-4-
-13-
DISASSEMBLY & CLEANING
1. Remove the
Handle
from the driver.
2. Open the
C-Clamp
all the way open by turning the handle of the
C-Clamp
counter-
clockwise.
3. Remove the
Pasta Lid
by gently pulling up from one side, popping the
Pasta Lid
off.
If using the
Mixer Lid
, slide the
Mixer Lid
off.
4. Remove any left over dough in the
Pasta Machine
.
5. Twist the
Front Ring Nut
or the
Front Cap
counter-clockwise and remove. If the
Front Ring Nut
or the
Front Cap
is too tight, place the
Ring Nut Wrench
over the
Front
Ring Nut
or the
Front Cap
and twist counter-clockwise to loosen it.
6. Remove all parts from the
Pasta Machine
.
7. Once all parts are removed, lay them all out and let the dough dry for a few hours.
8. Use a dry pastry brush to remove any dough from the parts.
9. Wash all of the parts in warm, soapy water. Rinse with clear water and dry.
NEVER
WASH THE PASTA MACHINE or its parts in the dishwasher.
It is best NOT to
immerse the
Pasta Machine Body
into water/liquids. Wash and rinse the
Body
and let
air dry completely. Some water may enter the openings of the
Body
, simply allow the
water to run out and dry.
10. Reassemble the dry unit following the “
Assembly Instructions”
as outlined in this
manual.
SPINACH PASTA DOUGH
3 cups flour
2 eggs
1 Tbsp olive oil
1/4 tsp salt
1-3 cup water
8 oz fresh spinach
.
Remove the stems from 8 oz. of fresh spinach
.
Cook the spinach in boiling water for about 2 minutes or until the spinach is wilted
.
Rinse the spinach to cool it quickly
.
Squeeze the spinach dry, then puree it in a blender Add the 2 eggs to the pureed
spinach and blend well
.
Add all of the pasta dough ingredients to the Body of the Pasta Machine.
.
Turn the Handle at a consistent pace to mix the ingredients together.
.
Follow the
“Mixing Dough”
instructions as outlined in this manual.
TOMATO SAUCE
2-1/4 lb peeled tomatoes
1 small onion, chopped 1 carrot, shredded
chopped parsley
1 stalk celery chopped
small bunch fresh basil
1/4 cup oil
salt & pepper
.
Put the peeled tomatoes in a saucepan with the oil, vegetables and herbs
.
Cook at moderate heat for about half an hour with the lid on
.
Remove the lid and simmer to allow sauce to thicken, add salt to taste
ARRABIATA SAUCE
1 tsp olive oil
4 cloves minced garlic
1 Tbsp white sugar
1 Tbsp chopped fresh basil 2 Tbsp tomato paste
1 Tbsp lemon juice
1/2 tsp Italian seasoning
2 Tbsp chopped parsley
3/8 cup red wine
1 cup chopped onion
1 Tbsp crushed red pepper flakes
1/4 tsp ground black pepper
19 oz cans peeled and diced tomatoes
.
Heat oil in a large skillet or saucepan over medium heat
.
Sauté onion and garlic in oil for 5 minutes
.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning,
black pepper and tomatoes; bring to a boil
.
Reduce heat to medium, and simmer uncovered about 15 minutes
.
Stir in parsley
BÉCHAMEL SAUCE
1-3/4 oz butter
1-3/4 oz flour
2-1/4 cups milk
nutmeg
salt
.
Warm milk in a small saucepan
.
Put the butter in a saucepan at moderate heat and when it melts, add the flour and cook
slowly for a few minutes
.
Stir continuously, without letting it brown
.
Add the warmed milk to the butter and flour mixture in small doses
.
Smooth out any lumps with a whisk or a wooden spoon
