Springlane Nina Mode D'emploi page 25

• Select the Plain Pasta programme.
Nina will now calculate the required
amount of liquid.
• Measure the liquid precisely using
a scale, the dough is very sensitive
to deviations. 1 ml equals about 1 g.
• Proceed.
b) Egg Pasta
• For pasta with egg, you will need
regular flour (soft or plain), egg
yolk, and water. Add the flour to
the mixing container.
• Clasp the lid and close it.
• Select the Egg Pasta programme.
Nina will now calculate the required
amount of liquid.
• Measure the liquid precisely using a
scale, the dough is very sensitive to
deviations. 1 ml equals about
1 g. The egg yolk must be included
in the liquid measurement, so add
water to it until you reach the
required quantity. Whisk together
the egg and water using a fork
• Proceed.
5. Press the Start/Reset button and wait
until the mixing arm begins to move.
6. Allow the liquid to slowly flow into the
mixing container via the holes in the lid.
7. Nina will then knead the dough. When
using the Egg Pasta mode, a 6-minute
resting period will ensure the dough is
soft and smooth.
8. A signal will sound before the dough
is pressed out. The motor noise will
change since Nina is now operating at
high pressure, this is normal. You can
either remove the pasta directly by
hand or use the plastic spatula as an aid.
For penne, we recommend allowing
the dough to be pressed out in longer
segments and then cutting them with
a sharp knife, this will result in more
uniform pasta. The machine stops
automatically.
9. The mixer will automatically turn again
in the opposite direction to remove
large dough remains from the extruder
screw. The appliance beeps and the
process is complete.
10. You can either cook the pasta right
away or allow it to fully dry out. We
recommend allowing the pasta to dry
for around 5 minutes to prevent it from
sticking when cooking. Lightly place the
pasta on a cooling rack to dry out.
11. The pasta will need 2-4 minutes to
cook, taste it from time to time to
discover your preferred cooking time.
As a rough guide, we recommend
the following serving sizes:
• 200 g for 1-2 servings
• 400 g for 3-4 servings
• 600 g for 5-6 servings
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