Local Recipe Booklet

How to make fresh pasta
and noodles in minutes
Pasta and noodle dough
Pasta and noodles are simply a mixture of our and water (or egg mixture).
For extra colour and avour, use spices, herbs, vegetable extracts and other
ingredients. In the recipe section of this book, you can choose the dough you
would like to make. For our and liquid measurements, please use the cup
provided,and follow the suggested ratios. Please see page 10 for details.
Follow these simple instructions
A
Plug in. Open the lid and pour in the our. Close the lid.
B
Select “ ”
C
Press “ ”
D
Slowly pour the liquid into the opening in the lid.
E
In about 3 minutes, pasta will begin to emerge from the disc.
As the pasta comes out, cut it to your preferred size.
After making a batch of pasta, you may see a bit of leftover dough inside the
mixing chamber. If so, just turn the control knob to “
” and then press “ ”.
Then the pasta and noddle maker will extrude the leftover dough.
We use the following abbreviations:
kg = kilogram g = gram l = liter in = inch
ml = milliliter tbsp = tablespoon tsp = teaspoon
c = cup lb = pound oz = ounce
One cup = 200 g of our
This makes about 200 g fresh pasta/noodles.
Two cups = 400 g of our
This makes about 450 g fresh pasta/noodles.
We would recommend using kitchen scale to measure weight more accurately.
Cooking times
Times depend on the shape of the pasta. Thin pasta cooks in 4-5 minutes, thick pasta
takes 6-8 minutes.
Storage
Fresh pasta can be refrigerated for a few days. To keep pasta from sticking together,
sprinkle with a little our. For the best results, partially cook pasta before storing – then
nish cooking it when you need it. Fresh pasta is also suitable for freezing. To dry fresh
pasta, hang it on a wire or pasta rack.
如何使用飞利浦面条机制作意面
意面及面条面团
意大利面面团
意面及面条是由面粉和水（或蛋液）混合而成。如想添加额外的颜色和口味，请使用香料、
香草、蔬菜榨汁和其它原料。您可以在该书的食谱中，挑选您想要制作的面团。请使用该面
条机自带的量杯称量面粉及液体，请参照第10页提供的比例。
请按照以下简单说明操作
A
插上插头。打开盖子，倒入面粉。合上盖子。
B
选择 “ ”
C
按压 “ ”
D
慢慢将液体倒入盖上的开口中
E
大约 3 分钟后就会出现面条。将面条切成您想要的大小。
做好一组面条后，如果发现搅拌槽中有一些剩余的面团，您可以先将控制旋钮调至 “
”
然后按 “
”。然后，剩余的面团就会被挤出。
我们采用以下缩写:
kg = 千克 g = 克 L = 升 in = 英寸
ml = 毫升 tbsp = 汤匙 tsp = 茶匙
c = 量杯 lb = 磅 oz = 盎司
量杯 = 200 克面粉
可以制作出大约200 克新鲜意面/面条。
两量杯 = 400 克面粉
可以制作出大约400 克新鲜意面/面条。
我们建议使用厨房秤，称量结果会更加准确。
烹饪时间
烹饪时间取决于面条的形状。细面条需要 4 至 5 分钟，粗面条则需要 6 至 8 分钟。
存储
新鲜面条可冷藏存储数天。为防止面条黏在一起，请在面条上撒些面粉。为达到最佳效果，请在存储前
先将面条煮至半熟 - 然后在需要时烹饪至全熟。新鲜面条也可冷冻存储。要晾干新鲜面条，请将其晾晒
在网架上或面条架上。晒在网架上或意面架上。
6