ARIETE PASTAMATIC Mode D'emploi page 17

EN
RECIPES
SEMOLINA PASTA RECIPE
400 g semolina flour
140 ml water
15 ml oil
1/2 tsp fine-grain salt
Add the flour, oil and salt in the bowl, close the lid and start the "AUTO" program. Immediately pour
the water from the lid opening little by little, until the dough reaches a crumb texture. After 1.30 min-
utes, stop the "AUTO" program, pressing STOP, and start the EXTRUSION program ("EXT").
PASTA WITH SPELT fLOUR
200 g spelt flour
200 g semolina flour
2 whole eggs
50 ml water
15 ml oil
1/2 tsp fine-grain salt
Add the flour, eggs, oil and salt in the bowl, close the lid and start the "AUTO" program. Immediately
pour the water from the lid opening little by little, until the dough reaches a crumb texture. After 1.30
minutes, stop the "AUTO" program, pressing "STOP", and start the EXTRUSION program ("EXT").
GREEN PASTA (WITH SPINACH)
300 g Italian flour type 00
100 g semolina flour
90 ml water
15 ml oil
1/2 tsp fine-grain salt
50 g spinach purée melted in 20 g water
Add the flour, spinach, oil and salt in the bowl, close the lid and start the "AUTO" program. Immediately
pour the water from the lid opening little by little, until the dough reaches a crumb texture. After 2
minutes, stop the "AUTO" program, pressing "STOP", and start the EXTRUSION program ("EXT").
EGG PASTA
400 g Italian flour type 00
1 egg
50 ml water
15 ml oil
1/2 tsp fine-grain salt
Add the flour, eggs, oil and salt in the bowl, close the lid and start the "AUTO" program. Immediately
pour the water from the lid opening little by little, until the dough reaches a crumb texture. After 1.30
minutes, stop the "AUTO" program, pressing "STOP", and start the EXTRUSION program ("EXT").
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