Unold 68860 Instrucciones De Uso página 43

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The dough is ready to be shaped when it has the condition of cake streusel. If
the dough adheres on the kneader and is not automatically pulled into the auger,
the dough is too moist. In this case, please detach the dough from the kneader,
add a little flour to the dough and let the flour be briefly worked into the dough.
When the dough has the consistency of fine streusel, after approx. 3 minutes
of kneading time add a little water. Dose the water carefully, so that the dough
does not become too moist. We recommend the addition in 10-gram increments.
However, always bear in mind that the flour swells due to the liquid. This process
takes time. Consequently, do not add addition liquid prematurely.
Adding salt withdraws the moisture from the pasta dough. Consequently, do not
add salt if you want to dry and store the pasta.
Mixtures of semolina and type 405 flour or "double-coarse" type 405 flour are
optimal for making pasta.
Attention: Hollow pasta, such as elbow pasta, cannot be dried, because in dried
status the pasta is under tension and the break.
In the recipes below size L eggs are used. Naturally, however you can also use
other sizes of eggs. In this case increase or reduce the liquid content accord-
ingly.
The water used should be cold.
When the dough presses against the appliance lid and thus switches off the
appliance, open the lid and press the dough downward. Put the lid back on and
switch the appliance back on.
How to cook pasta properly
You can cook pasta fresh or dried. Cook pasta in boiling, salted water. Be sure
there to use enough water; you should use 3 to 4 litres of water for 500 g of
pasta. Pasta can also be cooked in a clear broth or milk. Drain the pasta and
serve it with a sauce, if you like. The cooking time depends on the type of pasta
and your personal preference. Freshly made pasta usually cooks faster than dried
pasta. The freshly made pasta is done when it floats on the surface of the water.
Important note: Weigh the full egg (egg without shell) and add water, if necessary,
until the required weight specification is reached.
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