Technical data

- The type of mixture for preparing the tender dough for cakes or biscuits consists of:

500 gr. of our type 00, 250 gr. of butter at room temperature, 250 gr. of sugar, 1 full

egg and 2 yolks of egg.

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1 -The liquid quantity and the weight of the mixture can be changed according to the

degree of humidity and type of our that is being used.

2 -The full corn ours and/or of other cereals have a different kind of adhesion capa-

city versus the rened corn our. The result can be a less exible and less compact

mixture; as a consequence we advise you to reduce the total quantity of dough in

order to avoid damaging the dough-machine.

3 -Too much liquid can produce the sticking of the mixture on the mixer (9) and on

the tank (8) – If you add our through the slots of the cap, (7) an improvement of the

mixture will be obtained, but the remains that stuck to the mixer or to the tank may

remain attached and you will have to remove them by hand when doing the cleaning

of the accessories.

4 -Less liquid can restrain the adhesion of the dough. – Add liquid through the slots

of the cap () until obtaining a satisfying mixture. We advice you to add liquid little by

little in order to avoid the problems mentioned at point 3.

5 -Check the total volume of the mixture and avoid lling in the tank (8) with more

than 1,6 l of our and liquid. Overcharging can damage the tank (8) and the cap (7).

6 -Dismantle and clean the cap (7), the mixer (9) and the tank (8) at the end of each

dough kneading in order to avoid any accidental outow of liquid which can damage

the machine.

PASTA PRESS UNIT

Aluminium body, screw and die plates in highly resistant acetal resin. Materials for

food use. Supplied with 10 die plates to obtain different kinds of pasta (spaghetti,

tagliatelle, macaroni, pappardelle, etc.).

USING PASTA PRESS

DOUGH

The dough for the correct use of the Press is indicatively composed by Kg. 2,0 of

oor and Kg. 0,750 of a blend of eggs and water in the proportion you more like it.

DRAWING

Prepare the dough and form lumps as big as a nut. Check that the ring nut (11) is

locked and the die plate (9) is mounted correctly. Introduce the lumps into the press

top until it is completely full. Switch on the motor: pasta will start coming out of the

press. Cut it with a knife at the desired length. Introduce additional lumps into the

press.

Switch off the motor as soon as no more dough is available.