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Trebs PastaGusto Model 21126 Manual

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Zwarte pasta
Deze wordt met inktvisseninkt gemaakt. Roer per 100 g bloem, één koffielepel inktvisinkt door de eieren.
Rode pasta
Hiervoor wordt kookvocht van rode bieten gebruikt. Voeg het vocht (± 25 gram) samen met de eieren door
de bloem.
RECEPTEN
Pasta met gehakt en groente - Aantal personen: 4
Ingrediënten:
- 500 gram pasta
- 500 gram rundergehakt
- 3 halve paprika's (groen, geel en rood )
- 250 gram champignons
- 2 dikke uien
- 3 teentjes knoflook
- 1 blik gepelde tomaten
- 1 klein blikje tomatenpuree
- 10 groene olijven
- 5 bouillonblokjes
- 2 laurierblaadjes
- 2 eetlepels paprikapoeder
- 3 eetlepels Italiaanse kruiden
- 2 eetlepels groene pesto
- Peper/ zout
Bereiding:
Pasta al dente koken in licht gezouten water ondertussen gehakt rul bakken met peper en zout klein
gesneden ui en knoflook toevoegen even meebakken dan bouillonblokjes verkruimelen, laurierblaadjes,
paprikapoeder, Italiaanse kruiden en pesto toevoegen.
In blokjes gesneden paprika en in plakjes gesneden champignons en gepelde tomaten kleingesneden,
olijven en de tomatenpuree toevoegen. De pasta afgieten en door de groente-gehaktmengsel mengen.
Romige pasta met zalm - Aantal personen: 4
Ingrediënten:
- 4 à 6 rijpe tomaten
- 1 potje ricotta/mascarpone
- 500g pasta (bijv. tagliatelle of fetuccine)
- 400g gerookte zalm
- kruiden (peper, zout, basilicum)
Bereiding:
Kook de pasta al dente, ondertussen snijdt u de tomaten in blokjes en laat u deze even bakken in olijfolie.
Ondertussen heeft u de zalm in snippers gesneden en roert u ze onder de tomaten. Laat erg kort
meebakken en voeg er dan -al roerend- de ricotta of mascarpone bij. Kruiden met peper, zout (zoals u het
zelf graag hebt) en de saus nog even laten doorkoken, als de saus te dik is kunt u er nog een beetje lichte
room of melk aan toevoegen. Dien op met de pasta en eventueel verse kruiden zoals basilicum. U kunt de
tomaten ook vervangen door paprika's, courgettes ect.
… 9 …


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