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Question About Pasta Maker 150 Lusso
Please help find the manual for this ampia brevettata Pasta Maker...

How to clean

Asked by Mary-Ann on 10/22/2008 3  Answers

ManualsOnline posted an answer 16 years, 1 month ago

The ManualsOnline team has found the manual for this product! We hope it helps solve your problem. Get the Manual Here

Karen posted an answer 15 years, 5 months ago

5 You can go to Marcato.net and find the owners manual for your pasta maker. Click on the American/British flag on the top right to switch to English. It's a great site. Has pictures and recipes.
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Barbara posted an answer 15 years, 3 months ago

5 I bought a used one and there is some minute pieces of dried dough and few tiny rust spots. How do you suggest I clean the machine. Thanks, Barbara
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evelyn posted an answer 15 years, 8 months ago

3 I have copied the directions as they are printed on the flyer which came with the machine Some advices from the OMC Here is the way to prepare a good home-made pasta:pour the necessary quantity of flour on a plane (we propose 400 grams for 4 people) and make a hole in the middle. Put an egg (yolk and albuman) for every 100 grams of flour in the hole. Start kneading the flour with the eggs. To soften the dough, some olive can be added. Go on kneading until after about 10 minutes you get a homogeneons paste. At that point you are not in a hurry, you should form a ball and wrap it in a napkin, and let it rest for a few minutes. Divide then the dough in fist sized parts, introduce each part between thekneading rolls with the regulator on position 1. Fold the pastry you get into two and introduce it again between the folls. Pass the pastry several times, flouring it each time, between the rolls each time reducing its thickness, until you get the desired one. That's why the regulator has many positions, each for a different thickness. You only have to cut the pastry passing it between the cutting rolls; if you want an even smaller sized psta, pass the noodles parallely to the rolls. To cook the pasta, you need one litre of water for every 100 grams of pasta: put the pot on the fire and bring the water to boiling; after adding aboujt 10 grams of salt for every litre of water. When the water boils, put in the pasta, and go on cooking on a low (Heat), stiring frequently. If you don't want the noodles to attach to the pot, add a spoonful of oil to the water. The cooking time varies for the various types, forms and qualities. It is perfect when the pasta is underdone, that is when there is a certain hardness when tasting. Strain and season the pasta. There are unconntable (uncountable?) kinds of sauces; we give you the recipes of few of the simplest and tastiest ones used in Italy. The doses are for four persons: Pommarola - slice up 800 grams of ripe tomatoes. Brown a sliced onion in half a glass of oilive oil (is a "glass" a cup?)add the tomatoes with some basil, salt and pepper. Cook until you get a thick sauce and put it on the just strained pasta. Do not use grated cheese. Carbon ara: Beat 4 eggs in a tureen with a few spoonfuls of cream, a pinch of pepper, 50 grams f grated sheeps cheese. Brown aside in oil and butter 100 grams of sliced up bacon. Strain the pasta, put it in the tureen with the eggs and stir energetically; add the bacon with the oil and serve very hot. RAGU Mince a carrot, an onion, a celery and fry slightly in 30 grams of butter and a few spoonfuls of oil; add 400 grams of minced beef, brown it. Spray with a little red wine. Put salt and pepper. Add 300 grams of ripe tomatoes pulp and go on cooing it on low fire for at least one hour. Put it on the pasta and add grated Parmesan cheese. The OMC wishes you bonne appetite and reminds you not to wash the machine with water and not to use it for cutting anything else except pasta
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