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Additional instructions for using the pasta machine
PREPARE PASTA DOUGH (for approx. 4 servings)
400 g flour
4 eggs
1 tablespoon of olive oil
1 pinch of salt
Mix all the ingredients together well. For consistency, add water alternately - if the dough is too dry, or flour - if
the dough is too sticky. At the end nothing should stick to your hands.
Then wrap the dough in foil and let it rest at room temperature for half an hour.
DOUGH SHAPING
1. For a safe working, first secure the pasta machine with the table clamp on a stable work surface
2. Clean the machine before the first use with a cloth and a small amount of dough (e.g. dough rest), which you let
run through the machine several times at different levels to remove any remaining residue. Insert the crank into
the opening of the smoothing roller and rotate it clockwise.
3. Set the knob to 1 by pulling it outwards and turning it at the same time.
4. Lightly dust the rolled dough with flour on both sides, cut in half and place on top of each other again.
5. Then run the dough again through the rollers. Repeat this process 5-6 times until the dough has a even
thickness.
6. To roll the dough to the desired thickness, let it run through the next higher step one after the other.
TIPP:
Tagliatelle: 1 mm
Spaghetti: 2 mm
Lasagne:
3 - 4 mm
7. Then cut the dough sheet into pieces of equal length (approx. 25cm) and lightly dust with flour.
8. To bring the dough into the desired pasta shape, insert the crank into the opening of the matching cutting roller
and let the dough pass through.
NOTE:
If the dough is not „cut" properly, the dough is too soft. Knead the dough again and dust it with some flour.
If the dough is not „caught" by the rollers, it is too dry. Knead the dough again and add some water.
COOKING NOODLES
Fresh pasta, depending on thickness: 2 - 4 minutes
Dried pasta, depending on the thickness: 4 - 6 minutes
CLEAN DEVICE
Please do not clean with water or put in the dishwasher.
After use, clean the appliance with a cloth and brush or a wooden stick.
GB
37
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