Important Information About Making Pasta; Cleaning And Care - Unold 68801 Notice D'utilisation

imPortaNt iNFormatioN about makiNg Pasta

Weighing the ingredients is more precise than
using a measuring cup.
Do not use total ingredients of more than about
500 g, i.e. 350 g flour, since otherwise the
dough will not be mixed well.
Let the pasta maker knead the dough about
3-5 minutes in order to mix the ingredients suf-
ficiently. Do not exceed this time either, since
the dough will then become too warm and sti-
cky.
Toss the extruded pasta in semolina to keep it
from sticking together.
If the pasta ingredients include vegetables, it
is possible that the noodles will stick together
during the extrusion process. Pull the noodles
apart right away and toss them in semolina.
If you add herbs to the dough, please note that
this will have a primarily visual effect. The flavor
will be lost in the boiling water. Herbs with a
high water content, such as chives and spring
onions, are especially unsuitable.
You can use various types of flour to make pasta;
wheat and spelt flour are ideal.
Semolina is also very good for making pasta. Pa-
sta made from semolina retains its yellow color
after cooking and does not easily overcook.
Dough with a high protein content is also suita-
ble due to the special gluten structure.
You can also add egg whites and/or yolks, water
or puréed fruits or vegetables.

cleaNiNg aNd care

1. Before cleaning, switch off the appliance by
setting both switches to oFF and unplug it from
the electrical outlet.
2. Use the ring wrench to loosen and remove
the sealing ring. If the sealing ring is too
tight, plug in the appliance and let it run
on MIX for about twenty seconds. This will
reduce the tension on the sealing ring some-
what.
3. Switch off the appliance and unplug it from
the electrical outlet. Then unscrew the
sealing ring from the appliance.
4. When loosening the sealing ring, make sure
that the lid is tightly closed, since otherwise
the front cover of the mixing container will
come off.
20
The pasta can be air dried by spreading it out on
a clean towel or you can put it in the oven at a
very low temperature of 40 - 50 °C.
Special pasta drying racks are also available in
stores.
Important: hollow pasta varieties cannot be dried,
because they will break while drying due to me-
chanical tension.
You can also use the pasta maker to make gnoc-
chi, pastry dough or yeast dough. In this case,
do not exceed the maximum weight of 500 g for
the ingredients.
If the pasta dough sticks to the lid of the pasta
maker, you can carefully push the dough down
with a spatula through the two slits in the lid.
Dough not extruded from the pasta maker can
be formed into a ball and sliced with a vegetable
cutter. These noodles are very good in soup.
how to cook pasta properly
You can cook pasta fresh or dried.
Cook pasta in boiling, salted water. Be sure the-
re is enough water in the pot; you should use 3
to 4 liters of water for 500 g of pasta. Pasta can
also be cooked in a clear broth or milk.
Drain the pasta and serve it with a sauce, if you
like. The cooking time depends on the type of
pasta and your personal preference. Freshly
made pasta is usually done r when it floats to
the surface of the water.
5. Remove the lid from the mixing container.
6. Turn the front cover counterclockwise and
remove the mixing unit.
7. Remove the kneader cover and the kneader
from the feed screw axle.
8. Remove the feed screw from the front cover.
9. Place all single parts in warm or cold water
with a little dishwashing detergent added.
After letting the parts soak you can remove
any remaining dough with a dish brush.
10. Let the pasta extruder discs dry until the
dough flakes off; then carefully remove any
remaining dough with a toothpick or a knife.
11. The single parts are not dishwasher suita-
ble. They could be damaged if cleaned in
the dishwasher.