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Cooking: Fry bacon strips until crispy, then use the fat to cook tomato sauce for 1 hour. Add cheese and guanciale, stir until cheese melts. Combine cooked pasta with sauce, top with more cheese and pepper.
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Note: Different pasta shapes may require varying hydration levels. Follow the provided instructions and reach out to our customer service for any queries.
Recipe for Fresh "Beer" Pasta with the Philips Pasta Maker
Ingredients:
482 gr of semola
155 gr of beer (a double IPA or an Imperial Stout)
Time:
Preparation: 15 min + 30min
Cooking time: 5-7 min
Use the Philips Pasta Maker to extrude your desired shapes.
Cook the pasta in boiling, salted water.
Drain the pasta, season to taste, and enjoy.
Tips for seasoning:
To try this recipe from NewPort Pasta Co., we have crafted a specific ad-hoc recipe. First, we stir-fry carrots, celery, and onions, stewing them in olive oil until they are well-colored. Next, we shell a fresh sausage and cook it until the fat is dry and firm. During this process, you can add herbs like sage. We then deglaze the pan with Stout beer, allowing it to evaporate. The pasta is seasoned directly in the pan where the sauce was cooked, stirred for a few minutes. Finally, we drizzle in some oil. Et voilà.
Put the mashed potatoes and semolina in the Philips Pasta Maker
Knead for 6 minutes
Let the dough rest for about 15 minutes
Extrude your Potato Gnocchi with the Philips Pasta Maker
Let the gnocchi emerge from the die for 2-3 cm and cut firmly
Cook the gnocchi in boiling salted water. When they float to the surface of the water, wait for an additional 2 minutes.
Tips for seasoning:
For sweet potato gnocchi, we recommend a tasty and contrasting accompaniment. First, cut the bacon into half-centimeter strips. Cook it in a preheated frying pan until crispy. Then, lay some paper towels on a plate and transfer the bacon onto it to remove excess fat. Grate a generous amount of pecorino cheese and set aside some of the cooking water.
In the pan where you cooked the bacon, add the drained gnocchi and the pecorino cheese. Gradually stir in some of the reserved cooking water with a spoon to achieve a creamy consistency. Season with black pepper to taste for a spicy touch.
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Delicious Butter Biscuits with the Philips Pasta Maker
Ingredients:
-250 gr of flour 00
-5 g of baking powder
-80 gr of sugar
-95 gr melted butter
-1 egg
-grated lemon
Time
Preparation: 45min
Baking time: 15-20min
Difficulty: Easy
Melt the butter over low heat and allow it to cool.
Beat a whole egg and add it to the cooled, melted butter.
Combine flour, sugar, baking powder, and grated lemon zest. Put the dry ingredients into the Pasta Maker.
Gradually add the liquid mixture to the dry ingredients.
Knead for 6 minutes.
Let the dough rest for about 30 minutes.
Extrude the dough helping with your hand.
Allow the biscuits to come out and cut them to your preferred length.
Place the biscuits on a baking tray. Bake in a preheated static oven at 180 degrees Celsius for 10-15 minutes.
Remove them from the oven when they start to brown.
Tips for garnishing:
To enhance the flavor of your biscuits, combine sugar with cinnamon in a dish and sprinkle this mixture over the biscuits before baking to achieve a Christmas-like flavor. Alternatively, after baking, you can decorate them by dusting with powdered sugar or dipping them in dark chocolate that has been melted in a bain-marie.
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Potato Gnocchi with the Philips Pasta Maker
Ingredients: -130 gr of boiled Potatos -250 gr Semolina -1 small egg (50gr)
Time: Preparation: 45 min Cooking time: 3-4 min
Difficulty: Easy
Boil the potatoes, whole and unpeeled
Peel the potatoes, mash them, and let them cool in a bowl
Put the cooled mashed potatoes and semolina in the Philips Pasta Maker
Gradually add the beaten egg
Knead for 6 minutes
Let the dough rest for about 15 minutes
Extrude your Potato Gnocchi with the Philips Pasta Maker
Let the gnocchi come out of the die for 2-3 cm and cut firmly
Cook the gnocchi in boiling salted water. When they float to the surface of the water, wait an additional 2 minutes
Drain the gnocchi, season them, and enjoy
Cook the gnocchi in boiling salted water. Once they float to the surface, continue to cook for an additional 2 minutes.
Then, drain the gnocchi, season to taste, and enjoy.
Tips for seasoning:
Seasoning gnocchi is always a pleasure. You can choose a fresh tomato sauce in summer or a cheese fondue in winter.
For the Fresh Tomato Sauce: Pick some cherry tomatoes, cut them in half, and stew them in a pan with olive oil until their juice is released. Add salt and chili pepper to taste. Fresh basil will give an Italian and fresh touch to your dish, so don’t forget it.
For the Winter Version: Choose any cheese you like; I recommend gorgonzola. Melt it in a pan and slowly add milk. Add the milk a little at a time to achieve the perfect creaminess for your dish. It will be simple, but really tasty.
In any case, your gnocchi will always be tasty.
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