Tescoma Delicia Gebrauchsanweisung Seite 4

a INSTRUCIONS FOR USE
Characteristics
Excellent for easily making fresh homemade pasta such as tagliolini, fettuccine, lasagne and soup noodles.
With a sturdy clamp for attachment to the table. Made of high-grade stainless steel, quality metals and
resistant plastic.
Before fi rst use
Wipe the external parts of the machine with a moist cloth and dry them before fi rst use.
To clean the rollers and cutting blades from any impurities, fi rst make a sheet of dough and a small amount
of pasta in assembled machines. Do not consume these.
Assembling the machine
Connect the pasta cutting machine with the rolling machine for dough sheets by pushing them into the
fi xtures (Fig. 1).
Place the assembled machine at the edge of the table or countertop, insert the clamp into the opening,
tighten and fasten the machine well (Fig. 2).
RECIPES
Basic dough
Ingredients (serves 6): 250 g plain fl our "semolina", 250 g plain fl our "00", 5 eggs, a little lukewarm water
and 100 g plain fl our to dust the dough
Recipe: Blend "semolina" and "00" fl ours, add 5 eggs and a little lukewarm water and thoroughly process
the dough until soft, fl exible and compact. Use only as much water as to ensure that the dough does not
stick to the fi ngers when processed. Do not use cooled eggs removed from the refrigerator but eggs which
are at room temperature.
Useful hint: For a low-calorie variant of the basic dough, replace the 5 eggs with 250 ml lukewarm water.
Dough for coloured pasta
To make coloured pasta, mix in the following into the basic dough: green pasta – 100 g boiled spinach
thoroughly processed in a food processor and strained through a cloth; orange pasta – 150 g peeled, boiled
carrots processed in a food processor and strained; red pasta – 1 to 2 tablespoons of tomato paste; black
pasta – a pack of dried cuttlefi sh ink (4 g).
Dough for wholegrain pasta
To make dough for wholegrain pasta, blend 500 g wholemeal plain fl our with 250 ml lukewarm water.
Rolling of dough
When the dough is processed, leave it to rest for at least 20 minutes and then divide it into pieces of 100 to
150 g each (Fig. 3).
Pull the crank handle into the opening for dough sheets (Fig. 4), pull the sheet thickness regulator slightly
upwards and set to position 7 (Fig. 5).
Shape each portion of the dough into a fl at pancake on a dusted pastry board, insert the side of the pancake
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into the gap between the rollers and run the dusted dough between the rollers by turning the crank handle
clockwise (Fig. 6).
Dust both sides of the dough with plain fl our, fold the dough in half and repeat the steps of running it
between the rollers, dusting and folding at least fi ve times until the thickness of the dough is uniform along
the entire length.
Preparation of thin sheets of dough
Continue by setting the sheet thickness regulator to 6 and run the rolled out dough between the rollers
again; if the sheet is too long, divide it into shorter sheets (Fig. 7).
You will obtain a uniformly thick long sheet of dough of the required thickness by gradually decreasing the
setting of the sheet thickness regulator always after running the dough between the rollers. Do not fold the
sheets any more as you gradually decrease the sheet thickness and dust with fl our as necessary.
Sheet thickness adjustment
Regulator position Sheet thickness in mm
1 0,5
2 0,8
3 1,0
4 1,5
5 2,0
6 2,7
7 4,0
Preparation of lasagne
To make lasagne, use a sheet of dough rolled out into thickness 3 or 4 (1.0 or 1.5 mm) and divide it into
rectangles corresponding to the size of the baking pan for lasagne (Fig. 8).
Preparation of fettuccine and wide noodles
To make fettuccine and wide noodles, use a sheet of dough rolled out into thickness 4 (1.5 mm) and divided
into approx. 25 cm long rectangles. Insert the crank handle into the opening for fettuccine and run the sheet
between the cutting rollers for fettuccine by turning the handle clockwise (Fig. 9).
Preparation of tagliolini and thin noodles
To make tagliolini and thin noodles, use a sheet of dough rolled out into thickness 4 or 5 (1.5 or 2.0 mm) and
divided into approx. 25 cm long rectangles. Insert the crank handle into the opening for tagliolini and run
the sheet between the cutting rollers for tagliolini by turning the handle clockwise.
Useful hint: Gather the cut pasta coming from below the machine using your hand or a suitable oblong
object such as the handle of a cooking spoon, to ensure they remain straight (Fig. 10).
Notice: While cutting the pasta, make sure that no residues of dough remain between the rollers. Use a
suitable object, such as a skewer, to remove any such residues (Fig. 11).
Preparation of soup noodles
To make soup noodles etc., cut the prepared fettuccine or tagliolini into the required length (Fig. 12).
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