The Hamilton Beach pasta maker recipes in the official Use and Care guide make four doughs: gluten-free beet, whole wheat, simple egg and spinach pasta, each yielding about 1 pound. The amounts below come directly from the manufacturer’s guide, so you can cook each recipe without guessing the flour or liquid.
Every Hamilton Beach pasta maker recipe in the guide lists flour and liquid by weight or volume, and the built-in scale shows how much liquid to add. If you switch to a different flour, treat the recipe as a starting point and check the dough before it extrudes.
What the Four Hamilton Beach Pasta Maker Recipes Contain
The guide lists four Hamilton Beach pasta maker recipes, each yielding about 1 pound of pasta, and three of them start from 400 g of flour. Different egg sizes, flour types and water hardness can change the liquid you need, so add it slowly.
| Recipe | Flour | Liquid | Eggs |
|---|---|---|---|
| Gluten-Free Beet Pasta | 400 g gluten-free or brown rice flour, plus 1 tablespoon (15 ml) xanthan gum | 6 tablespoons (89 ml) beet juice | 2 large, beaten |
| Whole Wheat Pasta | 400 g whole wheat flour | 1/4 cup (60 ml) water | 2 large, beaten |
| Simple Egg Pasta | 400 g flour | 140 ml in total: 90 ml water and 50 ml egg | 1 large, counted in the liquid |
| Spinach Pasta | 425 g all-purpose flour, plus 1/2 cup (120 ml) spinach purée | 1 tablespoon (15 ml) water | 1 large, beaten |
The beet and spinach Hamilton Beach pasta maker recipes swap part of the water for vegetable juice or purée, which changes the color and flavor of the dough. If you also own a stand mixer, compare these doughs with the KitchenAid pasta extruder recipes. The full recipe text is in the Hamilton Beach Use and Care guide, and every amount on this page comes from it. The guide also notes that egg size, temperature and type can change the egg-to-water ratio and the total liquid needed.
How to Set Up the Pasta Maker Before You Start
Before any Hamilton Beach pasta maker recipe, assemble the parts in order, zero the scale, and add the dry ingredients before you pour in any liquid. Our walkthrough of the Hamilton Beach pasta maker manual covers assembly, safety rules and first-use steps.
- Insert the mixing paddle into the mixing bowl, then slide the bowl onto the base so the paddle meets the drive coupler.
- Insert the extruder, small end first, into the barrel end of the bowl.
- Choose a shaping disc, place it on the barrel, hold it in place, and turn the collar clockwise to secure it.
- Plug in the machine and press ZERO SCALE. Wait for the display to read “0” before you add anything.
- Add the flour or other dry ingredients. The display shows their weight in grams.
- Snap the lid onto the bowl and select Quick Pasta or Pasta.
- Press START/STOP and pour the liquid slowly through the liquid well. The display shows how many milliliters to add, and that reading does not change as you pour.
For these Hamilton Beach pasta maker recipes, the guide lists seven shaping discs: Angel Hair, Spaghetti, Thick Spaghetti, Penne (2-piece), Fettuccine, Wide Noodle and Lasagna (2-piece). If you are choosing a disc, our guide to fettuccine pasta shows what that ribbon shape suits. Keep your hands clear while the scale zeroes and the dry ingredients go in, and never run the machine without a shaping disc in position.
Simple Pasta Ratios for Your Own Dough
For plain pasta in the Hamilton Beach pasta maker recipes, the guide uses about 135 ml of liquid for 400 g of all-purpose flour, or 200 ml for 600 g.
| Pasta amount | Flour weight | Liquid volume |
|---|---|---|
| Approx. 1 lb | 400 g | 135 ml |
| Approx. 1.5 lb | 600 g | 200 ml |
The simple ratios use all-purpose flour and water only. The guide says the ratio may vary when you use other flours or liquids, so treat them as a starting point for any new ingredient. For a hand-made comparison, see our fresh pasta dough recipe.
- Lightly flour the pasta as it extrudes to keep the strands from sticking.
- For smoother pasta, add 3 to 5 ml (about 1 teaspoon) of oil with the liquid.
- For chewier pasta, add 3 to 5 g of salt.
Reading Dough Consistency During Mixing
Good dough for any Hamilton Beach pasta maker recipe is moist and crumbly rather than a solid mass, and it looks drier than handmade dough while it mixes.
The first part of the extruded pasta may be a little dry, because the paddle keeps working the dough. The guide says you can trim off the first inch and discard it if you want.
| Dough state | What to do |
|---|---|
| Too dry | Add 5 ml liquid, wait 15 seconds for it to incorporate, and repeat if needed. |
| Just right | Moist and crumbly. It forms a tight consistency once extruded. |
| Too wet | Press START/STOP and unplug. Remove the lid, break up clumps by hand, add 2 tablespoons (30 ml) flour, replace the lid, plug in, press KNEAD DOUGH, then press START/STOP. |
Check consistency early in the mix when you follow Hamilton Beach pasta maker recipes, because a dough that looks dry at first can become right as the paddle works it.
Choosing Quick Pasta or Pasta Mode
Quick Pasta in the Hamilton Beach pasta maker recipes takes 15 to 18 minutes, and Pasta takes 20 to 30 minutes because it includes a rest period before extruding.
- Quick Pasta mixes and kneads the ingredients, then extrudes and stops when the program is complete.
- Pasta mixes and kneads, rests the dough, then extrudes and stops automatically.
- Manual mode uses separate Knead Dough and Extrude Pasta buttons. Kneading stops on its own after 5 minutes, and you press EXTRUDE PASTA when you are ready.
If the machine stops during mixing with any Hamilton Beach pasta maker recipe, the guide says to unplug it, wait 5 seconds, plug it back in, and use Manual Mode to finish kneading or extruding.
Cooking, Storing and Freezing Fresh Pasta
Cook fresh pasta from the Hamilton Beach pasta maker recipes in salted boiling water until it floats, then check doneness, which takes 3 to 4 minutes for the whole wheat and spinach recipes.
- Cut the pasta to the length you want as it extrudes.
- Cook it right away, or store it in an airtight container in the refrigerator for up to 3 days. Our guide on how to store fresh pasta covers the general rules.
- For longer storage, use a freezer-safe container and keep the pasta frozen for up to 3 months.
The gluten-free beet recipe cooks in about 3 minutes, and the guide says to wrap and freeze any unused pasta. Plan batches of Hamilton Beach pasta maker recipes around those storage limits, since the guide sets 3 days for the refrigerator and 3 months for the freezer.
Fixing Error Codes and Cleaning the Machine
The guide for these Hamilton Beach pasta maker recipes lists three codes you can fix yourself, E02, E14 and E16, while E04, E05, E09, E15 and E17 require a call to Customer Service at 1.800.851.8900.
| Code | Situation | Solution |
|---|---|---|
| E02 | Mixing bowl lid is not in place | Snap the lid onto the mixing bowl. |
| E14 | Too much flour in the mixing bowl | Remove some of the flour. |
| E16 | No liquid in the mixing bowl | Add the correct amount of liquid. |
| E04, E05, E09, E15, E17 | Listed in the guide as a service issue | Call Customer Service at 1.800.851.8900. |
After each batch of Hamilton Beach pasta maker recipes, unplug the machine. Remove the collar and shaping disc, open the lid, take out the extruder, slide the bowl off the base, and remove the mixing paddle.
- Use the cleaning tool to poke dough out of the shaping disc. Let the dough dry first, or freeze the disc for 30 to 60 minutes if it sticks.
- Wash the removable parts in hot, soapy water, then rinse and dry them thoroughly, or use the top rack of a dishwasher.
- Wipe the base with a soft, damp cloth and dry it. Never immerse the cord, plug or base in any liquid. For general upkeep tips, see how to clean a pasta machine without damaging it.
Store the shaping discs in the storage drawer at the bottom of the base, so they stay with the machine between batches.
Frequently Asked Questions
Which recipes come with the Hamilton Beach pasta maker?
The guide lists four Hamilton Beach pasta maker recipes: gluten-free beet, whole wheat, simple egg and spinach pasta. Each makes about 1 pound of pasta, and the amounts are printed in the Use and Care guide.
Can I make pasta without eggs?
Yes. The simple pasta recipe in the Hamilton Beach pasta maker recipes uses only all-purpose flour and water, with about 135 ml of liquid for 400 g of flour. The ratio may vary with other flours, so add the liquid slowly and check the dough.
How long should I cook the pasta?
For Hamilton Beach pasta maker recipes, cook the pasta in salted boiling water until it floats, then check doneness. The guide gives 3 to 4 minutes for whole wheat and spinach pasta and about 3 minutes for the gluten-free beet recipe.
How long does fresh pasta keep?
Store the pasta from any Hamilton Beach pasta maker recipe in an airtight container in the refrigerator for up to 3 days. For longer storage, use a freezer-safe container and keep it frozen for up to 3 months.
What should I do if my dough is too wet?
If dough from Hamilton Beach pasta maker recipes is too wet, press START/STOP and unplug the machine, break up any clumps by hand, and add 2 tablespoons (30 ml) of flour. Replace the lid, plug the machine back in, press KNEAD DOUGH, then press START/STOP again.
Does this guide cover every Hamilton Beach pasta maker?
No. The Hamilton Beach pasta maker recipes in this guide assume a machine with a built-in scale, Quick Pasta and Pasta presets, and manual mode. Other Hamilton Beach models may use different settings, so check your own manual before you change any amounts.
Start with the simple egg or spinach version of the Hamilton Beach pasta maker recipes, to learn how the dough should feel, then try the beet or whole wheat version once you know the machine. Keep the error code table handy, and call Customer Service for any code the guide does not let you fix at home.