Making Pasta - Lagrange Creativ 429 Notice

MAKING PASTA

PREPARING THE PASTA
Recommended proportions and ingredients:
250 g of flour
Liquid ingredients ( eggs +
2 20
Optional: add ½ teaspoon of salt
Make sure that the unit is correctly plugged in and that the vat
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and the cover are in place.
Tilt the safety bar and remove the cover.
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Add the flour (not more
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NB: the choice of flour can affect the result. We recommend
using flour with a high gluten content for better pasta texture.
Advice: Start first with a basic recipe (see recipe section) to
evaluate the characteristics of your flour. Don't immediately try a
very complicated recipe...
Close the cover and lock the unit with the safety bar.
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Plug in the unit. The start/stop button will start blinking.
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Press the start/stop button which will start the timer. The kneading
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time by default is minutes. You can press the "+" or "-" buttons
5
to modify the kneading time.
Press the "kneading" button to start the mixing and then the
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kneading of your preparation.
ml of water + ml of oil)
20
than g of flour).
300
Then pour in the eggs and then the water and oil
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progressively through the opening on the top of the cover.
NB: always use ingredients at room temperature.
NB: do not mix the liquid ingredients with the flour
before turning on the unit and starting the kneading.
N.B. The recommended quantities are
of liquid. However, this proportion can vary as a function of the
type of flour or liquid used. Constantly monitor the consistency
of your pasta and readjust the quantities little by little in order to
obtain soft and elastic pasta.
The kneading blade will mix and knead the preparation. It can change
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the rotation direction to adapt to the texture. The kneading process
stops when the time is up or when the on/off button is pressed.
Warning: to avoid damaging the unit, never start the extrusion
process when the pasta is too dry or if the pasta does not have a
soft and elastic texture.
Prepare a plate that you position in front of the unit, under the
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extrusion end-piece, in order to collect the pasta. When the pasta
has the right texture, you can turn off the unit and then remove
the opening/closing door of the extrusion chamber.
Then press the extrusion button. The diodes of the extrusion and
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ventilation buttons will go on and the extrusion will begin.
The kneading blade will push the pasta towards the extrusion
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chamber and the extrusion spiral will take the pasta to the endpiece.
Use the -in- tool to push the pasta downward and thus accelerate
2 1
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the process. The pasta will also be more regular. dessin N°
The pasta will then come out through the extrusion end-piece and
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be dried by the fan. You can deactivate the ventilation function by
pressing the ventilation button (the diode will turn off).
Cut the pasta to the desired length with scissors or with the cutting
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tool provided your unit.
59
E N G
g of flour for about m
250 150
14 80