Manual

MAKING FETTUCCINE OR SPAGHETTI

1. Attach the desired pasta cutter to the pasta

maker by sliding it into the brackets located on

the front of the pasta roller (figure 4). Transfer

the handle from the roller to the cutter.

2. Insert the dusted pasta sheet into the cutter

and rotate the handle clockwise to cut the

pasta (figure 5). Transfer the cut pasta to a tray

dusted with semolina flour. Sprinkle the pasta

with more semolina flour to prevent sticking;

excess will fall off during cooking.

3. After all pasta is cut, cook or store in refrigerator

for up to 3 days. Alternatively, cut pasta may be

dried and stored for up to 3 months.

TIPS AND HINTS

• The key to making fresh pasta is to have the right feel of the dough.

It is important that the dough is not too moist or too dry. The dough

should be pliable and come together in one ball. It should not be

sticky to the touch.

• It may be necessary to experiment with the fresh egg pasta recipe a

few times to get the feel of the dough and the pasta-making

process.

• The humidity of the day can greatly affect the pasta dough. If the

day is very humid, watch and feel the dough when you are finished

kneading. If it is still sticky, knead in one tablespoon of flour at a

time until the stickiness disappears.

• When making fettuccini or spaghetti, separate pasta as soon as it is

cut from the pasta maker. Toss freshly cut pasta with semolina flour

to prevent sticking. Pile semolina-dusted noodles together in loose