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Consistencia correcta de la masa.
Masa demasiado húmeda: añade un poco
de harina y amasa brevemente.
Nina dispone de dos programas pre-
configurados para un uso sencillo: el
modo Plain-Pasta (fideos sin huevo)
y el Egg-Pasta (fideos con huevo).
Aquí se mostrará la cantidad exacta
de líquido necesaria para cualquier
cantidad de harina entre 200 y 600 g.
Encontrarás cómo usar los programas
en el apartado Uso de los programas.
Si utilizas yema de huevo y agua, báte-
las bien antes de añadirlas al recipiente
de mezcla.
Dependiendo de la harina empleada, el
líquido o la temperatura de los ingre-
dientes, la proporción de ingredientes
secos en relación con el líquido puede
variar ligeramente. Consigue la consis-
tencia perfecta paso a paso añadiendo
cada vez 5-10 ml o, en caso necesario,
añade más harina.
Si disuelves 3-5 g de sal en agua y la
añades a la pasta, te saldrá más firme.
Añadiendo 3-5 ml de aceite a la masa,
la pasta te saldrá algo más blanda.
Cuanto más fresca esté la pasta que
vayas a utilizar, mejor será su sabor.
Puedes secar completamente la pasta
sin huevo ni otros ingredientes que de-
ban almacenarse en el frigorífico y, así,
guardarla durante largo tiempo. Otros
tipos de pasta es mejor congelarlos.
USO DE LOS PROGRAMAS
1. Conecta el enchufe. Si Nina está en el
modo de espera, se reactiva pulsando
cualquier botón.
2. Monta la máquina.
3. Pulsa el botón Scale/Tare para poner el
peso a 0.
4. a) Plain Pasta (fideos sin huevo)
Para hacer pasta de trigo duro
necesitas harina italiana tipo 00 o
una mezcla 1:1 de harina común y
sémola de trigo duro y agua. Añade
75


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