Popeil Pasta / Sausage Automatic Maker ™ Congratulations. You have the finest PASTA & SAUSAGE MAKER ever made for home use. This machine has been designed to give years of service. It is very efficient and easy to use once you understand how it works. So please take the time to read the instructions and watch the Instructional Video before using your Popeil Automatic Pasta/ Sausage Maker™.
CAUTIONS • • • • • • • • • • • • • Make sure dry and liquid ingredients are completely mixed before switching Popeil’s Pasta/ Sausage Maker to EXT (extrude). Never try to extrude pasta dough which is too dry and floury. Always add dry ingredients (flour and seasonings) to mixing bin first; then close lid before slowly adding liquid. With some pasta dough, such as chocolate, the round bearing directly behind the kneading screw may squeak.
ASSEMBLY Lid must be firmly latched and bin must be pressed firmly against back wall of base or machine won’t run. To disassemble, you must remove lid first. (Some models may vary) Locking Ring – Holds the pasta die or sausage horn in place. Pasta Die – Dough is pushed through a die to form shaped pasta. White Screw – Helps mix the dough and forces it through the pasta die.
HOW TO ASSEMBLE Make sure your machine is unplugged before assembly. 1. Place mixing bin all the way onto the base. The machine will not work if the mixing bin is not flush against back wall of base. 2. Put the white screw through the face plate all the way. 3. Slip the mixing blade onto the white screw shaft by lining up the grooves on the white screw shaft and the mixing blade. 4. Insert the mixing assembly loosely into the mixing bin, with the shaft going into the hole in the base. 5.
ABOUT FRESH PASTA Which Flour? Many flours work well with your pasta/ sausage maker. In addition to semolina pasta flour, we’ve tested the recipes with Gold Medal™ Bread Flour, All Purpose and Whole Wheat Flour. Our preference at Ronco Inventions, LLC is Gold Medal™ Bread Flour because of the high gluten content. Measuring Pasta Flour Measure 2 cups of flour with a standard glass measuring cup. What’s easier to use is a 1-cup dry flour measuring cup with a handle. Always remember to use 2 cups of flour.
HOW TO MAKE FRESH PASTA 1. Machine off, lid open. Fill a standard glass measuring cup with 2 cups of flour or use a dry measuring cup with handle, or use liquid measuring cup which may be included, up to the 1 cup flour line. Always use 2 cups of flour. Pour into mixing bin. Close mixing bin lid. 2. Select Pasta Shaping die you want to use. Place in hot water for one minute. 3. Put the heated die on the front of the machine and secure it with the locking ring. 4.
PASTA MAKING TIPS Your Popeil Automatic Pasta & Sausage Maker™ has been designed to be easy to use and easy to clean. Be creative and develop new recipes that include your favorite spices and flavoring. Here are a few tips that will help: • You Can reuse fresh dough. - If you want to change pasta shapes, stop the machine, put the extruded dough back into the bin, change the pasta die and mix for 30 seconds before going back to extruding.
ABOUT FRESH SAUSAGE Please be sure to view your instructional video cassette which is included with your machine.
HOW TO MAKE FRESH SAUSAGE 1. Select a sausage horn and put it in the locking ring. Slide a length of casing (up to three feet) over the horn leaving about 2 inches at the end hanging. 2. Meat, Fish, Poultry – With machine off and lid open, add up to 2 lbs. of ground or finely cut up (1/2” chunks) meat, fish or poultry and one package of seasoning of your choice. Seasoning packets are 2 lbs or meat, fish or poultry; if using less than 2 lbs, adjust seasonings accordingly. Close lid.
SAUSAGE MAKING TIPS • Cleanliness is a priority: Be sure all surfaces and utensils that come in contact with the sausage as it is being prepared are perfectly clean. This includes hands, cutting boards, knives, spatulas, ect. • Keep your working area clean and uncluttered • Wash your hands thoroughly with soap and water often. Bacteria thrive at room temperature. • Keep meat cool at all times. Work fast and refrigerate meat as soon as possible.
CLEANING Cleaning your Popeil Automatic Pasta/ Sausage Maker™ is easy. After Making pasta or sausage just follow these steps: All of the parts are dishwasher safe except the base which houses the motor. Wipe the base unit clean with a soft damp cloth using a light detergent. Do not submerge base in water! To disassemble remove lid first! 1. Unplug the machine, disassemble it, remove any lumps of dough and let it dry out for 1 hour for easier cleaning. 2.
TROUBLESHOOTING Avoid problems with your Pasta/ Sausage Maker™, read all the Safeguards, Cautions and Instructions in this booklet. Here are the solutions to common problems: Machine Stops While Mixing or Extruding – If machine stops while mixing or extruding, hold bin against back wall until machine does not stop anymore. You can solve the problem if stopping occurs in the mix mode by stopping the machine, lifting the lid and removing any pasta dough stuck under the lid. Close lid on machine and continue.
must be removed from the locking area, bin and faceplate. Make sure there’s no flour in the white screw hole, which is behind the mixing bin (on motor base). POPEIL 4-WAY RAVIOLI CUTTER Lasagna Noodles & Ravioli You may want to roll the lasagna noodles thinner with a rolling pin. Lay out the noodles, place ¼ teaspoon of your filling on the center, toward the end in a lump. Cover with another piece of noodle and cut with a ravioli shaped cutter.
RECIPES 1 package yeast 2 1/5 cup flour Basic Bread Recipe 1 Cup warm water (115°) 2 tablespoons olive oil 1 teaspoon sugar 1 teaspoon salt Dissolve yeast in warm water with half the sugar in bottom of mixing bin. Let rest about 5 minutes. Add in flour, oil salt and remaining sugar. Mix then let rise about 30 minutes, then mix again. Shape into loaves or roll out for pizza crust. Let rise. Pasta Primavera Prepare the pasta you want for this.
RECIPES Two-Minute Clam Sauce for Linguine Pasta: Linguine, Angel Hair, Spaghetti, or any light pasta 3 Tablespoons Olive Oil 2 Tablespoons Garlic, Finely Chopped 1 Can of Clams with Juice 3 Tablespoons Oregano Fresh Ground Pepper (To Taste) Crushed Red Pepper ½ Cup White Wine (Optional) ½ Cup Prepared Pasta Sauce (Optional) Sauté Garlic and clams in olive oil. Add oregano, pepper and crushed red pepper to taste. If desired, add white wine and/or prepared pasta sauce.
Spinach Fettuccine in Creamy Dill Sauce Pasta: Fettuccine, Tagliatelle, Linguine, Rigatoni or Shells Great with any pasta, but this is very tasty with spinach pasta! Make your liquid for the pasta with fresh spinach juice or mix spinach with a small amount of water in a blender and strain before adding to the egg and oil mixture.
Artichoke & Butter Pasta Use 2 measuring cups of flour. Fill to liquid line with: 1 egg, 2 tablespoons melted butter and ill to top of liquid line with liquefied (pureed) artichoke hearts (cooked, or cooked and marinated) after straining artichoke juice through sieve. Serve with remaining artichokes hearts. Southwest Chili Pasta Use 2 cups of bread or semolina flour.
Chicken a la Shannon This spicy dish is perfect for a lunch of four people. Pasta: Rigatoni, Fettuccine, Spaghetti or Penne 4 Tablespoons Olive Oil 2 Tablespoons Butter 2 Sliced Leeks ½ Teaspoon Crushed Hot Red Peppers Salt & Pepper 4 Boneless Chicken Breasts Halves (Cut each in quarters) ½ Cup Sun Dried Tomatoes ¼ Cup Half-and-Half Parmesan Cheese Melt butter in olive oil. Sauté leeks with garlic, red peppers, salt and pepper. Add chicken pieces. Sauté until chicken is done (about 10 minutes).
Puree tomatoes and add minced basil leaves. Put this mixture in a sauce pan. Then add minced garlic, cream and chopped or whole basil leaves, salt and pepper to taste. Pour over pasta and garnish with parsley and chopped tomatoes. Spicy Cajun Pasta To your flour mixture add 1 teaspoon red chili powder, 1 teaspoon onion powder, 1 teaspoon paprika. French Champagne Pasta Simply use champagne instead of water when adding the liquid to the egg/oil mixture. Can also be made with port wine for a stronger taste.
Add the liquid ingredients to Pasta Measuring Cup. Fill to “Oil+ Egg+ Liquid” line with water or chocolate syrup. Place dry ingredients in mixing bin. Turn machine on MIX. Gradually add liquid. Mix about one minute until dough is uniform. If too wet, add flour through top grate by tablespoonful. If too dry, add water or chocolate syrup through liquid slot by teaspoonful. Extrude and cook 1 to 2 minutes.
Recipes Hungarian Paprika Pasta To a regular full load of pasta add 2 tablespoons of paprika to the liquid and stir well before adding to the flour as it mixes. Summer Fruit Pasta In a blender liquefy or juice fresh fruit such as strawberries, lemon, peaches (peeled) or blackberries. Add ½ cup sugar to 2 Pasta Measuring Cups of flour and Mix. Then add enough of the fruit mixture to bring the liquid measure to the “Oil+ Egg+ Liquid” line on the mixing cup. Cook as usual and serve with additional fresh fruit.
RECIPES Butter Cookies 1 Pasta Measuring Cup all Purpose Flour ½ Cup Sugar ½ Teaspoon Salt ½ Cup Melted Butter 1 Teaspoon Vanilla Fit machine with large or small cookie die. Mix dry ingredients in machine bowl. Add rest of ingredients while mixing. Extrude. Cut into 2” pieces or desired length. Sprinkle with a little sugar before baking. Bake 375° 8-10 minutes.
RECIPES Country Farm Sausage 1 ¾ lb medium ground pork ½ tsp marjoram ¼ lb medium ground bacon ¼ tsp thyme 1 ½ tsp salt ¼ tsp coriander ½ tsp freshly ground black pepper 2 cloves pressed garlic ½ tsp chili powder ½ cup cold water Add Meat and remaining ingredients to the mixing bin and mix until thoroughly blended. Extrude the mixture into the casings and twist off into four-inch links. Refrigerate and use within three days, or freeze.
RECIPES Be Creative! Shrimp Sausage Serve this unusual sausage with a fresh mixed green salad and crispy French Brad for a wonderful light lunch.
SIX MONTH LIMITED WARRANTY Ronco Inventions, LLC warrants to the original owner of this product that it is free from all defects in material and workmanship for a period of six months from date of purchase providing the Owner Registration Card has been completed and returned to Ronco Inventions, LLC within thirty (30) days from the original purchase date. The manufacturer’s obligation shall be limited to repairing or replacing F.O.B Chatsworth, CA 91311 any part of the product which is defective.
Popeil Pasta Maker order form ITEM Pasta/Sausage Maker Pasta/Sausage Accessory kit Sausage Accessory kit converter Die Cleaner/ Pick Face Plate Kneading Blades Kneading screw Locking Ring Locking Ring Wrench Mixing Bin Mixing Bin Lid Pasta Cutter Pasta Measuring Cup Pasta Serving Fork Ravioli Maker Rubber Legs (set of 4) PRICE $119.70 $39.95 Quantity # B5 B6 Pasta Dies Gnocchi Vermicelli Price $9.00 $9.00 $39.95 $1.00 $18.95 $9.00 $7.00 $5.00 $5.00 $11.90 $10.50 $1.25 $5.00 $2.80 $4.50 $4.
CALIFORNIA RESIDENTS ADD TAX IF APPLICABLE Name: Address: City: State: Zip: Credit Card # 3 Yr Extended Warranty = Total: Exp. Date: $36.
