Basic Pasta Recipes for Pasta Machines

Maximum load: Makes about 1 1/2 lbs. of pasta. Cut all measurements in half to make about 3/4 lb. of pasta.

Basic Pasta Basic Egg Pasta Half Batch

3 cups flour 3 cups unsifted all-purpose white flour 1 ½ cups

3/4 cup liquid 1 teaspoon salt 1 tsp

Mix for three minutes 2 eggs 1 egg

Extrude 1 tablespoon oil ½ tbs

1. Make sure the Slide Gate is closed by turning the "MIX/EXTRUDE" lever clockwise to the "MIX" position.
2. Choose Disk with desired pasta shape, Place Disk in a bowl of ot water to which a few drops of oil have been added. Be sure water covers the Disk. Soak for 1 to 2 minutes before placing disk on the Pasta Maker.
3. Measure 3 full cups unsifted all-purpose white flour. Gently tap measuring cup to let flour settle and to make sure you have 3 full cups. Level off with the flat edge of the Cutting Knife. Pour into Pasta Maker Mixing Bowl. Sprinkle 1 teaspoon of salt over the flour and replace Lid.
4. Put 2 eggs and 1 tablespoon of oil into standard liquid measuring cup and whisk well. Add enough hot water to egg and oil mixture to reach the 3/4 cup mark.
5. Turn Pasta Maker on and slowly add the liquid through the specially designed slots in the Mixing Bowl Lid, reserving about 2 tablespoons of the liquid. Mix 3 minutes and check consistency. Add the reserved liquid if dough is too dry.
6. Mix 1 minute. Extrude pasta.

PASTA VARIATIONS: All recipes are for making a maximum load (1 1/2 lbs.) of pasta.

Semolina Pasta: Substitute half the measured amount of all-purpose white flour with semolina flour.

Tomato Pasta: Add 2 tablespoons of canned tomato paste to the liquid measure in your regular pasta recipe. Make sure the total measurement remains of 3/4 cup.

Spinach Pasta: Blend 1/4 cup fresh or frozen (thawed) spinach and small amount of water on high speed in a blender until finely chopped. Strain and use as a substitute for water in your pasta recipe. Total liquid measurements should be 3/4 cup.

Garlic Pasta: Add 2 garlic cloves, peeled and pureed, to your liquid measure. Be

sure total measurement is 3/4 cup.

Egg-less Pasta: Subsutute water or egg substitute for eggs, making sure the total liquid measurement remains at 3/4 cup.

PASTA VARIATIONS:

• 1 cup all-purpose flour
• 1 1/2 cups dried mashed potato flakes
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon salt
• 2 teaspoons chopped chives
• 1/2 cup half-and-half or milk
• 2 tablespoons olive oil

Place gnocchi disk in a bowl of hot water to which 1 teaspoon of oil has been added. Be sure water covers the Disk. Soak for 1 to 2 minutes before placing disk on Pasta Maker. Set "MIX/EXTRUDE" Lever on "1MIX" position.

Add dry ingredients to the Mixing Bowl. Combine the half-and-half and olive oil. Turn Pasta Maker on and slowly add liquid through slots in the cover. Mix 1 minute. The consistency of this dough will differ slightly in appearance from dough in the previous Basic Pasta Recipe. The entire surface of the gnocchi dough will consist of already formed pea-sized pieces. Switch "MIX/EXTRUDE" Lever to "EXTRUDE" position. As dough extrudes, the consistency of the dough in the Mixing Bowl will begin to resemble finely grated Parmesan cheese. As the dough extrudes, it will begin to curl. Cut and shape each 1 1/2-inch gnocchi strip into a ring-shaped curl.

Continue until all the dough has been extruded and formed. Fill a fry pan with about 2 inches of water and bring to a boil. Add gnocchi to boiling water in a single layer. (Gnocchi should be covered with water as they cook.) Cook about 4 minutes or until the gnocchi rise to the top of the water. Since potatoes and flour

are very starchy, there will be a lot of starch in the water. Drain and serve immediately with your favorite pasta sauce or top with melted butter and grated Parmesan cheese. (Gnocchi are very dense by nature, so they will be very filling)

Makes: About 3/4 pound Servings: About 4