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13
ENGLISH
Note: During dough mixing, do not add other ingredients after you have poured in the
liquid. Otherwise, it will aect the result of the pasta texture.
3 After the pasta maker nishes mixing, it will beep once and start extruding pasta after a
few seconds. Use the pasta cutter to cut the pasta into the length you need.(Fig.27)
Note: If the ratio of liquid and our is not correct, the extrusion will not succeed. Please
refer to the chapter “Recipe” for more recipes.
4 After the pasta making is complete, if you notice some leftover dough inside the chamber,
you can press the Extrusion only button rst, and then press the Start/pause button for
extra extrusion. (Fig.28)
Note:
y The extra extrusion lasts for three minutes.
y The cooking time of the pasta varies depending on personal preferences, pasta shapes,
and number of servings.
y During the pasta making process and when the process is nished, the appliance will
make a sound feedback.
Important!
The pasta recipes provided in the chapter “Recipe” have been tested for success. If you
experiment with or use other pasta recipes, the our and water/egg ratios will need to be
adjusted. The pasta maker will not operate successfully if you do not adjust the new recipe
accordingly.
Note
y For good results, it is essential that the dough looks crumbly in the kneading chamber.
If the dough looks crumbly, the recipe will work. The recipe will not work if the dough
is too wet (looks like well-known dough consistency) or too dry (when the dough looks
like our only).
Too dry Just right Too wet
y Seasonal changes and using ingredients from dierent regions may aect the our/
water ratio. You may adjust based on the recommended proportion.
y When making gluten free pasta or legume pasta, less liquid is needed than the
recommendation. You may use about 10-20 ml less liquid for these recipes. Adjust the
amount of liquid depending on the type of our.
y “Gluten” is a binder which ensures the pasta does not break easily, Gluten free our
does not contain a binder, therefore it needs a thickener to act as a “binder” eg. eggs
or Xanthan. Various kinds of gluten free our perform dierently when making pasta.
Some ours are not suitable for making pasta such as coconut our, some our types
work well, such as quinoa and buckwheat.
y When making egg pasta or vegetable pasta, make sure you whisk the egg mixture or
vegetable juice evenly with the water before pouring into the chamber through the slot
in the lid. When adding ingredients, make sure the ingredient is in a liquid form.
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