Regina
Regina, with its 5 included, easily interchangeable dies, makes bucatini, fusilli, maccheroni, macaroncini and rigatoni. The practical bow allows the dough t...
Ingredients:
- 300 g buckwheat flour
- 2 egg whites (room temperature)
- 125 ml water
Preparation
Pour the buckwheat flour into a bowl; add the egg whites and the water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour.
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
If necessary, keep on kneading the dough by hand and break it up into little pieces.
Insert a small piece of dough into the Regina hopper and turn the hand crank. After a few moments the pasta will come out of the extruder. When it reaches the desired length, cut the pasta with the slicer.
Repeat this step, adding the dough in small pieces.
Lay the freshly cut pasta on a cloth or tray and dust it with flour using Dispenser.
You will need:
Dispenser
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Clever cutter is one of the most versatile, useful and simple to use kitchen tools: it is possible to collect the dough ingredients, portion it into individu...
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Pastadrive allows you to have both hands free and also has a great advantage: it allows you to use the machines to which it is applied anywhere, without havi...
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