TEFAL Coach meat & pasta box Manual Del Usuario página 10

* Start the appliance at speed 8 and feed the coulis attachment with fruit cut into 2 cm cubes.
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* Reduce the speed to a level you feel comfortable with.
This accessory can be used to make juice. Caution: fruit must be peeled; depending on the season
and the quality of the fruit, it is advisable to pass the pulp through the appliance a second time to
extract as much coulis or juice as possible.
You can use all kinds of soft fruits (oranges, strawberries, raspberries, tomatoes, grapes etc.) up to
a maximum of 1 kg.
Do not use hard fruits or nuts such as apples, carrots or almonds.
Tip: use the remaining pulp to make cakes or biscuits.
FRESH PASTA ACCESSORY (G)
Bigoli
Orecchiette
Caution: Always remember to attach the metal part of the grids before use.
The first bits of pasta that come out of the discs may be deformed. You can cut off the first few
centimetres, shape them into small balls and feed them back into the pasta accessory funnel.
Avoid putting too much dough in the funnel as doing so makes it difficult to push through. Wait until
the screw is visible before adding more dough.
To prevent the pieces of pasta from sticking together once cut, you can lightly sprinkle flour or extra-
fine semolina over them as they come out of the disc, just before cutting them or when placing the
cut pieces on a tray.
Never use your fingers or utensils to push the dough through the funnel.
How to store your fresh pasta: Spread out all your pasta pieces on a clean cloth (ensuring no overlaps)
and leave to air dry for up to 1 hour, then put them in an airtight bag or container. They can be stored
in the refrigerator for up to 5 days.
• Caution: there is a risk of food poisoning with any food containing eggs that is left out of the
refrigerator for more than 1 hour.
1. PREPARING THE DOUGH
The recipe is key to the success of your pasta, so you should take care to weigh out your ingredients
accurately. The dough should form large, rough crumbs, which you can press into small balls using
your hands. Dough that is too dry could damage your accessory, and dough that forms a ball contains
too much liquid.
2. MAKING THE PASTA
Once you have achieved a crumbly dough, attach the pasta accessory using the desired disc (Figures
7.1 to 7.7). Start the appliance at speed 5 and gradually feed the dough into the funnel. Use the
dough cutter provided with your appliance to cut the pasta to the desired length. Let the pasta
accessory run until all the pasta has come out.
4
Fusilli Rigatoni
Bucatini Pappardelle
4
Recipe:
For the best pasta, the dough should have a hydration level of between 44% and 48%. (amount of
liquid (water or egg) in relation to flour).
In the bowl of your food processor, place 430 g flour and 200 g eggs. Attach the kneading accessory,
lock the appliance lid fitted with the splash guard and knead the dough at speed 2 for 4 minutes.
It is normal for an irregular-shaped ball to form.
Do not make a recipe with more than 600 g flour at a time and pause the appliance for 30 minutes if
the pasta extrusion lasts for more than 15 minutes.
To make vegetable-flavoured pasta, first boil or steam your vegetables, then drain them and let them
cool completely. Mash them into a fine purée by passing them through the mincer head with the
finest disc on speed 8.
You can then make the dough following the instructions indicated above with the quantities below:
420 g of flour + 1 egg (50 g) + 150 g of vegetable purée (courgette, carrot, tomatoes, fennel, spinach,
mushrooms etc.)
Tip: To make 150 g of vegetable purée, you will need to cook at least 300 g of vegetables, depending
on the ingredients you use. Any excess purée can be used to make a vegetable sauce, which will help
to accentuate the flavour of your pasta.
3. COOKING THE PASTA
Fresh pasta can be cooked immediately in a large amount of boiling salted water (for the recipe
above, the pasta should be cooked in 6 L of boiling water with 60 g of coarse salt). The cooking time
depends on the shape and thickness of the pasta. Cook the pasta until it is "al dente" (slightly firm
to the bite). That should take between 10 and 20 minutes.
4. CLEANING THE PASTA ACCESSORY
For easier cleaning, the bucatini and rigatoni discs separate into two parts.
Remove as much of the remaining dough as possible from the discs, then leave them to dry for about
30 minutes before removing the remaining dough with the metal tip (I2) at the end of the brush. You
can then clean them easily with hot, soapy water.
5 5
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