Tescoma GrandChef Mode D'emploi page 6

O INSTRUCI ONS FOR U SE
Characteristics
Excellen t foreasily preparing fresh homemade p asta such astagliolini, f ettuccine, lasagne a ndsoupnood-
les. W itha sturdy clamp forfirmattachment tothetable. M ade ofhigh-grade s tainless s teel, q ualitymetals
andresistant plastic.
Before first use
Wipe theexternal parts ofthe thinpasta maker with a moistclothanddrythembefore firstuse.
Toclean therollers andcuttingblades fromanyimpurities, firstmake a sheet o fdough anda small a mount
ofpasta inassembled machines. Donotconsume t hese.
Assembling the machine
Jointhepasta cuttingmachine together w ith the rollingmachine fordoughsheets bypushing theminto
thefixtures (I).
Plac e the assembled machine atthe edgeofthetableor countertop, insertthe clamp intothe opening,
tighten andfasten themachine well(2).
RECIPES
Basic dough
Ingredients(serves 6):250g plainflour"semolina", 250g plainflour"00", 5 eggs, a little lukewarm water
and100g plainflourto dust t hedough
Recipe:Blend "semolina" and"00"flours, a dd5 eggs anda little lukewarm waterandthoroughly process
thedough until soft,flexible andcompact. Use onlyasmuch waterasto ensure that thedough doesnot
stick to thefingers whenprocessed. Donotusecooled eggsremoved f romtherefrigerator, useeggs which
areat roomtemperature.
Usefulhint: Foralow-calorie variant o fthebasic dough, r eplace t he5 eggs with 250mllukewarm water.
Doughfor colouredpasta
Tomake coloured pasta, m ix in thefollowingintothe basic dough:green pasta —100g boiledspinach
thoroughly p rocessed ina foodprocessor andstrained through a cloth;orange pasta — 150g peeled, boiled
carrots processe d in a foodprocessor andstrained; redpasta —I to 2 tablespoons oftomatopaste; b lack
pasta - a pack ofdriedcuttlefish ink(4g).
Doughfor wholegrain pasta
Tomake dough forwholegrain p asta, b lend 500g wholemeal plain flourwith 250ml lukewarm water.
Rollingof dough
Whenthe doughisprocessed, leaveit to restfor 20 minutesandthendivideit into pieces of 100to
150g each(3).
Pullthecrank handle intotheopening for dough sheets (4),pullthesheet t hickness r egulator slightlyup-
wards andsetto position 7 (5).
Shap e each portion ofthe dough intoaflat pancake onadusted pastryboard, insert t hesideofthepancake
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