Ronco Pasta Maker Manuel d'utilisateur télécharger pdf (Page 4)

WHOLE WHEAT PASTA

This ratio of whole wheat to white flour results in a light brown pasta with a

delicate nutty flavor and a firm but still tender texture.

Makes 1 pound: use for spaghetti, linguine, tubular macoroni, lasagne

2 cups whole wheat flour

1 cup all-purpose unbleached white flour

½ teaspoon salt

2 “large” eggs

¼ cup milk

2 teaspoons olive 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 salt.

2. Break eggs into a liquid measuring cup. Add milk, oil and enough water to make

¾. 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 4