Unold NUDELMEISTER 68801 Notice D'utilisation page 33

Whole grain wheat or spelt pasta
340 g finely ground whole grain flour,
150 g water, 10 g oil or 160 g egg
Curcuma pasta
340 g semolina, 1 tsp curcuma
powder, 160 g egg
Wedding pasta
340 g semolina, 140 g egg yolk, 20 ml
water
Shortbread
230 g flour, 150 g butter, 100 g sugar,
1 pinch of salt
Recipes for the sausage filling
attachment
Please note that for technical reasons
some of the mixture will remain in the
dough container.
When grinding fresh meat, the appliance
must always be thoroughly cleaned
immediately after use, for hygienic
reasons.
Pizza Bratwurst
500 g ground pork or 500 g spiced
pork sausage, salt, pepper to taste,
thin sausage casings (from sheep),
50 g grated Swiss cheese, 1 heaped
tsp oregano
Put ground meat, spices and cheese
in the dough container and mix about
five minutes until all ingredients are
thoroughly combined. Soak sausage
casings in warm water and then push
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onto the sausage filling attachment
and tie a knot in the end. Switch
appliance to EXT and fill the casings
with the sausage mixture. When the
mixture has been filled, twist off the
sausages at the desired length.
Tip: For a variation, add 50 g fried
onions, 4 very small chopped chili
peppers or 50 g chopped mushrooms
to the basic mixture consisting of the
meat, salt and pepper.
Cheese Sticks
350 g whole wheat flour, 120 ml warm
water, 1 pinch sugar, 20 g fresh yeast,
200 g grated Swiss cheese, 1 egg,
3 pinches salt, 2 tsp caraway seed
Dissolve yeast and sugar in water. First
put the flour, then all other ingredients
into the dough container and knead
thoroughly. Use the sausage filling
attachment to make 8-inch (20 cm)
sticks, place on a greased baking
sheet, brush with beaten egg yolk and
let rise about 30 minutes in the oven
at 50°C. Then bake 20-25 minutes at
190°C (circulating air).
Tip: You can sprinkle poppy seeds or
sesame on the cheese sticks before
baking.
You can add 50 g fried onions or
50 g finely chopped uncooked ham or
3 tbsp finely chopped parsley to the
dough.
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