Creative Technologies Pasta Express X2000 - Flour Variations; Flour Type Guide; Cooking Pasta; Cooking Instructions

It is suggested that before you experiment with the flours listed blow, you first
work with all-pu- four, bleached or unbleached and non-rising, to lmn
more about the prop dough consistency to extrude pasta with your machine.
FLOUR VARIATIONS
BREAD FLOUR - Use 1 more tab]-n of water for Reclp # L2 or 3 on
page 7.
BARLEY FLOUR - Use 1 pwnd of barley flour and 1 more table-spooh of
.water (Barley flour is very fiae and cannot Ix measured, but must be weighed)
Use recip #I on page 7 hut make into noodles, not spaghetti. WHOLE
WHEAT FLOUR -Use 1 cup of whole wheat flour to 1 cup af all-purpose flour.
BUCKWHEAT FLOUR - Use 1 cup of buckwheat flour to 1 cup of all-
purpose flour.
SEMOLINA FLOUR - Use 1 cup of semolina flow to 1 cup of all-purp~se
flow. Beaw d the extra density of this flout, more liquid is required Wng
preparation Each of the
mixes can be increased or decreased in
groporthn to suit your taste, adding Water as ne-y to get proper dough
consistency.
COOKING DIRECTIONS - ll/z POUNDS OF PASTA
To cook directly from pasta machine, bring 6 to 7 quarts 01 water to a brisk
boil. Add 1-2 tbsp of oil to the boiling water. Add 1 teaspoon of salt if desird
Add pasta to boiling water a little at a time while stirring. When water returns
to a boil, start timing, stirring occasionally during cooking time.
For spaghetti, ndles or heavier pasta, cook 4 to 5 minutes. For vermicelli and
lingulne, 3 minutes should give you al dente pasta.
We suggest you take a strand out and taste to make sure it's to your liking.
Drain thoroughly.
If you let pasta dry, or freeze the pasta, we suggest cooking approxlmateIy 2
minutes longer than freshly ma& pasta. Different flours may need longer
cooking pdda Although frozen pasta can be cooked directly from the
frmer, we recommend allow~ng the pasta to thaw and air-dry for about 30
minutes before cooking. (Note: to sped dry your pasta, use the hot alr of your
hair dryer).