Read all the sections of this booklet and follow all the instructions carefully.
Before Using Your Old World Pasta Maker
Prior To First Use, Clean The Unit Thoroughly According To Below Instructions.
•Secure the pasta maker to a table or counter with the clamp provided. (Fig. 1)
•Slide pasta cutter attachment onto the guides of pasta maker. (Fig. 2)
•Insert the handle into one of the roller holes. (Fig. 1)
•To clean the rollers and the pasta cutters you will need a disposable ball of dough, which you pass through each section to clean any residual oils from manufacturing.
•When unit has been cleaned, dispose of the dough.
•Clean the outside with a damp cloth to remove any excess oil.
•Do not immerse unit in water or any other liquid.
Follow instructions for how to make dough to know how to clean your unit before first use.
Fig.1
Roller Holes
Fig.2
How to Prepare the Mixture for the Dough
For |
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Ingredients: |
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2 cups | all purpose flour |
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2 eggs | lightly beaten |
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Do not add any salt! |
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Directions: Pour the flour into a bowl and |
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make a well in the middle of flour. (Fig. 3) |
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Place eggs into this well. Gently mix flour |
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and eggs until well blended. Knead |
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mixture with your hands, until dough is a |
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consistent texture. (Fig. 3) |
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NOTE: If the mixture is too dry, add a |
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small amount of water, if it is too soft, add |
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some flour. |
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When dough has reached desired |
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consistency, cover and allow to rest for a |
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few minutes. A good dough will not stick |
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to your fingers. |
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Remove dough from bowl and place on a |
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lightly floured surface. (Fig. 5) |
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If necessary, continue to kneed the |
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dough, then divide into small pieces. |
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(Fig. 6) |
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| Fig.3 |
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| Fig.6 |
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NOTE: Do not use eggs straight from refrigerator. It is best to allow eggs to come to room temperature for best results.
For Colored Pasta
Green: Boil spinach and squeeze all the water out when cooked, and mash into a puree. Incorporate into flour and eggs to create colored pasta dough.
Proportions: 2 cups flour to 8¾ oz spinach puree.
Red: Cook tomato paste in a saucepan, with a pinch of salt and pepper.
Proportions: 1 Tbsp of puree for every 3½ oz flour.
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