Ronco Pasta Maker Manuel d'utilisateur télécharger pdf (Page 15)

ORANGE PASTA

Orange and tomato are naturally good flavor combinations, so this pasta teams up well

with almost any tomato sauce as well as with seafood and vegetable sauces.

Makes 1 pound: recommended for all pasta shapes.

3 cups all-purpose unbleached flour

½ teaspoon salt

2 “large” eggs

¼ cup orange juice

2 tabelspoons finely grated orange zest

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 orange juice, orange zest 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 15