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1 Use a kitchen scale to measure the flour. (Fig. 15)
Note: Refer to the table above or the recipe book for the correct ratios.
2 Remove the mixing chamber lid. (Fig. 3)
3 Pour the flour into the chamber. (Fig. 16)
Note: Do not put less than 200 g/7 oz or more than 500 g/17.6 oz of flour in the chamber.
4 Measure the required amount of liquid according to the flour you have used. (Fig. 17)
Note: Refer to the table above or the recipe book for the correct ratios.
Starting the pasta making program
1 Put the plug in the power socket. The appliance sounds once, and all indicators flash
once. (Fig. 18)
2 Press the On/off button to switch on the appliance. (Fig. 19)
3 Press the Start/pause button to start the automatic pasta making program. (Fig. 20)
Note: If the appliance is not in the automatic mode, press the Automatic button before
pressing the Start/pause button.
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 To ensure the quality of the pasta, use gluten flour to make pasta. Follow the
recommended proportion to add the ingredients.
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 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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