How to Prepare Pasta
•
Set the adjustment knob to
position 1, by pulling the knob
outwards and turning it so that the
two smooth rollers are completely
open, approximately 3mm. (Fig 7)
Fig. 7
Adjustment Knob
•
Pass a piece of the dough through
the smooth rollers by turning the
handle. (Fig. 8)
Fig. 8
•
Fold the flattened piece of dough
over and pass through smooth rollers
again. Repeat this operation 5 or 6
times.
•
If the dough is too soft, add some
flour between the folds. (Fig. 9)
Fig. 9
•
When the dough has taken on a more-
or-less rectangular shape, pass it
through the rollers once only with the
regulators set on number 2. (Fig 10)
•
Set adjustment knob on number 3 and
pass pasta sheet through rollers again.
Continue this process until you have
passed the dough through each of the
adjustment knob settings and the
dough has the desired thickness.
NOTE:
Minimum thickness on setting
number 9 of adjustment knob is
approximately 0.2 mm.
Fig.10
•
Using a knife, cut the dough crossways
into pieces approximately 10” (25 cm)
in length.
•
Let the pasta sheets rest for
approximately 10 minutes so that they
will dry slightly and be hard enough for
cutting, without sticking to the cutting
rollers.
•
Insert the handle into the desired hole
for the cutting rollers. Please note that
one section cuts the pasta into wider
strands than the other.
•
Lightly sprinkle flour on the pasta
sheet, to prevent it from sticking to the
cutting rollers.
•
Start passing the pasta sheets through
the cutting rollers, turning the handle
with one hand and supporting the
pasta sheet with the other. (Fig. 11)
Fig. 11
5
How to Prepare Pasta
NOTE:
If the cutters do not cut the
pasta sheet, it could mean the dough
is too soft: in this case add some flour
to the pasta sheet and pass it through
the smooth rollers one more time to
incorporate the added flour.
NOTE:
If the pasta sheet cannot be
“caught” by the cutters, add a little
water to the pasta sheet and pass
through the smooth rollers once more.
DIRECTIONS FOR COOKING
PREPARED PASTA
•
Place prepared pasta flat on a
clean tablecloth or clean dishcloth
to dry for one (1) hour.
• Bring 1 gallon per ½ lb of pasta, of
salted water to a rolling boil.
•
Cook pasta 2-5 minutes depending
on the thickness. Stir gently and
often to keep from sticking to pot.
• Drain pasta and serve.
HINT:
Fresh pasta will last 1-2
weeks if it is kept in a cool, dry place.
6
Fig. 12
•
Place cut pasta on a large flat
surface or a drying rack so that it
dries slightly before cooking.
(Fig. 12)
