Springlane Nina Mode D'emploi page 29

Problems with the dough
Problem
The dough is pressed out
more quickly from the
front than the back.
There are leftover dough
remains.
The pasta breaks up very
easily.
The dough is pressed out
more quickly from the
front than the back.
Should your Nina have any other defects, please contact a professional repair service
provider. Do not attempt to repair the appliance yourself.
This process is completely normal as the pressure is
higher from the front than the back.
A little remaining dough is completely normal. You can
freeze it and add it to the mixing container next time
after defrosting.
If you have a large amount of leftover dough, you can
use the manual Extrude mode to press dough out again.
Use pasta flour ("Type 00") with sufficient gluten.
Always use a thickening agent for gluten-free pasta.
Add approx. 5-10 ml of liquid. 510 ml of cooking oil will
make the dough softer.
This process is completely normal as the pressure is
higher from the front than the back.
Solution
29