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Enjoy making your own FRESH spaghetti, fettuccine, etc. Steel rollers give 9 thickness choices of pasta dough. Quickly
clamps to your work-top. Pasta Trimmer and instructions included. 25 year guarantee.
GETTING STARTED
Before first use, clean the machine with a dry cloth-there may be residual traces of manufacturing oil. After operation, clean
the rollers by winding a small amount of dough through them – then discard dough.
The pasta machine mounts onto your worktop using the screw clam provided (see Photo1) Push the Winding Handle into
the Smooth Roller hole.
MAKING PASTA DOUGH
Ingredients to make pasta for 6 people:
500 gr (1 lb) organic pasta flour (you can use soft wheat flour, or 250 gr of soft wheat flour and 250 gr of durum wheat flour
if you prefer your pasta “al dente”
5 eggs – these need to be at room temperature. (A glass of still mineral water can be substituted for the eggs if preferred).
That’s all. Don´t be tempted to add SALT.
The flour goes into a bowl, the eggs are broken into the flour. Thoroughly blend the flour and the eggs with a fork. Then,
with your hands, knead the mixture for about ten minutes until it comes together. Add a little water if too dry, or some flour
if too soft. Roll the mixture into a ball – it should be “hard” and should not cling to fingers. Put the mixture onto a floured
board and cut into pieces small enough to pass through the machine at its widest setting (Position1).
INTO THE PASTA MACHINE
The pasta machine will roll the mixture to 9 thicknesses – these are set by pulling the knob outwards and aligning the
numbers on the knob with the dot on the machine casing. (see photo 2). Position 1 is about 3 mm, reducing to Position 9
about 0,2 mm.
Having cut the mixture into small pieces pass each piece through the machine by turning y¡the handle (see photo 3).
Repeat this operation a few times, folding the dough and flough and flouring if needed. The dough will gradually take a
uniform shape – Change the thickness setting to position 2 and roll just once. Continue reducing the thickness as desired.
The dough can be cut to width using the Pasta Cutter and to about 25 cm (10”) long.
Then you can remove the handle and re-position it in the hole for the Cutting Rollers. Slowly wind the dough through so as
to obtain the type of pasta you prefer (see pohto 4).
TIPS.
When the Cutting Rollers are reluctant to cut, the dough is too soft – so “flour” the mixture and pass it through the
smooth rollers again. If the dough is to dry and will not feed into the Cutting Rollers, add a little water to the mixture and
again pass it through the smooth rollers.
Leave the pasta to dry on a clean cloth for at least an hour. Note – it will keep for about two weeks in a cool dry place.
COOKING
Drop the pasta into a pan a salted water (4 litres for every 500 gr of pasta). Stir and test. It cooks in 2-5 minutes, according
to the thickness. Drain when finished.
MAINTENANCE
It is beneficial to ocassionally clean the scrapers underneath the smooth rollers with kitchen paper during use.
Do not immerse the Pasta Maker in water – not safe for dishwasher use. The machine should be cleaned in a dry state with
a brush or wooden scraper. When necessary the ends of the cutting rollers can be oiled with vegetable oil.
Do not force knives, spatulas or cloths between the rollers.
Keep the machine together with all of its parts in a safe place.
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