9
Operation
Only after making sure that the machine is completely clean, especially all the parts which are directly in
contact with the product (extrusion sleeve, Archimedean screw, pool, mixer, drawplate, knife, lid, control
system; if it is necessary, use some warm water; see Cleaning) you can carry out the requested operations in
order to have the desired dough.
CAUTION: the machine will run only if the safety microswitch is serviceable and perfectly positioned.
After having turned the machine off:
•
Switch the selector to the “0” position and check the correct set-up of the Archimedean screw, making sure
that the cylinder part is sustained by the dragging shaft.
•
Then make sure that the plastic cap which replaces the drawplate is correctly positioned and the ring nut is
well-screwed on.
•
Finally lock the mixer in its place, thanks to the head-knob.
Lift the tank lid by turning the coupling lever and always put in the pre-established ingredients in the following
sequence: flour and then, after closing the cap, all the other liquid elements. In order to obtain the right dough,
you need to create the precise ratio between the weight of the flour and the weight of the liquid part; in order to
obtain a very good product, the flour has to contain a humidity percentage of no more than 15%; this allows the
addition of water equal to 33% or up to 35% of the flour’s weight. If you are using flours with different humidity
contents, please change the quantity of the liquid in the opposite ratio. Moreover, in order to better use the
machine, the product inside the pool has to be higher than at a minimum level which coincides more or less
with the position of the mixer axle.
USEFUL ADVICE IN ORDER TO OBTAIN GOOD DOUGH
Any kind of flour can be used (bran or branflour). The dough can be kneaded only with eggs or with a mix of
water and eggs. Water can be partially replaced by spinach or well cut vegetables in order to obtain green
noodles. Because the flour’s humidity changes according to the kind, the environment and the place where it
is stocked, the indicated quantities have to be adapted to the kind of flour which is used, lowering or increasing
the quantity of water. The dough is the right one when, at the end of kneading, it is as big as coffee beans. If
the flour forms lumps you have poured in too much liquid. In this case, before turning the switch from KNEAD
to DRAWPLATE you have to add some more flour and knead a little longer. If flour does not form a ball and is
too floury, add some more water. For the dough for the sheet of pasta which is to be re-kneaded please use
“00” flour and add two eggs per kilo of flour (maximum). With these quantities you will obtain a very stretchy
dough which is easy to knead.
