Marcato Pasta Fresca Mode D'emploi Et D'entretien page 13

FRESH PASTA RECIPE
• 2 ¾ cups (500 g) soft wheat flour
• 4 whole eggs
• a small amount of water
For a better-tasting pasta, use a mixture that is half soft wheat flour and half
durum wheat flour (semolina).
ATTENTION: The volume of eggs and water must not exceed 8.5 fl. oz. (250 ml).
ADJUSTMENT KNOB
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COOKIE RECIPE
• 2 ¾ cups (500 g) flour
• 1 ¼ cup (250 g) sugar
• 1 cup (250 g) butter or margarine, melted in a water bath
• 1 pinch of salt
• 1 cup of milk
• 3 egg yolks
Mix the egg yolks with the sugar, then add the melted butter and the milk.
Pour the yolk mixture and flour into the mixer and add the salt and any
optional flavorings. Close lid, turn machine ON, and allow it to knead for 12-
15 minutes. The resulting dough should be smooth and soft.
Preheat oven to 350° F (180°C), and prepare a greased baking sheet. We do
not recommend using parchment paper to line the baking sheet. Use the
Marcato Biscuit Maker (cookie press) to create the desired cookie shape
(The Marcato Biscuit Maker can create up to 20 different shapes of cookies).
Arrange the cookies onto the pre-greased baking sheet.
Bake for about 20 minutes or until golden. Remove tray from oven and allow
cookies to cool before removing from tray or decorating (if desired).
PASTA SHEET THICKNESS
~ 4,8 mm
~ 3,7 mm
~ 3,1 mm
~ 2,4 mm
~ 1,8 mm
~ 1,5 mm
~ 1,0 mm
~ 0,8 mm
~ 0,6 mm
~ 0,5 mm
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