Noodle Ingredients - Razorri PM220A User Manual

The built-in IECS (Intelligent Extrude Control System) calculates based on the amount of flour in the
mixing bowl and automatically suggests the amount of water needed. This value is intended as a
suggestion, considering different types of flour have their own humidity and ability to absorb and
retain water. Seasonal changes also may affect the water required.
All-Purpose Flour
Note: This is the best flour type to extrude pasta easily with the water ratio indicated.
Once you have done several tests, mark down the amount of water for your preferences
for noodles
Serve All-purpose Flour
1-2 People 1 Cup (200g)
2-3 People 2 Cup (400g)
3-4 People 3 Cup (600g)
Durum / Semolina Flour
Note: Durum flour is finer than Semolina flour, but both are high in protein and gluten strength.
The water retention rates are different from all-purpose flour.
This table provides the flour-liquid ratio based on 200g of flour. If using 400g / 600g flour to make
pasta, double/triple the liquid volume (including egg) to get the proper flour-liquid ratio.
Flour
Durum / Semolina flour 150g
+ All-purpose flour 50g

Noodle Ingredients

Water Juice (instead of water)
70 ML
140 ML
210 ML
Water Juice (instead of water)
65 ML
14
80 ML 80 ML (50g+30 ml)
150 ML 150 ML (80g+70 ml)
220 ML 220 ML (120g+100 ml)
70 ML 75 ML (50g+25 ml)
Eggs + Water
Eggs + Water