Homemade Pasta Machine Use; Recommendations For Use - Fimar MPF1,5 Manuel D'emploi Et D'entretien

Homemade pasta machine use

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First check machine motor rotation direction as follows:
- connect the machine to the power supply
- close the lid, making sure nothing is in the basin
- turn on the machine by pressing button "1"
- press the knead button and make sure the upper arms blender rotates as indicated by the arrow on
the machine.
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Lift the basin lid and introduce the ingredients for the dough and then close the lid.
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Start the machine by pressing the start button "1", the machine will only start if the lid is closed.
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Kneading time varies from 5 to 8 minutes.
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When finished, stop the machine by pressing the stop button "0".
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Once the dough reaches a granular consistency like grains of rice (not compact), it is ready to be cut by
turning or pressing the expulsion switch. There are two types of nozzles that can be used to create
different types of pasta.
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In the sheet type, the adjustment screw should never be loosened more than the required pasta
thickness since it could move out of the cutting pin or be damaged. Furthermore, we recommend
starting with a greater thickness to achieve the required thickness by tightening the nozzle screw with the
supplied wrench.
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If different nozzles are used for the same batch of dough, run the machine in knead position for several
seconds before unscrewing the nozzle ring nut.
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If the basin lid is opened, a safety switch stops the machine; to restart the machie, close th lid and push
the lever over it forwards. Then press button "3" on the side of machine models MPF/1,5-2,5 or button
"2" on the front panel of machine models MPF/4-8.
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When finished working, wash the basin and spiral with hot water and detergent.
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Clean the inside of the lid with a damp sponge.
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FOR MODEL MPF/1,5-2,5: after adding the ingredients as described in the "recommendations for use" ,
push the switch with the knob on the top of the machine forward, turn the inverter on the rear of the
machine to the KNEAD position and start kneading by pressing the GREEN button. After about 3-5
minutes, press the STOP button, turn the inverter to NOZZLE and press the GREEN button again

Recommendations for use

To correctly make the dough, remember that about 300 cl. of liquid (eggs, water, vegetable juice, etc.) are
required for each kg. of flour. After introducing the flour and pouring the liquid in the basin. Any type of
flour,can be used for the dough – whole wheat, bran or meal. According to where and at what temperature
the flour is kept, it may require slightly more or less water to make the dough.
On average, an egg weighs 50 g and can be subsituted for 50 cl. of water.
THE FOLLOWING RECOMMENDATIONS ARE PROVIDED TO OBTAIN GOOD DOUGH
QUALITY:
- Kg. 0.500 FLOUR + approx. gr. 190 LIQUIDS (4 EGGS)
- Kg. 1 FLOUR + approx. gr. 380 LIQUIDS (7 EGGS + gr. 30 WATER).
- Kg. 1,500 FLOUR + approx. gr. 570 LIQUIDS (11 EGGS + gr. 20 WATER)
- Kg. 2 FLOUR + approx. gr. 760 LIQUIDS (15 EGGS + gr. 10 WATER)
- Kg. 3 FLOUR + approx. gr. 140 LIQUIDS (23 EGGS)
APPROXIMATE EGG WEIGHT gr. 50
EACH EGG CAN BE SUBSTITUTED WITH APPROXIMATELY gr. 50 WATER
USE AND CLEANING
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INFORMATION
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