Springlane Nonna Mode D'emploi page 18

1. Prepare the pasta dough. The basic
recipe and other dough variants can be
found in the recipe booklet enclosed.
2. Fit the cutting attachment and fasten
the pasta machine to a table or work-
top with the fixing clamp.
3. Divide the dough into individual por-
tions and cover the remaining dough
with cling film or a damp kitchen towel
until ready to process. Set the pasta
machine to the largest roller gap by
pulling on the appropriate knob and
turning it until it snaps into place.
4. Dust the rollers and the work surfa-
ce around your pasta machine with
flour. Fit the crank handle and turn
at a steady pace to process the dough
through the flat rollers. Once rolled,
fold the dough's left edge and then
its right edge towards the middle, to
form 3 layers. Pass the dough through
the rollers again. Repeat the process 3
times to make the dough elastic. Now
reduce the roller gap stepwise after
each pass. The dough no longer needs
to be folded. If the dough gets too
long, you can cut it in half.
5. After passing the dough through
the smallest setting, you can cut the
dough into lasagne sheets, tagliatelle
or spaghetti with the appropriate rol-
ler. Fit the appropriate roller attach-
ment and roll the dough through the
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cutting roller. Let the pasta dry a little.
You can hang it up to dry. Repeat the
process until all the dough has been
used.
Tips for pasta prepa ration
• The right type of flour: For the perfect
Italian pasta dough, use type 00 durum
wheat flour. This flour is rich in gluten
and makes pasta that is not brittle.
If you cannot get hold of durum wheat
flour, you can use equal parts of durum
wheat semolina and normal wheat flour
(type 405 or 550).
• Adding egg to pasta dough makes the
pasta firmer and better tasting and
imparts an attractive colour. For egg
pasta, you can leave out the durum
wheat semolina and use normal wheat
flour. Egg pasta dough needs to rest
at room temperature for 30 minutes
before processing.
• Keep dusting your work surface
with flour during dough processing.
Rollers should continuously be dusted
with flour to prevent the pasta from
sticking.
• Divide your dough into portions and
always cover remaining portions well
with cling film or a clean damp tea
towel – pasta dough dries quickly.
• After cutting, the fresh pasta should
be dried for approximately 30 minutes,