Philips HR2370 User Manual page 19

Check the following tables for detailed water and flour ratio.
Note:
• These tables show the flour-liquid ratio base on 200 g/7 oz of flour. When using
400 g/14 oz of flour to make pasta, double the liquid volume (including egg) to
get the right flour-liquid ratio.
 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
Durum (Semolina flour
150 g/5 oz + all-purpose flour
50 g/1.8 oz)*
Whole wheat 200 g/7 oz
Spelt 200 g/7 oz
Bread flour 200 g/7 oz
Soba (buckwheat flour
130 g/4.6 oz + all-purpose
flour 70 g/2.5 oz)*
 When using pure water to make pasta, add water to the required amount as
shown below.
Flour
All-purpose flour 200 g/7 oz
Durum (Semolina flour
150 g/5 oz + all-purpose flour
50 g/1.8 oz)*
Whole wheat 200 g/7 oz
Spelt 200 g/7 oz
 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
All-purpose flour 200 g/7 oz
Durum (Semolina flour
150 g/5 oz + all-purpose
flour 50 g/1.8 oz)*
* Use a kitchen scale to measure the weight more accurately.
Egg mixture (ml) Water cup
75
90
90 Side B
80
80
Pure water (ml) Water cup
70
65
Side B
80
65
Spinach juice Beet juice
(including 1 (including 1 egg)
egg) (ml) (ml)
75
75
1
2
Carrot juice
(including 1
egg) (ml)
80 80
75 75
English 19
3
Water
cup
Side B