6. Switch on the machine and add the eggs in the machine.
7. Add water.
8. Run the motor for around 10 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.
Pasta with ground meat and vegetables – number of persons: 5
Ingredients:
- 500 g pasta
- 500 g ground beef
- 3 pepper halves (green, yellow, and red)
- 250 g champignon mushrooms
- 2 large onions
- 3 cloves of garlic
- 1 can of whole peeled tomatoes
- 1 small tin of tomato purée
- 10 green olives
- 5 bouillon cubes
- 2 bay leaves
- 2 tablespoonfuls of paprika powder
- 3 tablespoonfuls of Italian spices
- 2 tablespoonfuls of green pesto
- Pepper/ salt
