Filter
Top Products
Puree tomatoes and add minced basil leaves. Put this mixture in a sauce pan. Then
add minced garlic, cream and chopped or whole basil leaves, salt and pepper to taste.
Pour over pasta and garnish with parsley and chopped tomatoes.
Spicy Cajun Pasta
To your flour mixture add 1 teaspoon red chili powder, 1 teaspoon onion powder, 1
teaspoon paprika.
French Champagne Pasta
Simply use champagne instead of water when adding the liquid to the egg/oil mixture.
Can also be made with port wine for a stronger taste.
Sour Cream & Onion Pasta
To your flour add 1 tablespoon onion powder. To your liquid add 2 tablespoons of
sour cream to the egg/oil/water mixture to bring it to the appropriate line on your
Pasta Measuring Cup. Be sure to add salt.
Italian Meat Balls
1 ½ lb. Lean Ground Beef
½ Cup Finely Diced Onions
1 1/3 Cup Finely Diced Celery Leaves
2 Tablespoons Finely Diced Green Pepper
1 Teaspoon Salt
1 Tablespoon Dry Italian Seasoning
1 Clove Pressed Garlic
3 Cups Bread Crumbs
2 Beaten Eggs
Die: Bagel & Meatball
Put ground beef, salt, pepper, spices, celery, onion, green pepper and about 1 cup of
bread crumbs in the mixing bin of the machine.
Add bread crumbs by tablespoon through the top grates as needed to keep the meat
extruding and from bunching up around the blades. Extrude 1 ½” pieces and roll into
a ball. Sauté in a pan with 2 tablespoons of olive oil until browned. Add Spaghetti
Sauce and simmer on low for 30 minutes.
Add eggs and mix for 30 seconds, then extrude.
Chocolate Dessert Pasta
Pasta: Angel Hair, Spaghetti, Fettuccine, Vermicelli or Linguine.
Before starting, gently coat kneading screw with olive or vegetable oil to prevent the
machine from “squeaking” when mixing the cocoa.
In the mixing Bin: 1 Pasta Measuring Cup Flour
¼ Standard Cup Cocoa
½ Standard Cup Sugar
½ Teaspoon Salt
1 Egg
Liquid: 1 Tablespoon Vanilla