Weston Brands Roma Traditional Style Pasta Macine 01-0201 - Manual (Page 5)

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RECIPES FOR THE DOUGH WILL FOLLOW THESE INSTRUCTIONS. THESE
INSTRUCTIONS START WITH FULLY MIXED DOUGH, READY TO BE USED.
STEP 1: ROLLING THE DOUGH
1. Follow assembly instructions and insert the Handle into the Roller Drive Hole.
2. Locate the Regulator Knob on the left side of the Pasta Machine. The Regulator
Knob is numbered 1-7. The number 1 setting is the narrowest setting; the number 7
is the widest setting for the Rollers. To adjust the Regulator Knob, pull out on the
Knob and turn it to the desired setting. As you turn the Regulator Knob you will be
able to see the Rollers moving closer together or further apart.
3. Lightly flour your work space.
4. With the Regulator Knob in the 7 position, turn the Handle clockwise while
feeding a piece of dough into the Rollers. Once the dough has gone through the
Rollers lightly flour it, fold it in half and run it through the Rollers again. Repeat this
process several times: lightly flour, fold in half, run through Rollers.
5. As the dough exits the Rollers, it will get longer with each pass. Lay the strip of
dough out flat on your work space.
6. Now set Regulator Knob to the “6” position. Run the dough through the Rollers.
Repeat this process several times, each time setting the Regulator Knob to the next
setting until the dough reaches the thickness you desire. If the sheet gets too long to
manage, simply cut it with a knife.
7. After reaching the desired thickness, leave the sheet to rest for about 10 minutes
so that it will dry slightly and be hard enough for cutting, without sticking to the
Cutting Rollers.
STEP 2: CUTTING THE PASTA
1. Slide the Handle out of the
Roller Drive Hole and into
the Drive Hole of the Cutter
Attachment to be used.
2. Cut a piece of rolled out
dough long enough to be easily
handled.
3. Lightly flour the sheet to
prevent it from sticking to the
Cutters.
4. While slowly turning the
Handle, carefully start the dough into the Cutter
Attachment.
5. As the cut noodles exit the machine, continue to carefully guide the dough into the
Pasta Machine while slowly turning the Handle.
6. Lay your freshly cut noodles out on a lightly floured surface or on a drying rack to dry
before cooking.
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RAVIOLI
Half Moon Ravioli Additional Accessory Part # 01-0208
Square Ravioli Additional Accessory Part # 01-0209
PLEASE NOTE: Ravioli Maker does not work with the Motor Attachment.
The Ravioli Maker attachments produce evenly sized and shaped
ravioli. You can make them using many different fillings. The
most popular are meat and cheese but the possibilities are
endless.
. Begin by preparing the filling of your preference. It should
be rather soft to allow the pasta sheets to conform the filling
without breaking.
. Attach the Ravioli Maker attachment to the pasta machine in
the same manner as the other pasta attachments. Make sure
the machine is well fastened to the table or counter. Attach the
handle to the Ravioli Maker.
. Prepare a pasta sheet to the desired thickness. Dust lightly
with flour. Let the pasta sheet rest until it is slightly dry.
. Trim the sheet to the proper width with the wheel cutter.
. Divide the sheet in two. This will give you two sheets of the same width and length.
. Place the two sheets on the wooden rollers of the hopper and turn the handle slowly, making
sure both sheets are being pulled into the hopper. Test a short length to make sure the dough
sticks together (if the sheets do not stick, lightly brush with an egg wash, if using a non-egg
dough, use water).
. Spoon the filling in between the two layers of pasta into the cavities of the Ravioli Maker
attachment. Do not place filling between the cavities or the sheets of pasta will not seal
properly. Be careful not to put too much in, you want the pasta sheets to close around the
filling without compressing it.
. Turn the handle slowly in a clockwise direction to seal the first row of ravioli. If the ravioli
break, add less filling; if they seem flat or too empty add a little more filling.
. Allow the Ravioli to dry slightly before cutting them apart.
. Boil ravioli in plenty of salted water for approximately 4 to 5 minutes. After tasting to make
sure they are adequately cooked, remove from the heat and drain.
FAMILY SECRET RAVIOLI MEAT STUFFING
Makes approximately 50 Ravioli
1-1/4 lb (0.6 kg) lean ground beef 2 tsp salt olive oil
1 medium onion, finely chopped 1 extra large egg
2 cloves, garlic, finely minced 1/4 cup parsley, finely chopped
1 Tbsp finely minced oregano 1/4 tsp ground pepper
10 oz (0.3 kg) chopped cooked greens of your choice
1 Tbsp finely minced oregano
. Film a large sauté pan with olive oil
. Over medium heat, add the chopped onion and sauté until limp but not brown, four or five minutes
. Add garlic and sauté another minute
. Crumble the beef into the pan and sauté until cooked and no red is visible
. Turn heat to high and boil away as much of the liquid thrown off by the beef as you are able
to in 5 minutes
. Turn into a strainer and discard all fat and any liquid left
. Return meat mixture to sauté pan and add the chopped greens, parsley, oregano, salt and pepper
. Toss and stir until well combined and heated through, 3 or 4 minutes. Turn into a bowl to cool slightly
. Add egg and cheese and mix well
. Cover and chill at least one hour
. May be made up to one day ahead
DOUGH INSTRUCTIONS
Roller Drive
Hole
Fettuccini Cutter
Attachment Drive Hole
Spaghetti Cutter
Attachment Drive Hole