Recipe Ideas - Unold 68860 Mode D'emploi

RECIPE IDEAS

Egg pasta
Wheat flour, type 405
Egg and water
Automatic program
Semolina pasta with egg 1
Durum wheat semolina
Wheat flour, type 405
Egg and water
Automatic program
Semolina pasta with egg 2
Durum wheat semolina
Egg and water
Automatic program
Egg pasta, special
Wheat flour, type 405
"Double-coarse" (Spätzle flour)
Egg yolk, egg water
Depending on the egg size, add
water until the required weight
is reached, or remove a little
egg white.
Automatic program
44
Half filling
250 g
100 g = 2 eggs plus water
Half filling
200 g
50 g
100 g = 2 eggs plus water
Half filling
250 g
100 g = 2 eggs plus water
Half filling
250 g
100 g = 6 egg yolks, 1 egg
plus water
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Whole filling
500 g
200 g = 4 eggs plus water
Whole filling
400 g
100 g
200 g = 4 eggs plus water
Whole filling
500 g
200 g = 4 eggs plus water
Whole filling
500 g
200 g = 12 egg yolks, 1 egg
plus water