Recipe Ideas - Unold NUDELMEISTER 68801 Notice D'utilisation

8. Place all single parts in warm or cold water with a little dishwashing deter-
gent added. After letting the parts soak you can remove any remaining dough
with a dish brush.
9. Let the pasta extruder discs dry until the dough flakes off; then carefully
remove any remaining dough with a toothpick or a knife.
10. The single parts are not dishwasher suitable. They could be damaged if
cleaned in the dishwasher.
11. When cleaning the machine, check occasionally whether the opening for
the safety switch is clogged with dough. Remove any dough residue using a
toothpick, for example.
12. Do not use any abrasive scouring agents, steel wool, metal objects, hot
cleaning agents or disinfectants, since they can damage the appliance.
13. Do not immerse the motor block in water or other liquids.
14. The appliance must be completely dry before you use it again.
15. When completely dry, store the pasta maker in a dry, safe place so that it is
protected from dust, shocks, heat and moisture.

RECIPE IDEAS

Semolina pasta
340 g semolina, 160 g egg
Semolina pasta with water
340 g semolina, 140 g water, 10 g oil
(e.g. sunflower oil)
Spinach pasta
340 g spelt flour or high-protein wheat
flour, 175 g finely chopped blanched
spinach leaves (or 175 g frozen
spinach, e.g. creamed spinach), one
finely chopped garlic clove if desired,
2 pinches ground nutmeg
Tomato pasta
340 g spelt flour; place a bowl on
the scale and tare the scale to zero.
Now break one egg into the bowl, add
1 tbsp tomato ketchup and fill with
tomato paste to 160 g.
or
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340 g spelt flour, 1 tbsp oil, 140 g
chopped tomatoes (without skins and
seeds). If you want the pasta to have
a deep red colour, replace some of the
chopped tomatoes with tomato paste.
Parsley pasta
340 g high-protein wheat flour, 160 g
egg, 2 tbsp very finely chopped smooth
parsley
Tip: You can also add mixed herbs
or single herbs, such as chervil, dill,
oregano or wild garlic. Herbs can be
fresh or dried.
Instead of eggs you can use water,
flavoured with instant herbs.
Black pasta
340 g high-protein wheat flour, 150 g
egg, 10 g sepia (cuttlefish ink)