Making Fresh Pasta with Philips Pasta Maker 7000 Series HR2660/03: Tips, Cleaning, Recipes
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Published 2024-01-20
Our video demonstrating this Philips pasta maker with features, how-tos and testing can be checked out via this link: • Philips Pasta Maker Fully-Automated 7...
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Chapters:
0:00 Intro
0:22 Product Introduction
1:16 Helpful Tips for Beginners
5:12 Spinach Pappardelle
6:16 Cleaning After Use
7:16 Ramen
Product: Philips 7000 Series Pasta Maker
Model: HR2660/03
Color: White
Power: 150W
Purchased Marketplace: Amazon
Price: $279.95
Referenced Sites:
Amazon.com
Usa.philips.com
Spinach Juice Recipe:
Place 1 cup of baby spinach (stems removed) in a bowl and pour boiled water over the leaves, fully submerging them. Allow it to sit for a few minutes until the spinach is soft. Drain and let it cool. Blend the softened spinach with a little water (approx. ¼ cup) until it becomes very smooth. Filter the resulting juice.
Disclaimer:
The information discussed in this video is for general purposes only.
We are not affiliated with the manufacturer or the seller.
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All Comments (8)
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When you cleaned the penne disc you can push the centre out as it comes in two parts
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I have made several batches of pasta using FMF, whole grain hard white, hard red, or combo. I find it super easy to clean if I leave the machine and its parts for the next day. The dough dries, shrinks and practically falls off (or out) with little to no effort. If one doesn't use the egg, one can refrigerate or freeze the pasta for latter. Thanks for these tips.
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push the penne center holles through and the it comes apart for much easier cleaning
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This was so helpful. I just got my machine and am planning on using it this weekend.❤
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I tried making pasta today without letting it rest since it automatically extrudes the pasta after 3 min. Texture was okay but could have been better. Will try to rest at least 10 minutes next time by pausing the machine. Thanks for the tip!
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The ramen noodles need baked baking soda added for the unique color and smell. If it's just flour and water you're essentially making udon or somen.
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How in the world do you get all the does in the drawer? Am I crazy or do they all not fit?
