7. Add salt and water.
8. Run the motor for around 4-5 minutes. The dough may be said to be suitable if it consists of pea-
sized lumps.
9. As soon as the dough is suitable, pull out the closing slide slowly out of the appliance until you hear it
click.
10. After 1 minute the pasta will come out of the machine.
11. Continue with the preparation of the pasta and always cut it to the desired length directly at the
12. outlet of the pasta-shaping attachment.
13. Within 10 minutes you will have 500 gr. Fresh pasta.
14. You can cook the pasta immediately (it doesn’t need to dry).
Flour type “Semola fine” (Pasta flour, available in specialty shops)
Ingrediënt:
- 500 gr flour type “Semola fine”
- 3 Jumbo size eggs (225 gr in egg-shell, check carefully)
- 40 ml water
Preparation:
1. Select the pasta-shaping attachment for the desired type of pasta.
2. Place the pasta-shaping attachment in a bowl with hot water and a few drops of Oil. Ensure that the
attachment is covered with water. Allow it to lie immersed for 1-2 minutes.
3. Check whether the closing slide is fully pushed into the appliance (mixing position).
4. Now place the pasta-shaping attachment as described in the installation instructions in point 8 and 9.
5. Add the required quantity of flour and close the lid.
6. Switch on the machine and add the eggs in the machine.
7. Add water.
8. Run the motor for around 2-3 minutes. The dough may be said to be suitable if it consists of pea-
sized lumps.
9. As soon as the dough is suitable, pull out the closing slide slowly out of the appliance until you hear it
click.
10. After 1 minute the pasta will come out of the machine.
11. Continue with the preparation of the pasta and always cut it to the desired length directly at the
12. outlet of the pasta-shaping attachment.
13. Within 10 minutes you will have 500 gr. Fresh pasta.
14. You can cook the pasta immediately (it doesn’t need to dry).
PASTA VARIATIONS
Pasta verde (with spinach)
Pasta verde is made with spinach to turn it green. Together with the eggs, add a small amount (± 25 g) of
cooked, well squeezed, finely chopped spinach.
Black pasta
This variety is made with squid ink. Add one teaspoonful of squid ink per 100 g flour / 1 egg and mix it with
the eggs.
Red pasta
Red pasta is made with beetroot juice (beetroot cooking water). Add the water (± 25 g), together with the
eggs, to the flour.
