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HOW TO PREPARE
MILK: ALMOND, COCONUT, SOY, ETC
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Refer to Page 13, Assemble for juicing (using the juice screen).
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Nut milks consist of almonds, pecans, cashews, hazelnuts, etc. You can also make
coconut milk and soy milk.
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Soak nuts for 4-8 hours in water.
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Spoon the soaked nuts (and some of the soaking water) down the feed chute. Pour
the pulp down the chute again with more soaking water, for a second grinding,
more flavor and a creamier texture. You can either stop after the second process or
repeat for a third time.
SORBETS / DESSERTS
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Refer to Page 13, Assembly for Homogenizing. Use the ROUND nozzle.
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Make all-natural sweet, frozen treats without the added fat, sugar and calories.
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Thaw frozen fruit for 5-10 minutes. Feed thawed fruit into the feed chute, process and
serve.
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Popular frozen fruit sorbets include banana, cherry, blackberry, blueberry, raspberry,
strawberry, melon, kiwi, mango, pear, pineapple, peach, grape, orange, and more!
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You can also make frozen lemonades and ice creams with all-natural ingredients.
Recipes can be found on www.OmegaJuicers.com.
PASTA & BREADSTICKS
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Refer to Page 13, Assembly for Homogenizing.
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This machine can to extrude pasta; not make pasta. Make dough by hand or use a
mixer.
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Sprinkle a small amount of flour on the pasta, on the Omega hopper and inside the
drum to prevent sticking.
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Add water to the dough if it becomes too dry.
To extrude pasta:
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Decide which style of noodle you prefer and place the appropriate nozzle on the
drum.
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Shape the pasta dough into balls or tubes that are slightly smaller than the Omega
hopper opening.
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Process dough through the Omega. A consistent feeding of dough without any gaps
will give you longer noodles as pasta exits. Pasta may be cut with a scissor or a knife
to desired length.
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Freshly made pasta should be put in boiling water. Fresh pasta will cook faster than
packaged pasta. If you want to make the pasta more flavorful, add spinach, basil or
sundried tomatoes. Leftover vegetable juice or pulp may also be mixed into dough
for added flavor.
To make breadsticks:
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Use the round nozzle.
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Shape the dough into balls or tubes that are slightly smaller than the Omega hopper
opening.
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Process dough through the Omega. A consistent feeding of dough without any
gaps. Dough may be cut with a scissor or a knife to desired length.
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Fresh dough sticks should be back immediately for freshness.
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