10. TECHNICAL SPECIFICATIONS
Voltage supply:
220-240V~, 50/60 Hz
Output:
180 W
Protection class:
II
ITEMS SUPPLIED
• 1 Pasta maker
• 7 pasta attachments: fettucine, spaghetti, tagliatelle, linguine, rigatoni, capellini (angel hair),
Oriental noodles/Asian noodles
• 1 measuring cup
• These operating instructions
• Warranty Certificate
INGREDIENTS
- 400g flour
- 4 eggs
- 1 tsp salt
- s-2 tsp oil
PREPARATION IN THE PASTA PROFESSIONAL
1. Add flour and salt to the mixing container.
2. Close the mixing container by putting the lid on.
3. Mix eggs and oil together.
4. First move the function switch to the MIX position, then move the On/Off switch to the MIX
position.
5. Allow the dough to be kneaded for 5-10 minutes.
6. If the dough is too dry, add a little bit of water by the teaspoon through the slots in the mixing
container.
7. If the dough is too moist, add a little bit of flour by the teaspoon through the slots in the mixing
container lid.
8. Move the On/Off switch to the OFF position and allow the dough to rest for approx. 30
minutes.
9. First move the function switch to the EXT position and then move the On/Off switch to the
EXT position.
10. Your pasta dough will now be extruded out of the outlet openings of the pasta attachment.
11. Sprinkle a little flour on the pasta dough directly as it emerges, trim the pasta to the length
you want and place it down on a floured surface until your dough has been fully processed to
produce pasta.
12. Then cook your pasta in boiling salted water or lay it out for 1-2 hours to dry so that it can
then be stored in the fridge (max. 1-2 days) or frozen (max. 6 months).
11
English
