Emeril Lagasse Pasta & Beyond
™
17
General Operating Instructions
Flour Mixing
Dough Consistency
The consistency of your mixture can vary
depending on environmental factors, such as
humidity, or unbalanced ratios of dry and liquid
ingredients. If your mixture is too dry or too wet,
follow these instructions:
Too Dry:
Press the Start/Pause Button to pause, add
1 tbsp. of liquid, and press and hold the Backward
Button to mix. Then, press the Start/Pause to resume
the program.
Just Right:
The mixture should look moist and
crumbly in the Mixing Chamber. The mixture will look
drier than handmade mixture but will gain a tighter
consistency when extruded from the appliance.
Too Wet:
Press the Start/Pause Button, remove
the lid, add 2 tbsp. of flour at a time (up to ¼ cup),
replace the lid, press and hold the Backward Button
to mix the dough, and press the Start/Pause Button
to resume the program.
Troubleshooting Pasta Dough
Mixture clumps up
into large balls.
Too much liquid was added.
Mixture does not clump up
into sand-like grains.
Too little liquid was added.
Mixture will not extrude
or the appliance struggles
to push dough out.
Too little liquid was added.
Pasta Discs are clogged.
Dough is too dry or too wet.
Press the Start/Pause Button.
Remove the Screw Cap. Clean
the Pasta Disc by poking out the
dough in the holes with Spatula/
Cleaning Tool.
Brush oil on the Pasta Disc to aid
in extrusion.
Pasta is not coming
out smooth.
Pasta Discs are clogged.
Pasta edges look rough
and crumbly.
Pasta dough is too dry. Add liquid.
