Norpro 151 User manual

Fresh Homemade Pasta
2-1/3 C all purpose flour
1/2 tsp. salt
2 eggs, beaten
1/3 C water
1 tsp. olive oil or canola oil
Combine dry ingredients in a large mixing bowl, reserving 1/3 cup of flour for later use.
Combine dry ingredients in a large mixing bowl, reserving 1/3 cup of flour for later use.
Combine eggs, water and oil in a separate bowl and mix together. Make a well in the center
of dry ingredients, add egg mixture and combine fully. Dust kneading surface with reserved
1/3 cup flour. Knead dough on floured surface until smooth and rubbery. Approximately 8
to 10 minutes. Cover and let rest 10 minutes. Part dough into segments small enough to fit
into the hopper and choose desired pasta form. Yield equals 8 ounces of packaged dry
pasta. Cook pasta for 5-7 minutes until tender. Drain and toss with favorite sauce.
Savory Italian Meat Sauce
1lb chuck and 1/2lb Italian sausage
1 1/2 C chopped onion
3 cloves garlic, minced
15oz canned diced tomatoes
1 medium green pepper, chopped
6oz tomato paste
6oz tomato paste
1 C water
Grind chuck and sausage meats using the coarse blade of the grinder/mincer. Mix together
ground chuck/sausage mix with onion and garlic. Cook in a skillet on low heat until beef is
browned and crumbled. Drain well. Add tomatoes and remaining ingredients; bring to a
boil. Reduce heat, cover and simmer slowly for 40 minutes.
2 tsp. dried parsley flakes
2 Tbsp. sugar
2 tsp. salt
2 tsp. dried oregano
2 tsp. dried basil
1/2 tsp. fennel seeds
3/4 tsp. pepper
3/4 tsp. pepper
Try any of these pasta additions to bring color and
excitement to your dish:
• Add 1 tsp. dried, crushed basil, sage or herbs to
flour. or 1 Tbsp. chili powder.
For dessert dough add 1 tsp. sugar and cinnamon.
• Replace all-purpose flour with whole wheat flour
for a healthier version.
• For spinach pasta: Increase flour 2 3/4 C, reduce
• For spinach pasta: Increase flour 2 3/4 C, reduce
water to 1/4 C and add 1/4 C cooked, well drained,
chopped spinach to egg mixture.