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WARNING ON DOUGH PROCESSING:
To process adequately the pasta dough, please follow carefully the instructions
reported on this instruction manual. As already specified previuosly, the kind
of flour and the ingredients used may vary the final consistency.
In any case, it is always important remember that:
- All ingredients have to be inserted into the pasta maker. Therefore, it is not
possible to insert pre-processed dough and end its processing with the pa-
sta maker.
- If you have to adjust doses in case you have a too compact dough, then
you can add a pinch of flour to get the proper grainy consistency required for
the extrusion.
How to improve your pasta dough:
- Stop the pasta maker;
- Remove its cover lid;
- Add the amount of flour you need to obtain the adequate dough consi-
stency (sometimes, during this step, you could slightly crumble the dough by
hand, without using kitchen tools);
- Place the lida gain;
- Activate the “IMPASTA” function (1. KNEAD on control panel) and, once
finished, you can proceed with the “ESTRUDI” function (2. EXTRUDE on
control panel).
• Tips on pasta shapes:
Useful tips for Angel hair/Noodles, spaghettini, spaghetti, spaghettoni/Udon,
tagliolini, fettuccine, and tagliatelle. Once you have extruded the desired pasta
shape, we recommend to lay it on a wood pastry board and to sprinkle with a
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