VEVOR QF-150 Bedienungsanleitung Seite 6

HOW TO PREPARE THE DOUGH AND THE PASTA WITH
Set the machine regulator to position 1, pulling it outwards and turning it so that
the two smooth rollers are completely open(approx.3 mm)(Fig.6). Pass a piece of
the mixture through the machine by turning the handle(Fig. 7). Repeat this
operation 5-6 times, folding the dough over and adding some flour to the middle if
necessary. (Fig.8). When the dough has taken a regular shape, pass it through
the rollers once only with the regulators set on number 2 (Fig. 9), then once again
on number 3, continuing until you obtain the desired thickness (min. thickness at
no.9 approx. 0.2 mm). With a knife, cut the dough cross-ways into pieces
approximately 25 cm(10 inches)long. Insert the handle in the hole for the cutting
rollers, turn it slowly, and pass the dough through to obtain the type of pasta you
prefer(Fig.10 and 11). Note 1 -If the rollers won't 'cut,' this means the dough is too
soft: in this case, you should pass the dough through the smooth rollers after
adding some flour to the mixture. Note 2 - When the dough is too dry and cannot
be 'caught' by the cutting rollers, add a little water to the mixture and pass it
through the smooth rollers again. Place the pasta on a tablecloth and leave it to
dry for at least an hour. Remember that pasta can last a long time(1-2 weeks)if
kept in a cool, dry place. Bring a pan of salted water to a boil (135 oz per 1 Ib of
pasta)to which you will add the pasta. Fresh pasta cooks in just a few minutes,
averaging 2-5 minutes, depending on the thickness. Stir gently and then drain the
pasta once it has finished cooking.
NEW RECIPES FOR FRESH PASTA
GREEN PASTA
* basic recipe dough* 100 g of spinach
The spinach must first be washed. then boiled for about 10-15 minutes and
blended before being added to the dough.
ORANGE PASTA
* basic recipe dough* 150 g of carrots
The carrots must be peeled and sliced. then boiled for 15 to 30 minutes and
mashed before being added to the dough.
BLACK PASTA RED PASTA
* basic recipe dough * basic recipe dough
* l bag of squid ink * l teaspoon of concentrated tomato paste
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