[3 recipes] Homemade Pasta using Philips Noodle Maker (HR2365/05) (2024)

Ingredients for making Lemon Beetroot Penne Salad

(Yield: 2-3 | Preparation: 30 minutes | Cooking: 10 minutes)

Ingredients:

• 300g Fresh Lemon Beetroot Penne
• 1 Skinless Chicken Breast, cooked and diced
• 100g Broccoli Floret, blanched
• 10 Cherry Tomatoes, halved
• 2 Soft Boiled Egg
• 1 Avocado, diced
• Some Toasted Walnuts

Dressing:

• 1/4 Cup Extra Virgin Olive Oil
• Juice of 1 Lemon
• Zest Of 1 Lemon
• Salt and Black Pepper to taste

Method:
1. In a small bowl, whisk in all the dressing ingredients till combine and set aside while preparing the rest of the ingredients.

2. Prepare chicken breast with your preferred method (poach, boil or bake) then dice and set aside.

3. Cook beetroot penne in a pot of boiling salted water (add in pinch of salt) for about 4 minutes or until al dente. Rinse, drain well and set aside.

4. In a large mixing bowl, add in all prepared ingredients. Toss well with dressing sauce before serving.

See Also

Edna Lewis's Corn Pudding RecipeHearty Chicken and Barley Soup - My Gorgeous RecipesInstant Pot Chicken Tortilla Soup Recipe- The Cookie Rookie®Balsamic Pork Tenderloin Recipe

Ingredients for making lemon beetroot penne.

Apart from it's gorgeous colour when juiced, Beetroot has a sweet and earthy flavour which blends well with fruits like apple, carrot or lemon (recipes). So if beetroot juice is listed on your daily juice menu, perhaps you can prepared slightly more and use it for making beetroot spaghetti or penne like what we did.

Lemon Beetroot Penne
Ingredients:

• 1 Cup (250g) All-purpose Plain Flour
• 95ml Fresh Beetroot Juice
• Pinch of Sea Salt, optional

Method:
1. Using a blender or cold press juicer to obtain 95ml of fresh beetroot juice and set aside (I blend 2 medium (about 500g) beetroot to obtain 140ml of fresh beetroot juice).

Steps on prepare the lemon beetroot penne.

2. Press the power on/off button to switch on the Philips Avance Noodle Maker. Open the chamber lid, add in flour and zest of 1 lemon. Close the lid.

3. Press the

bounciness control button to set the kneading time to 7:00 minutes then start/pause button to start processing (the appliance will beep once and the kneading indicator starts flashing).

4. Slowly pour in the beetroot juice along the entire length of the slot on the left side of the chamber lid.

5. When the program finished, the noodles will come out from the shaping disc on the front panel.

6. Depending on the type of noodles, you can either use the flat cleaning tool or scissor to cut the noodles into desired length.

A quick demo on making Lemon Beetroot Penne on Jan 6, 2015 at 8:34pm PST

A quick demo on making the lemon beetroot penne using the Philips Avance Noodle Maker.

Ingredients for aglio olio with prawn

(Yield: 2-3 | Preparation: 30 minutes | Cooking: 10 minutes)

Ingredients:

• 300g Fresh Wholemeal Carrot Spaghetti
• 10 Medium Prawn, shell removed
• 6 Cloves Garlic, finely minced
• 2 Bird Eye Chilli, diced
• 2 Tablespoon Olive Oil
• Salt and Pepper to taste

See Also

Easy Vegan Pumpkin Curry Pasta | Pasta-based Vegan Recipes

Method:
1. In a pot of boiling salted water cook wholemeal carrot noodles for about 6 minutes or until al dente. Rinse, drain well and set aside.

2. In a frying pan, heat oil on medium heat then saute minced garlic till fragrant and golden brown.

3. Add in prawn (shelled and deveined) and cook for

2 minutes, toss in chilli and season with salt and crushed black pepper to taste.

4. Lastly toss in drained noodles, mix thoroughly and divide equally into serving portions. Serve immediately.

Ingredients for making wholemeal carrot spaghetti.

Carrot juice is a delicious drink which rich in vitamins and minerals like calcium and potassium. And by having a glass (200ml) at least once/twice a week also helps to boost up the whole body making it great for skin, hair, nails as well as liver function.

So for a healthier choice we choice wholemeal flour instead of the usual plain flour to go with the carrot juice to make the wholemeal spaghetti. In this way the sweet taste of the juice will help to enhance the grainy texture of the noodle making it palatable to taste.

Wholemeal Carrot Spaghetti
Ingredients:

• 200g Wholemeal Flour
• 50g All-purpose Plain Flour
• 95ml Fresh Carrot Juice
• Pinch of Sea Salt, optional

Method:
1. Using a blender or cold press juicer to obtain 95ml of fresh carrot juice and set aside (I blend 2 medium (about 400g) carrot to obtain 120ml of fresh carrot juice).

Steps on preparing wholemeal carrot spaghetti.

2. To make wholemeal carrot spaghetti; follow the same steps as shown above on the lemon beetroot penne. Add in flours into the noodle maker, set bounciness to 7:00 minutes and start the making processing.

Ingredients for baked pumpkin fettuccine

(Yield: 1 | Preparation: 20 minutes | Cooking: 10 minutes)

Ingredients:

• 100g Fresh Pumpkin Fettuccine
• 1-2 sh*ttake Mushroom, sliced
• 1 Small Red Onion, diced
• 3 Cherry Tomato, halved
• 1/4 Cup Shredded Cheese
• 10g Unsalted Butter
• Salt and Black Pepper to taste

Pumpkin Sauce:

• 250g Pumpkin, cubed
• 80ml Fresh Milk

Method:
1. In a pot of boiling salted water cook wholemeal carrot noodles for about 6 minutes or until al dente. Rinse, drain well and set aside.

Preparing the pumpkin sauce

2. Steamed the pumpkin until soften (about 5 minutes on medium low heat over stove), remove (set 70g aside) and cool it slightly before blending it with milk to form pumpkin puree.

3. Saute onion with butter till soften, add in mushroom and continue to cook for a minute before adding in pumpkin puree and stir it over low heat for 10 seconds till thicken.

4. Next toss in the cooked noodle and steamed pumpkin cubes (the reserved 70g cooked pumpkin), give a few stir to coat them evenly with the sauce.

5. Remove noodles into baking dish. Top with shredded cheese and tomato then bake in preheat 180°C / 356°F oven or Philips Air-fryer for about 5 - 7 minutes until cheese is melted and bubbling with golden brown patches.

A quick demo on baked pumpkin fettuccine on Jan 11, 2015 at 8:49pm PST

A quick demo clip on how to prepare the baked pumpkin fettuccine.

Ingredients for making pumpkin fettuccine

Our family loves pumpkin and we often use it for our bake and dish because of its natural sweetness and smooth creamy texture. Now with my Philips Noodle Maker, I am able to add on another pumpkin recipes by making some pumpkin fettuccine which I always wanted to.

Pumpkin Fettuccine (with egg)
Ingredients:

• 250g All-purpose Plain Flour
• 1 Egg, lightly beaten
• Fresh Pumpkin Juice
• * 1/2 Tablespoon of chopped fresh sage/rosemary, optional
• Pinch of Sea Salt, optional

*Tips:

• You can add in some chopped fresh herb of your choice to enhance the flavour of the paste.

1. Using a blender or cold press juicer to obtain 80ml of fresh pumpkin juice and set aside (I use 1/4 wedge (about 200g) pumpkin).

Measuring liquid using the provided measuring cup

2. Lightly beaten an egg shown above in the provided liquid measuring cup then add in pumpkin juice to "1 cup marking" using the Egg + Water Mixture reading.

Drying the noodle by hanging it over a pair of long cooking chopsticks.

3. To make pumpkin fettuccine; follow the same steps as shown above on the lemon beetroot penne. Add flour into the noodle maker, set bounciness to 6:00 minutes and start the making processing.

4. When the process completed, lightly sprinkle the noodles with flour to prevent strands from sticking or dry them by handing on a noodle rack or long cooking chopsticks (about 5 minutes).

5. After which wrapped the noodles in parchment paper stock in air-tight container inside the fridge (can keep for 3-5 days).

A quick demo clip on how to prepare the pumpkin fettuccine.