OLD WORLD PASTA MAKER
OWNER’S MANUAL
Model KPS110H
EURO-PRO Operating LLC
Boston, MA 02465
Tel.: 1 (800) 798-7398
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Read all the sections of this booklet and follow all the instructions carefully.
How to Prepare the Mixture for the Dough
For 1-1/8 lbs pasta
Ingredients:
Before Using Your Old World Pasta Maker
Fig. 4
2 cups all purpose flour
2 eggs lightly beaten
Prior To First Use, Clean The Unit Thoroughly According
To Below Instructions.
Do not add any salt!
•
•
•
•
Secure the pasta maker to a table or counter with the clamp provided. (Fig. 1)
Slide pasta cutter attachment onto the guides of pasta maker. (Fig. 2)
Insert the handle into one of the roller holes. (Fig. 1)
To clean the rollers and the pasta cutters you will need a disposable ball of dough,
which you pass through each section to clean any residual oils from manufacturing.
When unit has been cleaned, dispose of the dough.
Directions: Pour the flour into a bowl and
make a well in the middle of flour. (Fig. 3)
Place eggs into this well. Gently mix flour
and eggs until well blended. Knead
mixture with your hands, until dough is a
consistent texture. (Fig. 3)
NOTE: If the mixture is too dry, add a
small amount of water, if it is too soft, add
some flour.
When dough has reached desired
consistency, cover and allow to rest for a
few minutes. A good dough will not stick
to your fingers.
•
•
•
Clean the outside with a damp cloth to remove any excess oil.
Do not immerse unit in water or any other liquid.
Follow instructions for how to make dough to know how to clean your unit
before first use.
Fig. 5
Fig.1
Remove dough from bowl and place on a
lightly floured surface. (Fig. 5)
If necessary, continue to kneed the
dough, then divide into small pieces.
(Fig. 6)
Roller Holes
Fig.3
Fig.6
Fig.2
NOTE: Do not use eggs straight from
refrigerator. It is best to allow eggs
to come to room temperature for
best results.
For Colored Pasta
Green: Boil spinach and squeeze all the water
out when cooked, and mash into a puree.
Incorporate into flour and eggs to create
colored pasta dough.
Proportions: 2 cups flour to 8¾ oz spinach puree.
Red: Cook tomato paste in a saucepan, with
a pinch of salt and pepper.
Proportions: 1 Tbsp of puree for every 3½ oz
flour.
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How to Prepare Pasta
How to Prepare Pasta
•
When the dough has taken on a more-
or-less rectangular shape, pass it
through the rollers once only with the
regulators set on number 2. (Fig 10)
Set adjustment knob on number 3 and
pass pasta sheet through rollers again.
Continue this process until you have
passed the dough through each of the
adjustment knob settings and the
dough has the desired thickness.
•
Place cut pasta on a large flat
•
Set the adjustment knob to
DIRECTIONS FOR COOKING
PREPARED PASTA
• Place prepared pasta flat on a
clean tablecloth or clean dishcloth
to dry for one (1) hour.
• Bring 1 gallon per ½ lb of pasta, of
salted water to a rolling boil.
• Cook pasta 2-5 minutes depending
on the thickness. Stir gently and
often to keep from sticking to pot.
• Drain pasta and serve.
position 1, by pulling the knob
outwards and turning it so that the
two smooth rollers are completely
open, approximately 3mm. (Fig 7)
surface or a drying rack so that it
dries slightly before cooking.
(Fig. 12)
•
Fig. 12
Fig. 7
Adjustment Knob
NOTE: Minimum thickness on setting
number 9 of adjustment knob is
approximately 0.2 mm.
HINT: Fresh pasta will last 1-2
weeks if it is kept in a cool, dry place.
Fig.10
NOTE: If the cutters do not cut the
pasta sheet, it could mean the dough
is too soft: in this case add some flour
to the pasta sheet and pass it through
the smooth rollers one more time to
incorporate the added flour.
•
Pass a piece of the dough through
the smooth rollers by turning the
handle. (Fig. 8)
Fig. 8
NOTE: If the pasta sheet cannot be
“caught” by the cutters, add a little
water to the pasta sheet and pass
through the smooth rollers once more.
•
•
Using a knife, cut the dough crossways
into pieces approximately 10” (25 cm)
in length.
Let the pasta sheets rest for
approximately 10 minutes so that they
will dry slightly and be hard enough for
cutting, without sticking to the cutting
rollers.
Insert the handle into the desired hole
for the cutting rollers. Please note that
one section cuts the pasta into wider
strands than the other.
•
•
•
Fold the flattened piece of dough
over and pass through smooth rollers
again. Repeat this operation 5 or 6
times.
If the dough is too soft, add some
flour between the folds. (Fig. 9)
•
•
Lightly sprinkle flour on the pasta
sheet, to prevent it from sticking to the
cutting rollers.
Start passing the pasta sheets through
the cutting rollers, turning the handle
with one hand and supporting the
pasta sheet with the other. (Fig. 11)
Fig. 9
Fig. 11
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Care and Maintenance
RECIPES
Spaghetti with Tomato Basil
5. To keep the pasta makers rollers
Cleaning the Unit
moving smoothly, lubricate the
rollers with a few drops of mineral
oil. (Fig 16)
1. During use, clean the scrapers
underneath the smooth rollers
every so often with a piece of wax
paper. (Fig 13)
Ingredients:
14 oz
5 oz
1
10¼ oz
1 oz
fresh spaghetti pasta
olive oil
garlic clove (minced)
tomato pulp
parmesan cheese
fresh basil minced
salt and pepper to taste.
Do Not use machine oil.
Fig. 16
Fig. 13
Directions:
After preparing the pasta, heat the olive oil in a wide saucepan, add the finely
minced garlic, basil, salt and pepper. Sauté over med.- low heat for 2-3 minutes.
Add the tomato pulp and allow to thicken.
WARNING: Do Not insert
knives between rollers to
dislodge trapped or dried dough, this
will cause damage to the unit.
Boil spaghetti and drain when slightly underdone. Pour pasta into the saucepan,
sprinkle with parmesan cheese and ground pepper. Combine all ingredients well,
and serve. Serves 4
2. To clean the unit after use, brush
any trapped flour or dough
between the rollers, using an
ordinary basting brush that you
have reserved only to clean the
pasta maker. (Fig. 14)
•
Do Not insert cloth between the
rollers, it will jam and clog the
unit.
Spicy Garlic Spaghetti
Ingredients:
Fig. 14
•
Do Not use water to clean the
unit. This will cause rust build
up and damage the pasta maker.
(Fig 17)
11/8 lb.
1¼ cups
½
fresh spaghetti pasta
olive oil.
red chili pepper, finely sliced
cloves garlic, minced
fresh parsley
5
2 Tbsp
Fig. 17
salt to taste
Directions:
Allow pasta to rest on a clean cloth. Add minced garlic cloves and olive oil to a
saucepan. Sauté for 1 minute, add chili pepper and sauté on low setting for 2
minutes.
Boil spaghetti in salted water, drain when slightly underdone and pour into the
saucepan. Add chopped parsley, mix over high heat for 2 minutes and serve.
Serves 4-6
3. To clean the inside of the unit, slide
the pasta cutter attachment off the
guide rails.
4. Flip the pasta cutter attachment
upside down and gently brush debris
from cutters. (Fig. 15)
Storage
After use, place pasta maker and
accessories in the original box or in a
plastic storage box with a lid.
Fig. 15
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RECIPES
Fettuccine Butter and Sage
RECIPES
Lasagna Bolognese
Ingredients:
Ingredients:
1¼ lb
3½ oz
7 oz
fresh fettuccine pasta
butter
parmesan
fresh sage
pepper to taste
¼ cup
½
1¼ oz minced beef
1¼ oz
4 oz
2
olive oil
large chopped onion
3 Tbsp
chicken livers
dried mushrooms, soaked and drained
fresh ripe tomatoes
parmesan cheese
2¼ oz
2¼ oz
Directions:
butter
Boil fettuccine pasta in boiling, salted water, until slightly underdone. Drain and place
in a warmed large pasta bowl.
Directions:
Add grated parmesan and pieces of butter. Mix well. Top with fresh pepper and some
whole sage fresh sage leaves. Serve very hot after. Serves 4-6
Brown the onion in half of the butter and in the oil. When golden brown remove
from pan and add minced beef and chicken livers with mashed fresh tomatoes
and chopped mushrooms. Cook slowly on med heat for 1 hour.
Fettuccine Madeira
Ingredients:
Cut strips of pasta about 4” wide and boil in plenty of salted water, then drain
when slightly underdone. Spread thin layer of sauce on bottom of lasagna pan
followed by a layer of pasta. Pour a layer of sauce over pasta. Repeat if
ingredients allow. (This will depend on how large your lasagna pan is.) Sprinkle
with parmesan and place pieces of remaining butter on top. Bake at 350°F for
approximately 15 minutes. Serves 5
9 oz.
2 Tbsp
fresh fettuccine pasta
butter
1½ cups finely chopped green onions.
8 oz
fresh mushrooms, sliced
Madeira wine
heavy cream
finely chopped fresh parsley
salt (or to taste)
pepper
1/3 cup
1 cup
1 Tbsp
½ tsp
1/8 tsp
8 oz
Meatless Lasagna
Ingredients:
2 Tbsp olive oil
can sweet peas (optional)
1 lb
1
carrots, finely chopped.
clove garlic, chopped finely
Directions:
1 Tbsp basil leaves
1 can
1 can
½ cup
2
(28oz) tomatoes
Allow pasta to rest on a clean cloth. In a saucepan melt butter over low heat.
Add onions and mushrooms. Cook 4-5 minutes stirring frequently. Add Madeira and
increase heat to high. Bring to a boil for 4 minutes until only 1 tbsp liquid remains. Add
heavy cream, stirring frequently until sauce thickens. Add drained peas, salt and
pepper.
(6oz) tomato paste
red wine (optional)
bay leaves
10 oz
lasagna pasta slightly underdone
1½ cups ricotta cheese
1½ cups cream style cottage cheese
Boil fettuccine in salted water, drain when slightly underdone. Serve onto individual
plates and top with sauce Add chopped parsley and serve.
Serves 4-6
2
hard boiled eggs
grated parmesan cheese
chopped fresh parsley
½ cup
¼ cup
1 lb
mozzarella cheese, sliced or grated
salt and pepper to taste
Directions:
In a heavy pot, heat oil. Add carrots, garlic basil and sauté until soft. Add
tomatoes, tomato paste, wine and bay leaves. Simmer on a low boil for 30
minutes, stirring frequently. Salt to taste. Combine chesses, except mozzarella
and seasonings.
Lightly grease a lasagna pan. Layer pasta in pan, spread half of sauce over pasta
then cheese mixture. Repeat layers. Top with mozzarella. Bake in oven at 375°F
for 40 -45 minutes. Remove at let stand for 10 minutes. Serves 6-8.
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RECIPES
Model
KSP110H
Ensure there are as few air bubbles as
Making Ravioli
ONE (1) YEAR LIMITED WARRANTY
EURO-PRO OPERATING LLC warrants this product to be free from defects in material
and workmanship for a period of one (1) year from the date of purchase when utilized for
normal household use.
possible. If dough does not stick, gently
lift that area and moisten with a basting
brush. (Fig. 18)
Prepare fresh lasagna pasta dough and
place on light floured surface. Prepare a
favorite filling for the ravioli and place in
scoops onto the lasagna pasta, leaving
approximately ½ " between dollops of
filling. (Fig. 17)
Fig. 18
If your appliance fails to operate properly while in use under normal household
conditions within the warranty period, return the complete appliance and accessories,
freight prepaid to EURO-PRO Operating LLC, Boston, MA 02465. Call customer
service at 1 (800) 798-7398. If the appliance is found to be defective in material or
workmanship, EURO-PRO Operating LLC will repair or replace it free of charge. Proof
of purchase date must be included.*
Fig. 17
Use a sharp paring knife to cut ravioli
shapes. Trim any excess dough. (Fig. 19)
Fig. 19
The liability of EURO-PRO Operating LLC is limited solely to the cost of the repair or
replacement of the unit at our option. This warranty does not cover normal wear of parts
and does not apply to any unit that has been tampered with or used for commercial
purposes. This limited warranty does not cover damage caused by misuse, abuse,
negligent handling or damage due to faulty packaging or mishandling in transit.
NOTE: If filling is too moist the pasta
will fall apart.
Cover filling and pasta with second
sheet of lasagna pasta and press down
around each mound of filling. Work out
from center to edges to seal pasta
dough.
This warranty is extended to the original purchaser of the unit and excludes all other
legal and/or conventional warranties. The responsibility of EURO-PRO Operating LLC if
any, is limited to the specific obligations expressly assumed by it under the terms of the
limited warranty. In no event is EURO-PRO Operating LLC liable for incidental or
consequential damages of any nature whatsoever. Some states/provinces do not permit
the exclusion or limitation of incidental or consequential damages, so the above may not
apply to you.
Prepared ravioli can be boiled immediately
or stored in a covered container and
refrigerated for a few hours.
Cheese and Spinach Ravioli Filling
Ingredients:
8¾ oz spinach
This warranty gives you specific legal rights, and you may also have other rights which
vary from state to state or province to province.
5¼ oz cottage cheese
2 cups grated parmesan cheese
1½ oz butter
*Important: Carefully pack item to avoid damage in shipping. Be sure to include
proof of purchase date and to attach tag to item before packing with your name,
complete address and phone number with a note giving purchase information,
model number and what you believe is the problem with item. We recommend you
insure the package (as damage in shipping is not covered by your warranty). Mark
the outside of your package “ATTENTION CUSTOMER SERVICE”. We are
constantly striving to improve our products, therefore the specifications contained
herein are subject to change without notice.
2
egg yolks
Directions:
Mix ingredients together to prepare filling if filling is too moist, add some extra
parmesan cheese. Prepare ravioli as directed above. Bring salted water to a boil in a
large saucepan or dutch oven. Add ravioli and cook for 4-5 minutes. Taste to ensure
they are cooked through. Serve with sauce of choice.
----------------------------------------------------------------------------------
Mozzarella and Ham Ravioli Filling
OWNERSHIP REGISTRATION CARD
Please fill out and mail the product registration card within ten (10) days of purchase.
The registration will enable us to contact you in the unlikely event of a product safety
notification. By returning this card you acknowledge to have read and understood the
instructions for use.
Ingredients:
2½ oz cottage cheese
5¼ oz mozzarella cheese, finely grated
2½ oz cooked ham, cut in strips
1¾ oz grated parmesan
1 Tbsp parsley, chopped
RETURN TO EURO-PRO OPERATING LLC, Boston, MA 02465
salt and pepper to taste
KSP110H
Appliance model
______________________________________________________________________
Directions:
Mix ingredients together to prepare filling if filling is too moist, add some extra
mozzarella cheese. Prepare ravioli as directed above. Bring salted water to a boil in a
large saucepan or dutch oven. Add ravioli and cook for 4-5 minutes. Taste to ensure
they are cooked through. Serve with sauce of choice.
______________________________________________________________________
Date purchased
Name of store
______________________________________________________________________
Owner’s name
______________________________________________________________________
Address
City
State
Zip Code
Printed in China
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