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Pasta type reference table
This table is for your reference to select the right program to make various pasta. You can
find the recipes in the recipe book.
Program
Tip
Corresponding recipe
Plain
Pasta/noodle
When you are making pasta with
flour and water only, select the "Plain
Pasta" program .
Wheat noodle
Durum noodle
Ramen
Udon
Curried noodle
Egg/Flavored
Pasta/noodle
When you are making pasta with
flour and other ingredients (eggs or
veggie juice), select the "Egg/Flavored
Pasta" program .
For dumpling sheet or soba, select
this program as well.
Wheat pasta
Durum pasta
Dumpling sheet
Whole wheat pasta/noodle
Spelt pasta/noodle
Carrot pasta/noodle
Tomato pasta/noodle
Soba
Beet pasta/noodle
Spinach lasagna/dumpling/wonton
Fennel pepper pasta/noodle
Pasta nero
Herb pasta/noodle
Important
•
The pasta recipes provided in the recipe book have been tested for success. If
you experiment with or use other pasta recipes, the flour and water/egg ratios
will need to be adjusted to the flour and water cup ratios included with the pasta
maker. The pasta maker will not operate successfully without adjusting the new
recipe accordingly.
Note:
•
To ensure the quality of the pasta, use gluten flour to make pasta. Follow the
recommended proportion to add the ingredients.
•
Seasonal changes and using ingredients from different regions may affect the flour/
water ratio. You may adjust based on the recommended proportion.
• When making egg pasta or vegetable pasta, make sure you whisk the egg mixture
or vegetable juice evenly with the water before pouring into the chamber. When
adding ingredients, make sure the ingredient is in a liquid form.
• See the recipe book provided for additional pasta recipe variations and many
delicious new recipes to try.
• When making gluten free pasta/noodles or cookies, do not follow the
recommended liquid amount indicated by the machine.
