Recipe Ideas - Unold 68801 Notice D'utilisation

12. When cleaning the machine, check occa-
sionally whether the opening for the safety
switch is clogged with dough. Remove
any dough residue using a toothpick, for
example.
13. Do not use any abrasive scouring agents,
steel wool, metal objects, hot cleaning
agents or disinfectants, since they can
damage the appliance.

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. sun-
flower 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 spi-
nach), 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
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 color, 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 gar-
lic. Herbs can be fresh or dried.
Instead of eggs you can use water, flavored with
instant herbs.
Black pasta
340 g high-protein wheat flour, 150 g egg, 10 g
sepia (cuttlefish ink)
Whole grain wheat or spelt pasta
The authors have thoroughly considered and tested the recipes included in these operating
instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG
and their assignees shall not be liable for personal injuries, material damages and financial loss.
14. Do not immerse the motor block in water or
other liquids.
15. The appliance must be completely dry
before you use it again.
16. When completely dry, store the pasta maker
in a dry, safe place so that it is protected
from dust, shocks, heat and moisture.
340 g finely ground whole grain flour, 150 g
water, 10 g oil or 160 g egg
curcuma pasta
340 g semolina, 1 tsp curcuma powder, 160 g
egg
Wedding pasta
340 g semolina, 140 g egg yolk, 20 ml water
shortbread
230 g flour, 150 g butter, 100 g sugar, 1 pinch
of salt
Recipes for the sausage filling attachment
Please note that for technical reasons some of
the mixture will remain in the dough container.
When grinding fresh meat, the appliance must
always be thoroughly cleaned immediately after
use, for hygienic reasons.
Pizza Bratwurst
500 g ground pork or 500 g spiced pork sausage,
salt, pepper to taste, thin sausage casings (from
sheep), 50 g grated Swiss cheese, 1 heaped tsp
oregano
Put ground meat, spices and cheese in the
dough container and mix about five minutes
until all ingredients are thoroughly combined.
Soak sausage casings in warm water and then
push onto the sausage filling attachment and
tie a knot in the end. Switch appliance to EXT
and fill the casings with the sausage mixture.
When the mixture has been filled, twist off the
sausages at the desired length.
Tip: For a variation, add 50 g fried onions, 4 very
small chopped chili peppers or 50 g chopped
mushrooms to the basic mixture consisting of
the meat, salt and pepper.
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