Tips For Pasta Preparation; Customer Service - Springlane Nonna Mode D'emploi

TIPS FOR PASTA PREPARATION

1. 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).
2. 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.
3. Keep dusting your work surface with flour during dough processing. Rollers
should continuously be dusted with flour to prevent the pasta from sticking.
4. Divide your dough into portions and always cover remaining portions well with
cling film or a clean damp tea towel — pasta dough dries quickly.
5. After cutting, the fresh pasta should be dried for approximately 30 minutes,
depending on the dough, to prevent strands from sticking together during
cooking.
6. Once completely dry, the pasta will keep for up to one year. Egg pasta will keep
in the fridge for 3 days — alternatively, you can also freeze it.

CUSTOMER SERVICE

In principle, our products have a legal warranty duty of 2 years. Further claims can
only be processed in conjunction with a proof of purchase. Wearing parts exclude
any warranty claims, when usual abrasion has occurred. The durability is determined
by the respective handling and use of the products and is thus variable.
For questions concerning handling and functionality of our products, please contact
our customer-service:
Telephone number: +49 (0)800 270 70 27
E-Mail: service@springlane.de
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