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ENGLISH
Tips for Perfect Pasta
• Good pasta dough is firm and leathery
to touch, but also pliable. It should not
stick to your fingers or crumble and fall
apart. Many factors, such as humidity,
brand of flour used, and size of eggs,
may affect dough consistency. To test
for correct dough consistency, pinch a
small amount of dough together after
mixing with the flat beater. If the dough
stays together without sticking to your
fingers, it should work well. It may be
necessary to add a small amount of
flour or water to reach correct dough
consistency.
• Divide sheets of rolled pasta into halves
or thirds before cutting into fettuccine,
spaghetti, or linguine fini, as they
can become quite long and difficult
to manage.
• Some hand separation may be necessary
when cutting wheat or spinach dough
with the fettuccine or spaghetti cutter.
The small pieces of wheat bran and
spinach are difficult to cut.
• Pasta can be cooked just after cutting.
It can also be dried or frozen for future
use. To dry, lay strands of pasta in a
single layer on a towel or drying rack,
and air dry for no more than 1 hour.
Store dried pasta in an airtight container
in the refrigerator. To freeze, let pasta
air dry for no more than 1 hour and
freeze in an airtight container. It is not
necessary to separate strands of pasta
before freezing, just dust with flour and
form into “nests.”
Suggested Roller Settings
Roller Setting Uses
1 or 2 ..............................Kneading and thinning dough
3......................................Thick noodles
4......................................Egg noodles
4 or 5 ..............................Lasagna noodles, fettuccine, spaghetti, and ravioli
6 or 7 ..............................Tortellini, thin fettuccine, and linguine fini
7 or 8 ..............................Very thin “angel-hair”-type pasta/capellini or very fine linguine
WARNING
Food Poisoning Hazard
Do not let foods that contain
perishable ingredients such as
eggs, dairy products, and meats
remain unrefrigerated for more
than one hour.
Doing so can result in food
poisoning or sickness.