Ronco Pasta Maker Manuel d'utilisateur télécharger pdf (Page 12)

DRIED HERB PASTA

Dried herbs have more potency than fresh, so a small amount goes a long way in pasta

dough. For best flavor, start with a newly opened jar or one that you have had on the

shelf no longer than a month. Nearly any herb will do. Tarragon, marjoram, oregano

thyme, dill and sage are good herbs to start with.

Makes 1 pound: recommended for all pasta shapes.

3 cups all-purpose unbleached flour

1 tabelspoon dried herb of choice

½ teaspoon salt

3 “large” eggs

2 teaspoons olive or vegatable oil

Water

1. Measure the flour by scooping it into a measuring cup and leveling off with the

back of a knife. Sift it into the mixing container of the pasta machine along with

the herb and salt.

2. Break the eggs into liquid measuring cup. Add the cilantro, oil and enough water

to make ¾ cup. Use fork or small whisk to lightly beat eggs.

3. Start machine and slowly poor the liquid into the mixing container. Process,

adding additional water by tablespoons if needed and extrude as directed in

machines manual.

4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15

minutes or up to 2 hours before using. The pasta can be stored in the refrigerator

for up to 24 hours or frozen up to one month.

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Ronco Pasta Maker Manuel d'utilisateur Page 12