35
E
N
G
L
IS
H
After having turned the machine off:
• switch the selector to the “0” position (
Fig.
2
) 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
(
Fig. 3
) which replaces the drawplate is
correctly positioned and the ring nut
(
Fig. 3
) is well-screwed on;
• finally block the mixer in its place, thanks to
the head-knob (
Fig. 3
).
Lift the tank lid by turning the coupling lever
(
Fig. 4
) and
always
put in the pre-establi-
shed 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 wei-
ght 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 percenta-
ge 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 oppo-
site 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.
A
C
B
A
A
Fig. 2
Fig. 3
Fig. 4
A
A
B
C
Any kind of flour can be used (bran or bran-
flour). 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
chan-
ges
according to the kind used, the environ-
ment and the place where it is stocked, the
quantities indicated 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
process, it is as big as coffee beans.
If the lumps form in the flour you have pou-
red in too much liquid.
In this case,
before turning the switch
(
Fig. 2
)
FROM KNEAD TO DRAWPLATE
you will have to add some more flour and
knead a little longer. If the 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, 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.
A
3.1 USEFUL ADVICE IN ORDER TO OBTAIN A GOOD DOUGH
A
