Pasta Maker Machine Heavy Duty Steel Construction Roller with Pasta Cutter - Hand Crank and Instructions

For lovers of Healthier design and style

Choosing your new pasta machine is a special moment, The smallest details of each part are designed to enhance its elegance, ensure product durability and simplicity.

Tips:

1: do not use cold eggs straight out of the refrigerator;

2: Do not add salt to the dough;

3: clean the rollers of the machine by feeding a little dough between them;

4: preserve home-made dried pasta for no more than 1 month;

5: you can freeze freshly cut pasta, but always consume it within 1 month;

6: cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).

Method

.1：Place the flour and salt in the Kenwood Bowl. Add the eggs and using the Dough Hook, set the timer for 3 minutes and mix on speed 3-4. The mixture should look crumbly, but moist. If necessary add a teaspoon of water if the mix is too dry.

.2：Knead the crumbly mixture together by hand to form a dough. Knead until smooth, divide into two or three pieces and wrap in clear film. Leave to rest for 15 minutes, or up to 2 hours.

.3：Fit the Italian Pasta Maker, shape one piece of dough into a long flat disc and feed through the rollers set on number 1. Sprinkle flour over the rollers as necessary.

.4：Fold the dough in three, rotate and repeat several times. Pass through the rollers, gradually increasing the setting from 1 to 6 or 7, or your desired thickness. Use as flat pasta sheets or use one of the Cutting Attachments as required. Allow to dry for 30 minutes, then cook or cover and refrigerate for up to 24 hours.