DIAGRAM
PART
PART
NUMBER
DESCRIPTION NUMBER
1
Handle
01-0216
2
C-Clamp
01-0217
3
Fettuccini/Spaghetti Cutter Attachment 01-0218
4
Rubber Feet (4)
01-0211
PART
PART
DESCRIPTION
NUMBER
Square Ravioli Attachment (50mm)
01-0209
Angel Hair Attachment (1mm)
01-0202
Spaghetti Noodle Attachment (2mm)
01-0203
Linguini Attachment (3mm)
01-0204
Lasagna Attachment (50mm wide)
01-0206
Lasagnette Attachment (12mm wide)
01-0205
Fettuccini Noodle Attachment (8mm)
01-0207
Half Moon Ravioli Attachment (50mm)
01-0208
Wooden Pasta Drying Rack
53-0201
ADDITIONAL ACCESSORIES AVAILABLE
COMPONENT LIST
-3-
PESTO SAUCE
3 cups packed tender basil leaves 3 heaping tbsp. pine nuts
1/2 cup extra virgin olive oil
3 garlic cloves, crushed/finely minced
1/2 cup freshly grated Parmesan
.
Place the basil and pine nuts in a food processor or blender and process steadily while
you add the oil in a thin but constant stream. The sauce should achieve the consistency
of a slightly grainy paste but not a fine puree.
.
Add the garlic and process very briefly, just to mix. When the sauce is the right
consistency, transfer it to a bowl and using a spatula, fold in the Parmesan. If the sauce is
too thick, work in more olive oil. Taste and adjust the seasoning.
.
Pesto can be made ahead and stored in the refrigerator for a few days or in the freezer
for a few weeks. If you plan to store it, leave the cheese out. Transfer the Pesto to a
refrigerator container, pour a thin film of oil over the top, cover, and store. When you’re
ready to use it, let the Pesto thaw if necessary, then stir in the oil on top and add the
Parmesan.
-14-
If any components of this unit are broken or the unit does not operate
properly, call Pragotrade LLC
Toll Free at
1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST.
Outside the U.S. call 440-638-3131
