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Idiomas disponibles
Idiomas disponibles
A3
Wheat flour type 405
Durum wheat semolina
Wheat flour/durum wheat
semolina mixed 50:50
A4
Italian
semolina flour
A5
Wholemeal flour
A6
Gluten-free
TIP : though the refiling hole you can optionally add a little bit olive oil to programs A1-A4
4) Semiautomatic programs
There are two semiautomatic programs to produce up to 600 g of pasta in one pass, from individual
recipes with ingredients of your choice. In contrast to the automatic programs, you have to add the
liquid manually by yourself. The table below gives you and overview of the parameters of both
semiautomatic programs.
Program
M1
M2
durum
wheat
You can select the programs by pressing button M for several times.
NOTE: the display shows a suggestion for the required amount of liquid
based on the flour filled in. The liquid has to be poured very slowly and
evenly through the refilling hole.
Recommended
type of flour
550
Type 00 or type
550
1 egg yolk (size
M/L) per 200 g
flour
Ca. 38 ml / 100 g
Ca. 39 ml / 100 g
Ca. 58 ml / 100 g
Automatic watering
(ratio
water
and
flour)
Ca. 37 ml / 100 g
(mix the egg yolk in
the measuring cup,
fill up with water)
Ca. 38 ml / 100 g
see program M1
400 g
400 g
Recommended
Kneading
amount of flour
minutes
04:00
400 g
03:00
03:30
04:00
07:00
03:00
time
in
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