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1. DESCRIPTION OF THE PARTS
2. FIRST USE
1. MAIN BODY
2. DOUGH COMPARTMENT
3. MIXING BLADE
4. DOUGH EXTRUSION TUBE
5. EXTRUSION SCREW
6. PASTA MOULD
7. LOCKING RING NUT
8. COMPARTMENT COVER
9. HOUSING FOR MOULDS
10. GRADUATED DISPENSER FOR LIQUIDS
11. FLOUR DISPENSER
12. MULTIPURPOSE SCRAPER
13. “CUT AND SEAL” MOULD FOR RAVIOLI (DUMPLINGS).
Before assembling and using the pasta machine, completely remove the
packaging and any labels and/or plastic bags; then check that all the acces-
sories described in this manual are present and that the unit is not damaged.
Before first use, carry out the cleaning tasks described in the “7. CLEANING
AND MAINTENANCE” section.
Making dough is a skill that requires practice. The result of the final product,
besides the capacity of the machine, strongly depends on the type of ingre-
dients used: the different types of flour, for example, show different behaviours
according to their strength, their protein content and their ability to absorb wa-
ter. At the beginning the results may not be completely satisfactory even thou-
gh the indicated doses have been strictly followed: this is because the doses
of ingredients such as water may need small variations from time to time. The
instructions in this manual, therefore, are intended to provide guidance for all
users: practice and experience will allow you to obtain better and better results.
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