Spinach Pasta; Whole Wheat Pasta - Hamilton Beach 86650 Mode D'emploi

Recipes

Spinach Pasta

Yield: 1 pound pasta
• 425 g all-purpose flour
• 1/2 cup (120 ml) spinach purée (see
recipe below)
• 1 large egg, beaten
• 1 tablespoon (15 ml) water
1. Follow directions to assemble and tare
Pasta Maker. Add flour and spinach
purée to Pasta Maker Mixing Bowl.
2. Attach Lid and snap to close. Select
PASTA and press START/STOP.
3. Combine egg and water in Liquid
Measuring Cup. Pour egg mixture into
Pasta Maker Liquid Well. Use a small
rubber spatula to assist in draining egg
mixture through Liquid Well.
4. If mixture appears dry during kneading,
add 5 to 10 ml water.
5. Cut pasta to desired length. Cook pasta
in salted boiling water 3–4 minutes or
until tender. Wrap and store unused
pasta in the freezer.
To make spinach purée: Add 8 oz. (250 ml)
fresh baby spinach to a microwave-safe
bowl and sprinkle with 2 tablespoons (30 ml)
water. Cover and cook on High in the
microwave until spinach is wilted and bright
green. Blend in a food processor or food
chopper until smooth. Allow to cool before
using to make pasta.

Whole Wheat Pasta

Yield: 1 pound pasta
• 400 g whole wheat flour
• 2 large eggs, beaten
• 1/4 cup (60 ml) water
1. Follow directions to assemble and tare
Pasta Maker. Add flour to Pasta Maker
Mixing Bowl.
2. Attach Lid and snap to close. Select
PASTA and press START/STOP.
3. Combine eggs and water in Liquid
Measuring Cup. Pour egg mixture into
Pasta Maker Liquid Well. Use a small rubber
spatula to assist in draining egg mixture
through Liquid Well.
4. If mixture appears dry during kneading,
add 5 to 10 ml water.
5. Cut pasta to desired length. Cook pasta in
salted boiling water 3–4 minutes or until
tender. Wrap and store unused pasta in the
freezer.
Simple Egg Pasta
Pasta Flour Liquid Volume
Amount Weight
Water mixed with egg
(one large egg = 50 ml)
1 pound 400 g 140 ml
(90 ml water + 50 ml egg)
1.5 pounds 600 g 210 ml
(160 ml water + 50 ml egg)
Gluten-Free Beet Pasta
Yield: 1 pound pasta
• 400 g gluten-free flour or brown
rice flour
• 1 tablespoon (15 ml) xanthan gum
• 2 large eggs, beaten
• 6 tablespoons (89 ml) beet juice
1. Follow directions to assemble and tare
Pasta Maker. Add flour and xanthan
gum to Pasta Maker Mixing Bowl.
2. Attach Lid and snap to close. Select
PASTA and press START/STOP.
3. Combine eggs and beet juice in Liquid
Measuring Cup. Pour egg mixture into
Pasta Maker Liquid Well. Use a small
rubber spatula to assist in draining egg
mixture through Liquid Well.
4. If mixture appears dry during kneading,
add 5 to 10 ml beet juice.
5. Cut pasta to desired length. Cook pasta
in salted boiling water about 3 minutes
or until tender. Wrap and store unused
pasta in the freezer.
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