Recipes; Basic Recipe For Durum Wheat Pasta Without Egg - Silvercrest SPM 220 A1 Operating Instructions Manual

Recipes

NOTE
► All quantities are based on the use of normal
wheat flour (soft flour). Other types of flour,
such as spelt or wholemeal flour, usually
require a little more liquid.
► The quantities stated in the recipes are ap-
proximate values. As a rule, you should stick
to the recommended proportions of flour and
liquid. However, the amount of liquid required
may vary slightly due to various factors. If
your dough is not optimally processed with
the given quantities, add a few millilitres more
or less liquid next time. Please also observe
the information in the section on Trouble-
shooting.
► 1 measuring beaker u corresponds to ap-
prox. 250 g flour. Fill the measuring beaker u
with flour. If the flour starts to pile up, shake the
measuring beaker u and tap the bottom light-
ly on a firm surface. This will flatten down the
flour. This compacts the flour, which has an
influence on the quantity filled in. If necessary,
use a kitchen scale to measure the weight.
1 measuring beaker of flour u produces
►
approx. 325 g pasta.
► You can replace 1 egg with about 50 ml
of liquid.
For optimum processing of the dough, keep to the
following ratio of flour and liquids if possible:
For every 1 measuring beaker of flour u, add
approx. 80 ml of liquid. You can use the 1
2 markings on the measuring beaker for
liquids i as orientation.
When using 1 measuring beaker flour u, add
liquid up to the 1 marking and with 2 measur-
ing beakers of flour u accordingly up to the 2
marking:
Quantity of
Quantity of liquid
flour
approx. 80 ml (= 1
approx. 160 ml (= 2
│ GB │ IE │ NI │ CY
■ 12
Use the "1"
measuring beaker for liquids i as an orientation
only for liquids containing no egg.
If the ingredients include eggs, add about 10 ml
more liquid per egg (size M). Place 1 egg in the
measuring beaker for liquids i and add up to 90
ml of liquid.
Quantity of
flour
You can prepare pasta dough with up to a max.
500 g flour in one go. To do so, use 2 measuring
beakers of flour u (around 250 g each). Fill the
measuring beaker for liquids i 2 times up to 90
ml with egg and liquid. In this way, slowly add two
portions of the whisked water/egg mixture through
the opening 1 in the lid 2 into the dough
container t.
Basic recipe for durum wheat pasta
without egg
Ingredients for 2 people
▯ 200 g durum wheat
▯ 50 g wheat flour (soft flour)
▯ approx. 80 ml water
Preparation
♦ Add 200 g durum wheat and 50 g wheat flour
into the dough container t.
and ♦ Start the kneading programme for 250 g
flour
♦ Slowly pour approx. 80 ml water through the
opening 1 in the lid 2 into the dough
container t.
♦ Dispense the pasta dough at the end of the
kneading programme. You can use the dough
scraper p to cut the pasta to the desired length
during dispensing.
♦ Place the finished pasta in boiling salted water
)
and stir occasionally. After about 3–4 minutes
)
the pasta is al dente, i.e. cooked until firm to
the bite.
and "2" markings on the
Quantity of liquid + egg
approx. 90 ml (total)
approx. 180 ml (total)
.
SPM 220 A1