5
TO CHANGE THE PLATES:
Whenever you wish to change plates,
the unit must be completely disassem-
bled, the dough cleaned out of the
grinder body, and the unit reassem-
bled as stated on page 3.
Note: Pasta Maker Plates (Model
SNPA) are available to convert a
Model FGA Food Grinder to a Pasta
Maker.
TO LOOSEN THE RING:
If ring is too tight to remove by hand,
slip the wrench over the grooves.
Turn wrench handle counterclockwise.
Note: Never use wrench to attach ring
to grinder body. Damage to the
attachment may result.
TO CLEAN:
Completely disassemble unit. Use
cleaning tool to remove excess dough
from plates. Grinder body, grind
worm, pasta plates, ring, wrench and
storage stomper are dishwasher safe.
Wash wooden food pusher in warm
sudsy water.
ABOUT PASTA
• Learning to make homemade pasta
is simply a matter of practice. If
you have never made pasta, you
may have to prepare several batches
of dough before you feel comfort-
able. We recommend experimenting
with the Basic Egg Noodle Recipe.
• The ratio of liquid to flour in pasta
doughs is small, making them firm
and leathery, but still pliable. It is
extremely important to have the cor-
rect proportion of ingredients for
proper dough consistency, as doughs
which are too moist or too dry will
be difficult to work with. To help
you achieve consistent results, the
pasta recipe in this booklet specifies
sifted flour. To sift flour, follow this
procedure:
Place dry ingredient measuring cup
on a large piece of waxed paper and
arb
hold sifter directly above and close
to cup. Scoop flour into sifter and
sift until flour exceeds top of cup.
Using the flat edge of a spatula,
remove excess flour from measuring
cup.
Note: Mixer must rest at least 1 hour
after extruding 2 consecutive pasta
dough recipes.
• Occasionally, there may be unmixed
pieces of dough in the bowl after ini-
tial mixing with the flat beater.
These pieces will be sufficiently
incorporated by mixer kneading fol-
lowed by hand kneading which firms
and smoothes the texture of the
dough. After kneading, the dough
should be allowed to rest, wrapped
in a dry towel, for 15 minutes before
extrusion.
• Experience has shown that very
humid conditions can cause the
dough to become sticky and difficult
to extrude. To help compensate for
this problem, start the initial mixing
process with only the sifted flour and
eggs. Check the dough for proper
consistency and then add water if
necessary.
• Spaghetti, flat noodles and macaroni
tend to curl in different directions as
they extrude through the plate. The
first 10 inches of curled noodles may
be pulled off and returned to the
hopper to be extruded again. Pasta
will extrude slowly at first, then
faster as more dough is extruded.
• Separate pasta immediately after
extrusion. Lay a group of noodles on
a flat surface and pull apart from
drier ends of strands. Dry on a
towel in a single layer.
• Homemade pasta behaves differently
than store purchased. Spaghetti and
flat noodles bend as they dry and are
more fragile, thus requiring careful
handling before cooking.