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Pasta de remolacha
Medio relleno Relleno completo
Harina fina de trigo tipo
W80/100 (harina de repostería
o para pasta, dura)
250 g 500 g
Zumo de remolacha y huevo 95 g = 1 huevo más zumo de
remolacha
190 g = 2 huevos más zumo
de remolacha
Programa manual durante 6-8 minutos
Pasta de espinacas
Medio relleno Relleno completo
Harina fina de trigo tipo
W80/100 (harina de repostería
o para pasta, dura)
250 g 500 g
Espinacas y huevo
Primero, descongelar las
espinacas congeladas, refinar
con caldo y hacer puré
110 g = espinacas
congeladas y 1 huevo
220 g de espinacas
congeladas y 2 huevos
Programa manual durante 6-8 minutos
Pasta de ajo silvestre
Medio relleno Relleno completo
Harina fina de trigo tipo
W80/100 (harina de repostería
o para pasta, dura)
250 g 500 g
Ajo silvestre y huevo
Rehogar el ajo silvestre
brevemente con un poco de
agua y después mezclarlo con el
agua de rehogar
110 g = 1 huevo y ajo
silvestre
220 g = 2 huevos y ajo
silvestre
Programa manual durante 6-8 minutos
Pasta de sepia (pasta negra)
Medio relleno Relleno completo
Harina fina de trigo tipo
W80/100 (harina de repostería
o para pasta, dura)
250 g 500 g
Huevo y agua 100 g = 1 huevo más agua 200 g = 2 huevos más agua
Puede adquirir la tinta de sepia
en tiendas especializadas en
pescado, productos italianos o
bien por Internet
3 cucharaditas de pasta de
tinta de sepia
6 cucharaditas de pasta de
tinta de sepia
Programa manual durante 6-8 minutos
Copyright UNOLD AG | www.unold.de
114


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