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Read all the sections of this booklet and follow all the instructions carefully.
Before Using Your Old World Pasta Maker
Prior To First Use, Clean The Unit Thoroughly According
To Below Instructions.
• Secure the pasta maker to a table or counter with the clamp provided. (Fig. 1)
• Slide pasta cutter attachment onto the guides of pasta maker. (Fig. 2)
• Insert the handle into one of the roller holes. (Fig. 1)
• To clean the rollers and the pasta cutters you will need a disposable ball of dough,
which you pass through each section to clean any residual oils from manufacturing.
• When unit has been cleaned, dispose of the dough.
• Clean the outside with a damp cloth to remove any excess oil.
• Do not immerse unit in water or any other liquid.
Follow instructions for how to make dough to know how to clean your unit
before first use.
3
Roller Holes
Fig.1
Fig.2
How to Prepare the Mixture for the Dough
For 1-1/8 lbs pasta
Ingredients:
2 cups all purpose flour
2 eggs lightly beaten
Do not add any salt!
Directions: Pour the flour into a bowl and
make a well in the middle of flour. (Fig. 3)
Place eggs into this well. Gently mix flour
and eggs until well blended. Knead
mixture with your hands, until dough is a
consistent texture. (Fig. 3)
NOTE: If the mixture is too dry, add a
small amount of water, if it is too soft, add
some flour.
When dough has reached desired
consistency, cover and allow to rest for a
few minutes. A good dough will not stick
to your fingers.
Remove dough from bowl and place on a
lightly floured surface. (Fig. 5)
If necessary, continue to kneed the
dough, then divide into small pieces.
(Fig. 6)
NOTE: Do not use eggs straight from
refrigerator. It is best to allow eggs
to come to room temperature for
best results.
For Colored Pasta
Green: Boil spinach and squeeze all the water
out when cooked, and mash into a puree.
Incorporate into flour and eggs to create
colored pasta dough.
Proportions: 2 cups flour to 8¾ oz spinach puree.
Red: Cook tomato paste in a saucepan, with
a pinch of salt and pepper.
Proportions: 1 Tbsp of puree for every 3½ oz
flour.
4
Fig.3
Fig. 4
Fig. 5
Fig.6