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Place the FLOUR in the mixing bowl and close the lid.
Slightly whisk the eggs, salt and olive oil together.
Remove the small lid from the main lid.
TURN ON THE MACHINE and begin to mix.
Slowly pour the whisked eggs through the small lid opening. Do it in small increments and allow 10 seconds
between each pour.
Start pouring the water in very small increments. Allowing each increment to mix for 30 seconds. Look for
the right dough consistency which should not be homogeneous, but, rather, be in small pea-size pieces (not
too dry, not too wet. See next page). The dough should not be sticky and should not stick to the mixing
blades. If it does, make sure the slider is in the CLOSED position and sprinkle a little flour (tea spoonful) and
see if that’s enough. Repeat if it’s still to wet or until reaching the right consistency (small pea-size pieces).
Allow to mix for two minutes
.
You might not need to use all the water. It depends on the amount of eggs and the type of flour and water
hardness. The best results are achieved by looking at the dough and realizing when the right consistency is
achieved. The right dough consistency is shown in the next page. That consistency is able to fall down to the
extrusion chamber and be pushed out smoothly.
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MIXING THE INGREDIENTS
