SilverCrest SPM 200 A1 Mode D'emploi page 61

RP89212 Pasta Maker LB2 Seite 59 Mittwoch, 29. Mai 2013 11:35 11
so (or dry in an oven at about 40 °C for
1 - 3 hours) until it is dry.
• If pasta dough is stuck to the lid, you can
carefully push it down through the two
slots in the lid using dough scraper 15.
• Cook the pasta in plenty of water (3 - 4
litres for 500 g pasta). Add about 2-3
tbsp salt.
• The water foams more with fresh pasta
than with dried, so do not cover the pan.
• Fresh pasta cooks more quickly than
dried. Fresh pasta usually takes 1 - 3
minutes, whilst dried pasta usually takes
between 6 and 12 minutes to cook.
8.2 Basic recipe for pasta
Ingredients
• 340 g durum wheat semolina
• 140 g water
• 1 tbsp oil (10 g)
Preparation
See "7. Make pasta" on page 57.
Notes
• The pasta can be used fresh or dried.
• You can alter the consistency using flour
or a little water.
8.3 Egg pasta
Ingredients
• 340 g semolina
• 3 medium eggs
Preparation
See "7. Make pasta" on page 57.
Notes:
• The pasta can be used fresh or dried.
• You can alter consistency using flour or
a little water.
8.4 Green spelt pasta
Ingredients
SPM 200 A1
• 340 g spelt flour (pasta flour or instant
flour can be substituted)
• 175 g spinach (either freshly blanched
and chopped or deep-frozen. Do not
use creamed spinach, as the cream will
make the pasta too soft.)
• 1 clove garlic (can be included or not, to
taste)
• 1 pinch ground nutmeg
Preparation
1. Put all the ingredients straight into dough
compartment 6.
2. Prepare the pasta as described in
"7. Make pasta" on page 57.
Notes
• The pasta can be used fresh or dried.
• You can alter consistency using flour or
a little water.
8.5 Red pasta
Ingredients
• 340 g pasta flour (spelt flour or instant
flour can be substituted)
• 1 egg
• 1 tbsp tomato ketchup
• approx. 80 - 100 g tomato purée
Preparation
1. Put the beaten egg and tomato ketchup
in a bowl.
2. Top up to a total weight of 160 g using
tomato purée.
3. Put the flour and the egg-and-tomato
mixture straight
compartment 6.
4. Prepare the pasta as described in
"7. Make pasta" on page 57.
Notes
• The pasta can be used fresh or dried.
• You can alter consistency using flour or
a little water.
into dough
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