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English
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Check the following tables for detailed water and our ratio.
Note:
• These tables show the our-liquid ratio base on 200g of our. When using
400g 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 150g
+ all-purpose our 50g)*
75
Side B
Whole wheat 200g 90
Spelt 200g 90
Bread our 200g 80
Soba (buckwheat our 130g
+ all-purpose our 70g)*
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 200g 70
Side B
Durum (Semolina our 150g
+ all-purpose our 50g)*
65
Whole wheat 200g 80
Spelt 200g 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 200g 75 80 80
Side B
Durum (Semolina our
150g + all-purpose
our 50g)*
75 75 75
* Use a kitchen scale to measure the weight more accurately.
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