Kenwood KAX92.AOME Bedienungsanleitungen Seite 7

Eggless Pasta
200g 00 flour
pinch salt
25ml virgin olive oil
approximately 100ml water
Follow the method for plain
pasta mix adding the salt to the
flour and replacing the egg with
the oil and water.
Japanese Soba
Buckwheat Noodles
Ideal for people who require a
gluten free diet.
300g buckwheat flour
150g beaten egg
Follow the method for plain
pasta mix.
Pass the mix through the pasta
shaper fitted with the Bigoli
screen and cut into suitable
lengths. Cook in boiling water.
Udon Noodles
350g All Purpose Plain flour
140ml cold water
20g salt
Stir the salt into the water until
dissolved.
Follow the method for plain
pasta mix replacing the beaten
egg with the salt water.
Pass the mix through the pasta
shaper fitted with the Bigoli
screen and cut into suitable
lengths. Cook in unsalted
boiling water for approximately
5 minutes, the noodles should
be firm but tender. Drain
immediately and rinse in cold
water. Serve immediately with a
sauce of your choice.
Lentil Pasta
250g lentil flour
100g beaten egg
2 tbsp olive oil
2 tbsp water
Follow the method for plain
pasta, adding the olive oil and
water with the beaten egg.
Pass the mix through the
pasta shaper fitted with the
Maccheroni Rigati or Maccheroni
Lisci screen and cut into suitable
lengths. Cook in boiling water.
To Cook Your Pasta
Before cooking, pasta can be
dried for short periods - up to
an hour before cooking. This will
vary according to the type of
pasta produced.
1 Bring a pan three quarters
full of water to the boil. Add
salt to taste.
2 Add your pasta and boil
stirring occasionally. Cook
until the pasta is al dente. It
should be tender but yet still
firm to bite. As a guide this
will take 1 - 10 minutes but
will vary on the type of pasta
and the texture desired.
Always check the texture
regularly as the pasta will
continue to cook a little after
being removed from the
heat.
Never add oil to your water
as it makes the pasta slippery,
preventing the sauce from
sticking properly.
Choosing A Sauce For
Pasta
Selecting the pasta to the sauce
can make a difference. Tubular
shapes trap bits of food in thick
sauces, whereas long strands
are good for absorbing juices
of tomato sauces and seafood
sauces without going soft, whilst
thicker pasta usually goes with
strong flavoured sauces.
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