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Add the liquid ingredients to Pasta Measuring Cup. Fill to “Oil+ Egg+ Liquid” line
with water or chocolate syrup.
Place dry ingredients in mixing bin. Turn machine on MIX. Gradually add liquid.
Mix about one minute until dough is uniform. If too wet, add flour through top grate
by tablespoonful. If too dry, add water or chocolate syrup through liquid slot by
teaspoonful. Extrude and cook 1 to 2 minutes. Serve warm and top with any
combination of the following:
Chocolate Syrup
Fresh Strawberries and Cream
Coconut
Raspberry Syrup
Marshmallow Cream
Chopped Nuts
Gnocchi
Use Gnocchi die on your pasta maker
1 lb. Cooke Potatoes Riced or Mashed
¼ Teaspoon Pepper
1 Teaspoon Salt
Pinch of Nutmeg
1 Cup Flour (+ additional flour as needed when mixing)
2 Tablespoons melted Butter
Put potatoes, pepper, salt, nutmeg and flour in mixing bin and mix for one minute.
Slowly add butter.
If necessary, add additional flour 1 tablespoon at a time to keep the dough extruding.
Cut into 1 inch pieces.
Because this is a thicker pasta (dumpling), it will take longer to cook. Cook in 6
quarts of boiling water. Test for firmness (about 5 minutes)
Using instant Potatoes:
1 Cup Flour
1 Cup Instant Mashed Potatoes
1 Tablespoon Salt
1 Egg
2 Tablespoons melted Butter or Oil
Mix dry ingredients in machine. Add egg, butter and hot water or hot milk to fill
batch line to dry ingredients. May need to add more hot liquid 1 teaspoon at a time
depending on humidity. If necessary, return the first few inches extruded back into
the mixing bin. Until the pasta is coming out fairly smooth.