Pasta And Noodle Maker Recipes Philips

Pasta And Noodle Maker Recipes Philips-Product

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Pasta And Noodle Maker Recipes Philips

Homemade pasta and noodles made easy

Enjoy a world of fresh pasta and noodles, made automatically by your Philips Viva Pasta and Noodle Maker.

We’ve made it easier to make homemade pasta and noodles. Now, with the fully automatic Philips Viva Pasta and Noodle Maker, you can make fresh pasta and noodles more often. Ready to get started? We’ve put together wonderful recipes – starting with the basics.

You’ll learn how to make basic doughs from various kinds of ours. We’ll show you how to add extra flavor by using vegetable juices. And you’ll learn to make different pasta shapes. Then it’s time to start cooking! Our recipes feature step-by-step instructions for delicious pasta and noodles from around the world. We’ve tested and tasted all the recipes in this book, to help ensure your meals are a success.

If you want to use the recipes from other books, always adapt our recommended our-liquid ratio, using the cups included with your Philips Viva Pasta and Noodle Maker, otherwise, the pasta & noodle machine will not be able to operate at its best.

For more recipes and tips & tricks on how to use the Philips Pasta & Noodle Maker, please visit: Australia: www.philips.com.au/pastamaker New Zealand: www.Philips.co.nz/pastamaker

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How to make fresh pasta and noodles in minutes

Pasta and noodle dough

Pasta and noodles are simply a mixture of our and water (or egg mixture). For extra color and flavor, use spices, herbs, vegetable extracts, and other ingredients. In the recipe section of this book, you can choose the dough you would like to make. For our liquid measurements, please use the cup provided, and follow the suggested ratios. Please see page 10 for details.

Follow these simple instructions

  • Plugin. Open the lid and pour in ours. Close the lid.
  • B Select “ ”
  • C Press “ ”
  • D Slowly pour the liquid into the opening in the lid.
  • E In about 3 minutes, the pasta will begin to emerge from the disc.
  • As the pasta comes out, cut it to your preferred size.

After making a batch of pasta, you may see a bit of leftover dough inside the mixing chamber. If so, just turn the control knob to “ ” and then press “ ”. Then the pasta and noodle maker will extrude the leftover dough.

We use the following abbreviations

Storage

Fresh pasta can be refrigerated for a few days. To keep the pasta from sticking together, sprinkle with a little our. For the best results, partially cook the pasta before storing – then £nish cooking it when you need it. Fresh pasta is also suitable for freezing. To dry fresh pasta, hang it on a wire or pasta rack.

  • Plugin. Open the lid and pour in ours. Close the lid.
  • Select Auto
  • Press Play
  • Slowly pour the liquid into the opening in the lid.
  • In about 3 minutes, the pasta will begin to emerge from the disc. As the pasta comes out, cut it to your preferred size.

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Shaping discs and pasta shapes

Create pasta and noodle shapes for your favorite recipes

To create your favorite pasta and noodle shapes, simply attach one of the shaping discs to the pasta and noodle maker. We’ve included shaping discs for penne, spaghetti, and fettuccine – which you can use to shape any of the dough recipes in this book.

Spaghetti / Thin noodle

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Penne

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Fettuccine / Ban Mian

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Our basic Pasta and noodle dough

For your quick reference, we’ve listed the basic dough types used in this recipe book.

Pasta and noodles can be made with various types of ours. However, for the best results, we recommend a mix of durum semolina and all-purpose our (type 405).

Durum semolina is a strong our – and is ideal because it contains more protein, which improves the pasta’s consistency. Strong our can be used with or without egg. Fine soft our (type 00) contain less protein, so we recommend adding eggs. To make soba noodles, you can use spelled, whole wheat or buckwheat.

Please note: our cup included with your pasta maker is not a standard 8 oz measuring cup, and should not be used as such. Our cup holds about 200g (about 1 standard cup) of ours.

IMPORTANT: Liquid measurement

It’s important to accurately measure our and liquid – because the type of our and eggs you use affects the volume and the ratio of solids versus liquids. We would recommend using a kitchen scale to measure weight more accurately.

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Wheat pasta

  • Flour 200 g all-purpose flour
  • Liquid 80 g: 1 egg + water
  • Pasta quantity 200 g

Wheat noodle

  • Flour 200 g all-purpose flour
  • Liquid 70 g water
  • Noodle quantity 200 g

Durum pasta

  • Flour 150 g semolina /
  • 50 g all-purpose flour
  • Liquid 75 g: 1 egg + water
  • Pasta quantity 200

Durum noodle

  • Flour 150 g semolina /
  • 50 g all-purpose flour
  • Liquid 65 g water
  • Noodle quantity 200 g

Ramen

  • Flour 200 g bread flour/ 2 g salt
  • Liquid 65 g water
  • Noodle quantity 200 g

Whole wheat pasta

  • Flour 200 g whole wheat flour
  • Liquid 90 g: 1 egg + water
  • Pasta quantity 200 g

Whole wheat noodle

  • Flour 200 g of whole wheat flour
  • Liquid 80 g
  • Noodle quantity 200 g

Quinoa and kale pasta (gluten-free)

  • Flour 1 cup (200g) of quinoa flour
  • Liquid 80 g: (1 egg +) fresh kale juice
  • Xanthan gum: 2g. Xanthan gum is gluten-free & is a protein that acts as a binding
  • agent to give pasta/noodles extra bounce.
  • Pasta quantity 200 g

Spelt pasta / noodle

  • Flour 200 g spelled flour
  • Liquid 90 g: 1 egg + water
  • Quantity of pasta/noodle 200 g

Carrot pasta / noodles

  • Flour 150 g semolina
  • 50 g all-purpose flour
  • Liquid 75 g: (1 egg +) carrot juice
  • Noodle quantity 200 g

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Beetroot pasta/noodles

  • Flour 200 g all-purpose flour
  • Liquid 80 g: (1 egg +) beetroot juice
  • Noodle quantity 200 g

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Pasta nero

  • Flour 150 g semolina
  • 50 g all-purpose flour
  • Liquid 75 g: 1 egg + 1 tsp squid ink
  • + water
  • Noodle quantity 200 g

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Tomato pasta/noodles

  • Flour 200 g all-purpose flour
  • Liquid 85 g (1 egg +) water
  • 1 tbsp tomato puree
  • Noodle quantity 200 g

Spinach pasta/ noodle Spinach lasagne dumpling/ wonton

  • Flour 200g all-purpose flour
  • Liquid 75 8 (1 egg-) spinach juice
  • Noodle quantity 200 8

Herb pasta/ noodle

  • Flour 200 g bread four
  • 1 tbsp finely chopped tarragon
  • Liquid 80 8 (1 egg-)water
  • Noodle quantity 200 8

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Soba

  • Flour 130 g buckwheat flour
  • 70 all-purpose flour
  • Liquid 80 g Legg- water
  • Noodle quantity 200 8

Fennel&pepper pasta/ noodle

  • Flour 200g wheat flour
  • tbsp ground fennel
  • %tbsp ground black pepper
  • Liquid 80g Legg-water
  • Noodle quantity 200 8

Curried noodles

  • Flour 200g all-purpose/
  • semolina flour
  • 4g Cuy powder
  • Liquid 70 g water
  • Noodle quantity 200 g

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Spaghetti with tomato sauce

Spaghetti Alla Carbonara

Spelt Spaghetti with cacio cheese and pepper

Dan Dan Noodles

Tricolore Penne Picnic Salad

Summer ditalini

Spinach penne with calamaretti and scampi

Fettuccine with salsiccia, garlic and chili oil

Fettuccine with stued oven-baked tomato with soft goat’s cheese

Fettuccine Al Pesto


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