From the Philips Pasta Maker
Flavored and colored pasta/noodle recipes from the Philips pasta maker manual (each yields ~200 g).
Ingredients
| 150 g | semolina | |
| 50 g | all purpose flour | |
| 200 g | bread flour | |
| 1 | egg | |
| 1 tsp | 5 ml | squid ink |
| 1 tbsp | 15 ml | finely chopped tarragon |
| — | carrot juice | |
| 1 tbsp | 15 ml | tomato puree |
| — | beet juice | |
| — | spinach juice | |
| 130 g | buckwheat flour | |
| 1/2 tbsp | 7.5 ml | ground fennel |
| 1/2 tbsp | 7.5 ml | ground black pepper |
| 4 g | curry powder | |
| — | water |
Instructions
Flour/liquid combinations from the Philips pasta maker manual. Each recipe yields ~200 g of pasta/noodles.
- Pasta nero (black): Flour — 150 g semolina + 50 g all purpose flour. Fluid — 75 g: 1 egg + 1 tsp squid ink + water.
- Herb pasta: Flour — 200 g bread flour + 1 tbsp finely chopped tarragon. Fluid — 80 g: 1 egg + water.
- Carrot pasta: Flour — 150 g semolina + 50 g all purpose flour. Fluid — 75 g: 1 egg + carrot juice.
- Tomato pasta: Flour — 200 g all purpose flour. Fluid — 85 g: 1 egg + water + 1 tbsp tomato puree.
- Beet pasta: Flour — 200 g all purpose flour. Fluid — 80 g: 1 egg + beet juice.
- Spinach pasta: Flour — 200 g all purpose flour. Fluid — 75 g: 1 egg + spinach juice.
- Soba: Flour — 130 g buckwheat flour + 70 g all purpose flour. Fluid — 80 g: 1 egg + water.
- Fennel & pepper pasta: Flour — 200 g all purpose flour, ½ tbsp ground fennel, ½ tbsp ground black pepper. Fluid — 80 g: 1 egg + water.
- Curried noodles: Flour — 200 g all purpose flour, 4 g curry powder. Fluid — 70 g water.
Source: https://www.download.p4c.philips.com/files/h/hr2371_05/hr2371_05_irb_aen.pdf