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O P T I M U M
M A M M A M I A
PASTA MAKING TIPS
•
When making a mixture with eggs, first whisk the egg and add the egg into the liquid
cup, then add oil, and finally add water and fill to the desired measurement.
•
Beet juice, carrot juice, and spinach juice can be used as substitutions for water to flavor
and color your pasta dough.
•
Add the liquid slowly in a steady stream through the slot on the lid top.
•
The humidity level in your home may affect your recipes. Use a bit less liquid when your
kitchen is humid and a bit more liquid when there is less humidity (like winter).
•
Before placing a Pasta Disc in the appliance, spray or brush the disc with oil to aid in the
extrusion process.
•
If you see large clumps of dough stuck on the paddle, pause the appliance and scrape
the paddles. Then, close the lid and resume the paused process.
•
If the timer runs out before all dough is extruded, press the Forward Button to resume
extrusion.
NOTE
: It may take a small amount of time for the dough to extrude evenly and consistently from
the appliance. A small amount of steam may emit from the front of the appliance while extrusion is
occurring.
COOKING PASTA
•
Make sure water is boiling. Add a pinch of salt and a teaspoon of oil. Add the pasta. Most
pasta cooks in 2-3 minutes (1-2 minutes for thin pasta). Once the water foams, the pasta
is done.
•
Strain pasta immediately after it is done cooking.
•
Lightly toss the pasta with oil to prevent sticking.
•
Toss with your favorite sauce and serve.
•
If saving the cooked pasta for later use, lightly oil and cool the pasta before storing in
the refrigerator for up to 2-3 days.
FREEZING PASTA
After extruding, carefully toss the pasta in a light flour/cornmeal mix. Portion into containers or
sealable plastic bags. When cooking frozen pasta, you may need to add 1-2 minutes to the cooking
time.
REHEATING PASTA
Add the pasta to boiling water for 30 seconds.
CLEANING
1.
Ensure all parts are free of debris.
2.
Use the Cleaning Brush to clean the Pasta Discs.
G E N E R A L O P E R AT I N G I N S T R U C T I O N S