Pasta Maker Use, Care & Instructions

Preparing for Use

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• Using the table clamp provided, affix the pasta maker securely to the table. Slide down the cutting attachment along the tracks on the back of the machine.

• Do not run the pasta machine with loose clothes or hair.

Preparing the Dough

  The conversions on Figure 1

  Should be as follows:

• 1 lb = 453.59 g
• 1 oz = 28.35 g
• 1 pt = 0.47 l
• 1 qt = 0.95 l
• 1 gal = 3.78 l

Ingredients

1. 1 lb of soft wheat flour
2. 5 fresh eggs (do not use eggs taken straight from the fridge – let them warm first)
3. If eggs cannot be used, use a glass of water
4. Do not use Salt
5. For “al dente” pasta, use half soft wheat flour, and half durum wheat flour

Other types of flour can be used. If you are sensitive to gluten, try corn flour for example. Just follow appropriate mixing and cooking instructions.

Mixing the Ingredients

1. Pour the flour into a large bowl, or use a clean table and form the flour into a crater shape.
2. Place all the eggs (or glass of water) in the middle and mix thoroughly.
3. Continue to knead the dough until all ingredients are thoroughly mixed.
4. If the mixture is too dry, add more water. If it is too watery, add more flour – a good mixture should never stick to your fingers.
5. Prepare a clean flat surface by dusting it with flour.
6. Place the dough on the flat surface and cut into small chunks ready to be rolled.

• The cut pieces should be able to fit snuggly in your fist.

·        If the consistency is incorrect, repeat step 4 on the instructions above.

Preparing the Dough for Rolling and Cutting

Before continuing, please ensure that the pasta maker is completely clean and the cutters are not clogged.

1.     By twisting the numbered knob on the side of the pasta machine, select the appropriate thickness of the pasta. For most pasta types, the number 3 setting is usually fine.

2.     Place one chunk of dough on top of the rollers. Using the hand crack (or motor), gently pass the dough down the rollers until you get a flat sheet.

3.     Repeat this process 5 to 6 times, folding the dough over itself and adding flour in between passes.

4.     Once the dough has gained a regular flat shape, change the thickness setting to number 2 and pass the dough one more time. You can now begin to cut the dough into pasta.

5.     For round Spaghetti, set the thickness to number 5.

6.     Insert the handle into the cutter attachment and pass the flat dough through it while turning the crank gently.

7.     After cutting the dough, use a knife to cut the strands diagonally.

Maintenance of your Pasta Maker

• To remove or attach the cutters, slide them up or down the tracks along the longest side.
• There are scrapers located underneath the rollers. Keep them clean using paper towels.

• Never wash or immerse the pasta makers with water. Excess moisture can cause bits of dough stuck inside the machine to go bad.
• It is better to let the leftover bits of dough dry up since they will just harden and fall off.

• If there are bits of dough stuck in between the rollers or cutters, use a stick or a brush to poke them off the machine.

• Make sure that you also clean underneath the rollers and cutters.
• Wipe the rest using a wet cloth or paper towel.

• If necessary, add several drops of Vaseline oil or mineral oil on the cutting rollers.
• Do not insert knives or cloth in the rollers.
• Keep your machine out of reach of children.