Appliance Cleaning - ARIETE PASTAMATIC Mode D'emploi

EN

APPLIANCE CLEANING

ATTENTION: Make sure the appliance is off and unplugged before disassembling it.
- After use, remove all components from the appliance, by carrying out the procedures described for
assembly in the reverse order. To remove the lid (Q), slightly press the top tab and lift it (Fig. 10).
- Use a clean and soft cloth only for cleaning the motor base (A).
- All components may be cleaned using warm water and any kind of dish detergent. TO remove
pasta residues from the various components, it is recommended to rinse them under running water
by using the brush (G) supplied.
ATTENTION:
In order to make components cleaning easier, after use, let them immersed in warm water with
a little dish detergent for 10 minutes.
Never put the motor base (A) or all components in the dishwasher.
Do not use abrasive tissues or corrosive detergents for cleaning.
After cleaning, let any part completely dry before mounting.
USE TIPS
ADDING INGREDIENTS
The dry ingredients (flour, salt, etc.) are always to be added first, followed by eggs, oil or other
liquid ingredients, such as tomato sauce, spinach purée or squid ink. Only after having started the
kneading program, pour the water into the appropriate opening on the lid, until the proper texture for
extruding is obtained. The machine can process up to 400 g flour for a total of approx.ly 600 g pasta
(according to recipes).
OPTIMAL TEXTURE
The extrusion device requires a dough texture neither too hard, otherwise the hopper cannot gather
it, nor too soft, to prevent the pasta from sticking; the optimal texture is the crumb one. As any flour
has its own water absorption level, it is not possible to indicate recipe amounts as absolute refer-
ence. Always consider that different flours may require a different amount of water. It is therefore
recommended to add the water little by little and to make some attempts, especially for the first uses:
after some attempts, you will be able to understand which is the optimal texture to obtain a perfect
pasta extrusion.
EXTRUSION AND DRYING Of PASTA
When pasta starts coming out from die, it is recommended to support it with one hand, to prevent it
from breaking, and to sprinkle semolina with the other hand. In this way, it does not stick. According
to the shape chosen, evaluate the necessary length and cut the pasta with a determined rapid move-
ment. Roll the pasta nests on a tray floured with semolina and allow to dry in a ventilated and fresh
place before proceeding with cooking for at least 1 hour.
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