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4 After the mixing starts, slowly pour in the liquid along the entire length of the slot in the
lid. (Fig. 21)
Note: During dough mixing, do not add other ingredients after you have poured in the
liquid. Otherwise, it will affect the result of the pasta texture.
5 After the pasta maker finishes mixing, it will beep once and start extruding pasta after a
few seconds. Use the pasta cutter to cut the pasta into the length you need. (Fig. 22)
Note: If the ratio of liquid and flour is not correct, the extrusion will not succeed. In this
case, prepare the ingredients again.
6 After the pasta making is complete, if you notice some leftover dough inside the chamber,
you can press the Extrusion only button, and then the Start/pause button to start extra
extrusion. (Fig. 23)
Note
y The extra extrusion lasts for 3 minutes.
y The cooking time of the pasta varies depending on personal preferences, pasta shapes,
and number of servings.
Important!
The pasta recipes provided in the recipe book have been tested for success. If you experiment
with or use other pasta recipes, the flour and water/egg ratios will need to be adjusted. The
pasta maker will not operate successfully if you do not adjust the new recipe accordingly.
Note
y For good results, it is essential that the dough looks crumbly in the kneading chamber.
If the dough looks crumbly, the recipe will work. The recipe will not work if the dough
is too wet (looks like well-known dough consistency) or too dry (when the dough looks
like flour only).
y Seasonal changes and using ingredients from different regions may affect the flour/
water ratio. You may adjust based on the recommended proportion.
y When making gluten free pasta or cookies, do not follow the recommended liquid
amount indicated by the appliance.
y When using legume flour or gluten free flour less water is needed than the
recommendation. You may use about 10-20ml less for these recipes, but as mentioned
above, there are changes depending on the type of flour.
y "Gluten" is a binder which ensures the pasta does not break easily, Gluten free flour
does not contain a binder, therefore it needs a thickener to act as a "binder" eg. eggs
or Xanthan. Various kinds of gluten free flour perform differently when making pasta.
Some flours are not suitable for making pasta such as coconut flour, some flour types
work well, such as quinoa and buckwheat.
y When making egg pasta or vegetable pasta, make sure you whisk the egg mixture or
vegetable juice evenly with the water before pouring into the chamber through the slot
in the lid. When adding ingredients, make sure the ingredient is in a liquid form.
y See the recipe book provided for additional pasta recipe variations.
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