Important Information About Making Pasta - Unold 68801 Instrucciones De Uso

IMPORTANT INFORMATION ABOUT MAKING PASTA

Weighing the ingredients is more pre-
cise 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 vege-
tables, 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 visu-
al effect. The flavor will be lost in the
boiling water. Herbs with a high wa-
ter content, 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 reta-
ins its yellow color after cooking and
does not easily overcook.
Dough with a high protein content is
also suitable due to the special gluten
structure.
You can also add egg whites and/or
yolks, water or puréed fruits or vege-
tables.
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The pasta can be air dried by sprea-
ding it out on a clean towel or you can
put it in the oven at a very low tempe-
rature of 40–50 °C.
Special pasta drying racks are also
available in stores.
Important: Hollow pasta varieties cannot
be dried, because they will break while
drying due to mechanical tension.
You can also use the pasta maker to
make gnocchi, pastry dough or yeast
dough. In this case, do not exceed the
maximum weight of 500 g for the in-
gredients.
If the pasta dough sticks to the lid
of the pasta maker, you can carefully
push the dough down with a spatula
through the two slits in the lid.
Dough not extruded from the pasta
maker can be formed into a ball and
sliced with a vegetable cutter. These
noodles are very good in soup.
How to cook pasta properly
You can cook pasta fresh or dried.
Cook pasta in boiling, salted water. Be
sure there is enough water in the pot;
you should use 3 to 4 liters of water
for 500 g of pasta. Pasta can also be
cooked in a clear broth or milk.
Drain the pasta and serve it with a sau-
ce, if you like. The cooking time de-
pends on the type of pasta and your
personal preference. Freshly made pa-
sta is usually done r when it floats to
the surface of the water.
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