Pasta maker Recipe book Inspiring and delicious Pasta maker recipes e Ispiratrici e deliziose Pasta maker recipes i Inspirierende und köstliche Pastamaker Rezepte d #philipspastamaker 5639419_v6.
e i Contents Enjoy endless fresh pasta options in less than 10 minutes Making pasta with the Pasta maker Shaping discs and pasta shapes Ingredients and doughs Add more flavor Contenuto Goditi le infinite opzioni di pasta fresca in meno di 10 minuti Preparazione della pasta con la macchina Dischi per formati diversi Ingredienti e impasti Aggiungere sapore in più 4 6 8 10 12 Classic Recipes Lasagna bolognese 16 Spelt spaghetti with cheese and pepper 18 Ricotta spinach ravioli with
d Inhalt Genießen Sie endlos frische Pastavarianten in weniger als 10 Minuten Nudeln zubereiten mit dem Pastamaker Formaufsätze und Pastaformen Zutaten und Teige Hinzufügen von Aromen 4 6 8 10 12 Klassische Rezepte Lasagne alla bolognese 16 Spaghetti aus Dinkelmehl mit Pecorinokäse und Pfeffer 18 Ricotta-Spinat-Ravioli mit Salbeibutter 20 Gourmet-Rezepte Rote Bete-Spaghetti mit Oliven, Kapern und Burrata 22 Fettuccine mit Salsiccia, Knoblauch und Chiliöl 24 Pasta nero mit Meeresfrü
e i d The Philips pasta maker is fully automatic and makes several kinds of pasta. Il Pasta maker Philips è completamente automatico e permette di preparazione della pasta con la macchina. Der Philips Pastamaker ist vollautomatisch und bereitet verschiedene Pastasorten zu.
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e Making pasta with the Pasta maker How to operate the Pasta Maker: • Prepare the flour and liquid in line with recipes in Recipe Book. • Turn on Pasta maker by button. • Open lid and add flour. • Close the lid. • Press to start mixing. • Slowly pour liquid into opening on lid. • Important note: In mixing stage, it is normal to see crumbles rather than a fully shaped dough. Do not add extra liquid, follow the guidance. • Pasta will appear after approximately 3 minutes. • Cut pasta to preferred size.
d Nudeln zubereiten mit dem Pastamaker Bedienung des Pastamakers: • Bereiten Sie Mehl und Flüssigkeit gem. Rezept vor. (Hinweis: Die angegebene Flüssigkeitsmenge entspricht der Gesamtmenge aller Flüssigkeiten (ggf. auch inkl. Ei). Alle Flüssigkeiten vor dem Zugeben vermengen.) • Schalten Sie die Nudelmaschine mit der Ein-/Aus ein. Taste • Öffnen Sie den Deckel und geben Sie das Mehl in die Knetkammer. • Schließen Sie den Deckel.
e i d The pasta shaping discs can be attached to the Pasta Maker to create the unique pasta shapes. These discs might differ per country. The recipes suggest a specific shape and disc to use, but other shapes are also possible to make the recipe. Gli speciali dischi si inseriscono sul Pasta maker e servono per ottenere formati di pasta diversi. I dischi Pasta maker inclusi nella confezione possono variare da un paese all’altro.
eLasagna/Ravioli/Cannelloni/Maltagliati/Pizzoccheri iLasagna/Ravioli/Cannelloni/Maltagliati/Pizzoccheri dLasagne/Ravioli/Cannelloni eThe model you choose may come with more disks. Please check the packaging to learn more. iIl modello che scegli può avere in dotazione più dischi. Si prega di controllare la confezione per saperne di più. dDas Modell, das Sie auswählen, kann mit mehr Pastaformen geliefert werden. Bitte überprüfen Sie die Verpackung, um mehr zu erfahren. 1.
e Ingredients and doughs Flour, water and egg You may use any type of wheat flour with the Pasta Maker, or white bread flour. For best results, we recommend a mix of durum semolina and all-purpose flour (type 405). So-called strong flour types like these are ideal because they contain more protein, which produces better pasta consistency. Strong flour types can be used with or without egg. Fine soft flour (type 00) contains less protein and so we recommend adding eggs.
eTo prepare 300 g pasta (3-4 portions) iPer preparare 300 g di pasta (3-4 porzioni) eWheat pasta eWheat noodle iPasta di grano tenero all’uovo iPasta di grano tenero Flour 250 g all purpose flour Fluid 95 g: 1 egg + water Farina 250 g di farina per tutti gli usi Liquido 95 g: 1 uovo + acqua dWeizenpasta mit Ei Mehl 250 g Haushaltsmehl Flüssigkeit 95 g: 1 Ei + Wasser eDurum noodle Flour 200 g semolina / 50 g all purpose flour Fluid 90 g water iPasta di semola Farina 200 g di semolino 50 g di fari
Aggiungere sapore in più Add more flavor i e Recipes for 300 g (3 to 4 portions) of fresh pasta Per preparare 300 g di pasta (3-4 porzioni) eCarrot pasta / noodles Flour 200 g semolina, 50 g all purpose flour Fluid 95 g: (1 egg +) carrot juice Amount of pasta ~300 g iPasta alle carote Farina 200 g di semolino, 50 g di farina per tutti gli usi Liquido 95 g: (1 uovo +) succo di carota Quantità di pasta ~300 g dMöhrenpasta / Möhrennudeln Mehl 200 g Hartweizengrieß + 50 g Haushaltsmehl Flüssigkeit 95
e in più Hinzufügen von Aromen d Zubereitung von 300 g Nudeln (3-4 Portionen) eTomato pasta / noodles Flour 250 g all purpose flour Fluid 95 g (1 egg +) water, 1 tbsp tomato puree Amount of pasta ~300 g iPasta al pomodoro Farina 250 g di farina per tutti gli usi Liquido 95 g: (1 uovo +) acquq / 1 cucchiaio di passata di pomodoro Quantità di pasta ~300 g dTomatenpasta / Tomatennudeln Mehl 250 g Haushaltsmehl Flüssigkeit 95 g: (1 Ei +) Wasser + 1 EL Tomatenmark Nudelmenge ca.
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e Classic recipes i Ricette classiche d Klassische Rezepte e i Fresh pasta Pasta fresca ~600 g lasagna sheets (spinach) ~600 g pasta per lasagne (spinaci) Bolognese sauce • Olive oil • 1 onion, finely chopped • 2 stalks celery, finely chopped in cubes • 2 carrots, finely chopped in cubes • 2 red peppers, finely chopped in cubes • 100 g pancetta, chopped • 500 g ground beef • 50 g (3½ tbsp) tomato puree • 250 g sieved tomatoes • 250 ml beef stock Ragù alla bolognese • Olio d’oliva • 1 cipolla picc
d thick e hair* d Lasagne alla bolognese Frische Pasta ~Ca. 600 g Lasagneblätter (Spinat) Bolognese • Olivenöl 2mm_round thin • 1 Zwiebel, fein gehackt • 2 Stangen Sellerie, fein gewürfelt • 2 Möhren, fein gewürfelt • 1 Chili, fein gewürfelt • 100 g Pancetta, klein geschnitten • 500 g Rinderhack • 50 g Tomatenmark • 250 g passierte Tomaten • 250 ml Rinderbrühe 1.5X14mm_flat wide 0.8 X 90mm_wonton+ 1.
e i Fresh pasta • 250 g spelt flour • 1 egg + water Pasta Fresca • 250 g di farina di farro • 1 uovo + acqua Sauce • 150 g pecorino romano, grated • Pepper to taste Condimento • 150 g di pecorino romano grattuggiato • Pepe q.b. 1. Bring a pan of salted water to the boil. 2. Cook the spaghetti until al dente (firm to the bite). 3. Meanwhile, put the pecorino in a large bowl and add a few tablespoons of the cooking water. 4. Mix well until it forms a creamy sauce. 5.
1.2mm_angle hair* 1.6X1.6mm_spaghetti* 2m 19 5639419_v6.
n+ 1.2 X 90mm_dumpling/lasagna+ don* 1.6X3.5mm_fettuccini* 8mm t=1.5mm_penne+ 1.5X7mm_flat thin 20 5639419_v6.
e i d Fresh pasta ~300 g pasta squares Pasta fresca ~300 g di quadrati di pasta Frische Pasta ~Ca.
e Gourmet Recipes i Ricette gourmet d GourmetRezepte e i Fresh pasta • Approx.
d Rote BeteSpaghetti mit Oliven, Kapern und Burrata 1.2mm_angle hair* 1.6X1.6mm_spaghetti* 2m Frische Pasta • Ca.
on* 1.6X3.5mm_fettuccini* 1.5X7mm_flat thin 24 5639419_v6.
e Fettuccine with salsiccia, garlic and chilli oil Fresh pasta • ~Approx. 300 g Fettuccine Sauce • 3-4 salsiccia sausages, sliced • ½ clove of garlic, crushed • 200 g courgettes, chopped • Juice of one lemon, lemon zest • Oregano 1. Fry the chopped salsiccia in a pan on medium heat. Don’t add any additional oil as you can use the fat of the sausage to cook it. 2. Add the garlic and sweat this in the pan. 3. Now add the courgettes and heat them up. 4.
e i d Fresh pasta ~300 g pasta nero Pasta fresca ~300 g di pasta nera Frische Pasta ~Ca.
e hair* 1.6X1.6mm_spaghetti* 2mm_ramen* 2.5X2.5mm_udon* 1.5 1.6X3.5mm_fettuccini* 27 5639419_v6.
n+ 1.2 X 90mm_dumpling/lasagna+ don* 8mm t=1.5mm_penne+ 1.6X3.5mm_fettuccini* 1.5X7mm_flat thin Suggestion Consiglio Tipp You can also steam the dumplings. The dumplings can be fried after cooking. I ravioli possono essere cotti anche a vapore, oppure fritti dopo averli cotti. zubereiten. Nach dem Kochen können die Sie können die Nudeltaschen auch im Dampfgarer Nudeltaschen zusätzlich gebraten werden. 28 5639419_v6.
e i d Jiaozi dumplings Ravioli cinesi Jiaozi Nudeltaschen Fresh pasta • ~300 g spinach dumpling sheets • ~300 g tomato or red beet dumpling sheets • ~300 g standard or carrot dumpling sheets Pasta fresca • ~300 g di pasta per ravioli agli spinaci • ~300 g di pasta per ravioli al pomodoro o barbabietola • ~300 g di pasta per ravioli standard O alle carote Frische Pasta • ~Ca. 300 g Teigstücke für Spinatnudeltaschen • ~Ca. 300 g Teigstücke für Tomaten- oder RoteBete-Nudeltaschen • ~Ca.
e Fettuccine with stuffed oven-baked tomato and soft goat’s cheese Fresh pasta ~Approx. 300 g fettuccine Sauce • 4 medium vine tomatoes • 30 g icing sugar • 1 shallot • ½ clove of garlic • 5 tbsp olive oil • 2 thumb-sized pieces of fresh ginger, sliced • 3 tbsp brown sugar • 50 ml white wine • 100 ml veal broth • 200 g strained tomatoes • 2 sprigs of thyme, plucked • 1 sprig of basil, chopped • 30 ml cream • 100 g soft goat’s cheese 1.
e hair* 1.6X1.6mm_spaghetti* 2mm_ramen* 2.5X2.5mm_udon* 1.5 1.6X3.5mm_fettuccini* 31 5639419_v6.
n+ 1.2 X 90mm_dumpling/lasagna+ don* 1.6X3.5mm_fettuccini* 8mm t=1.5mm_penne+ 1.5X7mm_flat thin 32 5639419_v6.
e i Fresh pasta • 500 g of white flour • Liquid 195 g: 1 egg + water Pasta Fresca • 500 g di farina bianca 0 • Liquido 195 g: 1 uovo + acqua Ingredients • 1 kg of frozen or fresh peas • 1lit bechamel • ½ onion • Extra virgin olive oil • 100 g pistachios • 250 g squacquerone cheese Condimento • 1 kg di piselli surgelati o freschi • 1 lt besciamella • ½ cipolla • Olio extravergine d’oliva q.b. • 100 g pistacchi • 250 g formaggio Squacquerone 1.
e Recipes children love i Ricette amate dai bambini d Rezepte die Kinder lieben e i Fresh pasta ~300 g durum spaghetti Pasta fresca ~300 g spaghetti di semola Tomato sauce • Olive oil • 1 small onion, chopped • 2 stalks celery, chopped • 1 carrot (100 g), chopped • 2 sprigs rosemary leaves, chopped • 2 cloves garlic, finely chopped • 30g (1 tbsp + 2 tsp) tomato puree • 2 tbsp balsamic vinegar • Optional: 100ml red wine • 250ml sieved tomato sauce • ½ tsp chicken or vegetable stock powder ground blac
d Spaghetti mit Tomatensoße Frische Pasta ~Ca.
8mm t=1.5mm_penne+ sagna+ 1.5X7mm_flat thin cini* 36 5639419_v6.
e i d Fresh pasta ~600 g multicolored penne Pasta fresca ~600 g penne multicolore Frische Pasta ~Ca.
e Penne mac & cheese Fresh pasta ~600 g penne Cheese sauce • 30 g (2 tbsp) butter • 40 g wheat flour • 300 ml milk • 100 g Cheddar or Gouda cheese • 50 g Parmesan cheese Extra • 20 g (1½ tbsp) butter • Bread crumbs • Paprika powder 1. Bring a large pan of salted water to the boil and cook the pasta in 10-12 minutes. Drain, cool under cold water, leave to drain. 2. Meanwhile, in a saucepan, melt butter on the lowest heat. Stir in the flour to make a roux and fry for a few minutes.
n 1.5X14mm_flat wide aghetti* 2mm_ramen* 0.8 X 90mm_wonton+ 2.5X2.5mm_udon* 1.2 X 90mm_dumpling/lasagna+ 1.6X3.5mm_fettuccini* 8mm t=1.5mm_penne+ 1.5X7mm_flat thin 39 5639419_v6.
e Chestnut flour fettuccini with gorgonzola and apple on* 1.6X3.5mm_fettuccini* 1.5X7mm_flat thin Buckwheat and Chestnut Pasta (Gluten Free): • 130 g buckwheat flour • 120 g Chestnut flour • ½ teaspoon carob flour • 100 ml water • 1 tbs oil Sauce • 1 apple • 250 g gorgonzola 1. Cut the apple into medium-sized slices. 2. Melt the gorgonzola in a small pan and add the apple slices. 3. Add a little cooking water if required to make the sauce creamier. 4. Cook the pasta in salted water. 5.
i d Fettuccine di Fettuccine aus farina di castagne Kastanienmehl con zola e mela mit Gorgonzola und Apfel Pasta di grano saraceno e castagne (senza glutine): • 130 g Farina di grano saraceno • 120 g farina di castagne • ½ cucchiaino di farina di carruba • 100 ml di acqua • 1 cucchiaio di olio Condimento • 1 mela • 250 g di zola 1. Fettuccine la mela a pezzi non troppo grossi 2. Sciogliere il gorgonzola in un pentolino insieme ai pezzi di mela. 3.
e i d Buckwheat and Rice Pasta (Gluten Free): • 150 g buckwheat flour • 100 g rice flour • 20 g oil • 140 ml water Pasta di grano saraceno e riso (senza glutine): • 150 g di grano saraceno • 100 g di farina di riso • 20 g di olio • 140 ml di acqua Buchweizen-Reis-Nudeln (glutenfrei): • 150 g Buchweizen • 100 g Reismehl • 20 g Öl • 140 ml Wasser Pizzoccheri alla Valtellinese Pizzoccheri alla Valtellinese Sauce • 250 g Bitto or Fontina cheese, cut into small cubes • 100 g Butter • 2 garlic cloves • 2
d thick 2mm_round thin e hair* 1.6X1.6mm_spaghetti* 1.5X14mm_flat wide 2mm_ramen* 0.8 X 90mm_wonton+ 2.5X2.5mm_udon* 1.2 X 90mm_dumpling/lasagna+ 1. 1.6X3.5mm_fettuccini* 43 5639419_v6.
on* 1.6X3.5mm_fettuccini* 1.5X7mm_flat thin 44 5639419_v6.
e Fettuccine with rustic sausage Chickpea Pasta (Gluten Free): • 200 g Chickpea flour • 70 g liquid • 1 teaspoon of xanthan. Or alternatively: • 250 g Chickpea flour • 95 ml water (1 egg + rest is filled up with water) Rustic sausage sauce • 200 g pork sausage (or pancetta), chopped • 1 chili pepper, chopped • 50 ml (3 tbsp + 1 tsp) red wine • 2 tomatoes, chopped • 1 tbsp fresh thyme leafs Topping • 50 g pecorino, in large flakes 1. Bring a large pot of salted water to the boil. 2.
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© 2021 Philips Domestic Appliances Holding B.V. All rights reserved. Specifications are subject to change without notice. Trademarks are the property of Koninklijke Philips N.V. and/or Philips Domestic Appliances Holding B.V. Document order number: 3000 032 0211.2 A 5639419_v6.
