ABOUT FRESH PASTA
Which Flour?
Many flours work well with your pasta/ sausage maker. In addition to semolina pasta flour, we’ve tested the recipes with Gold Medal™ Bread Flour, All Purpose and Whole Wheat Flour. Our preference at Ronco Inventions, LLC is Gold Medal™ Bread Flour because of the high gluten content.
Measuring Pasta Flour
Measure 2 cups of flour with a standard glass measuring cup. What’s easier to use is a
Measuring Pasta Liquid
You may have a round measuring cup with lid or a dry measuring cup with a handle that has liquid measurements marked on it. Either one of these cups is self- explanatory. For 2 cups flour, always use 2 Tbsp olive oil (we recommend Bertolli), and liquid up to the appropriate line (egg is optional).
Water or Juice?
You can use spinach, carrot, tomato or just about any vegetable juice instead of water when making homemade pasta. Mix and watch your combination of flour and liquid develop in the pasta bin in 4 minutes. Depending on the humidity in your area, you may need to add additional flour or liquid. If you pasta mix is too moist, add flour 1 Tablespoon at a time, while the machine is in mix mode, to achieve the perfect consistency. If it is too dry, add liquid 1 teaspoon at a time to achieve the perfect consistency (see page 9).
Cooking Pasta
Cooking pasta “al dente” [to the tooth] firm and chewy is preferred. Don’t overcook your pasta; it will become too soft and not very appealing. Some of the smaller pasta shapes such as angel hair, vermicelli and spaghetti takes as little as
