16
Tips for making pasta
1.
Mixing process:
8 to 10 minutes for durum wheat semolina, 10 to 12 minutes for spelt semolina.
2.
The semolina will slowly dry out during longer storage periods. That’s why the
required quantities of egg and water can vary somewhat.
3.
If the dough is too dry, the pasta can barely be pressed out. The dough will
also be too light and tear. In this case, add some more egg/water. A few
tablespoons of egg or water are usually enough.
4.
If the pasta cannot be pressed out and the dough wraps around the mixing
shaft, it is too moist. Under these circumstances, you have to take out the bulk
of the dough from the pasta maker and divide it by hand into smaller portions.
Add these together with some flour into the pasta maker and briefly mix
everything well. Flour is more suitable here, since it can be mixed more easily
compared to semolina.
5.
Before loosening the union nut, briefly switch the pasta maker to MIX so that
the pressure is taken off the mould. If necessary, loosen with the mould key.
6.
You can begin pressing after mixing. Please note: the dough needs an initial
run; after around 50-100 cm (depending on the mould), the pasta should be
perfect. Cut off the the initial section and add to the mixing container. It will
be reused.
7.
Remove the mould when the dough is pressed out and the pasta maker is
empty. Then switch the pasta maker to PRESS so that the residual dough is
pushed out from the pressing collar.
The front blade of the mixing shaft must
point upwards so that the mixing shaft can
be removed.
Our tip: The pasta cutter (with an adapter
for LUNA), which is available as an
accessory can be used to simplify your
work.
Things to know - Instructions for making pasta
