Bedienungsanleitung Ernesto IAN 289918 Nudelmaschine

Bedienungsanleitung

6 GB/IE/NI

Preparing for first use

Basic recipe for an Italian

noodle dough

Ingredients

300 g flour (preferably a hard grain wheat flour)

130 ml natural mineral water

½ teaspoon salt

1. Create a mound with the flour and the salt on

your working surface then stir well. Press out a

hollow in the middle.

2. Place the water into the hollow and mix together

with a fork. Mix the water with the flour from

the centre outwards until it reaches a uniform

consistency.

3. Knead the dough with your hands for about

10–15 minutes until it is smooth and shiny

(see Fig. B).

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 (see Fig. C), cover

it with a clean, damp cloth and let it rest for

30 minutes.

First use

Stand the noodle machine

1

on a table.

Insert the clamp

3

into the hole and fasten

the noodle machine

1

down on to the table

(see Fig. A).

Place the roller attachment

5

along the guide

rails on the noodle machine

1

.

Insert the crank

2

into the hole on the noodle

machine

1

(see Fig. A).

Before you use the noodle machine

1

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. D).

Pull out the roller setting wheel

4

slightly and

turn it to position 7, so that the smooth rollers

have

the biggest distance to each other (see Fig. E).

Turn the crank

2

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. F). The dough should have

a uniform shape.

Adjust the roller setting wheel

4

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

2

into one of the holes on the

roller attachment

5

and run the dough through

it slowly (see Fig. I, J).

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. G, H).

For better performance, fold the dough and add

some flour on the dough. Repeat this process about

5 - 6 times each position (see Fig. G, H).

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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