Ernesto Z17066 User Manual

Page 8

10 GB/MT

Introduction / Safety Instructions / Preparing for first use / First use

Pasta Maker

Introduction

The instructions for use are to be considered as part of the prod-

uct. They contain important information concerning safety, use and
disposal. Before using the product, please familiarise yourself with

all of the safety information and instructions for use. The product must only
be used as described and for the stated ﬁelds of application. Keep the prod-
uct in a safe place. If you pass the product on to third parties, please give
them all of the documentation as well.

Proper Use

This device in suitable for making noodles and is intended for use in private
domestic households only. Any other use or modiﬁcation of the instrument
constitute improper use and pose a serious risk of accident. The manufacturer
is not liable for damage caused by improper use. The instrument is not in-
tended for commercial use.

Description of parts and features

Pasta Maker

Crank

Clamp

Roller setting wheel

Roller attachment

Technical data

Materials:

Housing: Stainless steel;
Noodle roller: Chromium-plated carbon steel

Dimensions: Approx. 20 x 14.5 x 21 cm (W x H x D)

Safety Instructions

KEEP ALL THE SAFETY ADVICE AND INSTRUCTIONS IN A SAFE PLACE

FOR FUTURE REFERENCE!

DANGER OF INJURY!

DANGER OF DEATH AND ACCI-

DENTS FOR TODDLERS AND CHILDREN! Never leave
children unsupervised with the packaging material or the

product. The packaging material presents a suﬀocation hazard and there
is a risk of loss of life from cut injury. Children often underestimate dan-
ger. Always keep the product out of reach of children.

After use, store this device in a safe place, out of reach of children.

This device is not intended to be used by persons (including children)

with restricted physical, sensory or mental abilities or with insuﬃcient
experience and/or knowledge, unless they are supervised by a person
who is responsible for safety or they have received instruction on how to
use the device from such a responsible person.

Check that all parts have been assembled and ﬁtted properly. Incorrect

assembly or ﬁtting may lead to injury.

Remain alert at all times and always watch what you are doing. Proceed

with caution. Just one moment of inattention during assembly may lead
to injury.

All moving parts of the machine present a shearing, cutting and trapping

hazard.

FOOD-SAFE! This product has no adverse eﬀect on taste

or smell.

Preparing for ﬁrst use

Basic recipe for an Italian noodle dough

Ingredients
300 g

Flour (preferably a hard grain wheat ﬂour)

Eggs (room temperature)

3 TS Olive oil

1. Create a mound with the ﬂour on your working surface. Press out a

hollow in the middle.

2. Place the eggs into the hollow (see Fig. B) and mix together with a fork.

Mix the eggs with the ﬂour from the centre outwards until it reaches a
uniform consistency. Add a little olive oil.

3. Knead the dough with your hands for about 10 – 15 minutes until it is

smooth and shiny (see Fig. C).
Carefully add some water if the dough becomes too hard. Knead the
dough some more if it is too soft. The dough should not stick to your
hands.

4. Form the dough into a ball, cover it with a clean, damp cloth and allow it

to rest for about 1 hour (see Fig. D).

First use

Stand the noodle machine

on a table.

Insert the clamp

into the hole and fasten the noodle machine

down on to the table (see Fig. A).

Place the roller attachment

along the guide rails on the noodle

machine

Insert the crank

into the hole on the noodle machine

(see Fig. B).

Before you use the noodle machine

for the ﬁrst time clean it as

described in the section on “Cleaning and maintenance”. Clean all the
parts that come into contact with foodstuﬀ with a moist cloth to remove
any dirt. Then fully dry the parts.

Turn a small amount of the dough through the rollers to clean them. This
ﬁrst dough must not be eaten.

Divide the previously prepared dough into smaller portions. Work on
one portion at a time. Cover the rest so that it does not dry out (see
Fig. E).

Pull out the roller setting wheel

slightly and turn it to position 7, so

that the smooth rollers have the biggest distance to each other (see
Fig. F).

Turn the crank

clockwise and run the dough through the rollers. Fold

the dough together again and if necessary sprinkle some more ﬂour on
the dough. Repeat this process about 5 – 6 times (see Fig. G). The dough
should have a uniform shape.

Adjust the roller setting wheel

to a more narrow position and insert

the dough sheet again until you have the required thickness.

Cut the sheet of dough to the desired length using a knife.

Insert the crank

into one of the holes on the roller attachment

and

run the dough through it slowly (see Fig. J, K).

Then place the noodles on to a tablecloth or over a noodle stand and
leave them to dry for at least 1 hour.

Tip: If the rollers do not cut the dough then the dough is too soft. In this case
the dough should be mixed with some ﬂour and run through the smooth
rollers again (see Fig. H, I).
If the dough is too dry it will not be gripped by the rollers. In this case some
water should be added to the dough and the dough run through the smooth
rollers again.

Add the noodles to an adequate volume of boiling salted water (approx.
4 litres per ½ kg noodles). Fresh noodles are ready within 2 – 5 minutes
depending on their thickness.

Stir the noodles carefully while cooking then pour out the noodles into a
sieve.

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