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English 19
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 flour cup included with the pasta maker is not a standard 8 oz.
measuring cup and should not be used as such.
• 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 maker. The pasta maker will not operate successfully without
adjusting the new recipe accordingly.
Note:
• To ensure the quality of the pasta, use gluten flour to make pasta; add the
recommended liquid proportion.
• Seasonal changes and using ingredients from different regions may affect the
flour/water ratio.
• When making egg pastas or vegetable pastas follow
these steps:
• Measure the egg and liquid to the recommended
level.
• Whisk the mixture evenly before pouring it into the
chamber through the slot in the lid.
• See the recipe book provided for more delicious pasta
ideas.
• 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.
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