ARIETE PASTAMATIC Mode D'emploi page 18

EN
RED PASTA (WITH TOMATO)
400 g Italian flour type 00
2 whole eggs
50 ml water
15 ml oil
1/2 tsp fine-grain salt
30 gr tomato concentrate to melt in 20 ml water
Add the flour, tomato, 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").
PASTA WITH RICE fLOUR (GLUTEN fREE RECIPE)
400 g rice flour
3 whole eggs
30 g oil
30 ml water (if required)
1/2 tsp salt
Add the flour, eggs, oil and salt in the container, close the lid and start the "AUTO" program. In case
a crumb texture is not obtained, add the water from the lid opening little by little. After 2 minutes, stop
the "AUTO" program, pressing "STOP", and start the EXTRUSION program ("EXT").
PASTA WITH QUINOA fLOUR (GLUTEN fREE RECIPE)
250 g quinoa flour
150 g buckwheat flour
4 whole eggs
30 ml water
30 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 2
minutes, stop the "AUTO" program, pressing "STOP", and start the EXTRUSION program ("EXT").
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