Important Information About Making Pasta - Unold 68801 Instrucciones De Uso

mixing the dough. If it is too dry, add a teaspoon of liquid through the open-
ing in the lid.
17. Important: Never switch directly from MIX to EXT. Always set the two switches to
OFF first, for at least 5 seconds.
18. Place a container in front of the appliance to catch the noodles. Set both
switches to EXT. The pasta dough is pressed through the extruder disc.
19. Cut the pasta with a sharp knife to the desired length.
20. As soon as all the dough has been pressed through, set both switches to
OFF and unplug the appliance from the electrical outlet. Please note that
for technical reasons a small amount of dough will remain in the appliance
and cannot be extruded.
Important: Always unplug the appliance from the electrical outlet before
disassembly and cleaning.
21. After you have finished making pasta, disassemble the pasta machine imme-
diately and clean all the separate parts. Dried dough can make it difficult or
impossible to disassemble the machine.

IMPORTANT INFORMATION ABOUT MAKING PASTA

Weighing the ingredients is more precise than using a measuring cup.
Do not use total ingredients of more than about 500 g, i.e. 350 g flour, since
otherwise the dough will not be mixed well.
Let the pasta maker knead the dough about 3–5 minutes in order to mix the
ingredients sufficiently. Do not exceed this time either, since the dough will then
become too warm and sticky.
Toss the extruded pasta in semolina to keep it from sticking together.
If the pasta ingredients include vegetables, it is possible that the noodles will
stick together during the extrusion process. Pull the noodles apart right away and
toss them in semolina.
If you add herbs to the dough, please note that this will have a primarily visual
effect. The flavour will be lost in the boiling water. Herbs with a high water con-
tent, such as chives and spring onions, are especially unsuitable.
You can use various types of flour to make pasta; wheat and spelt flour are ideal.
Semolina is also very good for making pasta. Pasta made from semolina retains
its yellow colour after cooking and does not easily overcook.
Dough with a high protein content is also suitable due to the special gluten
structure.
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