Manual Trebs 99333 Comfortcook pasta maker (page 57 of 78) (English, German, Dutch, French)

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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

Preparation:

Cook the pasta “al dente” in slightly salted water. In the meantime, fry and crush the

hamburger meat together with pepper and salt. Add the finely chopped onion and garlic and

fry it all together briefly; then crumble the bouillon cubes and add the bay leaves, the paprika

powder, the Italian spices, and the pesto.

Add the cut-up paprika, the sliced-up champignon mushrooms, and the peeled tomatoes

(chopped), as well as the olives and the tomato purée. Drain the pasta and mix it with the

vegetable/hamburger mix.

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Trebs 99333 Comfortcook pasta maker Manual

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