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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
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