Philips HR2345 - Detailed Ratios for Pasta

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Check the following tables for detailed water and flour ratio.
Note:
• These tables show the flour-liquid ratio base on 200g of flour. When using
400g of flour to make pasta, double the liquid volume (including egg) to get
the right flour-liquid ratio.
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When using egg mixture to make pasta, crack 1 egg into the water cup. Add
water up to the required amount as shown below, and then whisk the water
and egg to combine.
Flour Egg mixture (ml) Water cup
Durum (Semolina flour 150g
+ all-purpose flour 50g)*
75
Side B
Whole wheat 200g 90
Spelt 200g 90
Bread flour 200g 80
Soba (buckwheat flour 130g
+ all-purpose flour 70g)*
80
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When using pure water to make pasta, add water to the required amount as
shown below.
Flour Pure water (ml) Water cup
All-purpose flour 200g 70
Side B
Durum (Semolina flour 150g
+ all-purpose flour 50g)*
65
Whole wheat 200g 80
Spelt 200g 65
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When using vegetable juice (including 1 egg) to make pasta, crack 1 egg into
the water cup. Add vegetable juice up to the required amount as shown below,
and then whisk the juice and egg to combine.
Flour
Spinach juice
(including 1 egg)
(ml)
Beet juice
(including 1 egg)
(ml)
Carrot juice
(including 1 egg)
(ml)
Water
cup
All-purpose flour 200g 75 80 80
Side B
Durum (Semolina flour
150g + all-purpose
flour 50g)*
75 75 75
* Use a kitchen scale to measure the weight more accurately.
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