Ronco Pasta Maker, Instructions & Recipes, Page: 14 / 32

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Tips for Optimum Pasta
The dough should be evenly kneaded, and slightly moist to form a soft
malleable dough. The dough should have the consistency which is not too
dry or too moist.
• The dough is too dry if it has a powdery, grainy consistency and breaks
into small chunks. Add more liquid (water or vegetable juice) by the
teaspoon until it has formed a smooth, malleable dough that is not
sticking to the sides or the kneading spiral.
• The dough is too moist if large lumps of dough remain stuck to the
kneading spiral. Add flour by the teaspoon until it has formed a smooth,
malleable dough that does not stick to the sides or the kneading spiral.
• If you add a little bit of olive oil to the pasta dough, it will slide better
through the outlet openings of the pasta attachments.
• For the pasta dough, you can use both normal household flour as
well as wholegrain flour, gluten free flour, or flour made from durum
wheat semolina. Different types of flours will require a different amount
of liquids. Reserve some liquid and add it slowly for best results.
Document your process so you can repeat it in the future.
• Vegetable juices made, for example, from spinach, carrots or tomatoes
are ideal for adding color and nutrients to your pasta.
• Sprinkle flour on your pasta directly as it emerges from the outlet
opening and place it down separated on a smooth floured surface to
dry. This will prevent the pasta from sticking together.
• Cooking time for fresh pasta is much shorter than for dried pasta from
the supermarket; 2-4 minutes is usually sufficient. Thinner pastas,
however, may require an even shorter cooking time. We recommend you
check the pasta at regular intervals until the pasta is “al dente”.
• Fresh pasta can be kept for 1-2 days in the fridge and frozen in the
freezer for as long as 6 months. To stop the pasta from sticking, you
should lay the pasta out to dry for 1-2 hours before you store it in the
fridge or freeze it.