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PASTA MAKER I JUICER I SLICER I MEAT GRINDERMAMMA MIA

RECIPE BOOK

Making Pasta with the Optimum Mamma Mia

Pasta Making Ingredients

Pasta Making Tips

Pasta Recipes

How to Grind your Own Meat - Tips

Ground Meat Recipes

Frozen treat Recipes

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TABLE OFCONTENT

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Dough Consistency for Perfect Pasta:The consistency of your mixture can vary depending on environmental factors, such as humidity, or unbalanced ratios of dry and liquid ingredients. If your mixture is too dry or too wet, follow these instructions:

TOO DRY: Press the Start/Pause Button to pause, add 1 tbsp (15 ml) of liquid, and press and hold the Backward Button to mix. Then, press the Start/Pause to resume the program.

TOO WET: Press the Start/Pause Button, remove the lid, add 2 tbsp (30 ml) of flour at a time (up to ¼ cup), replace the lid, press and hold the Backward Button to mix the dough, and press the Start.

JUST RIGHT: The mixture should look moist and crumbly in the Mixing Chamber. The mixture will look drier than handmade mixture but will gain a tighter consistency when extruded from the appliance.

MAKING PASTA WITH THE OPTIMUM MAMMA MIA

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The main ingredients in fresh pasta are Flour, Eggs and Water.

You may use any type of wheat flour with the Optimum Mamma Mia. For best results, we recommend a mix of durum semolina and all-purpose flour (type 405). So-called strong flour types like these are ideal because they contain more protein, which produces better pasta consistency. Strong flour types can be used with or without egg. Fine soft flour (type 00) contains less protein and so we recommend adding eggs.

Note: You may use spelt, whole wheat or buckwheat to make soba.

PASTA MAKING INGREDIENTS

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Pasta Making Tips:• Before placing a Pasta Disc in the Mamma Mia, brush or spray the Pasta Disc

with olive oil to help with extrusion. • When making a mixture with eggs, first whisk the egg and add the egg into the

Liquid Measuring Container. Then, add any other liquid ingredients the recipe calls for, such as oil. Finally, add water and fill to the batch line specified in your recipe (70 mL for one batch and 150 mL for two batches).

• Beet juice, carrot juice, and spinach juice can be used as substitutions for water to flavor and color your pasta dough.

• Add the liquid slowly in a steady stream through the slot on the lid top while the appliance is mixing.

• when your kitchen is humid and a bit more liquid when there is less humidity (like winter). If you see large clumps of the mixture stuck on the paddle, pause the appliance and scrape the paddles. Then, close the lid and resume the mixing process by pressing the Start/Pause Button. If the timer runs out before all dough is extruded, press the Forward Button to resume extrusion.

• When storing long pasta like spaghetti, coil into a nest for easy storage. • If semolina flour seems coarse, place in an Optimum high speed blender to mill

until fine.

PASTA MAKING TIPS

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Cooking Pasta Strain pasta immediately after cooking to prevent it from continuing to cook. If you are not using strained pasta immediately, add a little oil to the pasta and lay it on a flat tray so that the pasta does not stick together.

NOTE: Fresh pasta does not need to cook for as long as dried pasta. Fresh pasta cooks in 3–6 minutes (depending on the size and shape of the pasta).

Storing Pasta • Uncooked pasta can be stored in a sealable plastic bag for several hours to

avoid pasta getting too dry and cracking.• For use within 2–3 days, cook the pasta, lightly toss it with oil, and cool. Store in

a sealable plastic bag in the refrigerator. • For use within 1 month, lightly toss the pasta with oil and cool. Store in a

sealable plastic bag in the freezer.• To dry your pasta, extrude it, boil it, cool it, and then hang it to dry. Dried pasta

can be stored for an extended period.

Troubleshooting• If the appliance jams but the motor is still working, press the Start/Pause Button

and hold down the Backward Button to unjam the appliance. Then, press the Start/Pause Button to resume.

• If the appliance jams and the Control Panel shows “E1,” unplug the appliance and wait for the appliance to reset (this can take up to 20 minutes). Then, plug the appliance in and restart the mixing process.

PASTARECIPES

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Makes 2 batches

Ingredients:2 cups all-purpose flour, leveled

1 tsp (5.8 grams) salt 2 large eggs, beaten1 tbsp (15 ml) olive oilWater, as needed

Method:1. Add the flour and salt to the Mixing

Chamber. Close the lid. 2. Add beaten egg to the Liquid

Measuring Container, followed by oil and water until you reach the 150-mL line on the container.

3. Stir to mix all the wet ingredients. 4. Press the Power Button and then

press the Batch Button twice to

select two batches. 5. The Mamma Mia will now begin

mixing.6. Gradually add the liquid to the

Mixing Chamber along the entire length of the slot in the lid while the machine is mixing.

7. The unit will now pause to let the dough rest and then begin turning in the opposite direction to begin extruding the dough.

8. While the pasta is extruding, cut it to size using the Spatula/Cleaning Tool with a downward motion.

9. Cut to your desired length. For most pasta, cut at about 10 inches for each portion.

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BASIC PASTA RECIPE

Makes 2 batches

Ingredients:1 cup wholemeal flour, leveled1 cup semolina flour, leveled 1 tsp (5.8 grams) salt 2 large eggs, beaten Water, as needed



Measuring Container along with water until you reach the 150-mL line on the container. Stir to mix all the wet ingredients.

3. Press the Power Button and then

press the Batch Button twice to select two batches.

4. The Mamma Mia will now begin mixing.

5. Gradually add the liquid to the Mixing Chamber along the entire length of the slot in the lid while the machine is mixing.




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BASIC WHOLEMEAL PASTA RECIPE

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Ingredients:1 cup wholemeal flour, leveled

1 cup semolina flour, leveled 1 tsp (5.8 grams) salt 1 large egg, beaten 2 tsp (16 grams) squid ink



Measuring Container along with water and squid ink until you reach the 150-mL line on the container. Stir to mix all the wet ingredients.








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SQUID INK PASTA

Ingredients:1 cup wholemeal flour, leveled1 cup semolina flour, leveled 1 tsp (5.8 grams) salt 150ml Carrot juice


Chamber. Close the lid. 2. Add carrot juice to the Liquid

Measuring Container until you reach the 150-mL line on the container.

3. Press the Power Button and then press the Batch Button twice to select two batches.






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CARROT PASTA

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Ingredients:1 cup wholemeal flour, leveled1 cup semolina flour, leveled 1 tsp (5.8 grams) salt 150ml Spinach juice


Chamber. Close the lid. 2. Add spinach juice to the Liquid


3. Press the Power Button and then press the Batch Button twice to







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SPINACH PASTA

Ingredients:1 cup wholemeal flour, leveled

1 cup semolina flour, leveled 1 tsp (5.8 grams) salt 150ml Beetroot juice


Chamber. Close the lid. 2. Add beetroot juice to the Liquid








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BEETROOT PASTA

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Ingredients:2 cup gluten free flour blend, leveled1 tsp (5.8 grams) salt2 tsp (5 grams) xanthan gum2 large eggs, beatenWater, as needed

Method:1. Add the flour, xanthan gum and salt

to the Mixing Chamber. Close the lid.

2. Add beaten eggs to the Liquid Measuring Container and top up with water until you reach the 150-mL line on the container.


press the Batch Button twice to







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GLUTEN FREE PASTA

Ingredients:2 cup red lentil flour1 tsp (5.8 grams) saltWater, as needed

Method:1. Add the red lentil flour and salt to

the Mixing Chamber. Close the lid. 2. Add water to the Liquid Measuring

Container and until you reach the 150-mL line.


4. The Mamma Mia will now begin






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RED LENTIL PASTA (VEGAN)

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Ingredients:2 cup buckwheat flour1 tsp (5.8 grams) salt2 tsp (5 grams) xanthan gum2 large eggs, beatenWater, as needed

Method:1. Add the buckwheat flour, salt

and xanthan gum to the Mixing Chamber. Close the lid.

2. Add beaten eggs to the Liquid Measuring Container and top up with water until you reach the 150-mL line.








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BUCKWHEAT PASTA (SOBA NOODLES)

Ingredients:2 cup chickpea flour2 large eggs, beatenWater, as needed

Method:1. Add the chickpea flour and salt to

the Mixing Chamber. Close the lid. 2. Add beaten eggs to the Liquid

Measuring Container and top up with water until you reach the 150-mL line.







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CHICKPEA PASTA

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Ingredients:2 cup bread flour1 (5.8 grams) tsp salt1 tsp 5 grams) baking sodaWater, as needed

Method:1. Add the bread flour, salt and baking

soda to the Mixing Chamber. Close the lid.

2. Add water Liquid Measuring Container until you reach the 150-mL line.





7. 8. While the pasta is extruding, cut it to

size using the Spatula/Cleaning Tool with a downward motion.


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ASIAN RAMEN NOODLES

Ingredients:Fresh pasta ~600g lasagna sheets

Bolognese:Olive oil 1 onion, finely chopped2 stalks celery, finely chopped in cubes2 carrots, finely chopped in cubes2 red peppers, finely chopped in cubes100g pancetta, chopped500g minced beef50g (3½tbsp) tomato puree250g sieved tomatoes250ml beef stock

Béchamel:50g (3½ tbsp) butter60g flour1 L milk250g Parmesan cheese, grated

Method:1. For the Bolognese; in a skillet, fry

the pancetta, onion, celery and carrot on low heat for 10 minutes.

2. Add the meat. When brown, add tomato puree, sauce and stock. Leave to simmer.

3. For the Béchamel sauce, melt the butter slowly, spooning flour until a dough – roux – appears.

4. Cook the roux for 2 minutes on low heat. Add milk gradually, stirring constantly with a whisk. The sauce thickens.

5. For the lasagna, start with a thin layer of Bolognese, then make 4 or 5 layers in the following order: Pasta, Bolognese, Béchamel, cheese.

6. Bake in the oven for about 40 minutes at 180°C (356°F).

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LASAGNA BOLOGNESE

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Ingredients:Fresh pasta ~600g linguine3 tbsp (40 grams) extra virgin olive oil1 cup chopped onion 2 tbsp. minced garlic ¼ tsp. crushed red pepper, plus more to taste ¼ tsp. freshly ground black pepper 1000g littleneck clams, scrubbed (discard any that do not open) 1 cup (237 ml) dry white wine 1 cup (237 ml) clam juice 3 tbsp (50 grams) unsalted butter 2 tbsp. chopped fresh flat-leaf parsley

Method:1. Set a skillet on the stovetop with its

lid nearby. Add the oil to the skillet and heat it gently over medium heat.

2. Add the onion, garlic, red pepper, and black pepper and cook, stirring a few times, until the onion is softened and the garlic fragrant (about 5 minutes).

3. Add the clams and wine to the pan, increase the heat to high, and cook for 3 minutes.

4. Add the clam juice and cover the skillet. Steam the clams, shaking the pan intermittently, until all the clams have opened (10–12 minutes). Discard any clams that do not open.

5. Cook the pasta in boiling salted water for about 3 minutes or until it floats to the top. 5. Remove the pot from the heat and allow the pasta to sit in the water 30 seconds longer.

6. Remove ½ cup (118 ml) pasta water from the pot and set aside. Drain the pasta.

7.

Add the pasta to the skillet along with the reserved pasta water, butter, and parsley and cook until the pasta is warmed through and coated with the sauce.

8. Season with salt and additional red pepper, to taste.

9. Serve immediately, making sure the servings have equal amounts of clams.

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FRESH LINGUINE WITH CLAMS

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RICOTTA & SPINACH RAVIOLI WITH SAGE BUTTERIngredients:Fresh pasta • ~300g pasta squares

Filling:300g fresh spinach250g ricotta cheese50g Parmesan cheese, grated 30g (2 tbsp) pine nuts, roasted Nutmeg, to taste

Sage Butter:50g butter 10 sage leaves, chopped50ml (3 tbsp + 1 tsp) cream50g Parmesan cheeseGround black pepper, to taste

Method:1. Bring a large pan of salted water

to a boil and blanch the spinach by cooking for 5 seconds, draining,

refreshing with cold water and draining again.

2. Finely chop the spinach and combine with the filling ingredients.

3. Lay half of the pasta sheets on a flat surface and place one heaped teaspoon of the filling onto each sheet of pasta.

4. Brush the edges of the pasta with egg white and place another pasta sheet on top, using a fork to seal the edges to form an envelope.

5. Prepare the sage butter. Melt the butter in a saucepan on a low heat. Add the sage, sea salt and cream and simmer for a few seconds.

6. Stir in the cheese until melted. Season.

7. Cook the ravioli ready in 6-8 minutes.

8. Serve directly topped with the sage butter.

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Ingredients:Fresh pasta ~600g penne

Cheese Sauce:30g (2 tbsp) butter40g wheat flour300ml milk100g Cheddar or Gouda cheese 60g Parmesan cheese Extra20g (1½ tbsp) butterBread crumbsPaprika

Method:1. Make your own pasta as per the

pasta making instructions on the first pages of this recipe book. Then bring a large pan of salted water to the boil and cook the pasta for 3-6 minutes. Drain, cool under

2.

Meanwhile, in a saucepan, melt butter on the lowest heat. Stir in the flour to make a roux and fry for a few minutes.

3. Add milk gradually, stirring constantly with a whisk.

4. Stir in cheeses, and cook over low heat until cheese is melted and the sauce has thickened. Place the pasta in a large casserole dish, and cover with the cheese sauce. 4. Prepare the breadcrumb topping.

5. Melt butter in a skillet over medium heat. Add breadcrumbs and brown. Spread over the penne. Sprinkle with a little paprika.

6. Bake in a preheated oven at 175°C (347°F) for 30 minutes. Serve.

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PENNE MACARONI AND CHEESE

cold water, leave to drain.

Ingredients:Fresh pasta ~ 600g squid ink fettuccine2 tbsp. (27 grams) extra virgin olive oil 2 tsp. thinly sliced garlic 2 tsp. thinly sliced Calabrian peppers or jalapeños ¼ cup (60 ml) pasta water 1 cup rocket250g fresh crabmeat, picked o� shells& cartilage 1 tbsp (5 ml) lemon juice ¼ cup sliced almonds, toasted

Method:1. Cook the pasta in boiling salted

water for about 3 minutes or until it floats to the top. Drain and set aside.

Reserve ¼ cup of the pasta water.2. In a medium-size sauté pan over

medium heat, add the olive oil, sliced garlic, and peppers and gently cook the garlic until it turns a pale or golden brown.

3. As soon as the garlic begins to brown, add the pasta water and bring to a simmer.

4. Add the pasta to the pan and toss to coat. Add the rocket, crabmeat and lemon juice and toss with the pasta, being careful not to break up the lumps of crabmeat.

5. Cook until heated through (about 1 minute).

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CRAB AND ROCKET SQUID INK FETTUCCINE

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Ingredients:Fresh pasta ~ 600g penne½ cup lightly toasted pine nuts ½ cup grated Parmesan cheese, plus more for topping if desired 3 cloves garlic 1 tsp (5.8 grams) salt ¼ tsp. freshly ground black pepper ¹⁄8 tsp. crushed red pepper flakes 1 cup (213 grams) extra virgin olive oil 3 packed cups fresh basil leaves

Method:1. Add the pine nuts, Parmesan, garlic,

salt, black pepper, red pepper flakes, and olive oil to a blender. Blend on high for 30 seconds.

2. While the blender is still running,

add the basil leaves and continue to blend until finely chopped (about 1 minute longer).

3. Transfer the pesto to a small container and cover it with plastic wrap, pressing the wrap so it lies against the pesto.

4. Cook the pasta in boiling salted water for about 3 minutes or until it floats to the top.

5. Strain the pasta from the water once it is cooked and place the pasta in a large heat-resistant bowl.

6. Pour the pesto over the pasta and sprinkle extra Parmesan over the pasta if desired.

7. Use tongs or two large forks to stir the pesto into the pasta and serve while hot.

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BASIL PESTO PASTA

Ingredients:Fresh pasta ~ 600g lasagna sheets, cut into 20cm squares2 cups fresh ricotta cheese 250g grated provolone cheese250g grated mozzarella cheese 250g romano cheese 60g milk 1 egg

1 tbsp. chopped garlic salt, to taste freshly ground black pepper, to taste 2 cup pre-made marinara sauce(recipe on page 26) shredded mozzarella grated Reggiano Parmigiano Cheese

Method:1. Preheat the oven to 175° C. 2. Combine the cheeses, milk, egg,

basil, garlic, salt, and black pepper in a bowl and mix to make the cheese filling.

3. Lay the sheets of pasta flat and spoon a line of cheese filling down the length of each sheet. Roll to close. Place in a 20cm X 20cm casserole dish with 1 cup of marinara sauce.

4. Place each manicotti, seam side down.

5. Top with another cup of marinara sauce and the shredded mozzarella and grated Parmigiano-Reggiano.

6. Bake in the oven until bubbly (about 45 minutes).

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NONNA’S MANICOTTI

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Ingredients:Fresh pasta ~600g ramen2 litres chicken stock 1 tsp. grated ginger 1 clove garlic minced ¼ tsp. red pepper flakes 1 carrot, julienned (cut to matchstick size) 2 cups spinach 1 red pepper, julienned 21–25 shrimp, cooked 3 spring onions, chopped

Method:1. Simmer the stock in a pan on the

stove top with the ginger, garlic, and red pepper flakes for 15 minutes.

2. Bring the stock to a boil and add the ramen and vegetables.

3. Cook for 3 minutes until al dente.4. Add shrimp to warm for about 30

seconds. 5. Serve with chopped spring onion.

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QUICK SHRIMP RAMEN

Ingredients:Filling:

¾ cup ricotta cheese 5 tbsp (40 grams) icing sugar 4 tbsp crunchy peanut butter 100g chocolate chips

Chocolate Pasta Dough:

1 cup (160 grams) all-purpose flour 1 cup (115 grams) semolina flour ¼ cup (25 grams) dark cocoa powder 1 egg, beaten 1 ½ tbsp (20 grams) vegetable oil Water, as needed

Method:1. Combine the Filling ingredients in a

bowl and set aside in the fridge till later.

2. Add the flour and cocoa powder to the Mixing Chamber. Close the lid.

3. Add beaten egg and oil to the Liquid Measuring Container and fill with water till you reach the 150-mL line on the container. Stir to mix all the wet ingredients.



6. Slowly add the liquid to the Mixing Chamber along the entire length of the slot in the lid while the unit is mixing.

7. The machine will pause to let the dough rest and then begin turning in the opposite direction to begin extruding the dough.

8. While the pasta is extruding, cut it to size using the Spatula/Cleaning Tool with a downward motion. Cut to your desired length.

9. Top half of the ravioli dough with the Filling.

10. Combine the egg and water in a small bowl to make egg wash. Brush all sides of the ravioli with the egg wash, top with another piece of ravioli dough, and seal.

11. Bring water to a boil on the stove top and cook the ravioli until floating (about 5 minutes).

12. Place the ravioli on a plate and drizzle with chocolate sauce. Sprinkle ravioli with powdered sugar and serve with fruit of choice.

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CHOCOLATE LOVERS RAVIOLI

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Ingredients:

Method:

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MARINARA SAUCE

In a medium size saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using).Bring the sauce to a simmer over medium-high heat, then lower

the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an Optimum blender if desired).Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.

1 large can (800g) whole peeled tomatoes1 medium yellow onion, peeled and halved2 large cloves garlic, peeled but left whole2 tablespoons extra-virgin olive oil1 teaspoon dried oreganoPinch of red pepper flakes (optional, omit if sensitive to spice)Salt, to taste (if necessary)

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Best cuts of meat for beef burgers:

Making Burger Patties:

Ensure meat is cold and fresh from the fridge.

Chuck steak (most common used due to fat content)Sirloin (lean cut but good flavour)Brisket (good beefy flavour and high fat content, makes a beautifully rich burger)

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Make your patties larger than required as they will shrink as they cook. Divide into even sized portions.Form your meat into loose patties.Shape your patty gently in your hands to make a round. Do not overwork the meat, nor make it tightly compacted.Make an indentation with your thumb in the centre of your patty. This helps to keep its shape as it cooks.Refrigerate your patties for at least 30 minutes before cooking, this helps your patties to stay together.

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HOW TO GRIND YOUR OWN MEAT - TIPS

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GROUND MEATRECIPES

Ingredients:

Method:

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THAI BASIL BEEF

Grind your beef as per Meat grinding instructions with grinder attachments, set aside.

500g freshly ground beef2 tbsp olive oil1 capsicum thinly sliced1 sweet onion thinly sliced6 garlic cloves, minced1 cup loosely packed fresh basil leaves, dividedFresh coriander (optional)

Thai Basil Beef Sauce:1 tbsp chili paste2 tbsp soy sauce (or tamari for GF alternative)1 tbsp fish sauce1 tbsp brown sugar2 tbsp fresh lime juice

Using your slicer attachments, slice your capsicum and onion and set aside.In a small bowl combine chili paste, soy sauce, fish sauce, brown sugar and lime juice until incorporated, set aside.Heat oil in a large skillet set over medium high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon and stirring often, about 6 minutes.Add the bell pepper, onion and garlic to the beef and cook until vegetables start to soften, about 5 minutes.Pour the sauce mixture along with the fresh basil (reserving a few fresh leaves for serving) and continue cooking until basil starts to wilt.Serve over rice or serve in lettuce cups and garnish with fresh basil and coriander.

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Ingredients:400g fresh ground beef1 small white onion, chopped1-2 tbsp taco seasoning (see recipe below)1 can chilli beans1 store bought pizza crust or make your own pizza baseFlour for dusting2 cups mozzarella cheese shredded2 cups iceberg lettuce shredded1/2 cup sour cream1 cup cherry tomatoes chopped1 can sliced black olives1 small capsicum thinly sliced

Method:

TACO PIZZA5.

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If making your own pizza base, do this first. If not, begin with step 2.Grind your beef as per meat grinding instructions and set aside.Set a pizza stone on the bottom of the oven and preheat to 230C (If you don’t have a pizza stone just use a regular pizza tray)In a fry pan over medium heat, brown the ground beef and onions until cooked through and tender. Drain, then add your taco seasoning and mix through. Set aside.

Stretch the pizza dough to a 12-inch round and transfer to a cornmeal or flour dusted cutting board.Spread your chili beans over the pizza base, leaving a 1/2 inch border. Sprinkle with 3/4 of the cheese followed by the taco meat, then remaining cheese.Slide the pizza onto the preheated stone and bake for 12-15 minutes, until the bottom is crisp and the cheese is bubbling. Top with the shredded lettuce, dollops of sour cream, tomatoes, olives and capsicum.Cut into 8 wedges and serve.

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Method:Combine all seasonings together and store in an airtight container. Use 1-2 tbsp per 500g of mince.

3.

4.

Taco Seasoning:1 tbsp chili powder1/4 tsp garlic powder1/4 tsp onion powder1/4 tsp dried oregano1/2 tsp paprika1 1/2 tsp ground cumin1 tsp salt1 tsp black pepper

Meatballs ingredients:

Method:

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SWEDISH MEATBALLS AND PASTA

Make your pasta of choice as per pasta making instructions. Set aside.

500g fresh ground beef500g fresh ground pork1/4 cup flat leaf parsley, minced1/2 tsp ground allspice1/2 tsp ground nutmeg1 yellow onion, grated2 tsp salt1/2 tsp ground black pepper4 garlic cloves, minced3/4 cup breadcrumbs2 eggs2 tbsp olive oil

Cream gravy:1/2 cup butter1/2 cup flour4 cups beef broth1 tsp salt1/4 tsp pepper1 tbsp lemon juice1/4 tsp ground allspice1/4 tsp ground nutmeg1 cup heavy cream 1-2 batches pasta of choice

Grind your beef and pork as per meat grinding instructions.In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, breadcrumbs and eggs until combined.Using a tablespoon, measure out the meat mixture into roughly 1.5inch balls (approx 35).In a large pan, heat 2 tbsp of olive oil over medium-high heat. Add 1/2 of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set aside.When all of the meatballs are browned, pour o� any excess grease. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time, whilst whisking.Whisk the gravy until the broth is all incorpo-rated. Add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream.Once the gravy begins to simmer, add the meatballs back into the pan. Simmer until the gravy has thickened up a bit and the meatballs are cooked all the way through, approx 8-10 mins.Cook your fresh pasta for 3-6 minutes.Add fresh cooked pasta of choice and gently mix and serve alongside steamed vegetables of choice.

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Ingredients:250g fresh ground beef1 onion3 cloves of garlic, crushed1 yellow capsicum1 red capsicum1 cup fresh made penne pasta4 cups beef stock2 tbsp tomato paste1/4 cup grated cheddar cheese2 tbsp grated parmesan cheese1 tbsp chopped fresh parsley1 tbsp olive oil

Method:1.

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ONE POT CHEESY BEEF PASTA

Make your penne pasta as per pasta instructions and set aside (cook later)Grind your beef and set aside.Heat oil in a large pan, peel and slice onion and saute until soft.Add the ground beef and stir to break up the meat until no longer pink.Add the crushed garlic, capsicum and tomato paste, and give it a stir.Add the beef stock and pasta and cover with a lid. Leave to cook until liquid is absorbed and pasta is cooked 4-6 minutes.Add the cheddar and parmesan and fresh parsley.Remove from the heat and leave the lid on for 5-10 mins, the cheese will melt and the full flavours will come through.

Ingredients:

Method:

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4.

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GROUND HUNAN CHICKEN AND VEGETABLES

Grind your chicken breast as per meat grinding instructions.

500g fresh ground chicken breast1 tbsp olive oil3 cloves garlic, crushed1 tbsp minced ginger1 green capsicum, chopped1 yellow capsicum, chopped1 onion, chopped

Hunan Sauce:1/2 cup chicken broth1 tsp cornflour2 tbsp soy sauce2 tbsp oyster sauce1 tbsp rice wine vinegar1 tsp sugar1 tbsp chili paste or harissa paste

In a small bowl mix the sauce ingredients together.In a large pan, add 1 tbsp oil and chicken and cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula and cook for an additional 2-3 minutes.Remove the chicken from the pan and set aside. Add to the pan the garlic, ginger, capsicum and onion. Stir, cooking for 2-3 minutes.Add in the sauce and chicken and toss to coat, cooking 1-2 minutes until sauce has thickened.Serve with rice and steamed vegetables.

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Ingredients:500g fresh made pasta such as penne1 medium capsicum1 small zucchini1 cup halved cherry tomatoes2-3 spring onions1 cup halved mixed olives1 cup grated parmesan cheese or hard cheese1 cup fresh mozzarella balls, chopped in half1/3 cup fresh parsley or basil, optional

Homemade dressing:1/3 cup red wine vinegar or white wine vinegar1/2 tsp fine sea salt1/2 tsp fresh ground black pepper1/2 tsp dried oregano1/2 cup olive oil

Method:1.

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EASY PASTA SALAD

Using your slicing attachments, slice your capsicum and zucchini and spring onions and set aside.Make your fresh pasta as per pasta making instructions and cook in a large pot of boiling water for 3-6 minutes until tender. Drain and rinse well under cold water.Whilst pasta is cooking, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano and olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.Stir in the capsicum, zucchini, chopped tomatoes, spring onions, olives, parmesan, mozzarella and the herbs if using. Taste for seasoning and adjust with salt and pepper as needed.Serve or for best results, cover and refrigerate at least 30 minutes and up to 5 days.

Ingredients:

Method:

2.

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TANGY CUCUMBER SALAD

Using your slicer attachments, thinly slice your cucumbers, toss with two teaspoons of salt then add to a colander set over the

2 seedless cucumbersSalt2-3 tsp granulated sugar1/4 cup apple cider vinegar or distilled white vinegar2 tsp dijon mustard1 medium red onion, thinly sliced

sink or a bowl. Let sit for 30 minutes.Using your slicer attachments, thinly slice your onion, set aside.Rinse cucumbers with cold water then squeeze excess water from them. (use a clean dish towel to squeeze through).In a large bowl, whisk together two teaspoons of sugar, vinegar and mustard. Taste then add the additional tsp of sugar if needed. Add cucumbers, and red onion then toss. Refrigerate salad at least 1 hour and up to a day before serving.

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Ingredients:400g fresh made penne pasta100g green beans, trimmed1 large red capsicum, thinly sliced2 tbsp pine nuts, toasted2 spring onions, finely chopped1 Lebanese cucumber, halved, sliced250g cherry tomatoes, halved1/3 cup chopped fresh herbs1/4 cup olive oil2 tbsp white wine vinegar2 tsp mustard1 tbsp pure cream

Method:1.

2.

3.

4.

30

SUMMER PASTA SALAD WITH HERB DRESSING

Using slicing attachments, thinly slice capsicum and cucumber and set aside.Make fresh penne pasta as per pasta making instructions. Cook in a large pot of boiling water for 3-6 minutes until tender, adding beans for the last 3 minutes of cooking. Drain and transfer to a bowl to cool.Make dressing: place herbs, oil, vinegar, mustard and cream into a screw top jar. Secure lid and shake to combine.Add capsicum, pine nuts, spring onion, cucumber, tomato and dressing to the pasta mixture. Season with salt and pepper. Toss to combine. Serve

ingredients:

Method:

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31

SPAGHETTI BOLOGNESE

Make your spaghetti noodles as per pasta making instructions, dust with flour and set aside.Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic and cook for 3

1 1/2 tbsp olive oil2 garlic cloves, minced1 onion, finely chopped1 finely chopped carrot1 stalk finely chopped celery1/2 red capsicum chopped finely500g beef mince1/2 cup dry red wine (substitute with water or beef broth/stock)2 beef bouillon cubes (2 tsp beef stock powder), crumbled or granulated800g can crushed tomato (or tomato passata)2 tbsp tomato paste2 tsp white sugar (if needed)2 tsp Worcestershire sauce2 dried bay leaves2 sprigs fresh thyme (1 tsp dried thyme or oregano)Salt and pepper to taste400g fresh spaghetti noodlesParmesan cheese to garnish

Tips:Slow cook option: Take your pasta sauce to the next level. From step 5, add 3/4 cup of water and cover with a lid and simmer on very low for 2-2.5 hours, stirring every 30 minutes or so. Uncover, simmer for 20 minutes to thicken sauce.

minutes, add finely chopped carrot, celery and capsicum and saute on low heat for 10 minutes.Turn heat up to add the beef, breaking it up as you go until browned.Add red wine if using or substitutes. Bring to a simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.Add remaining ingredients except salt and pepper. Stir, bringing to a simmer then turn down to medium-low so bubbles gently. Cook for 20-30 minutes with no lid, adding water if the sauce gets too thick for your taste. Stir occasionally.When the sauce is almost ready, bring to the boil a large pot of water with a little oil and salt and cook your fresh pasta 3-6 minutes until cooked.Season your pasta sauce as required with salt and pepper, add your spaghetti, tossing to combine. Top with parmesan cheese and serve.

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Ingredients:250g fresh made Tagliatelle pasta as per pasta making instructions2 tbsp butter, chopped1 tbsp olive oil1 onion, chopped3 garlic cloves, minced225g cremini mushrooms, sliced (any mushroom will be fine)1/2 cup white wine1/2 cup whipping cream or half and half1 tbsp fresh parsley, choppedSalt and pepper to tasteParmesan cheese to serve

Method:1.

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32

CREAMY TAGLIATELLE AND MUSHROOMS

Prepare and make your tagliatelle pasta, then cook in boiling water until not quite al dente 2-4 minutes (it will finish cooking in the sauce.)Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and saute the onion until soft. Add the garlic and saute another minute.Add the mushrooms and cook until soft. Season well with salt and pepper.Add the wine and cream, simmer for 5 minutes then add the parsley and check the seasoning again.Toss the pasta through the sauce, sprinkle with parmesan cheese and serve.

Ingredients:

Method:

3.

33

TAGLIATELLE WITH ASPARAGUS AND TOMATO

Prepare and make your Tagliatelle pasta as per instruc-tions, toss with flour and set aside.Heat a saucepan over a medium heat and add a good glug of olive oil. Add the garlic and fry until it turns light golden brown.

500g fresh made tagliatelle pasta as per pasta making instructionsOlive oil2 cloves garlic, peeled and sliced1 small bunch basil leaves, with stalks finely chopped2 x 400g canned tomatoesSea saltFreshly ground black pepper1 bunch asparagusParmesan cheese to serve

Add the chopped basil stalks and canned tomatoes and bring to the boil. Season with pepper and a tiny pinch of salt, then simmer for 5 minutes.Snap the woody ends o� the asparagus stalks and throw them away. Chop the asparagus finely with a knife. Add it to the tomato sauce, let it simmer for 1 minute or so, then take it o� the heat. Taste, and add a little salt and pepper if needed. Finish o� the sauce by stirring in the basil leaves.Cook the tagliatelle in a pot of boiling water for 2-4 minutes, then drain, reserving some of the pasta water. Toss in the pasta sauce with a little of the water to loosen. Serve with a drizzle of extra virgin olive oil and plenty of parmesan cheese.

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Ingredients:375g fresh fettuccine pasta (as perpasta making instructions)20g butter175g shortcut bacon rashers, chopped2 garlic cloves, crushed2 tsp fresh rosemary, finely chopped2 eggs2 egg yolks1/2 cup cooking cream1/3 cup parmesan, finely grated

Method:1.

2.

4.

34

CREAMY FETTUCCINE CARBONARA

Prepare and make fettuccine pasta as per pasta making instructions.Heat a pot of water and cook pasta for 2-4 minutes, drain and return to the pot. Meanwhile, continue with the recipe.Melt butter in a frying pan over medium heat. Add bacon and cook for 4 minutes or until golden. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant.Whisk eggs, yolks, cream and parmesan in a bowl. Season with salt and pepper. Add egg mixture and bacon mixture to pasta. Cook, tossing over low heat for 1 minute or until sauce thickens and coats pasta. Serve.

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Ingredients:

Method:

3.

35

FETTUCINE ALFREDO

Make your fettuccine pasta as per pasta making instructions.In a large pot of boiling salted water, cook your fresh pasta 2-3 minutes. Reserve about 1 cup of pasta water then drain.Meanwhile in a large skillet over medium heat, add cream and

450g fresh fettuccine pasta1/2 cup heavy cream1/2 cup butter1/2 cup freshly grated parmesan, plus more for sprinklingFreshly ground black pepperSalt to taste2 tbsp chopped parsley

Tips:Add sliced cooked chicken to make chicken alfredo or perhaps fold in halved grape tomatoes and fresh baby spinach into the hot pasta before serving.

butter. Cook until butter is melted and the cream is bubbling. Whisk in parmesan and season with salt and pepper. Let sauce simmer for 1-2 minutes to thicken slightly. Sauce will still be thin, but will thicken more as sauce cools and once pasta is added.4. Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tbsp at a time. Garnish with parsley and serve immediately.1.

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4.

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Ingredients:400g fresh udon noodles2 ½ cups stir fry vegetables, chopped (mushrooms, bok choy, onions)2 spring onions - cut 2 inches long250g fresh ground meat (beef, chicken, turkey, pork, shrimp)1 tbsp avocado oil

Tips:

Yaki Udon Noodle Sauce:2 ½ tbsp dark soy sauce2 tbsp oyster sauce1 tbsp mirin2 tsp brown sugar½ tsp rice wine vinegar

Method:

1.

2.

4.

5.

36

YAKI UDON STIR FRIED UDON NOODLES

Prepare your vegetables and set aside.Mix all sauce ingredients together in a small bowl and set aside.Make your fresh udon noodles 1-2 batches as you like. Bring a pot of

Oyster sauce can be substituted with hoisin sauce, teriyaki sauce or any sweet and savory brown stir fry sauce.Mirin can be substituted with stock, water and a few drops of lemon juice or vinegar.

3.

boiling water to the boil and cook 1-2 minutes.Rinse and drain your noodles under cold water.Heat a frying pan or wok over high heat and add the oil. Add the ground meat and stir fry for 1 minutes before adding your vegetables. Stir fry together for 2-3 minutes and then add in your noodles and sauce. Continue stir frying for about 2-3 minutes or until well combined. Serve immediately.

Ingredients: Method:

3.

37

UDON NOODLE RECIPE

Place your flour and salt into the Mamma Mia pasta chamber and select your udon pasta attachment.Fill your liquid jug to 150ml line with water.Start the pasta machine selecting 2 batches and slowly add your water to incorporate.Allow the machine to extrude your pasta cutting o� at desired length.Dust noodles with potato or corn starch and then cook in boiling water 1-2 minutes or as your chosen recipe requires.

2 cups all purpose flour2.5 tsp salt150ml water

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Ingredients

Sauce:

:400g fresh udon noodlesinto 20cm squares

1 tbsp chilli powder1 tbsp vegetarian mushroom oyster sauce or stir fry sauce1 tbsp soy sauce1 tbsp sugar to taste1 tsp sesame seeds1 tbsp sesame oil1 tbsp water

Minced Tofu:2 tbsp neutral oil227g extra firm tofu, crumbled1 tsp dark soy sauce

Stir-Frying:1 tbsp neutral oil1 tbsp minced garlic2 spring onions thinly sliced and divided100g shiitake mushrooms or other mushrooms of choice sliced2-4 tbsp water to cook down noodles

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VEGAN STIR-FRIED SPICY GARLIC UDON NOODLES

Method:

Make your udon noodles using pasta making instructions. Bring a large pot of salted water to the boil and cook your noodles for 2 minutes, drain and set aside.Prepare your sauce by mixing all sauce ingredients together. Adjusting the spice level according to your taste. Set the sauce aside.

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Tips:

Not vegan, just replace the tofu with regular minced meat and proceed with the recipe as directed.

Heat a large wok or non-stick pan over medium high heat. Add in the oil.Once hot, add in the tofu. You can continue to crumble this as needed, especially if big chunks remain.Leave the tofu untouched over medium heat for 3-4 minutes for it to lightly crisp and brown at the bottom. It will also start to dry up and resemble minced meat as it cooks and the water evapo-rates.Season the tofu with the dark soy sauce. Mix well.Leave the tofu to cook for another 3-4 minutes until it completely dries up and resembles minced meat. Move the tofu to the side of the pan.

Minced Tofu:

Add 1 tbsp oil to the pan. Over medium heat, saute the minced garlic.Add in half of the chopped spring onion and cook for 1 minute.Add in the mushrooms and then stir-fry 2-3 minutes until tender.Once the mushrooms are cooked to your liking, add your noodles.Pour the sauce over the noodles and mix well. Leave the noodles to cook over medium high heat for 2-3 minutes.Add in some water to cook down the noodles if needed. Start with 1-2 tbsp and mix well.Taste and season with salt and pepper if desired. When noodles are cooked to your liking, turn o� the heat. Top the noodles with more spring onions and serve!

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45

FROZEN TREATRECIPES

Ingredients:2 frozen overripe bananas1 cup frozen mango chunks4 coconut milk cubes

Method:

38

TROPICAL TREAT

Make the coconut milk cubes in advance: Freeze coconut milk in ice cube trays overnight. Do not shake the can of coconut milk, skim the coconut from the top of the can to fill the trays.Slightly thaw your bananas and coconut cubes prior to putting through your frozen treat attachment.Insert one frozen banana, add ½ cup frozen mango and 2 coconut milk cubes, alternate remaining ingredi-ents. Feel free to stir before serving. Serve immediately. Serves 2.

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47

Ingredients:2 frozen overripe bananas¾ cup frozen strawberries

39

STRAWBERRY HEAVENMethod:

Slightly thaw your frozen fruit prior to putting it through your frozen treat maker.Insert one frozen banana, add ¾ cup frozen strawberries, then the remaining frozen banana.Stir and serve immediately

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Ingredients:2 frozen overripe bananas1 cup peeled frozen orangesegments

Method:

40

ORANGE WHIP

Slightly thaw your frozen fruit prior to putting through your frozen treat maker.Insert one frozen banana, add 1 cup frozen orange segments, the remaining frozen banana.Give a stir and then serve immediately

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Ingredients:

41

HONEYDEW SORBET

1 cup frozen honeydew chunks

Method:

Slightly thaw your frozen fruit prior to putting it through your frozen treat maker.Feed frozen honeydew through frozen treat maker.

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42

Ingredients:½ cup frozen chopped mango½ cup frozen chopped pineapple

Method:

TROPICAL SORBET

Slightly thaw your frozen fruit prior to putting through your frozen treat maker.Insert ¼ cup frozen pineapple, then ¼ cup frozen mango, alternating remaining ingredients. Stir and serve immediately.

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Ingredients:

43

CHOC CHERRY DELIGHT

2 frozen over-ripe bananas¾ cup frozen, pitted cherries30g dark chocolate (frozen or at room temperature)

Method:

Slightly thaw your frozen fruit prior to putting through your frozen treat maker.Insert one frozen banana, then ¾ cup frozen cherries, then your dark chocolate, finally add last banana.Stir and serve immediately.

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Ingredients:2 frozen over-ripe bananas1 tbsp room temperature peanut butter

Method:

PEANUT BUTTER DREAM

Slightly thaw your frozen fruit prior to putting through your frozen treat maker.Insert one frozen banana, add 1 tbsp of peanut butter, then remaining banana.Stir to serve, top with a drizzle of peanut butter and a sprinkle of roasted peanuts for extra flavour!

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