If you wanted to flavor a pasta, how much would you use for each 2 ounces of dry pasta?
235987
I wouldn't just use the salt to flavor pasta. I use a combination of the salt but more of the truffle butter. And you need to play around with the amount. I used the combo for a gratin potatoes this Christmas and it was a hit
235988
The smell of the salt is the most important part of it's flavor. you don't need to add much, just sprinkle a very thin layer of the truffle salt on your pasta to get a good hint of truffle flavor on your food.
235989
Not much a pinch very pungent flavor. Use a pinch wait and add per your flavor of taste. Use very small amounts. Hope this helps :-)
1909035
well if you are making say 30 ml you would use maybe 1 -8 drops depending on flavor and the mix you are creating i ordered small graduated pipettes to make xtra small drops
2161557
Yes, I think I did. My recipe calls for this specific (Italian) baking powder, so I used the amount it called for. Good luck!
54342
I used the 00 flour and as most have said, it works good and no need to do anything different. I use 1 teaspoon sugar, 1/2 teaspoon powdered milk (my secret to give it a very nice flavor), 1-1/2 teaspoon dry yeast, ~1/2 cup warm water heated in microwave for about 22 seconds. Add 3/4 teaspoon sea salt to 1-2/3 cups flour. When yeast is ready, mix flour into the bowl. Mix and kneed ball and coat ball with 1 tablespoon olive oil. Cover and let rise for 1 hour. Some like to let it rise overnight in refrigerator. It is now ready to roll out and some cover with a very thin layer of olive oil, then the sauce and etc. I like thin crust pizza. I am out of this flour and may order more shortly. //... I used the 00 flour and as most have said, it works good and no need to do anything different. I use 1 teaspoon sugar, 1/2 teaspoon powdered milk (my secret to give it a very nice flavor), 1-1/2 teaspoon dry yeast, ~1/2 cup warm water heated in microwave for about 22 seconds. Add 3/4 teaspoon sea salt to 1-2/3 cups flour. When yeast is ready, mix flour into the bowl. Mix and kneed ball and coat ball with 1 tablespoon olive oil. Cover and let rise for 1 hour. Some like to let it rise overnight in refrigerator. It is now ready to roll out and some cover with a very thin layer of olive oil,... » Read More I used the 00 flour and as most have said, it works good and no need to do anything different. I use 1 teaspoon sugar, 1/2 teaspoon powdered milk (my secret to give it a very nice flavor), 1-1/2 teaspoon dry yeast, ~1/2 cup warm water heated in microwave for about 22 seconds. Add 3/4 teaspoon sea salt to 1-2/3 cups flour. When yeast is ready, mix flour into the bowl. Mix and kneed ball and coat ball with 1 tablespoon olive oil. Cover and let rise for 1 hour. Some like to let it rise overnight in refrigerator. It is now ready to roll out and some cover with a very thin layer of olive oil, then the sauce and etc. I like thin crust pizza. I am out of this flour and may order more shortly. //... « Show Less
906405
I like to use a heaping teaspoon with 12 oz . . . but then add to taste. Make sure the water is near boiling and you get the best result. Enjoy.
1959113
The Marcato 150 comes with a dual sided attachment for making Fettuccini or Spaghetti. There are other attachments available for Linguini, Vermicelli, (Thin Spaghetti), Cappelinni (Angel Hair). You can also make Lasagna or Ravioli. How long your noodles are is up to you. When you "roll out" the dough through the rollers, you start at 0 (rollers wide apart), then dial up the numbers until you get the thiness you need. The dough will get longer as you roll it out, so just cut the dough to the length you'd like. For Spaghetti or Fettuccini, I usually go to "7", skipping every other number. I have no problem keeping the rollers clean. The key to making great pasta is a dry dough; elastic, but not wet or sticky. You just lightly brush off the rollers, because the dough will not stick. If it does, let the dough dry, then it will brush off easily. Easy recipe for pasta dough: 2 cups Semolina flour 2 cups All Purpose flour 6 eggs 2 Tablespoons Olive Oil pinch of salt I let my bread machine do the work, but you can knead it.....the important thing is to wrap the dough in plastic, and let it rest for 30 minutes. Depending upon humidity, you may need to add 1 or 2 tablespoons of water. Fresh pasta is WAY better than boxed, IMHO. I'm never quite sure what people mean by "macaroni", but if you mean a short, hollow noodle, this machine will not do that.
2202438
About a gallon and a half; though that does depend on how rich of a flavor you prefer. I often make a very rich short glass of coconut milk for myself- which would result in a jar making about a gallon of the flavor I love.
636361
Hello, you want about a 1:9 ration so a little less than a 1 tbsp. (There are 1 tbsp in every ounce)
838093
Pasta must be very dry: use 100gr of Flour per 1 medium Egg. Let it stay wrapped in plastic for half hour then use it...Plus: put a large plate under the machine and move it around while cutting the rigatoni....It works.Problem is with spaghetti, too thin...
1823701
I use 1 tablespoon but it depends on your individual taste. If you want it heavier, then use more, lighter then use less.
1617207
I Use A Teaspoon To Every Cup.. But Start Smaller For Less Flavor.. ..U Can Always Add More For More Flavor.. A Must iItem 4 Every Cook.
2134686
Depends what you are using it with and how much oak flavor you wish to impart into whatever you are putting the chips into. I went with 2 oz in 5 gallons of a stout, but that was very oaky.
1921626
That is just about right. Be sure and send your pasta dough through the pasta machine at least 7 times to get it thin enough. Exact measurements on the pasta are difficult, but you have them just about as they should be.
315360
Haven't used the whole thing yet, but since you only need a tinny bit just to add flavor, I assume it depends on how big your mugs are. Id say more than a hundred. I only use cappuccino servings.
1738749
Technically only 2, thin spaghetti/Angel hair and fettuccine. But you can also make flat sheets for lasagna or ravioli if you have a stamper or press.
1654813
I have made 12 oz and also 16 oz boxes in it. After it's drained I immediately transfer the pasta into a larger bowl. Remember to use microwave on 90 % power when cooking the pasta. Great product!! Makes my life much simpler I love it!!
103985
I have used this twice, and each time yielded approx. 2-1/2 cups. Although the end result was relatively tasty, I found it to be way too much time and effort overall, for such a small quantity. Prep time alone is at least an hour, followed by all day sitting in the machine, and then several more hours in the refrigerator.