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10
en
Cleaning and maintenance
Making pasta
To make tagliatelle from the sheets of
dough, proceed as follows.
■ Cut the sheets of dough to the length
you require for you pasta.
■ Fit the pasta attachment for tagliatelle.
■ Pass the sheets of dough through the
rollers once.
Note:
The pasta can then be cooked
immediately or dried for storage.
Cleaning and maintenance
The attachments and accessories used
must be thoroughly cleaned after each use.
Caution!
–
Do not use any cleaning agents
containing alcohol or spirits.
–
Do not use any sharp, pointed or metal
objects.
–
Do not use abrasive cloths or cleaning
agents.
–
Never clean the bevel gear or pasta
attachments under running water or put
in the dishwasher.
Cleaning the bevel gear
■ Wipe the outside of the bevel gear with
a soft, damp cloth and dry off.
Cleaning the pasta attachments
■ Clean the pasta attachments with a dry
cloth and a brush.
■ With heavy soiling, use a damp cloth
and dry off.
Recipes
Ingredients
Egg pasta
–
400 g wheat flour
–
200 g eggs (approx. 5)
–
55 g water
Tomato pasta
–
400 g wheat flour
–
115 g tomato purée
–
100 g eggs (approx. 2)
–
35 g water
Wholemeal pasta
–
400 g wholemeal flour
–
260 g eggs (approx. 6)
Spinach pasta
–
400 g wheat flour
–
160 g spinach
–
90 g water
Pasta dough with durum wheat semolina
–
200 g wheat flour
–
200 g durum wheat semolina
–
10 tbsp boiling water
–
96 g eggs (approx. 2)
Pasta dough with buckwheat
–
160 g buckwheat
–
240 g wheat flour
–
114 g eggs (approx. 3)
–
6 tbsp boiling water
Making the dough
■ Put all ingredients in the bowl.
■ Knead ingredients with the kneading
hook at setting 3 for 4-6 minutes.
■ If the dough is too dry, add water. The
dough must shape itself into a firm ball.
Cooking the pasta
■ Add the pasta to a pan containing
sufficient boiling water with a little salt
(approx. 4 litres per ½ kg pasta).
■ Depending on the thickness of the
dough, fresh pasta will be cooked in
2-5 minutes (depending on the dough
and how dry it is).
■ Stir carefully while cooking. Then drain
the dough using a strainer.
Subject to change without notice.