UTENSILS & COOKING
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OPERATING GUIDELINES & TIPS
Ginnys.com • 1.800.544.1590
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OPERATING GUIDELINES & TIPS
Hints for Rolling Dough:
It is preferrable to roll the dough before putting it through the Pasta Maker. This
allows the dough to be stretched rather than compressed through the rollers of the
Pasta Maker. It will also create more absorbent pasta.
• Uncover the dough and knead again for about a minute so that the moisture that
has collected on the surface is worked back into the dough.
• Flatten the dough a little bit with your hands to form a round disk and place it on
your work surface.
• Roll the dough out until it is approximately 1/4" thick. You may need to fold the
pasta 5–10 times, adding flour in the middle. This is a very important key to
creating perfect pasta.
• Cut the dough into pieces that will fit through the width of the Pasta Maker (5 1/2").
With the rollers at the widest setting, feed the dough through. Hold the dough as it
comes through, but do NOT pull or stretch the dough.
• Once all of the dough has been fed throught the Pasta Maker one time, reduce the
width of the rollers by 1 notch and run the dough pieces through the Pasta Maker
again.
• Continue to reduce the width of the rollers 1 notch at a time. Run all of the pieces
through the Pasta Maker until you have reached the narrowest roller setting. Lay
the pieces out on a dry tea towel or table cloth.
For lasagna sheets, cut the rolled dough into 8" strips (use a knife or pair of
scissors).
For fettucini or spaghetti, cut the rolled pieces to 12" lengths (with a knife or pair of
scissors) and pass them through the cutters.
NOTE: If the cutters will not cut, this means the dough is too soft. If this
happens, you should pass the dough through the smooth rollers after
adding some flour to the mixture.
If the dough is too dry and cannot be cut by the rollers, add a little water to
the mixture and pass through the smooth rollers.
Allow pasta to dry for at least 1 hour before cooking.
RECIPES
Basic Pasta Dough
INGREDIENTS
:
Directions:
1. Mix the eggs, water and oil in a bowl with a whisk until well blended.
2. In a separate bowl, mix the flour, Semolina flour and salt.
3. Combine the wet and dry ingredients (we recommend using the hints on
page 7 of this manual.
4. Follow the instructions and hints on the previous page to roll the dough to the
desired thickness with the Pasta Maker.
Variations:
Red Pasta Dough
1. To make red pasta, add 1 level tablespoon of tomato paste for each egg
used.
Green Pasta Dough
1. Green pasta is made by removing the stems of fresh spinach and washing
and steaming it.
2. Chop very finely and squeeze out as much water as possible.
3. Add the finely chopped spinach to the egg/oil mixture and mix until well
blended. Finish the dough as described above.
Lemon Flavored Pasta Dough:
1. Add 1 tablespoon of lemon-infused olive oil plus the zest of 1 lemon to the
egg/oil mixture.
1 cup all-purpose flour
1 tsp. salt
2 large eggs
2/3 cup fine Semolina flour
1 Tbsp. olive oil
1 Tbsp. hot water
Cheese Sauce
INGREDIENTS:
Directions:
1. Melt butter in a large saucepan, over medium heat and stir in flour and cook
until the roux is slightly colored. (Do not allow to darken too much.)
2. Stir in the heated milk, stirring constantly and cook for 15 minutes until mixture
thickens and is smooth.
3. Add the freshly grated nutmeg, vinegar and crumbled thyme and season to
taste.
4. Stir in the heavy cream and combine thoroughly.
5. Stir in the grated cheeses, mustard and sour cream and stir until the cheeses
have melted and the sauce is blended.
2 Tbsp. butter
1 1/4 cup milk, heated
2 Tbsp. white wine vinegar
3 Tbsp. heavy cream
1/2 cup parmesan cheese, grated
2 Tbsp. sour cream
1 Tbsp. all-purpose flour
1/8 tsp. nutmeg
1/4 tsp. thyme leaves
1/2 cup mozzarella cheese, grated
1 Tbsp. mustard powder