Unold 68860 Mode D'emploi page 46

Wild garlic pasta
"Double-coarse" wheat flour,
type 405 (Spätzle and pasta
dough, coarse)
Wild garlic and egg
Steam the garlic with a little
water, then mix with the water
Manual program for 6-8 minutes
Pizza pasta
Wheat flour, type 405
Egg and water
Dried oregano
Automatic program
Curry pasta
Wheat flour, type 405
Egg and water
Curry powder
Automatic program
Sepia pasta (black pasta)
"Double-coarse" wheat flour,
type 405 (Spätzle and pasta
dough, coarse)
Egg and water
Sepia (aromatic squid ink) is
available in special shops for
fish or Italian products or on the
Internet
Manual program for 6-8 minutes
46
Halbe Füllung
250 g
110 g = 1 egg and wild
garlic
Half filling
250 g
100 g = 1 egg plus water
1 pinch
Half filling
250 g
100 g = 1 egg plus water
1 heaping tsp = 5 g
Half filling
250 g
100 g = 1 egg plus water
3 tsp squid ink paste
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Ganze Füllung
500 g
220 g = 2 eggs and wild
garlic
Whole filling
500 g
200 g = 2 eggs plus water
1 pinch
Whole filling
500 g
200 g = 2 eggs plus water
2 heaping tsp (= 10 g)
Whole filling
500 g
200 g = 2 eggs plus water
6 tsp squid ink paste