6
7
plastic wrap or a damp paper
towel so it doesn’t dry out.
3. Line a sheet tray with
parchment paper and
generously dust with semo-
lina flour to keep pasta from
sticking. Set sheet below
extruder attachment.
4. Set Stand Mixer to Speed 5
and slowly drop in 4 pieces
of dough, one at a time,
without using the pusher
(if making spaghetti or
bucatini, use Speed 10). Do
not overfill.
NOTE:
Dough will
“knead” in the extruder chute
for about 1 minute, before
extrusion begins.
5. When extruded pasta
reaches desired length, use
the pasta cutter ring to cut
it, by turning the cutter first
to the left and then quickly
to the right; let cut pasta
fall onto dusted sheet tray.
If pasta dough sticks to the
back of the cutter this may
lead to unclean cuts. If this
is the case first stop the
unit, remove the pasta cutter
ring and clean out any stuck
dough. Replace cutter ring
and continue with remain-
ing dough. If this continues
to occur dough may be too
soft. To prevent this from
occurring dust each piece
of dough in “00” flour before
putting through the extruder.
6. Drop in more dough pieces,
one at a time, as pasta is
extruded and cut. Gener-
ously dust all cut pasta with
more semolina flour.
7. Repeat extrusion and cut-
ting process with remaining
dough pieces.
NOTE:
Pasta
can be cooked immediately
or generously dusted with
semolina flour, dried and
stored in airtight bags in the
refrigerator.
8. Boil pasta in generously
salted water to desired done-
ness. Recommended
cooking time is about
3 minutes for spaghetti and
6 minutes for al dente
rigatoni, though cooking
times vary (see Tips and
Hints section).
CLEANING AND
MAINTENANCE
1. Remove the pasta cutter
manually by pushing it firmly
and rotating it counter-
clockwise to release the
notches from the grooves
on the pasta extruder body.
Then remove the ring nut
manually or with the wrench
if it is fastened too tightly.
2. Remove the pasta plate
and feed screw. Feed screw
can be removed by using
the hook on the top of the
wrench/pusher.
Please note:
the feed screw
metal washers may be very
hot. Let cool before touching.
3. Allow dough on the pasta
plates to dry before cleaning.
Once dough is dry, separate
the plastic and metal pieces
of the pasta plates and gen-
tly tap out any loose dough.
To remove stubborn dry
dough, using a wooden or
plastic skewer, or toothpick,
is helpful. Do not use metal
tools to scrape off dough or
you may cause damage to
the plates. The pasta plate
pieces are marked for easy
assembly.
F = Fusilli
B = Bucatini
R = Rigatoni
LM = Large Macaroni
SM = Small Macaroni
S = Spaghetti
4. Wash ring nut in warm,
soapy water. Do not put the
ring nut in the dishwasher.
Pasta plates can be washed
in warm, soapy water and are
top-rack dishwasher safe.
5. Any other servicing should
be performed by an autho-
rized service representative.
Tips and Hints
• It is essential to stir the flour
before you measure it. Do not
scoop it right out of the bag.
• The key to making fresh pasta
is to have the right feel of the
dough – not too moist or too
dry. Dough should be pliable
and come together in one ball,
yet should not be sticky to the
touch.
• The humidity of the day can
greatly affect the pasta dough.
If the day is very humid, watch
and feel the dough when you
are finished kneading. If it is
still sticky, knead in one table-
spoon (15 ml) of flour at a time
until the stickiness disappears.
• Always add pasta dough to
feed tube slowly, waiting a
couple of minutes for it to
knead in the chute and begin
extruding before adding more.
Do not overfill, which will
cause pasta to extrude very
slowly.
• If pasta extrudes too slowly,
turn off the Stand Mixer and
carefully remove some dough
from the pasta extruder chute.
• If a piece of pasta gets stuck,
turn off the Stand Mixer and
gently nudge lodged dough
piece with the back of the
wrench.
• A pasta cutter is included to
cut pasta, but a paring knife or
metal bench scraper can also
be used.
• Try to cut pasta into similar
lengths to ensure even
cooking.
• The dough may come out
curly in the first batch. The
dough should straighten in
the second batch. Any curled
pasta can be reprocessed.
• Separate pasta as soon as it
is cut from the pasta extruder.
Toss freshly extruded pasta
with semolina flour to prevent
