11.Use 6 cups of boiling water for 1.0 LB of dough and cook for 10 to 15 minutes or until tender. DO NOT OVER COOK. Drain well.
12.Use in any of your favorite pasta recipes.
13.UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use; DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.)
Clean inside of Breadman® Pro after each use.
EGG PASTA DOUGH
Ingredients: | 1.5 LB | 2.0 LB |
Water, 80°F/27°C | 1/2 cup + 1 TBL | 3/4 cup + 1 TBL |
Eggs, large, room temperature | 3 | 4 |
Oil | 1 TBL | |
Salt | 1 tsp | |
Semolina Flour | 1 cup | |
2 cups | ||
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Select Pasta Dough Course | 14 | 14 |
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Yield: Cooked Pasta | 8 cups | 10 cups |
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SPINACH PASTA DOUGH |
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Ingredients: | 1.5 LB | 2.0 LB |
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Water, 80°F/27°C | 3/4 cup + 2 TBL | 1 cup + 1 TBL |
Oil | 1 TBL | |
Salt | 1 tsp | |
Semolina Flour | 1 cup | |
2 cups | ||
Spinach, finely chopped, | 1 | 1 |
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OR |
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Select Pasta Dough Course | 14 | 14 |
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Yield: Cooked Pasta | 8 cups | 10 cups |
NOTE: Both recipes will use the same amount of spinach.
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