Use and Care Manual

RECIPE

COOKING PASTA

Food Poisoning Hazard

Do not let foods that contain

perishable ingredients such

as eggs, dairy products, and

meats remain unrefrigerated

for more than one hour.

Doing so can result in food

poisoning or sickness.

WARNING

Add 2 tsp (10 mL) salt and 1 tbs. (15

mL) oil (optional) to 6 qt (5.7 L) boiling

water. Gradually add pasta and

continue to cook at a boil until pasta is

"al dente" or slightly firm to the bite.

Pasta floats to the top of the water

while cooking, so stir occasionally to

keep it cooking evenly. Use a colan-

der to drain.

Dry Pasta -7 minutes

Fresh Pasta - 2-5 minutes, depending

on noodle thickness.

BASIC EGG NOODLE PASTA

Break eggs into a glass measuring cup. Check to see that the eggs measure

7/8 cup (207 mL). If less than 7/8 cup (207 mL), add water, 1 tsp (2 mL) at a

time, until measurement is reached.

4 large eggs

3½ cups (830 mL) sifted all-purpose

flour

1 tbs (15 mL) water

1 tsp (2 mL) salt

CARE AND CLEANING

MAINTERNANCE

To maintain properly (annually or after

50 uses) we recommend using a light

mineral oil to lubricate the gears.

Add a drop of mineral oil to each

of the 4 corners of the Pasta Roller

and Cutters.