Lagrange Pates Creativ, Manual

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*
To avoid the pasta sticking together, sprinkle the plate with flour
and likewise the pasta as soon as it comes out of the machine.
*
Move it around with your fingertips in the flour so that it is covered
with a thin film of flour. If you are making a large quantity of pasta,
put it in small piles on a clean kitchen towel sprinkled with flour.
*
For hollow pasta (penne and macaroni), it is better to extrude all
of the pasta before cutting it. Once the unit is turned off, cut the
pasta to the appropriate length with scissors. The pre-drying
function of the fan will help avoid crushing the pasta during the
cutting and thus maintain the tubular shape of the pasta.
*
Turn off the machine using the start/stop button when all of the
pasta has been extruded. The extrusion process stops automatically
once the timer has stopped. The default extrusion time is
10 minutes.
*
The machine will turn itself off automatically.
*
Unplug your unit after using it.
*
Let the unit cool down before starting a new batch of pasta (at
*
least 15 minutes).
Warning: do not operate the unit for more than 30 minutes
without a break.
Warning: the motor has a safety protection against
overheating and will turn off automatically or invert its
rotation in the event of overheating. This can happen if
the pasta is too hard or too dry during the extrusion. If the
screen displays the error code "E
0 ", unplug and dismantle
the spiral so that you can clean the unit. Let the motor cool
down for
30 minutes before reassembling the machine
and using it again.
Warning: to avoid damaging your unit, do not extrude hard
or dry ingredients.
Warning: in order to avoid any abnormal noise or vibration
or failure of your unit, always make sure that the spiral and
the extrusion chamber are properly assembled.
Warning: do not open the cover of the unit during functioning.
PASTA DRYING
The machine is equipped with a fan which pre-dries the pasta.
Total drying of pasta is optional and is done for pasta without eggs.
For long and strip pasta, you can use a pasta dryer or dry it on a
towel, forming small nests after sprinkling it with flour and shaking
it with your fingertips.
For tube-shaped pasta, after sprinkling them with enough flour,
put them on a towel and avoid their touching until they are
perfectly dry.
For recipes with eggs or any ingredients other than flour and water,
dry the pasta for about
15 minutes and then keep it in the refrigerator.
Eat rapidly (within
24
to
48
hours maximum).
PASTA COOKING
For cooking pasta, be sure to use a sufficient quantity of water.
Boil about
3
to
4
liters of water for
500
g of fresh pasta. Add
2
pinches
of coarse salt and possibly one tablespoon of olive oil into the
cooking water.
When the water is boiling vigorously, put the pasta into the water,
handful by handful, and mix delicately so that it does not stick
together.
When the boiling starts again, taste the pasta, it will be al dente,
i.e. soft but not too soft. It is up to you to choose between this
cooking or slightly longer cooking, but be careful not to cook it for
too long to avoid it becoming soggy.
After cooking, avoid rinsing the pasta because it will lose its firmness
and will not absorb sauce very well.
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