Weston Roma Tube Pasta Machine - Manual (Page 6)

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MIXING DOUGH
1. Slide open the Mixer Lid (figure E).
2. Add all of the pasta dough ingredients to
the Body of the Pasta Machine.
3. Slide the Mixer Lid closed.
4. Turn the Handle at a consistent pace to
mix the ingredients together. If the mixture is
wet, slowly add a little flour; if the mixture is
dry, slowly add a little water.
5. Continue mixing until the dough has a
consistent color and texture.
6. Remove the dough from the Pasta Machine. Form the dough into a mound
shape and cover with a damp towel.
7. It is important to let the dough now rest for 10-15 minutes to allow the ingredients to blend
together.
8. After dough has rested, cut off a piece approximately 1/4” (0.6 cm) thick, re-cover
remaining dough with damp towel until needed.
9. Follow the “Pasta Machine Assembly” and “Making Pasta” instructions as outlined
in this manual.
Figure E.
Mixer
Lid
CAUTION! It is important to follow the “Food Safety” guidelines outlined in this
manual. For the most up to date instruction visit the USDA website.
COOKING THE PASTA
Whenever cooking pasta, keep the following points in mind:
• Always use plenty of boiling water so the pasta does not stick.
• One-half pound of noodles will require at least 2 quarts of water, 1 pound of
pasta will require 6 quarts.
• Add 1 tsp of salt for each quart of water.
• Always bring the water to a full, rolling boil before adding pasta or it will not cook
properly.
• Cooking time will vary based on the size, weight and ingredients of the noodles.
• Homemade noodles take very little time to cook and should be tested after 3-4
minutes.
• Pasta should be cooked al dente. This means it should not be mushy, but
tender, yet slightly hard to bite. Test the pasta frequently to test for doneness.
• It is better that the noodles be slightly under-cooked than overcooked.
• Once pasta is cooked, drain it but never rinse.
• For the best pasta dishes, add sauce to the drained noodles and serve
immediately.