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Three methods for storing moulds
1.
Leave the moulds in water, in a plastic container, for example. With time, the
dough will wash from the moulds by itself. Store the plastic container in the
fridge and change the water daily. Do not add any washing-up liquid or
vinegar to the water. With this method, the moulds will get a dark colour with
time. This is normal and does not affect their function. Bits of dough in the
mould are pressed out by the machine the next time you make pasta. The
bits of dough that have been pressed out are not used but disposed of
immediately.
2.
Place the moulds immediately after using them into the freezer, including the
residual dough contained in them. Before the next time you make pasta, take
the moulds out of the freezer and place them for at least 5 hours in cold
water. The residual dough in the mould will become soft and can be pressed
out by the pasta maker. This dough is not used but rather disposed of
immediately.
3.
Place the moulds in water for 1 to 2 days after making pasta. The moulds can
then be cleaned out with compressed air. Clean the moulds with some water
and washing-up liquid. Then store the moulds dry.
Things to know - Instructions for making pasta
