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Pear, Banana and Papaya
1 large brown pear
1 small banana
¼ papaya
1. Peel pear and chop into chunks.
2. Boil pear until tender; drain and allow to
cool for 10 minutes.
3. Peel banana; chop into chunks. Peel
papaya and remove seeds; chop into
chunks.
4. Assemble slow juicer with the blank
strainer and the puree nozzle. Feed fruit
through the slow juicer. If it is too chunky
feed mixture through a second time.
5. Serve warm or cold.
FRESH PASTA Serves 4
4 x 59g eggs
1 ½ teaspoons vegetable or olive oil
400g plain flour
1. Beat eggs together with oil.
2. Place the flour in a large bowl and make a
well in the centre.
3. Pour the egg mixture into the flour and mix
well; turn mixture out to surface and knead
until well combined.
4. Assemble slow juicer and attach the blank
strainer and the desired pasta attachment.
Tip: Lightly coat the juicing screw with an
olive oil spray. This makes the pasta making
process easier.
5. Have a clean tea towel ready to lay the
pasta on. It is also helpful if your hands
are well floured at all times.
6. Turn the unit on and start to drop small
amounts of dough a little at a time into the
juicer body.
Note: The pasta can be slow to start off with
– this is normal.
7. As the pasta comes out separate the
strands with your floured hands. Once the
pasta is at the desired length cut with a
knife then continue. Repeat until all of the
dough has been used.
Tip: To ensure you get all the dough from the
juicer body tear up 1-2 slices of bread and
place into the juicer body, this will push any
remaining dough out.
8. Leave the pasta to dry for up to 1 hour.
9. Cook pasta in plenty of salted boiling
water. The time taken will vary on the type
of pasta made. Once cooked dry well and
refresh under cold water; this with prevent
the pasta from cooking further.