Omega CNC80 - Milk: Almond, Coconut, Soy, etc.; Sorbets & Desserts; Pasta & Breadsticks

HOW TO PREPARE
MILK: ALMOND, COCONUT, SOY, ETC
• Refer to Page 7, Assembly for Homogenizing. Use the ROUND nozzle.
•
Nut milks consist of almonds, pecans, cashews, hazelnuts, etc. You can also make
coconut milk and soy milk.
•
Soak nuts for 4-8 hours in water.
•
Spoon the soaked nuts (and some of the soaking water) down the feed chute. Pour
the pulp down the chute again with more soaking water, for a second grinding,
more avor and a creamier texture. You can either stop after the second process or
repeat for a third time.
SORBETS / DESSERTS
• Refer to Page 7, Assembly for Homogenizing. Use the ROUND nozzle.
• Make all-natural sweet, frozen treats without the added fat, sugar and calories.
• Thaw frozen fruit for 5-10 minutes. Feed thawed fruit into the feed chute, process and
serve.
• Popular frozen fruit sorbets include banana, cherry, blackberry, blueberry, raspberry,
strawberry, melon, kiwi, mango, pear, pineapple, peach, grape, orange, and more!
• You can also make frozen lemonades and ice creams with all-natural ingredients.
Recipes can be found on www.OmegaJuicers.com.
PASTA & BREADSTICKS
• Refer to Page 7, Assembly for Homogenizing.
•
This machine can to extrude pasta; not make pasta. Make dough by hand or use a
mixer.
•
Sprinkle a small amount of our on the pasta, on the Omega hopper and inside the
drum to prevent sticking.
•
Add water to the dough if it becomes too dry.
To extrude pasta:
• Decide which style of noodle you prefer and place the appropriate nozzle on the
drum.
• Shape the pasta dough into balls or tubes that are slightly smaller than the Omega
hopper opening.
• Process dough through the Omega. A consistent feeding of dough without any gaps
will give you longer noodles as pasta exits. Pasta may be cut with a scissor or a knife
to desired length.
• Freshly made pasta should be put in boiling water. Fresh pasta will cook faster than
packaged pasta. If you want to make the pasta more avorful, add spinach, basil or
sundried tomatoes. Leftover vegetable juice or pulp may also be mixed into dough
for added avor.
To make breadsticks:
•
Use the round nozzle.
•
Shape the dough into balls or tubes that are slightly smaller than the Omega hopper
opening.
•
Process dough through the Omega. A consistent feeding of dough without any
gaps. Dough may be cut with a scissor or a knife to desired length.
•
Fresh dough sticks should be back immediately for freshness.
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