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This product can intelligent identify the hardness of mixing flour and water. It is a normal phenomenon that the mixing axle will
repeatedly reverse in the working process. If the digital display indicates “E1” after repeatedly reversing, please check whether
the flour is too dry or some foreign bodies inside. If no foreign bodies inside, please add proper amount of water and choose
“Extrude” function after two minutes' mixing. If it still cannot work normal, we suggest to disconnect the power and clean flours
in disc and check whether it is blocked by flours or other bodies. Please reconnect the power and continue to use, if it still display
“E1”, please contact the Assistance for maintenance.
Do not add any non-liquid ingredients except flour during the working process. (Eggs are required mixing with water.)
Do not open the top cover, unscrew the disc nut to open the fastening plate or touch the mixing axle by hand in the working
process, to avoid accident.
USAGE METHODS:
Choose disc
Be sure to tighten the disc nut avoid affecting making pasta.
The pasta extruding time is related to the shape of discs. Due to the small hole of thin spaghetti, it is a normal phenomenon that
need about 3 minutes for extruding before the pasta comes out.
ATTENTION: During the operation it is possible to change the extruding discs; but ONLY after switch OFF the pasta maker.
Measuring ingredients
Reference table for flour and water ratio:
FLOUR
WATER CUP
Min .-Max .
VEGETABLE
JUICE
M IXT URE O F
E G GS A ND WATE R
M in.-M ax
1 cup
2 cups
3 cups
4 cups
60ml
100ml
160ml
200ml
60ml
100ml
160ml
200ml
70ml
110ml
170ml
210ml
Eggs liquid must be mixed with water before using. ALWAYS USE MORE WATER THEN EGGS, otherwise the consistence will be
too thick.
The Ultrathin Spaghetti water added amount needs 10ml more than standard, as the holes on this disc are very small, it will need
2-3 minutes more to be normal extruding.
The maximum amount of dry flour is 640g (four cups), water added amount is 200ml (±10ml deviation according to flour
humidity).
The minimum amount of dry flour is 160g (one cup), water added amount is 60ml (±5ml deviation according to flour humidity).
Carefully add flour and water in accordance with the recommended amount in reference table. Otherwise the pasta is too dry or
too wet and can cause parts damaged.
Do not kneading dough before ensure the flour and water are mixed uniform when use manual function, in case the discs' holes
are blocked by dry flour, which will lead to parts damaged.
