Philips HR2333 Mode D'emploi page 6

ENGLISH
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- Various other flours (as shown in the following tables) mixed with egg mixture/pure
water/vegetable juice mixture.
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
œ
to the required amount as shown below, and then whisk the water and egg to combine.
(Fig. 29)
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
œ
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
œ
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)*
Note
y Use a kitchen scale to measure the weight more accurately.
y When using legume flour, use 10 to 20ml less water than with wheat flour. There are
changes depending on the type of flour. For good pasta results it is important that the
consistency of the dough is very crumbly, regardless of which flour you use.
Spinach juice Beet juice
(including 1 egg) (including 1 egg)
(ml)
85
85
Egg mixture (ml)
85
90
95
85
85
Pure water (ml)
75
75
85
80
Carrot juice
(including 1 egg)
(ml) (ml)
85 85
85 85
Water cup
Side B
Water cup
Side B
Water
cup
Side B