Can anyone share the first recipe that came on the packaging? It made it's way to the recycle bin before I had a chance to write it down!
1786952
kat has the recipe on the box, but it's not particularly useful. The dough is very stiff. I've had much better luck cutting the flour to 2 cups and using 2 eggs and 1 cup of water. 1/2 tsp salt and 1/4 tsp nutmeg if you wish. With the 2/2/1 mix, the dough falls easily through the holes in the machine.
1786953
Serves 6-8 3 eggs 1 cup milk 3 cups flour 1/2 tsp. salt 1/4 tsp. nutmeg Beat eggs until foamy and combine with milk. Mix together flour, salt and nutmeg. Add to eggs and milk a little at a time. Dough will be very stiff and elastic. Consistency fo the dough is VIP. If too thick, add 1 Tblsp. of water at a time to desired consistency. fill saquare basket and place over pot of boiling water or cooking soup. Slide basket back and forth, spaetzle will drop into the boiling lizuid. when done, they will rise to the surface (2-3 min.) Use a large slotted spoon or spider strainer to strain and put into a large bowl.
1786954
We do not have the original recipe but this is the one we use with great success. This came from a friend in Germany.4 cups flour, just under 1 cup water, 1 tsp. salt, 5 eggs, 1 Tblsp. oil or less, Dough should come off spoon in strings. Salt cooking water. Will float to top, cook 1 minute longer. Strain. Add butter. Enjoy
1786955
Serves 6-83 eggs 1 cup milk 3 cups flour 1/2 tsp. salt 1/4 tsp. nutmegBeat eggs until foamy and combine with milk. Mix together flour, salt and nutmeg. Add to eggs and milk a little at a time. Dough will be very stiff and elastic. Consistency fo the dough is VIP. If too thick, add 1 Tblsp. of water at a time to desired consistency. fill saquare basket and place over pot of boiling water or cooking soup. Slide basket back and forth, spaetzle will drop into the boiling lizuid. when done, they will rise to the surface (2-3 min.) Use a large slotted spoon or spider strainer to strain and put into a large bowl. Serves 6-83 eggs 1 cup milk 3 cups flour 1/2 tsp. salt 1/4 tsp. nutmegBeat eggs until foamy and combine with milk. Mix together flour, salt and nutmeg. Add to eggs and milk a little at a time. Dough will be very stiff and elastic. Consistency fo the dough is VIP. If too thick, add 1 Tblsp. of water at a time to desired consistency. fill saquare basket and place over pot of boiling water or cooking soup. Slide basket back and forth, spaetzle will drop into the boiling lizuid. when done, they will rise to the surface (2-3 min.) Use a large slotted spoon or spider strainer to... » Read More Serves 6-83 eggs 1 cup milk 3 cups flour 1/2 tsp. salt 1/4 tsp. nutmegBeat eggs until foamy and combine with milk. Mix together flour, salt and nutmeg. Add to eggs and milk a little at a time. Dough will be very stiff and elastic. Consistency fo the dough is VIP. If too thick, add 1 Tblsp. of water at a time to desired consistency. fill saquare basket and place over pot of boiling water or cooking soup. Slide basket back and forth, spaetzle will drop into the boiling lizuid. when done, they will rise to the surface (2-3 min.) Use a large slotted spoon or spider strainer to strain and put into a large bowl. « Show Less
1786956
Spaetzel: 2 cups of all purpose flour, 1/2 cup cold water, 3 large eggs, and 1/2 teaspoon of salt. Beat all the ingredients together. Over boiling water press the dough in the pan. Coo for about 5 minutes or until they rise to the top of the pan.
1786957
I don't have it, but here is my Grandmother's recipe -- she was born in about 1890 I think as my Mom is 97 years old now and she was the baby of the family. Here goes -- one egg, half an eggshell of cold water, a pinch of salt, and enough flour until the dough is stretchy. It works fantastically!
1452780
I received the instruction manual and recipe booklet in English in PDF. If anyone wants them, I'll be happy to email them to you!
1772812
I just hung up the phone with them because I had the same problem. They confirmed with me that the DID change the recipe. Made it thinner because people complained about it not coming out of the bottle easily. I said they should have changed the bottle, not their delicious sauce. Oh well... time to find another favorite.
262674
I haven't tried this one yet (exactly), but if you check out a blog called Orangette (at blogspot.com), there is a great recipe for Plum Ginger Crumble. I tried it and loved it so much that I now plan to make it as a pie. I am hoping it will work as well with canned plums as with fresh.
1565391
I'm sorry I don't know. There are many recipes on the internet you can check out. It took me several changes to make a recipe I liked but have lost it and will have to start experimenting again.
292222
Great recipe, Stephen. Thanks for sharing it. I only added some maple syrup before serving. Not sure if this will make a difference for some people, but I let the oatmeal steam for about 15 minutes after cooking ends. (The "soup" setting takes roughly an hour.) Then I open the cooker and stir well.
1522254
Did you check their website? I'll see if I can read the fine print on the can.Started with organic chicken and sufficient water to process. Will have to take another look when I have more light and a magnifying glass.
1158087
If I remember correctly it was 6 packages: PS I just checked it was 6 packages, each batch makes 6 pints, they have changed the recipe from many years ago but I make it the way it used to be, I had an empty package to use recipe from; It is still the BEST! Best Wishes
2153151
There is a link to the recipes on their website. I have not looked at them yet. I really like the vegie pasta it makes!
1998691
I am going to try to make my own too. I know there is a good recipe on wellnessmama.com check it out by doing a search on her site.
458347
I'm trying to remember if I received it. Try their website at BetterSheaButter.com/Recipes or send questions to info@BetterSheaButter.com
24669
I'm breaking tradition here for a fellow pizzelle enthusiast - Here's a recipe that Grandma Valery used and I use to this day - Usually not given out but here it is: 1-1/4 cup all purp. flour 1 stick butter ( if using salted butter omit salt called for in recipe) 3 large eggs 3/4 to 1 cup sugar 1/4 teaspoon salt (see above) 1 teaspoon FRESH baking powder 1 to 2 teaspoons of your favorite flavoring - as w. Ewell pointed out, anise oil is FAR SUPERIOR to extract but be careful not to overdose - anise oil is powerful. Melt butter and let cool. Beat eggs untill golden, add sugar and whisk until smooth, add butter and whisk until completely blended. Add your flavoring and whisk to incorporate. Add flour, salt ( if using) and baking powder gradually whisking to incorporate. Follow instructions for your pizzelle maker (Hopefully a Palmer - they are only the BEST) Option - when adding the dry ingredients add a heavy 1/4 cup of the best cocoa you can lay your hands on - I prefer Hershey's Special Dark. Usually the chocolate pizzelles need a bit more time - With my Palmer I cook my Anise pizzelles for about 30 seconds to make them light colored ( Although they aren't as crisp as when you cook them until slightly browned - 40 to 45 sevconds) and I cook the chocolate pizzelles for about 45 seconds - They're incredible - crispy with chocolate flavor that sneaks up on you and are the perfect accompaniment to good coffee or ice cream. If you try the recipe and love it as I do thank Grandma Peppina in your nightly prayers. Enjoy! Home Geezer
1652843
What a wonderful idea. I haven't tried it, but I can tell you, I sure am going to. WE bought our first Baby Alive this year for Christmas. It has to be okay. I think the main idea is to just have something that won't mildew and get gross, just in case it doesn't all get rinsed out with water. Great idea, good thinking! I think I'll just compare the consistency to Baby Alive food, and if it happens to be thicker, I thin it out with water to make them more comparable. Otherwise, I won't worry about it.
1725500
Hi Lulu-No but you can go on line and get many different recipes. I do have an old family recipe that I would share if you are interested. It is short and simple. just send me your e-mail address
824031
To be honest, I haven't used the recipe book. I mainly just use a frozen banana and perhaps throw in a strawberry. It is just a pamphlet, if I recall correctly. It is mainly to give you ideas and inspiration. I am sorry to say that I have misplaced it.
1164620
I just did a Google search for "lello pastamaster 3000 pro manual" and it brought up a link to a printable PDF file. Happy hunting. *Funny, but at noon I wilted 16 oz of spinach in a skillet, strained off the liquid by SQUEEZING in paper towels, mixed with 3 egg yolks in my blender, and used it as the liquid with 4 cups (15 oz) unbleached AP flour to make a killer spinach linguine for tonight. I use this machine weekly. Made pasta for 16 guests this past Saturday.
1434838
Ditto on the prior answers, but they all come up short. Just call the company at 1-877-466-7342 Monday - Friday between 8am and 4:00pm CST and their Consumer Representatives will be happy to assist you. They are really quite helpful and emailed me a .pdf recipe book that contains dozens of recipes, many more than are available via the pamphlet you received with the product.