©2020 Tristar Products, Inc.
All rights reserved.
Distributed by:
Tristar Products, Inc.
Fairfield, NJ 07004
Made in China
22
QUICK START GUIDE ............................4
MEASUREMENT GUIDELINES ............5
PASTA-MAKING TIPS ............................6
ASSEMBLING THE
PASTA MAKER HOUSING .....................7
BASIC PASTA .........................................8
EMERIL’S PASTA ....................................9
WHOLE-WHEAT PASTA .....................10
LASAGNA/RAVIOLI DOUGH .............12
BUCKWHEAT PASTA ...........................13
SEMOLINA PASTA ...............................14
CHICKPEA PASTA ................................16
RAMEN NOODLES ...............................17
RED LENTIL PASTA ..............................18
GLUTEN-FREE PASTA ........................20
SQUID INK PASTA ...............................21
SPINACH PASTA ..................................22
CARROT PASTA ...................................24
TABLE OF CONTENTS
33
SPAGHETTI FOR MARIO ....................26
LINGUINE & CLAMS ............................27
SPAGHETTI & MEATBALLS ...............28
EMERIL’S SHRIMP & PASTA
WITH GARLIC, LEMON,
CRUSHED RED PEPPER .....................30
EMERIL’S PASTA NERO ......................32
BASIL PESTO PASTA ..........................33
FETTUCINE PASTA WITH
PROSCIUTTO, PEAS &
CREAM SAUCE ....................................34
MANICOTTI ...........................................36
EMERIL’S LASAGNA ...........................37
SPAGHETTI MARINARA .....................38
EMERIL’S MACARONI & CHEESE .....40
SPINACH TAGLIATELLE
PRIMAVERA .........................................42
SHRIMP RAMEN ..................................44
CHOCOLATE RAVIOLI .......................46
44
IMPORTANT: Unpack all parts from the box
and remove any clear or blue protective
film on the components. Wash with warm,
soapy water before first use (only select
accessories are dishwasher safe).
See owner’s manual for complete
instructions and important safety information
before using this product.
Quick Start Guide
STEP 1: Add dry ingredients
STEP 3: Add liquid and mix
STEP 2: Press to start appliance
STEP 5: Cut pasta to length
STEP 4: Extrude pasta dough
Fill the Dry Measuring
Container with flour
until slightly overfull. Use
the Spatula/Cleaning
Tool to level off the flour.
Add the flour to the
Mixing Chamber. Place
the Mixing Chamber Lid
on the Mixing Chamber.
NOTE: The Dry
Measuring Container
holds 1 ¼ cups flour.
Add the liquid slowly
in a steady stream
through the slot on
the lid top while the
appliance is mixing.
Beat eggs and add
the eggs to the Liquid
Measuring Container.
Then, add your liquid
of choice to the same
measuring container with
the eggs until you reach
the required measurement.
Stir to mix all the wet
ingredients. Press the
Power Button and then
the Batch Button.
While the pasta is
extruding, cut it to size
using the Spatula/
Cleaning Tool with a
downward motion. Cut
to your desired length.
For most pasta, cut
at about 10 inches for
each portion.
When the ingredients
are done mixing, the
mixer will pause and
reverse direction
beginning to extrude
the dough.
55
Measurement Guidelines
Dry Liquid Output
FOR
ONE
BATCH
1 full container
1 container
is equal to 1 ¼ cups
70 mL
8 oz pasta
(4 servings)
FOR
TWO
BATCHES
2 full containers
2 containers
are equal to 2 ½ cups
150 mL
16 oz pasta
(8 servings)
NOTE: The Dry Measuring Container holds 1 ¼ cups flour.
If you are not using the Pasta & Beyond’s Dry Measuring Container to measure flour,
use 1 ¼ cups of flour per batch of dry ingredients (2 ½ cups for two batches).
TOO DRY JUST RIGHT TOO WET
Press the Start/Pause Button to
pause, add 1 tbsp. of liquid, and
press and hold the Backward Button
to mix. Then, press the Start/Pause
to resume the program.
The mixture should look moist and
crumbly in the Mixing Chamber.
The mixture will look drier than
handmade mixture but will gain a
tighter consistency when extruded
from the appliance.
Press the Start/Pause Button,
remove the lid, add 2 tbsp. of flour at
a time (up to ¼ cup), replace the lid,
press and hold the Backward Button
to mix the dough, and press the Start/
Pause Button to resume the program.
NOTE: When making pasta with the
Lasagna Pasta Disc, the dough
should be wetter than dough made
with the other Pasta Discs.
Dough Consistency for Perfect Pasta
The consistency of your mixture can vary depending on environmental factors, such as humidity, or unbalanced
ratios of dry and liquid ingredients. If your mixture is too dry or too wet, follow these instructions:
6
Making Pasta Dough
*
Before placing a Pasta Disc in the appliance,
brush or spray the Pasta Disc with olive oil to help
with extrusion.
*
When making a mixture with eggs, first
whisk the egg and add the egg into the Liquid
Measuring Container. Then, add any other liquid
ingredients the recipe calls for, such as oil. Finally,
add water and fill to the batch line specified in
your recipe (70 mL for one batch
and 150 mL for two batches).
*
Beet juice, carrot juice, and spinach juice
can be used as substitutions for water to flavor
and color your pasta dough.
*
Add the liquid slowly in a steady stream
through the slot on the lid top while the appliance
is mixing.
*
The humidity level in your home may affect
your recipes. Use a bit less liquid when your
kitchen is humid and a bit more liquid when
there is less humidity (like winter).
*
If you see large clumps of the mixture stuck
on the paddle, pause the appliance and
scrape the paddles. Then, close the lid and
resume the mixing process by pressing the
Start/Pause Button.
*
If the timer runs out before all dough is extruded,
press the Forward Button to resume extrusion.
*
When storing long pasta like spaghetti, coil
into a nest for easy storage.
*
If semolina flour seems coarse, place in a
high-power blender and blend until the consistency
is fine.
Cooking Pasta
Strain pasta immediately after cooking to prevent it
from continuing to cook. If you are not using
strained pasta immediately, add a little oil to the
pasta and lay it on a flat tray so that the pasta does
not stick together.
NOTE: Fresh pasta does not need to cook as
long as dried pasta. Fresh pasta cooks in
3–6 minutes (depending on the size and shape
of the pasta).
Storing Pasta
*
Uncooked pasta can be stored in a sealable
plastic bag for several hours to avoid pasta getting
too dry and cracking.
*
For use within 2–3 days, cook the pasta,
lightly toss it with oil, and cool. Store in a sealable
plastic bag in the refrigerator.
*
For use within 1 month, lightly toss the pasta
with oil and cool. Store in a sealable plastic bag in
the freezer.
*
To dry your pasta, extrude it, boil it, cool it,
and then hang it to dry. Dried pasta can be stored
for an extended period.
Troubleshooting
IIf the appliance jams but the motor is still working,
press the Start/Pause Button and hold down
the Backward Button to unjam the appliance.
Then, press the Start/Pause Button to resume.
If the appliance jams and the Control Panel
shows “E1,” unplug the appliance and wait for
the appliance to reset (this can take up to
20 minutes). Then, plug the appliance in and
restart the mixing process.
PASTA-MAKING TIPS
7
ASSEMBLING THE PASTA MAKER HOUSING
A Basic Unit Housing
B Mixing Chamber
C Mixing Chamber Lid
D Kneading Paddle
E Auger Sleeve
F Auger
G Pasta Disc
H Extrusion Collector Ring
I Screw Cap
PASTA MAKER PARTS
B
B
C
D
E
F
A
G
H
I
P1
Penne
P2
Spaghetti
P3
Linguine
P4
Tagliatelle
P5
Udon
P6
Angel Hair
P7
Fettucine
P8
Lasagna
PASTA DISC TYPES (G)
88
TIPS:
Directions
1. Add the flour and salt to the
Mixing Chamber. Close the lid.
2. Beat the eggs and add the
egg to the Liquid Measuring
Container. Then, add the
oil and water to the Liquid
Measuring Container with the
eggs until you reach the
150-mL line on the container.
Stir to mix all the wet ingredients.
3. Press the Power Button and
then press the Batch Button
twice to select two batches.
Then, the Pasta & Beyond will
begin mixing.
4. Slowly add the liquid to the
Mixing Chamber along the entire
length of the slot in the lid while
the Pasta & Beyond is mixing.
5. The Pasta & Beyond will pause
to let the dough rest and then
begin turning in the opposite
direction to begin extruding
the dough. While the pasta is
extruding, cut it to size using
the Spatula/Cleaning Tool with
a downward motion. Cut to
your desired length. For most
pasta, cut at about 10 inches
for each portion.
*If you are not using the Pasta & Beyond’s Dry Measuring Container
to measure flour, use 1 ¼ cups of flour per batch of dry ingredients
(2 ½ cups for two batches).
You can use any pasta-shaping disc except the Lasagna Disc to make
this pasta. To make lasagna dough, see the “Lasagna Dough” recipe.
If your dough is too wet or too dry when it is extruded from the
Pasta & Beyond, refer to “Flour Mixing” in the “General Operating
Instructions” section of the owner’s manual.
MAKES 2 BATCHES
OF DOUGH (1 POUND)
Basic Pasta
Ingredients
2 Dry Measuring Containers filled
with all-purpose flour, leveled*
1 tsp. salt
2 large eggs, beaten
1 tbsp. olive oil
water
99
Directions
1. Add the flour and salt to the
Mixing Chamber. Close the lid.
2. Beat the eggs and add the
egg to the Liquid Measuring
Container. Then, add the
water to the Liquid Measuring
Container with the eggs until
you reach the 150-mL line on
the container. Stir to mix all the
wet ingredients.
3. Press the Power Button and
then press the Batch Button
twice to select two batches.
Then, the Pasta & Beyond will
begin mixing.
4. Slowly add the liquid to the
Mixing Chamber along the entire
length of the slot in the lid while
the Pasta & Beyond is mixing.
5. The Pasta & Beyond will pause
to let the dough rest and then
begin turning in the opposite
direction to begin extruding
the dough. While the pasta is
extruding, cut it to size using
the Spatula/Cleaning Tool with
a downward motion. Cut to
your desired length. For most
pasta, cut at about 10 inches
for each portion.
Ingredients
1 Dry Measuring Container filled
with all-purpose flour, leveled*
1 Dry Measuring Container filled
with semolina flour, leveled*
1 tsp. salt
2 large eggs, beaten
water
*If you are not using the Pasta & Beyond’s Dry Measuring Container
to measure flour, use 1 ¼ cups of flour per batch of dry ingredients
(2 ½ cups for two batches).
TIP:
If your dough is too wet or too dry when it is extruded from the
Pasta & Beyond, refer to “Flour Mixing” in the “General Operating
Instructions” section of the owner’s manual.
MAKES 2 BATCHES
OF DOUGH (1 POUND)
Emeril’s Pasta
10
11
Directions
1. Add the flour and salt to the
Mixing Chamber. Close the lid.
2. Beat the eggs and add the
egg to the Liquid Measuring
Container. Then, add the
water to the Liquid Measuring
Container with the eggs until
you reach the 150-mL line on
the container. Stir to mix all the
wet ingredients.
3. Press the Power Button and
then press the Batch Button
twice to select two batches.
Then, the Pasta & Beyond will
begin mixing.
4. Slowly add the liquid to the
Mixing Chamber along the entire
length of the slot in the lid while
the Pasta & Beyond is mixing.
5. The Pasta & Beyond will pause
to let the dough rest and then
begin turning in the opposite
direction to begin extruding
the dough. While the pasta is
extruding, cut it to size using
the Spatula/Cleaning Tool with
a downward motion. Cut to
your desired length. For most
pasta, cut at about 10 inches
for each portion.
Ingredients
1 Dry Measuring Container filled
with whole-wheat flour, leveled*
1 Dry Measuring Container filled
with semolina flour, leveled*
1 tsp. salt
2 large eggs, beaten
water
*If you are not using the Pasta & Beyond’s Dry Measuring Container
to measure flour, use 1 ¼ cups of flour per batch of dry ingredients
(2 ½ cups for two batches).
TIP:
If your dough is too wet or too dry when it is extruded from the
Pasta & Beyond, refer to “Flour Mixing” in the “General Operating
Instructions” section of the owner’s manual.
MAKES 2 BATCHES
OF DOUGH (1 POUND
Whole-Wheat Pasta
1212
MAKES 2 BATCHES OF DOUGH
(1 POUND/9 LASAGNA SHEETS)
Lasagna/Ravioli Dough
TIPS:
Directions
1. Add the flour and salt to the
Mixing Chamber. Close the lid.
2. Beat the eggs and add the
egg to the Liquid Measuring
Container. Then, add the
oil and water to the Liquid
Measuring Container with the
eggs until you reach the
170-mL line on the container.
Stir to mix all the wet ingredients.
3. Press the Power Button and
then press the Batch Button
twice to select two batches.
Then, the Pasta & Beyond will
begin mixing.
4. Slowly add the liquid to the
Mixing Chamber along the entire
length of the slot in the lid while
the Pasta & Beyond is mixing.
5. The Pasta & Beyond will pause
to let the dough rest and then
begin turning in the opposite
direction to begin extruding the
dough. Let the dough come
out 6 inches, use the Spatula/
Cleaning Tool to cut the dough,
and put the dough back into
the Pasta & Beyond.
6. The dough should be smooth
when it is extruded. If the
mixture is balled in in the
Mixing Chamber, add 2 tbsp.
of flour and continue mixing.
If the dough curls when it is
extruded, add 1 tbsp. water,
return the extruded dough
to the Mixing Chamber, and
continue mixing.
7. When the dough comes out
smooth, cut the dough into 9
10-inch sheets as it is extruded.
Ingredients
1 Dry Measuring Container filled
with all-purpose flour, leveled*
1 Dry Measuring Container
filled with extra-fine semolina flour,
leveled*
1 tsp. salt
2 large eggs, beaten
5 tbsp. water
1 tbsp. olive oil
After you have extruded the sheets of dough and cut them to size, use a
rolling pin to flatten your sheets of dough.
If your dough is too wet or too dry when it is extruded from the
Pasta & Beyond, refer to “Flour Mixing” in the “General Operating
Instructions” section of the owner’s manual.
*If you are not using the Pasta & Beyond’s Dry Measuring Container
to measure flour, use 1 ¼ cups of flour per batch of dry ingredients
(2 ½ cups for two batches).
1313
Directions
1. Add the flour, salt. and xanthan
gum to the Mixing Chamber.
Close the lid.
2. Beat the eggs and add the
egg to the Liquid Measuring
Container. Then, add the
water to the Liquid Measuring
Container with the eggs until
you reach the 150-mL line on
the container. Stir to mix all the
wet ingredients.
3. Press the Power Button and
then press the Batch Button
twice to select two batches.
Then, the Pasta & Beyond will
begin mixing.
4. Slowly add the liquid to the
Mixing Chamber along the entire
length of the slot in the lid while
the Pasta & Beyond is mixing.
5. The Pasta & Beyond will pause
to let the dough rest and then
begin turning in the opposite
direction to begin extruding
the dough. While the pasta is
extruding, cut it to size using
the Spatula/Cleaning Tool with
a downward motion. Cut to
your desired length. For most
pasta, cut at about 10 inches
for each portion.
Ingredients
2 Dry Measuring Containers filled
with buckwheat flour, leveled*
1 tsp. salt
2 tsp. xanthan gum
2 large eggs, beaten
4 tbsp. water
*If you are not using the Pasta & Beyond’s Dry Measuring Container
to measure flour, use 1 ¼ cups of flour per batch of dry ingredients
(2 ½ cups for two batches).
TIP:
This pasta dough should be drier than other pasta doughs
made in the Pasta & Beyond. If your dough is too wet or too
dry when it is extruded from the Pasta & Beyond, refer to
“Flour Mixing” in the “General Operating Instructions” section
of the owner’s manual.
MAKES 2 BATCHES
OF DOUGH (1 POUND)
Buckwheat Pasta
14
Directions
1. Add the flour and salt to the
Mixing Chamber. Close the lid.
2. Beat the eggs and add the
egg to the Liquid Measuring
Container. Then, add the
oil and water to the Liquid
Measuring Container with
the eggs until you reach
the 150-mL line on the
container. Stir to mix all the
wet ingredients..
3. Press the Power Button and
then press the Batch Button
twice to select two batches.
Then, the Pasta & Beyond will
begin mixing.
4. Slowly add the liquid to the
Mixing Chamber along the entire
length of the slot in the lid while
the Pasta & Beyond is mixing.
5. The Pasta & Beyond will pause
to let the dough rest and then
begin turning in the opposite
direction to begin extruding
the dough. While the pasta is
extruding, cut it to size using
the Spatula/Cleaning Tool with
a downward motion. Cut to
your desired length. For most
pasta, cut at about 10 inches
for each portion.
Ingredients
2 Dry Measuring Containers filled
with semolina flour, leveled*
1 tsp. salt
3 large eggs, beaten
1 tbsp. olive oil
water
*If you are not using the Pasta & Beyond’s Dry Measuring Container
to measure flour, use 1 ¼ cups of flour per batch of dry ingredients
(2 ½ cups for two batches).
TIP:
If your dough is too wet or too dry when it is extruded from the
Pasta & Beyond, refer to “Flour Mixing” in the “General Operating
Instructions” section of the owner’s manual.
MAKES 2 BATCHES
OF DOUGH (1 POUND)
Semolina Pasta
1515
1616
Directions
1. Add the flour to the Mixing
Chamber. Close the lid.
2. Beat the eggs and add the
egg to the Liquid Measuring
Container. Then, add the
water to the Liquid Measuring
Container with the eggs until
you reach the 150-mL line on
the container. Stir to mix all the
wet ingredients.
3. Press the Power Button and
then press the Batch Button
twice to select two batches.
Then, the Pasta & Beyond will
begin mixing.
4. Slowly add the liquid to the
Mixing Chamber along the entire
length of the slot in the lid while
the Pasta & Beyond is mixing.
5. The Pasta & Beyond will pause
to let the dough rest and then
begin turning in the opposite
direction to begin extruding
the dough. While the pasta is
extruding, cut it to size using
the Spatula/Cleaning Tool with
a downward motion. Cut to
your desired length. For most
pasta, cut at about 10 inches
for each portion.
Ingredients
2 Dry Measuring Containers filled
with garbanzo bean flour, leveled*
2 large eggs, beaten
water
*If you are not using the Pasta & Beyond’s Dry Measuring Container
to measure flour, use 1 ¼ cups of flour per batch of dry ingredients
(2 ½ cups for two batches).
TIP:
If your dough is too wet or too dry when it is extruded from the
Pasta & Beyond, refer to “Flour Mixing” in the “General Operating
Instructions” section of the owner’s manual.
MAKES 2 BATCHES
OF DOUGH (1 POUND)
Chickpea Pasta
1717
Directions
1. Add the flour, baking soda, and
salt to the Mixing Chamber.
Close the lid.
2. Add the water to the Liquid
Measuring Container until you
reach the 150-mL line on the
container.
3. Press the Power Button and
then press the Batch Button
twice to select two batches.
Then, the Pasta & Beyond will
begin mixing.
4. Slowly add the liquid to the
Mixing Chamber along the entire
length of the slot in the lid while
the Pasta & Beyond is mixing.
5. The Pasta & Beyond will pause
to let the dough rest and then
begin turning in the opposite
direction to begin extruding
the dough. While the pasta is
extruding, cut it to size using
the Spatula/Cleaning Tool with
a downward motion. Cut to
your desired length. For most
pasta, cut at about 10 inches
for each portion.
Ingredients
2 Dry Measuring Containers filled
with bread flour, leveled*
1 tsp. baking soda
1 tsp. salt
water
*If you are not using the Pasta & Beyond’s Dry Measuring Container
to measure flour, use 1 ¼ cups of flour per batch of dry ingredients
(2 ½ cups for two batches).
TIP:
If your dough is too wet or too dry when it is extruded from the
Pasta & Beyond, refer to “Flour Mixing” in the “General Operating
Instructions” section of the owner’s manual.
MAKES 2 BATCHES
OF DOUGH (1 POUND)
Ramen Noodles
18181818
1919
Directions
1. Add the flour and salt to the
Mixing Chamber. Close the lid.
2. Add the water to the Liquid
Measuring Container until you
reach the 70-mL line on the
container.
3. Press the Power Button and
then press the Batch Button
twice to select one batch.
Then, the Pasta & Beyond will
begin mixing.
4. Slowly add the liquid to the
Mixing Chamber along the entire
length of the slot in the lid while
the Pasta & Beyond is mixing.
5. The Pasta & Beyond will pause
to let the dough rest and then
begin turning in the opposite
direction to begin extruding
the dough. While the pasta is
extruding, cut it to size using
the Spatula/Cleaning Tool with
a downward motion. Cut to
your desired length. For most
pasta, cut at about 10 inches
for each portion.
Ingredients
1 Dry Measuring Container filled
with red lentil flour, leveled*
½ tsp. salt
water
*If you cannot find red lentil flour in the grocery store, place dry red lentils
in a high-power blender and blend until powdered.
TIP:
This pasta dough will be drier than other pasta doughs made in the
Pasta & Beyond. If your dough is too wet or too dry when it is extruded
from the Pasta & Beyond, refer to “Flour Mixing” in the “General
Operating Instructions” section of the owner’s manual.
MAKES 1 BATCH
OF DOUGH (½ POUND)
Red Lentil Pasta
2020
Directions
1. Add the flour, salt, and xanthan
gum to the Mixing Chamber.
Close the lid.
2. Beat the eggs and add the
egg to the Liquid Measuring
Container. Then, add the
water to the Liquid Measuring
Container with the eggs until
you reach the 150-mL line on
the container. Stir to mix all the
wet ingredients.
3. Press the Power Button and
then press the Batch Button
twice to select two batches.
Then, the Pasta & Beyond will
begin mixing.
4. Slowly add the liquid to the
Mixing Chamber along the
entire length of the slot in the
lid while the Pasta & Beyond is
mixing.
5. The Pasta & Beyond will pause
to let the dough rest and then
begin turning in the opposite
direction to begin extruding
the dough. While the pasta is
extruding, cut it to size using
the Spatula/Cleaning Tool with
a downward motion. Cut to
your desired length. For most
pasta, cut at about 10 inches
for each portion.
Ingredients
2 Dry Measuring Containers filled
with gluten-free flour, leveled*
1 tsp. salt
2 tsp. xanthan gum
2 large eggs, beaten
water
*If you are not using the Pasta & Beyond’s Dry Measuring Container
to measure flour, use 1 ¼ cups of flour per batch of dry ingredients
(2 ½ cups for two batches).
TIP:
If your dough is too wet or too dry when it is extruded from the
Pasta & Beyond, refer to “Flour Mixing” in the “General Operating
Instructions” section of the owner’s manual.
MAKES 2 BATCHES
OF DOUGH (1 POUND)
Gluten-Free Pasta
2121
Directions
1. Add the flour and salt to the
Mixing Chamber. Close the lid.
2. Beat the egg and add the egg
and squid ink to the Liquid
Measuring Container. Then,
add the water to the Liquid
Measuring Container with the
egg and squid ink until you
reach the 150-mL line on the
container. Stir to mix all the wet
ingredients.
3. Press the Power Button and
then press the Batch Button
twice to select two batches.
Then, the Pasta & Beyond will
begin mixing.
4. Slowly add the liquid to the
Mixing Chamber along the
entire length of the slot in the
lid while the Pasta & Beyond is
mixing.
5. The Pasta & Beyond will pause
to let the dough rest and then
begin turning in the opposite
direction to begin extruding
the dough. While the pasta is
extruding, cut it to size using
the Spatula/Cleaning Tool with
a downward motion. Cut to
your desired length. For most
pasta, cut at about 10 inches
for each portion.
Ingredients
1 Dry Measuring Container filled
with all-purpose flour, leveled*
1 Dry Measuring Container filled
with semolina flour, leveled*
1 tsp. salt
1 large egg, beaten
1 tsp. squid ink
water
*If you are not using the Pasta & Beyond’s Dry Measuring Container
to measure flour, use 1 ¼ cups of flour per batch of dry ingredients
(2 ½ cups for two batches).
TIP:
If your dough is too wet or too dry when it is extruded from the
Pasta & Beyond, refer to “Flour Mixing” in the “General Operating
Instructions” section of the owner’s manual.
MAKES 2 BATCHES
OF DOUGH (1 POUND)
Squid Ink Pasta
22222222
2323
Directions
1. Add the flour and salt to the
Mixing Chamber. Close the lid.
2. Add the spinach juice to the
Liquid Measuring Container
until you reach the 150-mL line
on the container.
3. Press the Power Button and
then press the Batch Button
twice to select two batches.
Then, the Pasta & Beyond will
begin mixing.
4. Slowly add the liquid to the
Mixing Chamber along the
entire length of the slot in the
lid while the Pasta & Beyond is
mixing.
5. The Pasta & Beyond will pause
to let the dough rest and then
begin turning in the opposite
direction to begin extruding
the dough. While the pasta is
extruding, cut it to size using
the Spatula/Cleaning Tool with
a downward motion. Cut to
your desired length. For most
pasta, cut at about 10 inches
for each portion.
Ingredients
1 Dry Measuring Container filled
with all-purpose flour, leveled*
1 Dry Measuring Container filled
with semolina flour, leveled*
1 tsp. salt
spinach juice
*If you are not using the Pasta & Beyond’s Dry Measuring Container
to measure flour, use 1 ¼ cups of flour per batch of dry ingredients
(2 ½ cups for two batches).
TIP:
If your dough is too wet or too dry when it is extruded from the
Pasta & Beyond, refer to “Flour Mixing” in the “General Operating
Instructions” section of the owner’s manual.
MAKES 2 BATCHES
OF DOUGH (1 POUND)
Spinach Pasta
24
Directions
1. Add the flour and salt to the
Mixing Chamber. Close the lid.
2. Add the carrot juice to the
Liquid Measuring Container
until you reach the 150-mL line
on the container.
3. Press the Power Button and
then press the Batch Button
twice to select two batches.
Then, the Pasta & Beyond will
begin mixing.
4. Slowly add the liquid to the
Mixing Chamber along the
entire length of the slot in the
lid while the Pasta & Beyond is
mixing.
5. The Pasta & Beyond will pause
to let the dough rest and then
begin turning in the opposite
direction to begin extruding
the dough. While the pasta is
extruding, cut it to size using
the Spatula/Cleaning Tool with
a downward motion. Cut to
your desired length. For most
pasta, cut at about 10 inches
for each portion.
Ingredients
1 Dry Measuring Container filled
with all-purpose flour, leveled*
1 Dry Measuring Container filled
with semolina flour, leveled*
1 tsp. salt
carrot juice
*If you are not using the Pasta & Beyond’s Dry Measuring Container
to measure flour, use 1 ¼ cups of flour per batch of dry ingredients
(2 ½ cups for two batches).
TIP:
If your dough is too wet or too dry when it is extruded from the
Pasta & Beyond, refer to “Flour Mixing” in the “General Operating
Instructions” section of the owner’s manual.
MAKES 2 BATCHES
OF DOUGH (1 POUND)
Carrot Pasta
25252525
2626
Directions
1. Pulse the cauliflower florets
in a food processor until they
resemble coarse crumbs
with some pieces about the
size of a pea or slightly
smaller. Transfer to a bowl
and set aside.
2. To the food processor (no
need to clean out the bowl),
add the walnuts, anchovy fillets
with their oil, garlic, arugula,
parsley, ¼ cup olive oil, and
the red pepper. Pulse until
the mixture comes together to
form a coarse paste. Add the
cheese and lemon zest, and
pulse briefly to combine. Set
aside.
3. Cook the pasta in boiling salted
water for about 3 minutes or
until it floats to the top. Drain
the pasta, reserving 2 cups of
the pasta water.
4. While the pasta is cooking,
heat a 14-inch skillet over high
heat with the remaining ¼ cup
olive oil. When the oil is very
hot, add the cauliflower and
cook, stirring frequently, until
it begins to brown around
the edges and smells nutty
(5–6 minutes).
5. Stir in the arugula pesto and
cook briefly. Then, remove the
pan from the heat.
6. Return the skillet to medium-
high heat and add the drained
pasta and 1 cup of the
reserved pasta water. Using
tongs, toss the pasta with the
cauliflower and pesto, adding
more of the pasta water as
necessary to form a sauce that
just coats the pasta.
7. Season with salt and pepper
to taste. Serve immediately in
pasta bowls, garnished with
the Toasted Breadcrumbs and
additional cheese.
TOASTED BREADCRUMBS
In a sauté pan, add the oil,
breadcrumbs, and salt and lightly
toast the breadcrumbs.
Ingredients
2 batches (1 lb) Emeril’s Pasta 2 batches (1 lb) Emeril’s Pasta
made with the Spaghetti Discmade with the Spaghetti Disc
1 head cauliflower, cut into florets
thick stems discarded
¾ cup walnut halves or pieces
2 oz oil-packed anchovy fillets
5 cloves garlic, peeled
2 cups packed baby arugula
1 cup packed fresh flat-leaf
parsley leaves
½ cup extra-virgin olive oil, divided
¾ tsp. crushed red pepper
¼ cup grated Parmigiano-Reggiano
cheese, plus more for serving
zest of 1 lemon, finely grated
salt, to taste
freshly ground black pepper,
to taste
TOASTED BREADCRUMBS
2 tbsp. olive oil or unsalted butter
2 cups coarse dry breadcrumbs
or panko
¼ tsp. salt
SERVES 6
Spaghetti for Mario
2727
Directions
1. Set a 14-inch skillet on the
stovetop with its lid nearby.
Add the oil to the skillet and
heat it gently over medium
heat. Add the onion, garlic,
red pepper, and black pepper
and cook, stirring a few times,
until the onion is softened
and the garlic fragrant (about
5 minutes).
2. Add the clams and wine to the
pan, increase the heat to high,
and cook for 3 minutes.
3. Add the clam juice and cover
the skillet. Steam the clams,
shaking the pan intermittently,
until all the clams have opened
(10–12 minutes). Discard any
clams that do not open.
4. Cook the pasta in boiling salted
water for about 3 minutes or
until it floats to the top.
5. Remove the pot from the heat
and allow the pasta to sit in the
water 30 seconds longer.
6. Remove ½ cup pasta water
from the pot and set aside.
Drain the pasta.
7. Add the pasta to the skillet
along with the reserved pasta
water, butter, and parsley and
cook until the pasta is warmed
through and coated with the
sauce. Season with salt and
additional red pepper, to taste.
Serve immediately, making
sure the servings have equal
amounts of clams.
Ingredients
2 batches (1 lb) Emeril’s Pasta 2 batches (1 lb) Emeril’s Pasta
made with the Linguine Disc made with the Linguine Disc
3 tbsp. extra virgin olive oil
1 cup chopped onion
2 tbsp. minced garlic
¼ tsp. crushed red pepper,
plus more to taste
¼ tsp. freshly ground black pepper
2 lb littleneck clams, scrubbed
(discard any that do not close)
1 cup dry white wine
1 cup clam juice
3 tbsp. unsalted butter
2 tbsp. chopped fresh
flat-leaf parsley
TIP:
If you do not have a lid for your skillet, you can use another 14-inch
skillet as a lid.
SERVES 6
Linguine & Clams
28
Directions
SAUCE
1. Cook the bacon in a Dutch
oven on the stove top over
medium-high heat. Once the
bacon is crisp, remove it from
the pan to a paper towel-lined
plate and set aside.
2. Add the onions and cook until
softened and translucent (about
8 minutes).
3. Add the garlic and crushed red
pepper and cook, stirring, for
1 minute.
4. Add the tomato paste and cook
until it begins to brown (about
2 minutes).
5. Add the diced tomatoes and
crushed tomatoes. Season the
sauce with the basil, oregano,
salt, and black pepper. Bring
to a simmer over medium-high
heat, stirring occasionally.
MEATBALLS
6. In a small bowl, soak the bread
in the evaporated milk. Once all
of the milk has been absorbed,
use a fork to mash the bread into
a paste. Place the bread and
the remaining ingredients except
the spaghetti in a large bowl.
Mix together just until combined.
Form meatballs by rolling the
meat mixture into 2 tbsp. balls.*
Place the meatballs on a plate as
they are formed.
7. Place the balls into the
simmering sauce one at a time.
Allow the sauce to return to
a simmer and cook, partially
covered. Let the meatballs rest
undisturbed for 25 minutes
before stirring. When the
meatballs rise to the top,
stir gently. Simmer, partially
covered, for an additional hour,
stirring occasionally to prevent
the sauce from sticking to the
bottom of the pot.
8. Cook the pasta in boiling salted
water for about 3 minutes or
until it floats to the top.
9. Remove the sauce from the
heat and serve immediately
over the cooked spaghetti.
Ingredients
2 batches (1 lb) Emeril’s Pasta 2 batches (1 lb) Emeril’s Pasta
made with the Spaghetti Discmade with the Spaghetti Disc
3 slices thick-cut bacon
1 cup diced onions
1 ½ tsp. chopped garlic
¼ tsp. crushed red pepper flakes
2 tbsp. tomato paste
28 oz diced tomatoes
15 oz crushed tomatoes
½ tsp. dried basil leaves
¼ tsp. dried oregano leaves
salt, to taste
freshly ground black pepper,
to taste
2 slices white bread
4 oz evaporated milk
12 oz ground chuck
8 oz ground pork sausage
2 tbsp. red wine
1 large egg, beaten lightly
½ cup minced green onions,
white parts only
1 tsp. minced garlic
2 tbsp. chopped fresh
parsley leaves
3 tbsp. grated Parmesan
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 tsp. Emeril’s Original Essence
*TIP:
If your hands are slightly damp, the meatballs will roll more easily
without sticking.
SERVES 8
Spaghetti & Meatballs
2929
3030
3131
Directions
1. Cook the pasta in boiling salted
water for about 3 minutes or
until it floats to the top. Drain the
pasta in a colander, reserving
½ cup of the cooking water.
2. Toss the shrimp with the
Emeril’s Essence or Creole
Seasoning in a medium-size
bowl. Place 4 tbsp. butter
in a 14-inch skillet set over
high heat. Add the shrimp,
spreading them evenly in one
layer. Cook for 2 minutes and
then turn them to the other side.
3. Add the garlic and cook for
30 seconds.
4. Add the wine, lemon juice,
and 2 tbsp. butter, and cook for
1 ½ minutes.
5. Season the shrimp with ½ tsp.
salt and the black pepper.
6. Add the pasta, reserved
cooking water, crushed red
pepper, and green onion tops
to the sauce in the skillet.
Toss until everything is heated
through and the pasta is well
coated (about 1 minute).
7. Remove the skillet from the
heat, add 2 tbsp. butter and the
parsley, and toss to combine.
Serve hot.
Ingredients
2 batches (1 lb) Emeril’s Pasta 2 batches (1 lb) Emeril’s Pasta
made with the Linguine Discmade with the Linguine Disc
1 lb large shrimp, peeled &
deveined
2 tsp. Emeril’s Original Essence or
Creole Seasoning
8 tbsp. (1 stick) unsalted butter,
divided
1 tbsp. minced garlic
½ cup dry white wine
¼ cup freshly squeezed
lemon juice
½ tsp. salt, plus more for the
pasta water
¹⁄
88
tsp. freshly ground black pepper
1 tsp. crushed red pepper
¼ cup chopped green onion tops
2 tbsp. chopped fresh parsley
Emeril’s Shrimp &Pasta
with GARLIC, LEMON, CRUSHED RED PEPPER
SERVES 6
3232
Directions
1. Cook the pasta in boiling salted
water for about 3 minutes or
until it floats to the top. Drain
and set aside. Reserve ¼ cup
of the pasta water.
2. In a medium-size sauté pan
over medium heat, add the
olive oil, sliced garlic, and
peppers and gently cook the
garlic until it turns a pale or
golden brown.
3. As soon as the garlic begins
to brown, add the pasta water
and bring to a simmer.
4. Add the pasta to the pan
and toss to coat. Add the
arugula, crabmeat and lemon
juice and toss with the pasta,
being careful not to break up
the lumps of crabmeat. Cook
until heated through (about
1 minute).
Ingredients
1 batch (½ lb) Squid Ink Pasta 1 batch (½ lb) Squid Ink Pasta
made with the Fettucine Discmade with the Fettucine Disc
sea salt, to taste
2 tbsp. extra virgin olive oil
2 tsp. thinly sliced garlic
2 tsp. thinly sliced Calabrian
peppers or jalapeños
¼ cup pasta water
1 cup baby arugula, stems trimmed
8 oz jumbo lump crabmeat, picked
of shells & cartilage
1 tbsp. lemon juice
¼ cup sliced almonds, toasted
SERVES 4
Emeril’s Pasta Nero
3333
Directions
1. Add the pine nuts, Parmesan,
garlic, salt, black pepper, red
pepper flakes, and olive oil to
a blender. Blend on high for
30 seconds.
2. While the blender is still
running, add the basil leaves
and continue to blend
until finely chopped (about
1 minute longer).
3. Transfer the pesto to a small
container and cover it with
plastic wrap, pressing the wrap
so it lies against the pesto.
4. Cook the pasta in boiling salted
water for about 3 minutes or
until it floats to the top.
5. Strain the pasta from the water
once it is cooked and place the
pasta in a large heat-resistant
bowl. Pour the pesto over
the pasta and sprinkle extra
Parmesan over the pasta if
desired. Use tongs or two large
forks to stir the pesto into the
pasta and serve while hot.
Ingredients
2 batches (1 lb) Emeril’s Pasta 2 batches (1 lb) Emeril’s Pasta
made with the Penne Discmade with the Penne Disc
½ cup lightly toasted pine nuts
½ cup grated Parmesan cheese,
plus more for topping if desired
3 cloves garlic
1 tsp. salt
¼ tsp. freshly ground black pepper
¹⁄
88
tsp. crushed red pepper flakes
1 cup extra virgin olive oil
3 packed cups fresh basil leaves
TIP:
The pesto sauce can be made up to 2 days in advance and refrigerated
until ready to use.
SERVES 6
Basil Pesto Pasta
34
Directions
1. Cook the pasta in boiling salted
water for about 3 minutes or
until it floats to the top. Strain
the pasta from the water once
it is cooked and place in a large
heat-resistant bowl.
2. Heat a 12-inch sauté pan over
medium heat and add the olive
oil and butter. Once the butter
has melted, add the onions
to the pan and sauté until
translucent (about 3 minutes).
3. Add the garlic to the pan and
sauté for 30 seconds.
4. Place the prosciutto in the pan
and sauté for 1 minute.
5. Deglaze the pan with wine
and cook the wine until it
is nearly evaporated (about
30 seconds).
6. Add the cream, peas, salt
and pepper to the pan and
let the cream reduce by half
(4–5 minutes). If the pasta
is not yet cooked, turn the
sauce’s heat off while the pasta
continues to cook.
7. Pour the sauce over the pasta
and sprinkle with the cheese and
the parsley. Use tongs or two
large forks to stir the sauce into
the pasta and serve while hot.
Ingredients
2 batches (1 lb) Emeril’s Pasta 2 batches (1 lb) Emeril’s Pasta
made with the Fettucine Disc made with the Fettucine Disc
1 tbsp. olive oil
1 tbsp. unsalted butter
¾ cup diced onions
1 tbsp. minced garlic
2 oz prosciutto,
cut into ¼-inch strips
¼ cup dry white wine
1 ½ cups heavy cream
¾ cup frozen sweet peas
¾ tsp. salt
½ tsp. fresh cracked black pepper
¾ cup grated Parmigiano-Reggiano
¼ cup chopped fresh
parsley leaves
SERVES 4–6
Fettucine Pasta
with PROSCIUTTO, PEAS & CREAM SAUCE
3535
3636
Directions
1. Preheat the oven to
350° F/177° C.
2. Combine the cheeses, milk,
egg, basil, garlic, salt, and
black pepper in a bowl and mix
to make the cheese filling.
3. Lay the sheets of pasta flat and
spoon a line of cheese filling
down the length of each sheet.
Roll to close.
4. Place in an 8 x 8 casserole dish
with 1 cup of marinara sauce.
Place each manicotti, seam
side down.
5. Top with another cup of
marinara sauce and the
shredded mozzarella and
grated Parmigiano-Reggiano.
6. Bake in the oven until bubbly
(about 45 minutes).
Ingredients
2 batches (1 lb) Lasagna Dough 2 batches (1 lb) Lasagna Dough
made with the Lasagna Disc, made with the Lasagna Disc,
cut into 8-inch sheetscut into 8-inch sheets
2 cups fresh ricotta cheese
8 oz grated provolone cheese
8 oz grated mozzarella cheese
8 oz grated Romano cheese
¼ cup milk
1 egg
1 tbsp. fresh basil chiffonade
1 tbsp. chopped garlic
salt, to taste
freshly ground black pepper,
to taste
2 cup marinara sauce
¾ cup shredded mozzarella
¼ cup grated Reggiano-
Parmigiano cheese
SERVES 4–6
Manicotti
3737
Emeril’s Lasagna
SERVES 12–16
Ingredients
LASAGNA
2 batches (1 lb) Lasagna/ 2 batches (1 lb) Lasagna/
Ravioli Dough made with the Ravioli Dough made with the
Lasagna Disc Lasagna Disc
2 cups fresh ricotta cheese
8 oz grated provolone cheese
8 oz grated mozzarella cheese
8 oz grated Romano cheese
¼ cup milk
1 egg
1 tbsp. of fresh basil,
cut into long thin strips
1 tbsp. chopped garlic
salt, to taste
freshly ground black pepper,
to taste
½ lb grated Parmigiano-
Reggiano cheese
EMERIL’S MEAT SAUCE
2 tbsp. olive oil
¹⁄
³
lb ground beef
¹⁄
³
lb ground veal
¹⁄
³
lb ground pork
salt, to taste
freshly ground black pepper,
to taste
2 cups finely chopped onions
½ cup finely chopped celery
½ cup finely chopped carrot
2 tbsp. chopped garlic
56 oz whole peeled tomatoes,
crushed by hand
1 small can tomato paste
4 cups beef stock or water
2 sprigs of fresh thyme
2 bay leaves
2 tsp. dried oregano
2 tsp. dried basil
1 pinch crushed red pepper
2 oz Parmigiano-Reggiano
cheese
Directions
EMERIL’S MEAT SAUCE
1. In a large nonreactive saucepan
on the stove top, over medium
heat, add the oil.
2. In a bowl, combine the meats.
Season with the salt and black
pepper and mix well.
3. When the oil is hot, add the meat
and brown for 4–6 minutes.
4. Add the onions, celery, and
carrots. Season with salt and
pepper. Cook until the vegetables
are soft (4–5 minutes).
5. Add the garlic and tomatoes.
Season with salt and pepper.
Continue to cook for 2–3 minutes.
6. Whisk the tomato paste with
the stock (or water) and add to
the saucepan. Add the thyme,
bay leaves, oregano, basil and
red pepper. Mix well. Bring the
liquid to a boil, reduce the heat
to medium and simmer for about
2 hours.
7. Stir occasionally and add more
liquid if needed. During the last
30 minutes of cooking, re-season
with salt and pepper and stir in
the cheese. Remove from the
heat and let sit for 15 minutes
before serving.
LASAGNA
1. Preheat the oven to
350° F/177° C.
2. In a bowl, combine the ricotta,
provolone, mozzarella, Romano,
egg, milk, basil and garlic. Mix
well. Season with salt and pepper.
3. To assemble, spread 2 ½ cups
of the meat sauce on the bottom
of a deep-dish lasagna pan.
Sprinkle one third of the grated
cheese over the sauce. Cover
the cheese with one third of the
fresh noodles. Spread one third
of the cheese filling evenly over
the noodles. Repeat the layering
process with the remaining
ingredients, topping the lasagna
with the remaining sauce.
4. Place in the oven, cover with
aluminum foil, and bake for 1 hour.
5. Remove the foil and continue
to bake until bubbly and golden
(20–25 minutes longer).
6. Remove from the oven and
cool for 10 minutes before slicing
and serving.
3838
3939
Directions
1. Heat the olive oil in large Dutch
oven over medium heat on the
stove top. Add the garlic and
onion and sauté until tender
(5–6 minutes).
2. Add the Italian seasoning
and crushed red pepper flakes
and cook for an additional
30 seconds.
3. Add the crushed tomatoes and
stir to blend. Rinse the tomato
cans with the water and add to
the Dutch oven. Reduce the
heat to low and simmer for
30–60 minutes.
4. Remove from the heat.
Season to taste with the salt
and black pepper.
5. Cook the pasta in boiling salted
water for about 3 minutes or
until it floats to the top.
6. Toss with 2–3 cups of sauce
and top with the parsley and
grated Parmesan and drizzle
with the olive oil.
Ingredients
2 batches (1 lb) Emeril’s Pasta 2 batches (1 lb) Emeril’s Pasta
made with the Spaghetti Discmade with the Spaghetti Disc
1 tbsp. olive oil
3 garlic cloves, minced
1 medium-size onion,
chopped finely
1 tsp. Italian seasoning
½ tsp. crushed red pepper flakes
56 oz crushed tomatoes
1 cup water
1 tsp. salt, plus more to taste
½ tsp. freshly ground black pepper,
plus more to taste
chopped fresh parsley leaves,
for serving
grated Parmesan, for serving
extra virgin olive oil, for serving
SERVES 4–6
Spaghetti Marinara
40
Directions
1. Melt the butter in a heavy
medium-size saucepan on
the stove top. When the foam
subsides, stir in the flour and
cook over low heat, stirring
constantly, for several minutes.
2. Slowly add the heated milk and
cook over medium heat, stirring
to prevent scorching, until
thickened. Remove from heat
and add the salt, pepper, hot
sauce, and 4 ½ oz Parmigiano-
Reggiano, stirring well to melt
the cheese. Cover and set the
sauce aside.
3. Preheat the oven to 350° F/
177° C. Butter a 3-quart glass
or ceramic baking dish.
4. Fill a large pot with water and
bring to a boil over high heat.
Add the salt. Pour the macaroni
into the rapidly boiling water,
stir vigorously, and cook until
slightly undercooked and very
al dente (about 5 minutes).
5. Drain the macaroni, return it
to the pot, and immediately
toss with the butter and garlic.
Add the sauce and toss again.
Set aside.
6. Mix the cheddar and American
cheese together. Place one
third of the macaroni into the
baking dish. Sprinkle with one
third of the cheese mixture.
Top with another one third of
the macaroni and one third of
the cheeses. Top with another
one third of the macaroni and
cheeses. Finally, combine
the breadcrumbs, 3 tbsp.
Parmigiano-Reggiano, and
seasoned salt together on a
piece of waxed paper. Sprinkle
over the top of the macaroni
and cheese.
7. Place in the oven and bake
until bubbling and the top
is beginning to brown
(30–45 minutes). Remove
from the oven and let sit for
5 minutes before serving.
Ingredients
2 batches (1 lb) Basic Pasta made 2 batches (1 lb) Basic Pasta made
with the Penne Discwith the Penne Disc
3 tbsp. unsalted butter
1 ½ cups milk,
or half-and-half, heated
½ tsp. salt
¼ tsp. freshly ground black pepper
½ tsp. hot sauce
4 ½ oz (2 generous cups) plus
3 tbsp. coarsely grated
Parmigiano-Reggiano, divided
1 tsp. salt
¹⁄
88
tsp. minced garlic
8 oz processed American cheese,
cut unto ½-inch cubes
4 oz grated cheddar cheese
¼ cup fresh breadcrumbs
½ tsp. seasoned salt
SERVES 6
Emeril’s
Macaroni & Cheese
41
4242
4343
Directions
1. Bring a large pot of water to a
boil on the stove top.
2. As the pasta water is heating,
bring a small saucepan of
water to a boil.
3. Add the carrots and asparagus
to the small saucepan and
blanch for 2 minutes.
4. Using oven mitts or potholders,
remove the small saucepan
from the heat and pour the
carrots and asparagus away
from you into a colander set
in the sink. Rinse under cold
running water to refresh.
5. While cooking the vegetables,
add the pasta and 1 tbsp. salt
to the large pot of boiling water.
6. Return to a boil and cook
the pasta until al dente,
stirring occasionally (about
3–6 minutes.
7. Turn the stove off. With a
small ladle, transfer ¼ cup
cooking liquid to a small cup
and set aside.
8. Drain the pasta using a
colander. Pour the hot water
away from you.
9. Place the pasta in a large
bowl with the ¼ cup cooking
liquid and cover with plastic
wrap or a clean kitchen towel
to keep warm.
10. In a large skillet over medium-
high heat, melt the butter and,
when hot, add the olive oil.
11. Add the onion and cook,
stirring, for 2 minutes.
12. Add the garlic and cook,
stirring, for 30 seconds.
13. Add the zucchini and squash
and cook, stirring, for 3 minutes.
14. Add the cooked carrots and
asparagus and cook, stirring,
for 1 minute.
15. Add the tomato, peas, the
remaining 1 tsp. of salt, and the
black pepper. Stir and remove
from the heat.
16. Pour the vegetables over the
pasta in the bowl. Drizzle with
the olive oil, add the parsley,
and toss to coat evenly.
Sprinkle with the Parmesan
cheese if desired.
Ingredients
2 batches (1 lb) Spinach Pasta 2 batches (1 lb) Spinach Pasta
made with the Tagliatelle Discmade with the Tagliatelle Disc
½ cup cubed carrots
½ cup asparagus, sliced crosswise
into ½-inch pieces
1 tbsp. plus 1 tsp. salt, divided
2 tbsp. unsalted butter
2 tbsp. olive oil
½ cup chopped yellow onion
1 tbsp. minced garlic
1 cup cubed zucchini
1 cup cubed yellow squash
½ cup chopped tomato
½ cup frozen green peas
½ tsp. ground black pepper
¼ cup extra virgin olive oil
2 tbsp. chopped fresh parsley
½ cup grated Parmesan cheese
(optional garnish)
SERVES 8
Spinach Tagliatelle
Primavera
44
Directions
1. Simmer the stock in a pan on
the stove top with the ginger,
garlic, and red pepper flakes
for 15 minutes.
2. Bring the stock to a boil and
add the ramen and vegetables.
Cook for 3 minutes and serve.
Ingredients
2 batches (1 lb) Ramen made with 2 batches (1 lb) Ramen made with
the Angel Hair Pasta Disc the Angel Hair Pasta Disc
2 quarts chicken stock
1 tsp. grated ginger
1 clove garlic minced
¼ tsp. red pepper flakes
1 carrot, julienned
(cut to matchstick size)
2 cups spinach
1 red pepper, julienned
1 cup 21–25 shrimp, cooked
3 scallions, chopped
SERVES 6–8
Shrimp Ramen
4545
4646
4747
Directions
1. Combine the Filling ingredients
in a bowl and set the Filling
aside.
2. Add the flour and cocoa
powder to the Mixing Chamber.
Close the lid.
3. Beat the egg and add the
egg to the Liquid Measuring
Container. Then, add the
oil and water to the Liquid
Measuring Container with the
egg until you reach the 150-mL
line on the container. Stir to mix
all the wet ingredients.
4. Press the Power Button and
then press the Batch Button
twice to select two batches.
Then, the Pasta & Beyond will
begin mixing.
5. Slowly add the liquid to the
Mixing Chamber along the entire
length of the slot in the lid while
the Pasta & Beyond is mixing.
6. The Pasta & Beyond will pause
to let the dough rest and then
begin turning in the opposite
direction to begin extruding
the dough. While the pasta is
extruding, cut it to size using
the Spatula/Cleaning Tool with
a downward motion. Cut to
your desired length.
7. Top half of the ravioli dough
with the Filling. Combine the
egg and water in a small bowl
to make egg wash. Brush all
sides of the ravioli with the egg
wash, top with another piece
of ravioli dough, and seal. Cut
the ravioli.
8. Bring water to a boil on the
stove top and cook the ravioli
until floating (about 5 minutes).
9. Combine the sauces in a a
sauté pan over medium heat on
the stove top and stir.
10. Place the ravioli on a plate and
drizzle with the sauce. Sprinkle
with powdered sugar and serve.
Ingredients
FILLING
¾ cup ricotta cheese
1 tbsp. 10X sugar
¼ cup crunchy peanut butter
½ cup chocolate chips
—
1 ¼ cups all-purpose flour
1 cup semolina flour
¼ cup dark cocoa powder
1 egg, beaten
1 ½ tbsp. vegetable oil
water
—
1 cup raspberry sauce, for serving
¼ cup chocolate sauce, for serving
powdered sugar, for serving
TIP:
After the dough is ready, roll it out to create a larger work surface.
MAKES 24
Chocolate Ravioli
4848
©2020 Tristar Products, Inc.
All rights reserved.
Distributed by:
Tristar Products, Inc.
Fairfield, NJ 07004
Made in China
© 2021 Tristar Products, Inc.
Distributed by:
Tristar Products, Inc.
Fairfield, NJ 07004
Made in China
For parts, recipes, accessories,
and everything Emeril Everyday,
go to tristarcares.com or
scan this QR code with your
smartphone or tablet:
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