Philips HR2375/00 取扱説明書

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取扱説明書

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Recipe book
Pasta and
Noodle Maker
全自动面条机
调配手册
e
Inspiring and delicious Pasta and Noodle Maker Recipes
0创意满满又美味十足的面条机食谱
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philipspastamaker
2 3
Contents
Enjoy endless fresh pasta
in less than 10 minutes 4
How to operate the Pasta Maker 6
Shaping discs and pasta shapes 8
Ingredients and doughs 10
Add more avor 12
Classic Recipes
Lasagna Bolognese 16
Spelt spaghetti with cheese and pepper 18
Ricotta spinach ravioli with sage butter 20
Gourmet recipes
Beet spaghetti with olives, capers and burrata 22
Fettuccine with salsiccia, garlic and chili oil 23
Pasta nero pescatore 26
Jiaozi dumplings 28
Fettuccine with stued oven-baked
tomato and soft goat’s cheese 30
Lasagna with squacquerone and pea cream 32
Recipes children love
Spaghetti with tomato sauce 34
Tricolore penne picnic salad 36
Penne mac & cheese 38
Gluten free recipes
Chestnut our fettuccine
with gorgonzola and apple 40
Pizzoccheri alla Valtellinese 42
Fettuccine with rustic sausage 44
Register your product 46
SCEN
组成部分
10 分钟内即可尽享多种新鲜面食 4
如何操作面条机 6
塑形圆盘和面条形状 8
原料和面团 10
添加更多口味 12
经典食谱
波隆那肉酱千层面 16
胡椒起司斯佩耳特小麦意式细面条 18
鼠尾草牛油煎乳清干酪菠菜馅意式饺子 20
美食食谱
橄榄刺山柑布拉塔芝士甜菜意式细面条 22
香肠大蒜辣油意式宽面条 23
海鲜墨鱼汁意大利面 26
饺子 28
软山羊干酪配烤酿番茄意式宽面条 30
斯夸克洛内和豌豆奶酪千层面 32
儿童喜爱的食谱
番茄酱意式细面条 34
三色意大利通心粉野餐沙拉 36
奶酪意大利通心粉 38
无麸质食谱
栗粉意式宽面条 配戈尔根朱勒干酪和苹果 40
土豆甘蓝比措琪里面 42
乡村香肠意式宽面条 44
注册您的产品 46
54
Enjoy endless
fresh pasta in
less than 10
minutes
The Philips pasta maker is fully
automatic and makes various
types of pasta and noodles
Making fresh pasta used to be complicated
and required a lot of work, time and know-
how. Now, you can make all kinds of fresh
pasta and noodles in just minutes with the
Philips pasta maker.
This booklet gives you the basics at a
glance—how to make pasta and noodles
from a basic dough, how to make traditional
pasta shapes, how to add color with natural
ingredients and how to enhance the avor
with herbs and spices. In the recipe section,
you’ll nd step-by-step instructions for
preparing well-known pasta and noodle
dishes from all over the world. With the
Philips pasta maker, the amount of shapes,
colors and avors that you can give your
pasta is virtually endless!
The pasta recipes provided in this booklet and
in the user manual have been tested for success.
When trying out and using other pasta recipes,
remember to adjust the proportions of flour, water
and eggs according to the measuring ratios on
the cups included with the pasta maker. The pasta
maker will not work as intended if you do not
adjust new recipes accordingly.
SCEN
10 分钟内即可尽
享多种新鲜面食
飞利浦面条机为全自动操作,可制
作各种类型的面条
制作新鲜面条往往比较复杂,需要大量的工
序、时间和技巧。现在您可以使用飞利浦面条
机制作各种新鲜面食。
这本手册为您提供一目了然的基本知识 - 如
何将基本面团制成面条、如何制作传统面条形
状、如何使用天然成分添加颜色以及如何使用
草药和香料增强风味。在食谱部分,您可以找
到世界各地知名面条菜肴的分步制作说明。使
用飞利浦面条机,您可以制作的面条形状、颜
色和口味种类几乎无穷无尽!
本手册和用户手册中提供的面条食谱已经过成功测试。
在尝试和使用其他面条食谱时,请记住根据面条机附带
的杯子上的测量比例调整面粉、水和鸡蛋的比例。如果
您不相应地调整新食谱,面条机将无法按预期工作。
76
How to operate
the Pasta Maker
Prepare the our and liquid in line with recipes in Recipe Book.
Turn on Pasta maker by button.
Open lid and add our.
Close the lid.
Press to start mixing
Slowly pour liquid into opening on lid.
Important note: In mixing stage, it is normal to see crumbs rather
than a fully shaped dough. Do not add extra liquid, follow the
guide.
Pasta will appear after approximately 3 minutes.
Cut pasta to preferred size.
Cooking
Cooking time depends on personal preferences, pasta shapes and
number of servings.
Storage:
Fresh-made pasta will keep in the fridge for a few days. Sprinkle
them with a little our to prevent sticking. For best results, partially
cook pasta
before storage and complete the cooking when required. Pasta will
freeze. Dry pasta by hanging on a wire or pasta rack in a dry place.
This book uses the following abbreviations:
kg = kilogram lb = pound g = gram
oz = ounces l = liter ml = milliliter
 oz = uid ounces tbsp = tablespoon tsp = teaspoon
EN SC
如何操作面条机
按照食谱中的说明准备面粉和液体。
通过 按钮打开面条机。
打开盖子并加入面粉。
合上盖子。
开始混合
慢慢地将液体倒入盖子上的开口处。
重要事项:在混合阶段,通常看到细团块而不是完全成形的面
团。请勿添加额外的液体,请遵循指南。
大约 3 分钟后就会制出面条。
将面条切成您想要的大小。
烹饪
烹饪时间具体应取决于个人偏好、面条形状以及份量。
存储:
新鲜制作的面条可在冰箱中保存几天。撒上少许面粉,以防止
粘连。为获得理想效果,请先略煮一下面条
然后再进行存储,并再于需要时完成烹饪。面条将会冻结。请
将面条挂在干燥处的绳索或意面架上。
本手册采用以下缩写:
kg = 千克 lb = 磅 g = 克
oz = 盎司 l = 升 ml = 毫升
 oz = 液量盎司 tbsp = 汤匙 tsp = 茶匙
8mm t=1.5mm_penne+
1.2 X 90mm_dumpling/lasagna+
0.8 X 90mm_wonton+
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini*1.2mm_angle hair* 2.5X2.5mm_udon*2mm_ramen*
3mm_round thick
2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
8mm t=1.5mm_penne+
1.2 X 90mm_dumpling/lasagna+
0.8 X 90mm_wonton+
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini*1.2mm_angle hair* 2.5X2.5mm_udon*2mm_ramen*
3mm_round thick
2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
8mm t=1.5mm_penne+
1.2 X 90mm_dumpling/lasagna+
0.8 X 90mm_wonton+
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini*1.2mm_angle hair* 2.5X2.5mm_udon*2mm_ramen*
3mm_round thick
2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
8mm t=1.5mm_penne+
1.2 X 90mm_dumpling/lasagna+
0.8 X 90mm_wonton+
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini*1.2mm_angle hair* 2.5X2.5mm_udon*2mm_ramen*
3mm_round thick
2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
98
Shaping discs
and pasta shapes
The pasta shaping discs are attached to
the Pasta Maker to create the unique pasta
shapes. The discs available might dier by
country. Each recipe suggests a specic
shape to use, but other shapes can
be used instead.
Spaghetti
意式细面条
Penne
意式通心粉
Angel hair
龙须面
Lasagna/Ravioli/Cannelloni/Maltagliati/Pizzoccheri
千层面/意式饺子/意式肉卷/美塔利亚意面/比措琪里面
The model you choose may come with more discs. Please check the
packaging to learn more.
您选择的型号可能附带更多的塑形盘。请查看包装以了解更多信息。
EN SC
EN
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EN
SC
EN
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EN
SC
EN
SC
塑形圆盘和面条
形状
塑形圆盘连接在面条机上,可制作独特的面
条形状。可用塑形盘可能会因各国家/地区
而异。每个食谱都建议使用特定的形状,
但也可以使用其他形状。
eWheat pasta
Flour 9 oz (250g) all-purpose our
Fluid 3.35 oz (95g): 1 egg + water
SC
小麦意大利面食
面粉 250 克中筋面粉
液体 95 克:1 个鸡蛋 + 水
eWheat noodle
Flour 9 oz (250g) all-purpose our
Fluid 3.35 oz (90g) water
SC
面条
面粉 250 克中筋面粉
液体 90 克水
eDurum pasta
Flour 7 oz (200g) semolina 1.76 oz
(50g) all-purpose our
Fluid 3.35 oz (95g): 1 egg + water
SC
硬粒小麦意大利面食
面粉 200 克粗粒面粉
50 克中筋面粉
液体 95 克:1 个鸡蛋 + 水
eDurum noodle
Flour 7 oz (200g) semolina /
1.76 oz (50g) all-purpose our
Fluid 3 oz (90g) water
SC
硬粒小麦面条
面粉 200 克粗粒面粉/50 克中筋面粉
液体 90 克水
eRamen
Flour 9 oz (250g) bread our / 3g salt
Fluid 3.35 oz (90g) water
SC
拉面
面粉 250 克面包粉/3 克盐
液体 90 克水
eUdon
Flour 9 oz (250g) all-purpose our
Fluid 3.35 oz (90g) water
SC
乌冬面
面粉 250 克中筋面粉
液体 90 克水
eDumpling & Ravioli sheet
Flour 9 oz (250g) all-purpose our
Fluid 3.35 oz (95g) water
SC
饺子和意式饺子皮
面粉 250 克中筋面粉
液体 95 克水
eWhole wheat pasta / noodles
Flour 9 oz (250g) whole wheat our
Fluid 3.35 oz (95g): 1 egg + water
SC
全麦意大利面食/面条
面粉 250 克全麦面粉
液体 95 克:1 个鸡蛋 + 水
eSpelt pasta / noodles
Flour 9 oz (250g) spelt our
Fluid 3.35 oz (95g): 1 egg + water
SC
斯佩耳特小麦意大利面食/面条
面粉 250 克斯佩耳特小麦粉
液体 95 克:1 个鸡蛋 + 水
eBuckwheat and Rice Pasta
(Gluten Free)
Flour 5.3 oz (150g) buckwheat
3.53 oz (100g) rice our
Fluid 0.71 oz (100g) oil,
4.73  oz (140ml) water
SC
荞麦粉面条和米粉(不含麸质)
面粉 150 克荞麦粉 100 克米粉
液体 100 克油,140 毫升水
eBuckwheat and Chestnut Pasta
(Gluten Free)
Flour 4.6 oz (130g) Buckwheat Flour,
4.2 oz (120g) Chestnut our, ½ teaspoon
carob our
Fluid 3.4  oz (100ml) water, 1 tbs oil
SC
荞麦粉和栗粉面条(无麸质)
面粉 130 克荞麦粉,120 克栗粉,
½ 茶匙角豆粉
液体 100 毫升水,1 汤匙油
eChickpea Pasta (Gluten Free)
Flour 7 oz (200g) Chickpea our, 2.5 oz
(70g) liquid, 1 teaspoon of xanthan. (or
alternatively, 9 oz (250g) Chickpea our
Fluid 3.2  oz (95ml) water (1 egg + rest is
lled up with water)
SC
鹰嘴豆粉面条(无麸质)
面粉 200 克鹰嘴豆粉、70 克液体、
1 茶匙黄原胶。或替换为 250 克鹰嘴豆粉
液体 95 毫升水
1 个鸡蛋 + 其余部分为水)
10 11
Ingredients and
doughs
Flour, water and egg
Pasta is made with our and water or our
and egg mixture (egg+water).
For extra color and avor, spices, herbs,
vegetable juices and other ingredients
can be added.
For best results, we recommend a mix of
durum semolina and all-purpose our
(type 405).
So-called strong our types like these are
ideal because they contain more protein,
which produces better pasta consistency.
Strong our types can be used with or
without egg.
When making gluten-free pasta, we
recommend using a gluten-free our,
such as Buckwheat, Quinoa or Chickpea,
and in some cases add extra thickener,
such as Xanthan gum. Xanthan gum is a
gluten-free polysaccharide that acts as
a good binding agent to give pasta extra
bounce. Note that ours like coconut,
almond and rice contain no binder, so
they should be combined with other
ours to increase the chance of success.
This table shows the basic dough types
used in the recipes in this book.
EN
By sharing your favorite
recipe online, you can
inspire and support others
#philipspastamaker
SCEN
SC
通过在线分享您最喜欢的食谱,
您可以激励和支持其他用户
#philipspastamaker
原料和面团
面粉、水和鸡蛋
面条是用面粉和水或面粉和鸡蛋混合物(鸡
蛋+水)制成的。要想添加颜色和口味,您可
以添加香料、香草、蔬菜汁和其他成分。
为了达到理想效果,我们建议您将粗粒硬质
小麦粉和中筋面粉(405 型)混合使用。
这类称之为高筋面粉的面粉是理想类型,因
为其中含有更多的蛋白质,从而可以打造更
好的面条粘稠度。高筋面粉可以使用或不使
用鸡蛋。
制作无麸质面条时,我们建议使用无麸质面
粉,例如荞麦粉、藜麦粉或鹰嘴豆粉,某些
情况下可添加额外的增稠剂,如黄原胶。黄
原胶是一种不含麸质的多糖,可作为良好的
粘结剂,使面条增加弹力。请注意,椰子、
杏仁和大米等面粉不含粘结剂,因此应与其
他面粉混合,以增加制作成功的几率。
此表显示了本手册中的食谱所用的基本面团
类型。
制作 300 克面条(34 份)
To prepare 10.5 oz (300 g) of pasta (3–4 portions)
1312
Add more avor
Recipes for 10.5 oz (300 g) (3 to 4 portions) of fresh pasta
EN SC
Carrot pasta / noodles
Flour 7 oz (200g) semolina, 1.76 oz (50g)
all-purpose our
Fluid 3 oz (95g): (1 egg +) carrot juice
EN
SC
胡萝卜意大利面食/面条
面粉 200 克粗粒面粉,50 克中筋面粉
液体 95 克:(1 个鸡蛋 +)胡萝卜汁
Beet pasta / noodles
Flour 9 oz (250g) all-purpose our
Fluid 3 oz (95g): (1 egg +) beet juice
EN
SC
甜菜意大利面食/面条
面粉 250 克中筋面粉
液体 95 克:(1 个鸡蛋 +)甜菜汁
Pasta nero
Flour 7 oz (200g) semolina, 1.76 oz (50g)
all-purpose our
Fluid 3 oz (95g): 1 egg + 1 tsp squid ink + water
EN
SC
墨鱼汁意大利面
面粉 200 克粗粒面粉,50 克中筋面粉
液体 95 克:1 个鸡蛋 + 1 茶匙墨鱼汁 + 水
Tomato pasta / noodles
Flour 9 oz (250g) all-purpose our
Fluid 3.35 oz (95g) (1 egg +) water,
1 tbsp tomato puree
EN
SC
番茄意大利面食/面条
面粉 250 克中筋面粉
液体 95 克(1 个鸡蛋 +)水,1 汤匙番茄酱
Spinach lasagna / dumpling / wonton
Flour 9 oz (250g) all-purpose our
Fluid 3 oz (95g): (1 egg +) spinach juice
EN
SC
菠菜千层面/饺子/馄饨
面粉 250 克中筋面粉
液体 95 克:(1 个鸡蛋 +)菠菜汁
Herb pasta / noodle
Flour 9 oz (250g) bread our,
1 tbsp nely chopped tarragon
Fluid 3 oz (95g): (1 egg +) water
EN
SC
香草意大利面食/面条
面粉 250 克面包粉、1 汤匙细细切碎的龙蒿
液体 95 克:(1 个鸡蛋 +)水
EN
SC
Soba
Flour 6 oz (170g) buckwheat our,
2.9 oz (80g) all-purpose our
Fluid 3.35 oz (95g): 1 egg + water
荞麦面
面粉 170 克荞麦粉、80 克中筋面粉
液体 95 克:1 个鸡蛋 + 水
Fennel & pepper pasta / noodle
Flour 9 oz (250g) wheat our,
1/2 tbsp ground fennel,
1
/2 tbsp ground black pepper
Fluid 3.35 oz (95g): 1 egg + water
EN
SC
茴香和胡椒意大利面食/面条
面粉 250 克面粉、 1/2 汤匙小茴香粉、
1
/2 汤匙黑胡椒粉
液体 95 克:1 个鸡蛋 + 水
Gluten-free pasta
Flour 9 oz (250g) gluten free our, 0.7 oz (2g)
gum xanthan
Fluid 2 eggs, 1.76 oz (50g) water
Amount of pasta 10.5 oz (300g)
EN
SC
无麸质面条
面粉 250 克无麸质面粉、2 克黄原胶
液体 2 个鸡蛋、50 克水
面条量 300
添加更多口味
300 克(3 4 份)新鲜面条食谱
14 15
8mm t=1.5mm_penne+
1.2 X 90mm_dumpling/lasagna+
0.8 X 90mm_wonton+
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini*1.2mm_angle hair* 2.5X2.5mm_udon*2mm_ramen*
3mm_round thick
2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
1716
Classic
recipes
Suggestion
Meat can be replaced with eggplant and
fried peppers.
Lasagna
Bolognese
Fresh pasta
21 oz (600g) lasagna sheets (spinach)
Bolognese sauce
Olive oil
1 onion, nely chopped
2 stalks celery, nely chopped in cubes
2 carrots, nely chopped in cubes
2 red peppers, nely chopped in cubes
3.53 oz (100g) pancetta, chopped
17.6 oz (500g) ground beef
1.76 oz (50g) (3½tbsp) tomato puree
9 oz (250g) sieved tomatoes
8.5  oz (250ml) beef stock
Béchamel
1.76 oz (50g) (3½ tbsp) butter
2 oz (60g) our
34  oz (1 L) milk
9 oz (250g) Parmesan cheese, grated
Preparation
1. For the Bolognese; in a skillet fry the
pancetta, onion, celery and carrot on low
heat for 10 minutes. Add the meat. When
brown, add tomato puree, sauce and stock.
Leave to simmer.
2. For the Béchamel sauce, melt the butter
slowly, spooning our until a dough—roux
appears. Cook the roux for 2 minutes on low
heat. Add milk gradually, stirring constantly
with a whisk. The sauce thickens.
3. For the lasagna, start with a thin layer
of Bolognese, then make 4 or 5 layers in
the following order: Pasta, Bolognese,
Béchamel, cheese.
4. Bake in oven for about 40 minutes at 350°F
(180°C).
ENEN
波隆那肉酱千层面
生面
600 克千层面片(菠菜)
波隆那肉酱
榄油
1 个洋葱,细细切碎
2 个芹菜茎,细细切成小丁
2 根胡萝卜,细细切成小丁
2 个红辣椒,细细切成小丁
100 克意式培根,切碎
500 克碎牛肉
5 克(3½ 汤匙)番茄酱
250 克过筛番茄
250 毫升牛肉高汤
贝夏梅尔调味酱
50 克(3½ 汤匙)黄油
60 克面粉
1 升牛奶
250 克帕尔马干酪,搓碎
准备
1. 对于波隆那肉酱;用煎锅小火煎意式培根、洋葱、
芹菜和胡萝卜 10 分钟。加入肉。变成棕色时,加入
番茄酱、酱汁和高汤。小火慢炖。
2. 对于贝夏梅尔调味酱,慢慢融化黄油,用勺子舀入
面粉,直至出现面团(乳酪面粉糊)。将面糊小火
烹饪 2 分钟。慢慢加入牛奶,用搅拌器不断搅拌。
酱汁会变得浓稠。
3. 对于千层面,先从一层薄薄的波隆那肉酱开始,然
后按照以下顺序制作 4 5 层:意大利面、波隆那
肉酱、贝夏梅尔调味酱、奶酪。
4. 在烤箱中以 180°C 烘烤大约 40 分钟。
建议
肉可以用茄子和炸辣椒代替。
经典食谱
SC
SC
8mm t=1.5mm_penne+
1.2 X 90mm_dumpling/lasagna+
0.8 X 90mm_wonton+
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini*1.2mm_angle hair* 2.5X2.5mm_udon*2mm_ramen*
3mm_round thick
2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
18 19
Spelt spaghetti
with cheese and
pepper
Fresh pasta
9 oz (250g) spelt our
1 egg + water
Sauce
5.3 oz (150g) pecorino Romano, grated
Pepper to taste
Preparation
1. Bring a pan of salted water to a boil.
2. Cook the spaghetti until al dente (rm to
the bite).
3. Meanwhile, put the pecorino in a large
bowl and add a few tablespoons of the
cooking water.
4. Mix well until it forms a creamy sauce.
5. Drain the spaghetti and put it in the bowl
with the pecorino sauce.
6. Mix and add pepper to taste.
EN
Suggestion
Portion the pasta on individual plates and
add more grated pecorino cheese.
胡椒起司斯佩耳特
小麦意式细面条
生面
250 克斯佩耳特小麦粉
1 个鸡蛋 + 水
150 克佩科里诺罗马诺干酪,搓碎
胡椒粉(酌量)
准备
1. 将一锅盐水煮沸。
2. 将意式细面条煮至“耐嚼”的程度(咬起来很
筋道)。
3. 同时,将佩科里诺干酪放入大碗中,并加入几
汤匙汤汁。
4. 混合均匀,直至形成奶油酱。
5. 沥干意式细面条,并同佩科里诺酱料一起放入
碗中。
6. 混合并加入胡椒粉调味。
SC
建议
将面条分放在单独的盘子中,再添加更多搓
碎的佩科里诺干酪。
8mm t=1.5mm_penne+
1.2 X 90mm_dumpling/lasagna+
0.8 X 90mm_wonton+
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini*1.2mm_angle hair* 2.5X2.5mm_udon*2mm_ramen*
3mm_round thick
2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
20 21
Ricotta spinach
ravioli with sage
butter
Fresh pasta
10.5 oz (300 g) pasta squares
Filling
10.5 oz (300 g) fresh spinach
9 oz (250g) ricotta cheese
9 oz (50g) Parmesan cheese, grated
1 oz (30g) (2 tbsp) pine nuts, roasted
Nutmeg, to taste
Extra: egg white, a brush
Sage butter
1.76 oz (50g) butter
10 sage leaves, chopped
1.7  oz (50ml) (3 tbsp + 1 tsp) cream
1.76 oz (50g) Parmesan cheese
Ground black pepper, to taste
Preparation
1. Bring a large pan of salted water to a
boil and blanch the spinach by cooking
for 5 seconds, draining, refreshing with
cold water and draining again.
2. Finely chop the spinach and combine
with the lling ingredients.
3. Lay half of the pasta sheets on a
at surface and place one heaping
teaspoon of the lling onto each pasta
sheet. Brush the edges of the pasta
with egg white and place another pasta
sheet on top, using a fork to seal the
edges to form an envelope.
4. Prepare the sage butter. Melt the butter
in a saucepan on low heat. Add the
sage, sea salt and cream and simmer
for a few seconds. Stir in the cheese
until melted. Season.
5. Cook the ravioli ready in 6–8 minutes.
Serve directly topped with the
sage butter.
EN
菠菜馅意式饺子
生面
300 克面条方块
馅料
300 克新鲜菠菜
250 克意大利乳清干酪
50 克帕尔马干酪,搓碎
30 克(2 汤匙)松子,烤制
调味用肉豆蔻
其他:蛋清、一个刷子
鼠尾草牛油
50 克黄油
10 片鼠尾草叶,切碎
50 毫升(3 汤匙 + 1 茶匙)奶油
50 克帕尔马干酪
调味用黑胡椒粉
准备
1. 将一大锅盐水煮沸,然后将菠菜焯烫 5
钟,沥干水分,以冷水冷却,再次沥干水分。
2. 将菠菜细细切碎,并与馅料的各种原料搅拌在
一起。
3. 将半数的面皮铺在平坦的表面上,并将满满一
茶匙馅料放在每张面皮上。把蛋清刷在面皮边
缘,然后在上面铺上另一张面皮,用叉子密封
边缘以形成信封状。
4. 准备鼠尾草牛油。将黄油在一个平底锅中用小
火融化。加入鼠尾草、海盐和奶油,慢火煮几
秒钟。搅拌干酪直至融化。调味。
5. 6-8 分钟内将意式饺子煮好。上面直接加
上鼠尾草牛油即可食用。
SC
8mm t=1.5mm_penne+
1.2 X 90mm_dumpling/lasagna+
0.8 X 90mm_wonton+
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini*1.2mm_angle hair* 2.5X2.5mm_udon*2mm_ramen*
3mm_round thick
2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
2322
Gourmet
Recipes
美食食谱
Beet spaghetti
with olives,
capers and
burrata
Fresh pasta
Approx. 10.5 oz (300g) beetroot pasta
Sauce
3.53 oz (100g) pitted green olives
3.53 oz (100g) pitted black olives
(not dyed)
2.9 oz (80g) capers in brine, rinsed
under water
3–4 tbsp olive oil
½ garlic clove, nely chopped
4 ripe tomatoes, stemmed and
nely sliced
1 chili pepper, nely chopped
1 sprig of thyme, stripped and chopped
1 sprig of oregano, chopped
5.3 oz (150g) burrata cheese, drained
Preparation
1. Halve or quarter the olives (you can
also chop them into small pieces) and
mix them with the capers.
2. Heat the oil and fry the garlic in it. Add
the olives and capers and cook for
three minutes.
3. Next, add the tomatoes and chili
pepper and bring the sauce to a boil.
4. Season the sauce to taste with
sea salt and pepper and add the
chopped herbs.
5. Add the pasta to the sauce, tear the
burrata into pieces and sprinkle over
the beet pasta.
EN
EN
橄榄刺山柑布拉塔芝士
配甜菜意式细面条
生面
300 克甜菜根面条
100 克去核青橄榄
100 克去核黑橄榄(未染色)
80 克盐水渍刺山柑,在水下冲洗
3-4 汤匙橄榄油
½ 个蒜瓣,细细切碎
4 个熟西红柿,去蒂,切成薄片
1 个辣椒,细细切碎
1 株百里香,切段
1 片牛至,切碎
150 克布拉塔芝士,沥干
准备
1. 将橄榄切成一半或四分之一大小(也可将其切成小块)
并将其与刺山柑混合。
2. 加热油并将大蒜炒熟。加入橄榄和刺山柑,
然后烹饪三分钟。
3. 接下来,加入西红柿和红辣椒,将酱汁煮沸。
4. 用海盐和胡椒给酱汁调味,加入切碎的香草。
5. 将面条加入酱汁中,将布拉塔撕成碎片,
撒在甜菜面上。
SC
SC
8mm t=1.5mm_penne+
1.2 X 90mm_dumpling/lasagna+
0.8 X 90mm_wonton+
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini*1.2mm_angle hair* 2.5X2.5mm_udon*2mm_ramen*
3mm_round thick
2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
2524
Pasta nero
pescatore
Fresh pasta
10.5 oz (300g) pasta nero
Sauce
2 garlic cloves, nely chopped
1 small red onion, nely chopped
1 tsp red pepper paste or powder
1 oz (30g) (1 tbsp + 2 tsp) concentrated
Tomato puree
Fresh rosemary leaves, chopped
3.53 oz (100g) squid
3.53 oz (100g) shrimp
10.5 oz (300g) mussels
3.4  oz (100ml) white wine
3.4  oz (100ml) sieved tomatoes
Olive oil
A good pinch of sea salt
Garnish
Fresh parsley, chopped
Lemon wedges
Preparation
1. Bring a large pot of salted water to a boil,
cook pasta ready in 6–8 minutes. Quickly
drain, cool with cold water and drain again.
2. Fry the garlic, onion, red pepper, tomato
paste and rosemary in a large skillet until
soft. Add seafood, fry for 1 minute.
3. Add wine, cover and cook for 5 minutes
until the mussels open. Add the tomato
sauce and simmer. Add the cooked pasta
and warm through.
4. Serve sprinkled with parsley and with
lemon wedges on the side.
EN
海鲜墨鱼汁意大
利面
生面
300 克海鲜墨鱼汁意大利面
2 瓣大蒜,细细切碎
1 个小红洋葱,细细切碎
1 茶匙红辣椒酱或红辣椒粉
30 克(1 汤匙 + 2 茶匙)浓
番茄泥
新鲜的迷迭香叶,切碎
100 克鱿鱼
100 克大虾
300 克贻贝
100 毫升白葡萄酒
100 毫升过筛番茄
橄榄油
一小撮海盐
饰菜
新鲜欧芹,切碎
柠檬条
准备
1. 将一大锅盐水煮沸,6 8 分钟内烹煮面条。迅
速沥干水分,用凉水冷却,然后再次沥干水分。
2. 将大蒜、洋葱、红辣椒、番茄酱和迷迭香在大煎
锅中炒至酥软。加入海鲜,煎炒 1 分钟。
3. 加入葡萄酒,盖上盖子煮 5 分钟,直到贻贝开
口。加入番茄酱,小火慢炖。加入煮熟的面条并
热透。
4. 食用时,撒上欧芹并在一侧撒上柠檬条。
SC
8mm t=1.5mm_penne+
1.2 X 90mm_dumpling/lasagna+
0.8 X 90mm_wonton+
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini*1.2mm_angle hair* 2.5X2.5mm_udon*2mm_ramen*
3mm_round thick
2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
Suggestion
You can also steam the dumplings. The
dumplings can be fried after cooking.
建议
您还可以蒸饺子。饺子煮过之后,还可进
行煎炸。
2726
Jiaozi dumplings
Fresh pasta
10.5 oz (300g) spinach dumpling sheets
10.5 oz (300g) tomato or red beet
dumpling sheets
10.5 oz (300g) standard or carrot
dumpling sheets
Filling 1 7 oz (200g) ground pork / 1 clove
garlic, peeled and nely minced / 1 thumb size
piece fresh ginger, nely minced / 1 tbsp soy
sauce / 1 tsp salt / 1 tbsp Chinese rice wine or
dry sherry / ¼ tsp freshly ground white pepper,
or to taste / 2 tbsp sesame oil / ½ green
onion, nely chopped / 3.53 oz (100g) nely
shredded Napa cabbage / optional: bamboo
shoots, shredded
Filling 2 7 oz (200g) shrimp to replace
pork, chopped
Filling 3 10 dried mushrooms to replace the
pork, soak in warm water until soft, chopped
Dipping sauce 3 tbsp soy sauce / 1 tbsp rice
vinegar / 1 tsp white sugar / 1 tsp sesame oil /
5 coriander sprigs, nely chopped / 1 red chili,
nely chopped
1. Bring a large pan of salted water to a boil.
2. Meanwhile, combine the ingredients for
each of the llings and mix well.
3. Lay the dough sheets on a at surface.
4. Place a heaping teaspoon of the
lling into the middle of each dumpling
wrapper. Try the dierent doughs with
the dierent llings.
5. Brush the edges with water (or egg white).
6. Squeeze together into a pyramid with the
lling inside.
7. Cook wontons in batches. Stir occasionally
to prevent sticking to the bottom of the pot.
8. Serve on large plate with the dip.
EN
饺子
生面
300 克菠菜饺子皮
300 克番茄或红甜菜饺子皮
300 克标准或胡萝卜饺子皮
馅料 1 200 克猪肉馅/1 个蒜瓣,去皮且细细切碎/拇指大
小的 1 块新鲜生姜,细细切碎/1 汤匙酱油/1 茶匙盐/1 汤匙
中国黄酒或干雪莉酒/¼ 茶匙现磨白胡椒,或以白胡椒调
味/2 汤匙芝麻油/½ 个青洋葱,细细切碎/100 克细细切碎
的大白菜/可选:竹笋,切碎
馅料 2 200 克虾肉(切碎)代替猪肉
馅料 3 10 个干蘑菇代替猪肉,在温水中泡软后
切碎熏肉 3 汤匙酱油/1 汤匙米醋/1 茶匙白糖/1 茶匙芝麻
油/5 枝芫荽,细细切碎/1 个红辣椒,细细切碎
1. 将一大锅盐水煮沸。
2. 同时,将每种馅料的原料在一起充分搅拌均匀。
3. 将面皮铺在平坦的表面上。
4. 将满满一茶匙馅料放在每个饺子皮的中间。尝试将不同
馅料搭配不同面团。
5. 用水(或蛋清)涂刷边缘。
6. 将边缘挤压在一起,以构成馅料位于内部的金字塔形。
7. 分批烹煮馄饨。不时搅拌以防止其粘在锅底上。
8. 装在大盘子上,与蘸酱一起食用。
SC
8mm t=1.5mm_penne+
1.2 X 90mm_dumpling/lasagna+
0.8 X 90mm_wonton+
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini*1.2mm_angle hair* 2.5X2.5mm_udon*2mm_ramen*
3mm_round thick
2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
2928
Fettuccine with
stued oven-
baked tomato and
soft goat’s cheese
Fresh pasta
Approx. 10.5 oz (300 g) fettuccine
Sauce
4 medium vine tomatoes
1 oz (30g) icing sugar
1 shallot
½ clove of garlic
5 tbsp olive oil
2 thumb-sized pieces of fresh ginger, sliced
3 tbsp brown sugar
3.4  oz (50ml) white wine
3.4  oz (100ml) veal broth
7 oz (200g) strained tomatoes
2 sprigs of thyme, plucked
1 sprig of basil, chopped
1  oz (30ml) cream
3.53 oz (100g) soft goat’s cheese
Preparation
1. Cut the top o the tomatoes, hollow out the
esh with a spoon and set aside.
2. Stu the tomatoes with some icing sugar
and olive oil and cook in the oven at 250°F
(120°C) for 10 minutes.
3. Chop the shallots and the garlic. Dice the
shallots and slice the garlic.
4. Heat the olive oil in the pan, sweat the
shallots, garlic and ginger in this and
caramelize everything with brown sugar.
5. Pour white wine over the ingredients, add
the veal broth, tomato esh and strained
tomatoes and simmer the sauce.
Stir occasionally.
6. Add the thyme, basil and cream and season
the sauce to taste with salt, pepper and chili.
7. Stu the tomatoes with the tomato sauce,
add the goat’s cheese and cook in the oven
at 160°C for 5 minutes more.
EN
软山羊干酪配烤酿番
茄意式宽面条
生面
300 克意式宽面条
4 个中等大小的带蔓番茄
30 克冰糖
1 根葱
½ 个蒜瓣
5 汤匙橄榄油
2 片拇指大小的生姜,切片
3 汤匙红糖
50 毫升白葡萄酒
100 毫升小牛肉高汤
200 克番茄酱
2 枝百里香,去枝
1 片罗勒,切碎
30 毫升奶油
100 克软山羊奶酪
准备
1. 切掉番茄的顶部,用勺子挖空西红柿果肉,然后放置
一旁。
2. 往番茄里放入一些冰糖和橄榄油,然后在微波炉中以
120°C 加热 10 分钟。
3. 切碎葱和大蒜。将葱切丁,将大蒜切片。
4. 将橄榄油倒入平底锅加热,干煸葱、蒜和姜,加入红
糖,直至葱、蒜和姜变成焦糖色。
5. 在原料上倒入白葡萄酒,加入小牛肉高汤、番茄果肉
和筛滤番茄酱,然后文火烹煮酱汁。不时搅拌一下。
6. 放入百里香、罗勒和奶油,并在酱汁中放入盐、胡椒
粉和辣椒来调味。
7.在番茄中填满番茄酱和山羊奶酪,然后在微波炉中以
160°C 加热 5 分钟以上。
SC
3130
Recipes
children
love
Spaghetti with
tomato sauce
Fresh pasta
10.5 oz (300g) durum spaghetti
Tomato sauce
Olive oil
1 small onion, chopped
2 stalks celery, chopped
1 carrot (3.53 oz (100g)), chopped
2 sprigs rosemary leaves, chopped
2 cloves garlic, nely chopped
1 oz (30g) (1 tbsp + 2 tsp) tomato puree
2 tbsp balsamic vinegar
Optional: 3.4  oz (100ml) red wine
8.5  oz (250ml) sieved tomato sauce
½ tsp chicken or vegetable stock
Powder ground black pepper, to taste
Topping
Parmesan cheese, grated
Optional: fresh basil, chopped
Preparation
1. Bring a large pan of salted water to
a boil.
2. In a skillet, add some oil. Add the
onion, celery and carrot, and fry on a
medium heat for 5 minutes or until the
onion is transparent. Add the tomato
puree, stock powder and rosemary.
3. Deglaze with balsamic vinegar and
wine or cooking water.
4. Add the sieved tomato sauce and
simmer for 10 minutes until thickened.
5. Cook the pasta for 5–6 minutes. Drain
and portion on plates. Add a generous
serving of the sauce and sprinkle with
basil and cheese.
儿童喜爱的
食谱
EN
SC
Suggestion
Also try the Bolognese sauce from the
lasagna recipe.
建议
您还可以尝试千层面食谱中的波隆那肉酱。
番茄酱意大利细面
生面
300 克硬粒小麦意大利细面
番茄酱
橄榄油
1 个小洋葱,切碎
2 个芹菜茎,切碎
1 根胡萝卜(100 克),切碎
2 枝迷迭香叶,切碎
2 个蒜瓣,细细切碎
30 克(1 汤匙 + 2 茶匙)番茄酱
2 汤匙香醋
可选:100 毫升红葡萄酒
250 毫升过筛番茄酱
½ 茶匙鸡汤料或蔬菜汤料
调味用黑胡椒粉
配料
帕尔马干酪,搓碎
可选:新鲜罗勒,切碎
准备
1. 将一大锅盐水煮沸。
2. 在煎锅中加少许油。加入洋葱、芹菜和胡萝卜,中火
5 分钟或直至洋葱变为透明。加入番茄酱、高汤粉
和迷迭香。
3. 以香醋和红葡萄酒或汤汁进行收汁。
4. 加入过筛的番茄酱,文火炖 10 分钟,直至变稠。
5. 将面条煮 5 6 分钟。沥干水分并定量装盘。加入大
量的酱汁,撒上罗勒和奶酪。
EN SC
8mm t=1.5mm_penne+
1.2 X 90mm_dumpling/lasagna+
0.8 X 90mm_wonton+
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini*1.2mm_angle hair* 2.5X2.5mm_udon*2mm_ramen*
3mm_round thick
2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
3332
Tricolore penne
picnic salad
Fresh pasta
21 oz (600g) multicolored penne
For the salad
9 oz (250g) green beans, blanched
7 oz (200g) asparagus, blanched
1 red bell pepper, chopped
9 oz (250g) cherry tomatoes, halve
Fresh basil / fresh parsley, chopped
Dressing
Juice of ½ lemon
4 tbsp olive oil
1 tsp honey
Ground black pepper, to taste
Topping
Walnuts or other nuts, roasted
2.7 oz (75g) goat cheese, crumbled
Preparation
1. Bring a large pan of salted water to a boil
and cook the penne in 10–12 minutes.
Drain and wash cold. Drain well.
2. Prepare the dressing in a large salad bowl.
Add all the salad ingredients and the pasta
and toss together.
3. Top with nuts and cheese.
4. Eat right away.
EN
三色意大利通心粉
野餐沙拉
生面
600 克多色意大利通心粉
用于沙拉
250 克青豆,焯烫
200 克芦笋,焯烫
1 根红甜椒,切碎
250 克樱桃番茄,切半
新鲜罗勒/新鲜欧芹,切碎
调料
½ 柠檬的汁
4 汤匙橄榄油
1 茶匙蜂蜜
调味用黑胡椒粉
配料
核桃或其他坚果,烤制
75 克山羊奶酪,切碎
准备
1. 将一大锅盐水煮沸,然后将通心粉煮 10 12
分钟。沥干水分并冲水冷却。充分沥干水分。
2. 在大沙拉碗中准备调料。加入所有的沙拉原料
和面条,然后搅拌在一起。
3. 上面撒上坚果和奶酪。
4. 即刻享用。
SC
8mm t=1.5mm_penne+
1.2 X 90mm_dumpling/lasagna+
0.8 X 90mm_wonton+
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini*1.2mm_angle hair* 2.5X2.5mm_udon*2mm_ramen*
3mm_round thick
2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
3534
Suggestion
Add vegetables like bell pepper,
blanched broccoli, or green
beans to make this dish a more
balanced meal.
Penne mac &
cheese
Fresh pasta
21 oz (600g) penne
Cheese sauce
1 oz (30g) (2 tbsp) butter
9 oz (40g) wheat our
10  oz (300ml) milk
3.53 oz (100g) Cheddar or Gouda cheese
1.76 oz (50g) Parmesan cheese
Extra
0.71 oz (100g) (1½ tbsp) butter
Bread crumbs
Paprika powder
Preparation
1.
Bring a large pan of salted water to a boil
and cook the pasta in 10-12 minutes. Drain,
cool under cold water, leave to drain.
2.
Meanwhile, in a saucepan, melt butter on
the lowest heat. Stir in the our to make
a roux and fry for a few minutes. Add milk
gradually, stirring constantly with a whisk.
Stir in cheeses, and cook over low heat
until cheese is melted and the sauce has
thickened.
3.
Place the pasta in a large casserole dish,
and cover with the cheese sauce.
4.
Prepare the breadcrumb topping. Melt
butter in a skillet over medium heat. Add
breadcrumbs and brown. Spread over the
penne. Sprinkle with a little paprika.
5.
Bake in a pre-heated oven at 175°C for 30
minutes. Serve.
建议
加入甜椒、焯过的西兰花或青豆等蔬菜,
让这款菜式更加均衡。
奶酪意大利通心
生面
600 克意大利通心粉
奶酪酱
30 克(2 汤匙)黄油
40 克面粉
300 毫升牛奶
100 克车达芝士或高德干酪
50 克帕尔马干酪
其它
100 克(1½汤匙)黄油
面包屑
红辣椒粉
准备
1. 将一大锅盐水煮沸,然后将面条煮 10 至 12 分
钟。沥干水分,在冷水下进行冷却,然后再次沥
干水分。
2. 同时,在平底锅中以最小火融化黄油。搅入面粉
以制作乳酪面粉糊,并煎几分钟。慢慢加入牛
奶,用搅拌器不断搅拌。搅入奶酪,并用小火烹
煮,直至奶酪融化且酱汁变稠。
3. 将意大利面放入大砂锅中,并在上面覆上奶酪
酱。
4. 烹制面包屑配料。在煎锅以中火融化黄油。加入
面包屑,将其煎至呈褐色。将配料抹在意大利通
心粉上。撒上少许红椒粉。
5. 在已预热的烤箱中以 175°C 烘烤 30 分钟。
即可食用。
EN SC
8mm t=1.5mm_penne+
1.2 X 90mm_dumpling/lasagna+
0.8 X 90mm_wonton+
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini*1.2mm_angle hair* 2.5X2.5mm_udon*2mm_ramen*
3mm_round thick
2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
3736
Gluten free
recipes
无麸质食谱
Suggestion
The consistency of a dough based on
chestnut our depends strongly on the
amount of eggs used. For best results,
you can adjust the ratio of eggs to water
according to your needs.
If any pasta is left inside, please use
the extrusion-only function.
Chestnut our
fettuccini with
gorgonzola and
apple
Buckwheat and Chestnut Pasta
(Gluten Free):
4.6 oz (130g) buckwheat our
4.2 oz (120g) Chestnut our
½ teaspoon carob our
3.4  oz (100ml) water
1 tbs oil
Sauce
1 apple
9 oz (250g) gorgonzola
Preparation
1. Cut the apple into medium-sized slices.
2. Melt the gorgonzola in a small pan and
add the apple slices.
3. Add a little cooking water, if required, to
make the sauce creamier.
4. Cook the pasta in salted water.
5. Drain, put in a bowl and add the
gorgonzola and apple sauce.
6. Mix well and serve.
EN
建议
栗粉为主的面团稠度很大程度上取决于鸡
蛋的用量。为了获得理想效果,您可以根
据自己的需求调整鸡蛋和水的比例。如有
面条留在面条机内,请使用仅挤出功能。
栗粉意式宽面条配
戈尔根朱勒干酪和
苹果
荞麦粉和栗粉面条(无麸质):
130 克荞麦粉
120 克栗粉
½ 茶匙角豆粉
100 毫升水
1 汤匙油
1 个苹果
250 克戈尔根朱勒干酪
准备
1. 将苹果切成中等大小的切片。
2. 将戈尔根朱勒干酪在小锅中融化,然后加入
苹果片。
3. 如果需要,加入汤汁让酱汁更浓。
4. 在盐水中煮面条。
5. 沥干水分,放入碗中,然后加入戈尔根朱勒
干酪和苹果酱。
6. 混合均匀,即可食用。
SC
SC
EN
8mm t=1.5mm_penne+
1.2 X 90mm_dumpling/lasagna+
0.8 X 90mm_wonton+
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini*1.2mm_angle hair* 2.5X2.5mm_udon*2mm_ramen*
3mm_round thick
2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
3938
Suggestion
To shape the pizzoccheri, spread them
out on plates and cut them using a
coppapasta (pasta cutter).
Note
Buckwheat our is gluten-free.
Pizzoccheri alla
Valtellinese
Ingredients
4.6 oz (250g) buckwheat our
3 oz (90g) water
Sauce
9 oz (250g) Bitto or Fontina cheese, cut into
small cubes
3.53 oz (100g) Butter
2 garlic cloves
2 potatoes, cut into large pieces
10.5 oz (300 g) savoy cabbage
Preparation
1. Use the lasagna disc. Slice the dough into
pieces approximately 4 in. (10 cm) long.
2. Cut the squares of dough vertically into 5
and horizontally into 2.
3. Bring a pan of salted water to a boil.
4. Add the potato pieces.
5. After approximately 8 minutes, add the
savoy cabbage.
6. When both ingredients are almost cooked,
put the pizzoccheri in the salted water.
7. Drain all the ingredients, transfer them
into a bowl and quickly add the cheese
so that it melts.
8. Add the garlic fried in butter.
9. Mix well and serve hot.
EN
建议
要制作比措琪里面,请将其展开在盘子
上,然后使用 coppapasta(面条切割
器)进行切割。
注意
荞麦粉为无麸质面粉。
土豆甘蓝比措琪里面
原料
250 克荞麦粉
90 克水
250 克比特芝士或梵堤那芝士,切成丁
100 克黄油
2 个蒜瓣
2 个土豆,切成大块
300 克皱叶甘蓝
准备
1. 使用千层面塑形盘。将面团切成约 10 厘米长的
切片。
2. 将方面团垂直切成 5 份,水平切成 2 份。
3. 将一锅盐水煮沸。
4. 加入土豆片。
5. 大约 8 分钟后,加入皱叶甘蓝。
6. 当两种原料几乎都煮熟时,将比措琪里面放入
盐水中。
7. 沥干所有原料,将其放入碗中,然后快速加入
芝士使其融化。
8. 加入黄油炒大蒜。
9. 混合均匀,趁热食用。
SC
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