then whisk the water and
egg to combine.
Flour Egg mixture (ml) Water cup
Durum (Semolina our
150 g/5 oz + all-purpose our
50 g/1.8 oz)*
75
Side B
Whole wheat 200 g/7 oz 90
Spelt 200 g/7 oz 90
Bread our 200 g/7 oz 80
Soba (buckwheat our
130 g/4.6 oz + all-purpose
our 70 g/2.5 oz)*
80
When using pure water to make pasta, add water to the required amount as
shown below.
Flour Pure water (ml) Water cup
All-purpose our 200 g/7 oz 70
Side B
Durum (Semolina our 150 g/5 oz + all-purpose
our 50 g/1.8 oz)*
65
Whole wheat 200 g/7 oz 80
Spelt 200 g/7 oz 65
When using vegetable juice (including 1 egg) to make pasta, crack 1 egg into the
water cup. Add vegetable juice up to the required amount as shown below, and
then whisk the juice and egg to combine.
Flour
Spinach juice
(including 1
egg) (ml)
Beet juice
(including 1
egg) (ml)
Carrot juice
(including 1
egg) (ml)
Water
cup
All-purpose our
200 g/7 oz
75 80 80
Side B
Durum (Semolina our
150 g/5 oz + all-purpose
our 50 g/1.8 oz)*
75 75 75
* Use a kitchen scale to measure the weight more accurately.
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