Philips HR2333 Mode D'emploi page 15

Check the following tables for detailed water and flour ratio.
Note:
• These tables show the flour-liquid ratio base on 200g of flour. When using
400g of flour to make pasta, double the liquid volume (including egg) to get
the right flour-liquid ratio.
 When using egg mixture to make pasta, crack 1 egg into the water cup. Add
water up to the required amount as shown below, and then whisk the water
and egg to combine.
Flour
Durum (Semolina flour 150g
+ all-purpose flour 50g)*
Whole wheat 200g
Spelt 200g
Bread flour 200g
Soba (buckwheat flour 130g
+ all-purpose flour 70g)*
 When using pure water to make pasta, add water to the required amount as
shown below.
Flour
All-purpose flour 200g
Durum (Semolina flour 150g
+ all-purpose flour 50g)*
Whole wheat 200g
Spelt 200g
 When using vegetable juice (including 1 egg) to make pasta, crack 1 egg into
the water cup. Add vegetable juice up to the required amount as shown below,
and then whisk the juice and egg to combine.
Flour
All-purpose flour 200g
Durum (Semolina flour
150g + all-purpose
flour 50g)*
* Use a kitchen scale to measure the weight more accurately.
Egg mixture (ml)
85
90
95
85
85
Pure water (ml)
75
75
85
80
Spinach juice Beet juice
(including 1 egg) (including 1 egg)
(ml)
85
85
Water cup
1
Side B
Water cup
Side B
Carrot juice
(including 1 egg)
(ml) (ml)
85 85
85 85
3
2
Water
cup
Side B
English 17