Breville Pasta Emporia BPM500 Instructions And Recipes Manual

Pasta Emporia

Fresh Pasta Emporia

Instructions and Recipes

BPM500

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Contents

Breville recommends safety first

Know your Breville Pasta Emporia

Assembling and using your Breville Pasta Emporia

Disssembling your Breville Pasta Emporia

Care, cleaning and storage

Trouble shooting guide

Recipes

Page

4

6

7

12

13

14

R1

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Congratulations

on the purchase of your new Breville Pasta Emporia

BPM500_V6.indd 3

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Breville recommends safety first

We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions:

IMPORTANT SAFEGUARDS FOR YOUR BREvIllE PASTA EMPORIA

• Carefully read all instructions before operating the Pasta Emporia and save for future reference.

• Remove and safely discard any packaging material and promotional labels before using the Pasta Emporia for the first time.

• To eliminate a choking hazard for young children, remove and safely discard the protective cover fitted over the pins of the power plug when unpacking this Pasta

Emporia for the first time.

• Do not place the Pasta Emporia near the edge of a bench top, counter or table during operation. Ensure the surface is level, clean and free of water, flour and other substances.

• Do not place this Pasta Emporia on or near a hot gas or electric burner, or where it could touch a heated oven.

• Do not place any part of the Pasta Emporia in a gas, electric or microwave oven or on a hot gas or electric burner.

• The Pasta Emporia is not intended to be operated by means of an external timer or separate remote control system.

• Do not use the Pasta Emporia on a sink drain board

• Do not leave the Pasta Emporia unattended when in use.

• Do not attempt to operate the Pasta Emporia by any method other than those described in this booklet.

• Always ensure the Pasta Emporia is completely assembled before operating. The

Pasta Emporia will not operate unless properly assembled.

• Do not use attachments other than those provided with the Pasta Emporia.

• Ensure the on/off switch has been pressed to the off position, and the Pasta Emporia is switched off at the power outlet and unplugged before assembling.

• Vibration during operation may cause the

Pasta Emporia to move.

• Do not push food into the extrusion chamber with your fingers or other utensils.

• Do not place hands, fingers or utensils in the mixing bin of the Pasta Emporia unless the motor and mixing paddle have come to a complete stop. Ensure the ON/OFF switch has been pressed to off and the Pasta Emporia is switched off at the power outlet and unplugged before removing the mixing bin lid from the mixing bin.

• Ensure the motor and the mixing paddle have completely stopped before disassembling.

• Ensure the ON/OFF switch has been pressed to off and the appliance is switched off at the power outlet and unplugged when not in use, if left unattended and before disassembling, cleaning or storing.

• Do not move the Pasta Emporia whilst in operation.

• Do not remove the mixing chamber from the motor base whilst in operation.

• Ensure care is taken when emptying the mixing chamber and cleaning the mixing chamber.

• Do not use harsh abrasive or caustic cleaners when cleaning this Pasta Emporia.

• Keep the appliance clean. Follow the cleaning instructions provided in this book (page 13).

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Breville recommends safety first

continued

IMPORTANT SAFEGUARDS FOR All ElECTRICAl APPlIANCES

• Fully unwind the power cord before use.

• Do not let the power cord hang over the edge of a table counter, touch hot surfaces or become knotted.

• To protect against electric shock do not immerse power cord, power plug or motor base in water or any other liquid

• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

• Children should be supervised to ensure they do not play with the appliance.

• It is recommended to regularly inspect the appliance. Do not use the appliance if power cord, power plug or appliance becomes damaged in any way. Return the entire appliance to the nearest authorised Breville

Service Centre for examination and/or repair.

• Any maintenance other than cleaning should be performed at an authorised Breville Service

Centre.

• This appliance is for household use only. Do not use this appliance for anything other than its intended use. Do not use in moving vehicles or boats. Do not use outdoors. Misuse may cause injury.

• The installation of a residual current device

(safety switch) is recommended to provide additional safety protection when using electrical appliances. It is advisable that a safety switch with a rated residual operating current not exceeding 30mA be installed in the electrical circuit supplying the appliance.

See your electrician for professional advice.

During the mixing process, ingredients may stick to the sides of the mixing chamber. To free sticky ingredients from sticking, press the on/off switch to the ‘off’ position and switch the power ‘off’ at the power outlet. Unplug the power cord. Remove mixing chamber lid and use a plastic spatula to scrape down the sides of the mixing chamber. Replace lid before recommencing mixing.

Note

If the mixing paddle become stuck, immediately press the on/off switch to the ‘off’ position and switch the power ‘off’ at the power outlet and unplug the power cord. Remove the lid and use a plastic spatula to dislodge the food from mixing paddle. Replace lid before recommencing mixing.

Note

CAUTION: ENSURE ThAT PASTA EMPORIA IS SwITChED OFF BEFORE REMOvING IT FROM ThE

MOTOR BASE.

CAUTION: SwITCh OFF ThE PASTA EMPORIA AND DISCONNECT FROM POwER SUPPlY BEFORE

ChANGING ACCESSORIES OR APPROAChING PARTS ThAT MOvE IN USE.

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Know your Breville Pasta Emporia

Built-in removable measuring spoon

Transparent viewing window

8 pasta discs plus biscotti disc

Cord storage

Non-slip feet for stability

Pasta cutting knife

Pasta disc varieties

Pasta disc cleaning accessory

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Know your Breville Pasta Emporia

continued

Mixing paddle - effectively mixes the dough to the correct consistency

Mixing chamber lid with removable measuring spoon

Mixing chamber - removable, large clear chamber which sits inside the motor base

Extrusion chamber - dough enters this chamber once it has reached the correct consistency and the slider has been pulled

Spiral extruding rod - pushes dough through the extrusion chamber

Disc holder - holds the pasta disc in place. Turn clockwise to tighten and counter clockwise to remove

Steel rod - inserted into the mixing paddle

Slider - keeps dough in the mixing chamber until ready to extrude

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Assembling and using your Breville Pasta Emporia

Making homemade pasta is easy with the Pasta

Emporio but requires a bit of patience on your first few batches.

Many gourmet recipes can be created using the recipes in this booklet. However, it is recommended to begin by using a basic pasta recipe first to master the pasta making techniques.

It is important to note, that due to the variations of moisture content in different brands of flour, it may be necessary to either add or subtract water from the quantity indicated in the recipe.

Making fresh pasta will not only become easy, it will also become fun and enjoyable.

Buon Appetito!

Before first use

Before using your Breville Pasta Emporia, become familiar with all the parts. Remove and safely discard all packaging materials and promotional labels.

Wash the mixing chamber, chamber lid, pasta discs, mixing paddle, spiral extruding rod, disc holder, steel rod, cleaning tool, knife, measuring spoon and slider in warm, soapy water.

Rinse and dry thoroughly (refer to cleaning, care and storage, page 13).

Step 1

Place the Pasta Emporia on a dry, level work surface.

Step 2 - The mixing chamber

Insert the indented end of the mixing paddle into the front end of the mixing chamber.

Push the opposite end onto the back opening of the mixing chamber so that it sits into place.

Insert the thin end of the steel rod into the opening of the mixing paddle. Push the steel rod through until it is fully inserted. You may need to rotate the steel rod slightly in order for it to fit into place.

Step 3

Guide the mixing chamber into the motor base.

Align the steel rod and the clear arrow to the hole at the rear of the motor base.

Twist and slightly lift the mixing paddle until it fits comfortably into the slot. Once correctly inserted, it will “click” into place.

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continued

Step 4 - The spiral extruding rod

Fully insert the steel end of the spiral extruding rod into the opening of the extruding chamber and twist it into place.

When inserted correctly, the spiral extruding rod should not be sticking out of the extruding chamber.

Note

Step 6 – The slider

Insert the slider (rectangular opening side first) into the slot on the side of the motor base.

Fully push the slider all the way into the motor base. The slider is now in the ‘mixing position’ as labelled on the slider.

Step 5 - The pasta disc

Select your desired pasta disc and position the disc on the opening of the extrusion chamber so that the grooves of the disc fit comfortably on the three tabs of the extrusion chamber.

Pasta disc will sit firmly in position on the opening of the extrusion chamber when inserted correctly.

Secure the disc holder over the opening of the extrusion chamber by tightening it in a clockwise direction.

Note

Be careful not to over tighten the disc holder.

Note

Step 7 – Adding ingredients

Insert the power plug into a 230/240 volt power outlet and switch the power outlet on.

Ensure the switch on the motor body is in the

‘off’ position before turning the power on at the outlet.

Note

Add flour, egg, oil and/or flavourings (with the exception of water) (using Basic recipe steps 1 and 2). Ensure slider is fully inserted and in the

‘MIXING’ position.

Water should not be added until the mixing process has started and the egg and oil are well combined.

Note

Step 8 - The mixing chamber lid

Ensure the removable measuring spoon is in position.

Insert the chamber lid by tilting it into the slots on the chamber lock. Lock the lid by pushing it down. The lid will ‘click’ into place.

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continued

Measuring spoon can be inserted into the lid at any stage of the assembly process.

Note

The Pasta Emporia has a safety feature so that the appliance will not work unless the mixing chamber and lid have been securely locked into position.

Note

Step 9 - Adding water

Ensure the mixing chamber lid is locked in position and the power outlet is switched on.

Switch the power ‘ON’ using the ON/OFF switch to start the mixing process. Mix for approximately 1 minute.



wARNING: ThE MIxING PADDlES TURN

ExTREMElY FAST. DO NOT PlACE YOUR hANDS

INTO ThE MIxING ChAMBER UNTIl ThE MIxING

PADDlE hAS COMPlETElY STOPPED MOvING.

Remove the measuring spoon and add water in a slow steady stream using the quantity required in your recipe (see recipe section of this booklet).

Do not add all of the water. Hold about 20% of the water in reserve.

When adding water to the flour mixture, pour water along the entire length of the opening in the lid. This ensures that the water is distributed evenly.

Be sure to replace the removable measuring spoon when you are finished adding ingredients to the mixing chamber. This will prevent ingredients from escaping.

Tip: To prevent ingredients from escaping the mixing chamber while adding water, partially cover the opening with the measuring spoon. not all water may need to be added due to varying moisture contents in different flours. Be careful not to add too much water.

Note

Allow the Pasta Emporia to mix and knead the dough for approximately 3 minutes or until the dough resembles small “pea sized” pieces.

It is important to add extra water to the mixing bin slowly so that the correct dough consistency can be achieved. If too much water is added, the dough will begin to stick into a large mass. If this occurs turn the Pasta Emporia to the ‘off’ position and push the slider into the closed position so flour cannot enter the chamber. Break the dough up into small pieces, sprinkle it with a little flour and allow the Pasta Emporio to re-mix and knead until it resembles the required “pea sized” pieces of dough (see trouble shooting page 14).

Note

10

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continued

If flour accidentally gets into the extrusion chamber, remove the mixing chamber from the motor body and clear the extruding chamber using a soft dry cloth and or a pastry brush.

Note

TIP: If the pasta dough is too dry and not resembling small “pea sized” pieces of dough, simply add a little bit of water until the correct consistency is achieved

(see trouble shooting page 14).

TIP: Adding one or two teaspoons of flour prior and during extruding will help maintain the “pea size” dough pieces required for the correct pasta dough consistency. when adding flour to the mixing chamber always ensure the slider is in the ’mixing’/fully closed position.

Pull out the slider from the motor base to the

‘extruding’ position.

DRY wET

CORRECT

“PEA SIZE”

Step 10 - Extruding Pasta

Once the dough has reached the correct consistency, you can begin extruding pasta.

The Pasta Emporia should begin extruding pasta within approximately 1 minute. Continue to extrude the pasta and cut it to the desired length’s with the included plastic knife.

Tip: To prevent pasta from sticking, immediately sprinkle a little flour on the pasta as it extrudes and ensure the fresh pasta is placed on a well floured surface.

Ensure the slider always stays in the extruding/ open position during operation. If the slider closes, reposition it back into the extruding position.

Note

The dough mixing and extruding process should take approximately 30 minutes for each batch.

To avoid the Pasta Maker overheating, wait approximately 15 minutes before starting a new batch.

Note

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continued

COOKING PASTA

Cooking fresh pasta will only take around 5-6 minutes for most of the shapes provided. Fresh pasta is best cooked in a large pot of boiling salted water for the suggested cooking times indicated in the chart below. Drain cooked pasta in a colander, and toss hot pasta in a sauce, soup, stir fry or salad dish.

Cooking and Extruding Times - Guide Only

Pasta

Linguini

Extruding time

(serves 4)

20mins

Fettucine 20mins

Parpadelle 16mins

Spaghetti 16mins

Spaghettini 20mins

Angel Hair 18mins

Rigatoni 30mins

Macaroni 20mins

Biscotti 25mins

Cooking time

4-5mins

4-5mins

5-6mins

4-5mins

4-5mins

4mins

4mins

5-6mins

8mins

STORING FRESh PASTA

Fresh pasta is best when it is cooked and served immediately after extruding, however, raw extruded pasta can be kept overnight in an airtight container in the refrigerator and cooked the next day.

TIP: If pasta is required for a pasta salad or another cold dish, cook the pasta in advance until tender, drain in a colander, toss in a little olive oil, then spread onto a tray to cool before using.

Be sure to liberally dust fresh pasta with flour after extruding and store in an air tight container at below 4ºC.

Note

The above extruding times are for four full sized serves of pasta. Extruding time will be halved if only 2 serves are required.

Note

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Disassembling your Breville Pasta Emporia

Step 1 - Unlocking and removing the lid

Ensure the switch on the motor base is in the ‘off

‘position before switching the power off at the power outlet and disassembling the appliance.

Note

To unlock the lid of the mixing chamber, place one hand on the rear of the motor base as support. Use your thumb on your other hand to push the indent of the mixing chamber lid lock.

While pushing in, lift the chamber lock ‘UP’.

Remove the lid from the mixing chamber.

The mixing chamber will not be able to be removed unless the slider has been removed first.

Note

Step 3 - Disassembling the mixing chamber

To remove the mixing chamber, press down on the mixing chamber release button.

While pressing the mixing chamber release button, pull the mixing chamber out of the motor base.

Step 2 - Removing the slider

To completely remove the slider from the Pasta

Emporia, pull the slider out until the release button is exposed.

Once the release button is exposed, press down on the release button while pulling the slider out.

During the extruding process, the mixing chamber may move forward from the motor base due to the force of the pasta dough pressing against the pasta disc. If this happens push the mixing chamber back into the motor body and then press the mixing chamber release button to remove the mixing chamber from the motor base.

Note

Remove the steel rod from inside the mixing paddle.

Lift the mixing paddle out of the mixing chamber by pulling it up.

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Disassembling your Breville Pasta Emporia

continued

Step 4 - Extruding chamber

Using your hand, unscrew the disc holder by turning it in a counter clockwise motion until it is fully removed.

Remove the pasta disc and pull the spiral extruding rod from the extrusion chamber.

Ensure the ON/OFF switch is in the ‘OFF’ position and the power has been turned off at the power outlet.

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Care, cleaning and storage

Cleaning the motor base

Wipe the motor base with a clean, damp cloth after each use. Dry thoroughly with a soft, clean cloth.

Use a dry soft bristle pastry brush to clean any excess flour off the motor base.

Note

Cleaning the pasta discs, extruding and mixing chambers, mixing paddle, spiral extruding rod, slider, disc holder, measuring spoon and lid

Use the pointed end of the cleaning tool provided to remove excess pasta dough from these parts, especially the fine holes of the pasta discs.

Hand wash parts in warm to hot, soapy water using a mild detergent. Rinse and dry thoroughly.

The mixing chamber, plastic mixing paddle, spiral extruding rod, pasta discs and the slider can also be washed in the dishwasher (top shelf only). It is not recommended to put the steel rod into the dishwasher.

Food stains and odours

Foods such as carrot or roasted capsicum may leave a stain on plastic parts whilst other foods such as garlic may leave a strong odour.

To remove either, soak the plastic parts for 5 minutes in 2 litres of water with ½ cup lemon juice added. Rinse and wash as normal.

Tip: To remove stubborn dough, use a piece of excess dough to rub over areas where pasta dough or flour has stuck to the surface.

The mixing chamber may need to be left overnight to completely dry.

Note



CAUTION: DO NOT IMMERSE ThE MOTOR

BASE, POwER CORD OR POwER PlUG IN wATER

OR ANY OThER lIqUID.

Do not use a scourer or abrasive cleaners as these will scratch the plastic surface.

Note



CAUTION: TO PREvENT DAMAGE TO ThE

APPlIANCE DO NOT USE AlKAlINE ClEANING

AGENTS whEN ClEANING. ONlY USE A SOFT

ClOTh AND MIlD DETERGENT.

Storing your Breville Pasta Emporia

Ensure the Pasta Emporia is switched off and unplugged at the power outlet.

Ensure all parts of the appliance are clean and dry.

Wind the power cord to neatly fit into the cord storage

Assemble the Pasta Emporia following the assembly instructions in this booklet.

Ensure the pasta discs, cleaning tool and plastic knife are placed into the mixing chamber, for internal storage. It is not recommended to store these parts in a kitchen drawer with other utensils as they may get scratched.

Store your Pasta Emporia upright on the kitchen bench or in an easily accessible cupboard. Do not place or store anything on top.



CAUTION: DO NOT PUT ANY PART OF

ThE PASTA EMPORIA IN ThE MICROwAvE OvEN.



wARNING: ThE MIxING PADDlES DURING

PROCESSING ARE TURNING ExTREMElY FAST, DO

NOT PlACE YOUR hANDS INTO MIxING ChAMBER

UNTIl ThE MIxING PADDlE hAS STOPPED.

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Trouble Shooting Guide

Problem

Pasta begins to extrude too slowly, is delayed and/or has stopped extruding.

Dough accumulates and sticks to the mixing chamber

A loud popping noise is heard or appliance appears to be under heavy strain

Solution

• This may occur because the pasta is not the correct consistency. To

“repair” the dough, close the slider into the ‘mixing’ position. This will shut the extruding chamber. Make adjustments to the dough by adding either flour or water until small “pea size” pieces have formed. Re-open the slider and continue the extruding process.

• Check to see if pasta has accumulated around the opening of the extrusion chamber (underneath the slider). If this occurs, close the slider into the

‘mixing’/closed position and then reopen the slider to the ‘extruding’/open position. This will clear any accumulated dough at the opening of the extrusion chamber.

• The pasta dough in the mixing chamber may be too wet and has formed into pieces that are too large to fall into the extrusion chamber. To “repair” the dough, ensure the slider is fully closed and in the ‘mixing’ position.

Switch the appliance off using the on/off switch. Ensure that the mixing paddle has stopped before placing hands into mixing chamber. Remove lid. Break the dough up into small pieces and sprinkle it with a little flour, re-open slider and resume mixing process.

During extrusion, switch the Pasta Emporia ‘OFF’ using the ON/OFF switch

Ensure the mixing paddle has stopped rotating. Remove the lid and clear any accumulated dough from the corners of the mixing chamber and the mixing paddle. Resume mixing.

Switch the Pasta Emporia to the ‘OFF’ position using the ON/OFF switch.

Fully disassemble the Pasta Emporia and remove all dough from the extrusion chamber and mixing chamber.

It is likely that the reason for the noise is because the dough has not reached the correct consistency.

The dough that has been removed from the extrusion chamber can be returned to the mixing chamber for re-mixing.

Place dough back in the mixing chamber and correct using the steps below.

If dough is too dry, add a little water and re-mix dough for approximately

1 minute before re-opening the slider and continuing to extrude.

If too wet, add a little flour and break the large pieces of dough into smaller pieces and re-mix for approximately 1 minute.

Then, check mixing chamber - ensure dough consistency is small “pea size” pieces before continuing to extrude.

If problem continues contact your Breville Customer Service Centre.

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Trouble Shooting Guide

continued

Problem

Flour accidentally falls into the extrusion chamber

Solution

Ensure that the slider is in the mixing position before adding ingredients.

To remove excess flour from the extrusion chamber:

Switch the Pasta Emporia ‘OFF’ using the ON/OFF switch. Ensure that the mixing paddle has stopped rotating.

Disassemble the Pasta Emporia and remove excess flour from the extrusion chamber by using a dry soft cloth or a pastry brush. Re-assemble the Pasta

Emporia and continue using as normal.

Ensure that the power is in the ‘OFF’ position using the ON/OFF switch.

Switch the power off at the power outlet, remove the power cord.

Adding all ingredients at once

(flours, egg, oil, water, flavourings) Disassemble the mixing chamber .

Remove all ingredients, wash all parts (except motor base) in warm to hot soapy water, rinse and thoroughly dry.

Ensure the motor base is clean and dry.

Re-assemble all of the parts.

Add flour egg, oil and/or flavouring (no water) and start the mixing process again following directions in the recipe section of this booklet.

Dough is too wet If too wet, add a little flour and break the large pieces of dough into smaller pieces and re-mix for approximately 1 minute before continuing to extrude.

Dough is too dry If dough is too dry, add a little water and re-mix dough for approximately

1 minute before re-opening the slider and continuing to extrude.

Extruded pasta is sticking together

Immediately sprinkle a little flour on the pasta as it extrudes and ensure fresh pasta is placed on a well floured surface.

The mixing chamber release button can not be pushed down to release the mixing chamber

During the extruding process, the mixing chamber may move forward from the motor base due to the force of the pasta dough pressing against the pasta disc. If this happens push the mixing chamber back into the motor body and then press the mixing chamber release button to remove the mixing chamber from the motor base.

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xxxxxxxxxxx

Recipes

R1

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NOTE: All RECIPES USE AUSTRAlIAN STANDARD MEASURING CUPS AND SPOONS.

5/1/09 11:25:34 AM

Contents

Basic Pasta

Variations of Basic Pasta

Pasta Flavours

Pasta Sauces

Pasta Salads

Dessert

Page

R3

R4

R6

R10

R11

R12


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Basic Pasta

Basic Pasta

Makes 4 Servings

1.

2.

3 1 ⁄

3

cups/500g plain flour

2 x 60g eggs

1 tablespoon olive oil

120-150ml water

1 ⁄

2

teaspoon salt

Extra flour for dusting

Ensure Pasta Emporia is assembled.

Add flour and salt into the mixing chamber.

3.

4.

5.

Lightly whisk eggs and oil together and add egg mixture to the flour mixture and lock on the lid.

Start the mixing process and combine flours and egg mixture together for approximately

1-2 minutes. With the Pasta Emporia running remove the spoon from the lid and add ¾ of the water in a steady stream ensuring even distribution of water along entire length of the lid cut out.

Allow the dough to mix for another 1-2mins until dough resembles small pea size pieces.

During the mixing process, check the progress of the dough. If the dough is too dry, add 1 teaspoon water at a time, continue to mix until correct consistency is achieved.

Note

During the mixing process, check the progress of the dough. If the dough is too wet, stop mixing.

Ensure that the mixing paddle and motor has completely stopped. Remove lid, break the larger dough balls into smaller pieces, add 1 tablespoon of flour at a time, resume mixing and check dough until correct consistency is achieved.

Note once the correct dough consistency is achieved, add 1-2 teaspoons of flour, this will help to keep dough in small pieces throughout the mixing process.

Note

6.

Pull the slider out into the ‘extruding’ position.

It should take no longer than 1 minute until dough starts extruding through the pasta disc.

If the process is delayed refer to the trouble shooting section on page 16 & 17.

Note

Total dough mixing time will take approximately

5 minutes and total extruding time will take approximately 25 minutes, if using the full recipe.

Note

7.

When approximately 3cm of pasta dough has been extruded, cut with the plastic knife provided and discard.

8.

Cut pasta to the desired length as it comes out of the Pasta Emporia, dusting lightly with flour, and place on to a lightly floured board or tray.

If extruded pasta sticks together dust lightly with a little flour.

Note

Tip: Cook fresh pasta in boiling salted water and/or store as described on page 12.

These recipes can be adapted to half quantities, by simply reducing ingredients in half.

Note

R3

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variations of Basic Pasta wholemeal pasta

Makes 2-3 Servings

1 1 ⁄

4

cups/ 185g plain flour

3 ⁄

4

cup/130g wholemeal flour

2 x 60g eggs


1 ⁄

2

teaspoon salt

60ml water

1.

Follow assembly instructions (page 8).

2.

Select a pasta disc and assemble.

3.

4.

5.

6.

7.

Add dry ingredients into mixing chamber.

Lightly whisk eggs and oil together and add to the flour mix.

Switch Pasta Emporia on and mix egg mixture until well combined with the flour mixture.

While Pasta Emporia is mixing add water until correct consistency is achieved.

Start extruding pasta and cut to desired length.

Cook pasta and/or store as directed on page 12.

Spelt Pasta

6.

7.




Rye pasta

3.

4.

1.

2.

Makes 2-3 serves

1 1 ⁄

4


3 ⁄

4

cup/130g rye flour

2 x 60g eggs


60-70ml water

1 ⁄

2

teaspoon salt

Follow assemble instructions (page 8)


5.

6.

7.






2.

3.

Makes 2-3 Servings

1 1 ⁄

4


3 ⁄

4

cup/130g Spelt flour

2 x 60g eggs


60-70ml water

1 ⁄

2

teaspoon salt

1.

4.

5.








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variations of Basic Pasta

continued

Gluten Free pasta

2.

3.

Make 2-3 Servings

1 1 ⁄

2

cups/ 225g amaranth flour

1 1 ⁄

4

cups/125g tapioca flour (Arrowroot)

1 x 60g egg


150ml water

1.




4.

5.

6.

7.

Lightly whisk egg and oil together and add to the flour mix.





This pasta is best cooked after extruding due to its delicate texture.

Note

Tip: Best suited to soup and sauce based dishes.

These recipes makes approximately 2 serves, however ingredients can be doubled to make 4 serves.

Note

R5

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Pasta Flavours

Saffron pasta

Makes 2 serves

100ml white wine

10-12 saffron strands

1 1 ⁄

3


1 ⁄

2

teaspoon salt

1 x 60 egg

1 ⁄

2

tablespoon olive oil

50-60ml water

4.

5.

1.

2.

3.

6.

7.

8.



Place white wine and saffron into a sauce pan and reduce over medium heat to approximately 20-30ml, set aside to cool.


Lightly whisk egg, oil and saffron mix together and add to the flour mix.





Suggestion:

• Saffron pasta, tossed through a saffron flavoured white wine and cream sauce

(see sauce recipes page R10) and topped with herbed vinaigrette dressing and grilled prosciutto.

lemon and dill pasta

1.

2.

Makes 2 serves

1 1 ⁄

3


1 ⁄

2

teaspoon salt

1 1 ⁄

2

tablespoons finely chopped dill

1 ⁄

2

lemon rind, very finely grated (zest)

1 x 60g egg

1 ⁄

2


50-60ml water

3.

4.

5.

6.

7.



Add flour, salt, dill and lemon zest into mixing chamber.






Lemon rind and dill need to be finely cut so they don’t get caught in the pasta discs while extruding.

Note

Suggestion:

• Lemon and dill pasta, tossed through sautéed prawns, roasted garlic, roasted cherry tomatoes topped with freshly picked dill and a little grated lemon rind.


BPM500_V6.indd 6

R6

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Pasta Flavours

continued

Chilli pasta

2.

3.

Makes 2 serves

1 1 ⁄

3

cups/250g flour

1 ⁄

2

teaspoon salt

1 long red chilli, deseeded and finely chopped

1 x 60g egg

1 ⁄

2


40-50ml water

1.


4.


Add flour, salt, and chopped chilli into mixing chamber.


5.

6.

7.





Suggestion:

• Chilli pasta with pan seared calamari, fresh lime, roasted garlic and coriander.

Spinach pasta

1.

2.

Makes 2 serves

1 1 ⁄

3

cups/250g flour

1 ⁄

2

teaspoon salt

120g English spinach leaves, blanched and pureed

(60g spinach puree)

1x 60g egg

1 ⁄

2


20-30ml water

3.

4.

5.

6.

7.



Add flour, salt, and chopped spinach into mixing chamber.



While Pasta Emporia is mixing add the water until desired consistency is achieved.



Suggestion

• Spinach pasta, tossed quickly with shredded poached chicken breast, broccoli, ricotta cheese, garnish with fresh basil leaves for a healthy alternative.

R7

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Pasta Flavours

continued

Roasted red capsicum pasta

1.

2.

Makes 2 serves

1 1 ⁄

3

cups/250g flour

1 ⁄

2

teaspoon salt

1 red capsicum, roasted, skin and seeds removed, finely pureed (2½ tablespoons roast capsicum puree)

1 x 60g egg

1 ⁄

2


10-15ml water

3.

4.

5.

6.

7.



Add flour, salt and roast capsicum puree into mixing chamber.






Suggestions:

• Red capsicum pasta combined with roasted capsicum strips, ligurian olives and crumbled fetta cheese.

Roasted pumpkin pasta

1.

2.

Makes 2 serves

1 ⁄

4

butternut pumpkin, deseeded, and skin removed

(2 heaped tablespoons roasted pumpkin puree)

1 1 ⁄

3

cups/250g flour

1 ⁄

2

teaspoon salt

1 x 60g egg

1 ⁄

2


10-15ml water

3.

4.


Select a pasta disc and assemble

Cut a butternut pumpkin into 1cm cubes and roast at 200ºC for 20-25 mins or until tender.

Place cooked pumpkin into a blender and blend till smooth.

5.

6.

7.

8.

9.

Add flour, salt and roast pumpkin puree into mixing chamber.






Suggestion

• Roast pumpkin pasta , with diced roast capsicum, baby spinach and white wine cream and parmesan sauce (see sauces page

R10), place into a baking dish, top with extra grated parmesan and “gratin” under a hot grill.


BPM500_V6.indd 8

R8

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Pasta Flavours

continued

Olive pasta

2.

3.

Makes 2 serves

1 1 ⁄

3

cup/250g flour

1 ⁄

2

teaspoon salt

2 tablespoons olive tapenade

1 x 60g egg

1 ⁄

2


30-35ml water

1.


4.


Add flour, salt and olive tapenade into mixing chamber.


5.

6.

7.





Suggestion

• Cook olive pasta using a pasta sauce of your choice. While still hot add to a pan with, garlic, rosemary, chilli and anchovies which have been lightly fried in olive oil, top with shaved parmesan to garnish.

R9

BPM500_V6.indd 9


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Pasta Sauces

These recipes below can be used as a base for many sauce variations and combinations. For example; add freshly chopped chilli to the Napolitana, to make Arrabbiata sauce and/or sautéed smoked bacon to the white wine and parmesan sauce to create a Boscaiola.

Napolitana (Tomato and Basil)

Makes 3-4 serves

4 tablespoons olive oil

1 medium brown onion, finely diced

1 clove garlic, crushed

2 tablespoons tomato paste

150ml white wine

2 x 810g canned peeled whole tomatoes

2 bay leaves

1 cup basil leaves

Salt and pepper

1.

2.

In a heavy based saucepan, add 2 tablespoons olive oil. Sauté onion and garlic over medium heat until softened.

Add tomato paste and cook for 1 minute.

3.

4.

5.

6.

7.

Add white wine and deglaze pan and cook for 1 minute.

Add tomatoes and bay leaves, stir and bring to a boil and reduce to a simmer and cook for 1 hour on a medium to low heat. Stirring occasionally.

Add 1 cup of basil leaves, remainder 2 tablespoons olive oil and cook for a further

10 minutes.

Remove saucepan from heat, set aside to cool slightly. Add salt and pepper to taste.

Transfer sauce mixture to a blender. Blend until smooth and pass through a mesh strainer.

white wine, cream and parmesan sauce

Makes 3-4 serves


1 medium brown onion, finely chopped

1 clove garlic, crushed

3 sprigs fresh thyme (leaves only)

2 bay leaves

1 cup/250ml white wine

3 1 ⁄

4

cups/900ml fresh cream

100gm grated parmesan cheese

1.

2.

3.

In a heavy based saucepan add 2 tablespoons olive oil. Sauté onion, garlic, thyme and bay leaves over a medium heat until softened and fragrant.

Add white wine to saucepan and simmer until sauce has reduced by half, stirring occasionally.

Add cream bring to the boil, reduce to a simmer and reduce sauce to a consistency which just coats the back of a spoon, stirring occasionally. Remove bay leaves.

4.

5.

Remove saucepan from the heat and whisk in the parmesan cheese.

Season to taste with salt and pepper.


BPM500_V6.indd 10

R10

5/1/09 11:25:36 AM

Pasta Salads

Tuna, capers, spanish onion and lemon pasta salad

Makes 4 serves

500g cooked fresh pasta, chilled

240g can tuna in olive oil, drained

4 x 60g soft boiled eggs, halved

1 ⁄

4

cup baby capers, drained

1 ⁄

2

Spanish onion, finely chopped

1 ⁄

2

cup black olives, pitted and halved

2 tablespoons lemon juice


1 ⁄

4

cup finely chopped parsley

1.

2.

Combine all ingredients together in a large bowl. Season with salt and pepper, to taste.

Serve immediately.

Avocado, walnut and rocket pasta salad

Makes 4 serves


1 avocado, peeled and deseeded, flesh thinly sliced

150g walnuts

2 cups baby rocket leaves

60g blue cheese, crumbled


1.

2.


Serve immediately.

Caprese pasta salad

Makes 4 serves


250g cherry tomatoes, halved

1 cup fresh basil leaves

150g baby bocconcini, halved

2 tablespoons balsamic vinegar


1.

2.


Serve immediately.

R11

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Dessert

3.

4.

Biscotti

1 1 ⁄

4

cup/210g flour

1 1 ⁄

4

cup/130g caster sugar

1 ⁄

2

teaspoon salt

1 ⁄

4

teaspoon cinnamon

20ml hot water

100g butter, melted

1 teaspoon vanilla extract

50-55ml water

1.

2.

5.

6.

7.

8.

9.

Preheat oven to 180ºC/375F. Line two baking trays with greaseproof paper.


Select biscuit disc and assemble.

Add flour, sugar, salt and cinnamon into mixing chamber.

Lightly whisk 20ml hot water, with melted butter and vanilla, add to the flour mix.

Switch Pasta Emporia on and mix the liquid mixture until well combined with the flour mixture.


Start extruding biscuits and cut to desired length and place approx. 20 biscuits per tray spacing 1-2cm apart.

Bake for 8-10 minutes or until golden brown. Allow to cool on wire rack, when cold transfer to airtight container and store for

1-2 days. flavour Variations: Add any of these flavours in step 4 of the recipe above.

Note

4.

5.

2.

3.

6.

TIP:

1.

vanilla butter cookie: add 1 teaspoon vanilla paste

Chocolate: add ¼ cup cocoa powder

Spice: add 1 tablespoon all spice powder honey: add 1 tablespoon honey

Ginger: add 1 teaspoon ginger powder

Sesame: roll biscuits in sesame seeds before baking

If using honey or a liquid ingredient as a variation, use a little less water.

Note


BPM500_V6.indd 12

R12

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Notes

BPM500_V6.indd 13

13

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Notes

13

BPM500_V6.indd 14

14

5/1/09 11:25:36 AM

BPM500_V6.indd 28

Breville is a registered trademark of Breville Pty. Ltd.

ABN 98 000 092 928

Breville Customer Service Centre

Australian Customers

Breville Customer Service Centre

PO Box 22

Botany NSW 2019

AUSTRALIA

Customer Service: 1300 139 798

Fax (02) 9384 9601

Email Customer Service: [email protected]

New Zealand Customers

Breville Customer Service Centre

Private Bag 94411

Greenmount

Auckland, New Zealand

Customer Service: 0800 273 845

Fax 0800 288 513

Email Customer Service: [email protected]

www.breville.com.au

© Copyright. Breville Pty. Ltd. 2008

Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet.

Model: BPM500 Issue 1/09

5/1/09 11:25:05 AM

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