Assembling Your Pasta Sheet Roller
(Purchased Separately)
If you do not own a KitchenAid® Pasta Sheet Roller, pasta sheets can be prepared by hand. Pasta sheets should be rolled out to a thickness of 1⁄16 inch and a width of 51⁄2 inches in order to pass through the Ravioli Maker.
To Attach Pasta Sheet Roller: Remove “Do not immerse in water” label, prior to use.
To attach accessory:
1.Turn OFF and unplug mixer.
2.Depending on
which type of | A |
hub you have, | Lock |
either flip up |
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hinged cover |
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or loosen | B |
attachment knob (A) by turning it counterclockwise and remove attachment hub cover (B).
Unlo
3. Select Pasta Sheet | C D | |
Roller attachment. | ||
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Insert attachment |
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shaft housing (C) |
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into attachment |
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hub (D), making |
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certain that the power shaft fits | |||
into recessed, square hub socket. | |||
Rotate attachment back and forth | |||
if necessary. When attachment is in | |||
proper position, | E | F | |
the pin on the | |||
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attachment |
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housing (E) will fit |
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into the notch (F) |
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on the hub rim. |
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4. Tighten |
| A | |
attachment |
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knob (A) until |
| Unlo | |
| Lock | ||
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Pasta Sheet |
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Roller is |
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completely |
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secured to mixer. |
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5. Plug in mixer. |
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Tips for Exceptional Pasta
•Good pasta dough is firm and leathery to touch, but also pliable. It should never stick to your fingers or crumble and fall apart. Many factors, such as humidity, brand of flour used, and size of eggs, may affect dough consistency.
•To test for correct dough consistency, pinch a small amount of dough together after mixing with the flat beater. If the dough stays together without sticking to your fingers, it should work well. It may be necessary to add a small amount of flour or water to reach correct dough consistency.
•If using Ravioli Maker for the first time, practice feeding pasta without filling through the attachment to perfect your technique.
•Separated ravioli can be cooked right away or stored in the refrigerator overnight. For longer storage individually freeze ravioli on baking sheet. Then store in freezer in sealed container.
•Cook ravioli in 6 quarts salted, boiling water until al dente or slightly firm to the bite, approximately 3 to 4 minutes.
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