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Verfügbare Sprachen
Verfügbare Sprachen
USE
Tip: Portion the dough before rolling.
Use: Set the rollers to the widest opening and pass through the pasta dough. Then fold the dough together and, with the
"open" end facing downwards, pass the dough through the rollers again. Repeat the process 5-6 times. If necessary, you
can dust the dough with some flour. As soon as the dough has a uniform, regular shape, set the rollers to one setting
thinner.
1
Insert the crank handle into the
recess of the required pasta roller.
4
Feed the dough into the roller and
place the rest above the machine.
To prevent the rolled dough from
sticking, use your other hand to
guide the rolled dough.
2
To fix the machine in position,
position it with its narrow side on a
stable table or worktop and fix the
machine onto the work surface with
the clamp.
5
For spaghetti and tagliatelle: fix the
attachment supplied to the rail on the
pasta machine and reposition the crank
handle.
3
To set the thickness of the pasta, pull
on the size adjuster and position it on
the required setting. The higher the
setting, the thinner the pasta.
Tip:
Drying pasta:
Depending on the humidity, the
finished pasta should be left to dry
on a rack/tea towel for at least 5-6
hours, or dry in the oven at approx.
35°C for approx. 24 hours. Leave the
oven slightly open.
Storing pasta:
Properly dried pasta can be stored in
large screw-top jars, tins or plastic
storage boxes for three months
maximum (regardless of whether the
dough is made with or without egg).
To prevent mould, the containers
should always be completely free from
moisture.
Cooked pasta can be kept in the fridge
for up to two days before eating.
7
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