To prepare 10.5 oz (300 g) of pasta (3–4 portions)
| Wheat Pasta | Wheat Noodle | |
| Flour 9 oz (250g) all-purpose flour Fluid 3.35 oz (95g): 1 egg + water |
Flour 9 oz (250g) all-purpose flour Fluid 3.35 oz (90g) water |
|
| Durum Pasta | Durum Noodle | |
| Flour 7 oz (200g) semolina 1.76 oz (50g) all-purpose flour Fluid 3.35 oz (95g): 1 egg + water |
Flour 7 oz (200g) semolina / 1.76 oz (50g) all-purpose flour Fluid 3 oz (90g) water |
|
| Ramen | Udon | |
| Flour 9 oz (250g) bread flour / 3g salt Fluid 3.35 oz (90g) water |
Flour 9 oz (250g) all-purpose flour Fluid 3.35 oz (90g) water |
|
| Dumpling & Ravioli Sheet | Spelt Pasta / Noodles | |
| Flour 9 oz (250g) all-purpose flour Fluid 3.35 oz (95g) water Whole wheat pasta / noodles Flour 9 oz (250g) whole wheat flour Fluid 3.35 oz (95g): 1 egg + water |
Flour 9 oz (250g) spelt flour Fluid 3.35 oz (95g): 1 egg + water |
|
| Buckwheat and Rice Pasta (Gluten Free) | Buckwheat and Chestnut Pasta (Gluten Free) | |
| Flour 5.3 oz (150g) buckwheat 3.53 oz (100g) rice flour Fluid 0.71 oz (100g) oil, 4.73 fl oz (140ml) water |
Flour 4.6 oz (130g) Buckwheat Flour, 4.2 oz (120g) Chestnut flour, ½ teaspoon carob flour Fluid 3.4 fl oz (100ml) water, 1 Tbs oil |
|
| Chickpea Pasta (Gluten Free) | Chinese Egg Noodles | |
| Flour 7 oz (200g) Chickpea flour, 2.5 oz (70g) liquid, 1 teaspoon of xanthan. (or alternatively, 9 oz (250g) Chickpea flour Fluid 3.2 fl oz (95ml) water (1 egg + rest is filled up with water) |
300 G Plain Flour |
Cooking Time Depends On Type Of Pasta.
1 Tagliatini, Linguine, Fettuccine, Pappardelle – 2-4 Minutes
2 Penne, Bucatini, Rigatoni, Spaghetti – 3-5 Minutes
3 Ravioli, Tortellini, Tortelloni – 4-6 Minutes
