Imperia J408 Manual Del Usuario página 10

EVERYBODY LOVES FRESH PASTA
Pasta has always been one of the favourite foods in Italy and presently, all over the world.
Now, with the Imperia machine, you can enjoy the many pleasures of fresh home-made
pasta. Imperia is made in Italy with the expertise of craftsmen, to give you and your family
excellent, fresh, home-made pasta. It is easy to use and it will be a pleasing and enjoyable
experience you will be able to repeat over and over again. Besides Imperia, the most
important ingredient for delicious home-made pasta is a little imagination. Pasta is a highly
versatile food, and it can be prepared to satisfy the most particular tastes.
It can be boiled or baked in the oven, short or long, plain or curled, topped with traditional
or sophisticated sauce and it is nutritious and tasty. Whatever the variation, your Imperia
and its accessories will lead you into the adventure of making "good home-made pasta".
HOW TO PREPARE THE DOUGH
The fresh dough is an essential ingredient of home-made pasta. The base mixture is
suitable for all the recipes contained in this booklet. To obtain about 1
/
need 12 1 oz (2 cups) of 00 flour (very refined wheat flour ) and 2 large whole eggs.
4
These are the only two ingredients needed to prepare an excellent dough.
To prepare the dough by hand, place the flour on a worktop and make a hole in the mid-
dle in which put the eggs. Then beat the eggs with a fork and gently mix in the flour
from the sides. Start mixing the ingredients together until the dough becomes homoge-
nous. At this point, start kneading the pasta on a surface sprinkled with flour using the
palm of your hand.
IMPORTANT:
if the pasta is too dry or crumbly, add with a little lukewarm water.
When the homogeneous texture has been reached, form a ball and leave to rest in a
bowl. Cover the dough to prevent it from drying.
GREEN.
With spinach. Boil the spinach and squeeze all the water out when it is
cooked; then mash into a puree. (Proportions: 1
RED.
With tomato: Cook the tomato puree in a saucepan savouring with salt and pepper,
calculate one tablespoon of tomato for every 3
colours, you may add: sepia ink, beetroot, saffron, cocoa, etc....
However, you should bear in mind that some of these ingredients produce more moisture,
therefore it is necessary to add more flour.
HOW TO PREPARE IMPERIA FOR USE
1 - Fasten the machine to a table inserting the special clamp in the slot in the side of
the machine, then screw it against the edge of the table.
2 - Put a layer of dough between the rollers and turn the handle. This way you will obtain a first
sheet which will have to be passed through several times to thoroughly clean all the points to
which access by hand is impossible. (Of course, this sheet will have to be thrown away).
1 - Turn knob until they are the farthest apart.
2 - Start passing part of the dough in the rollers, turning the handle as illustrated (A).
3 - Before passing the pasta another time , fold the sheet in two and sprinkle with flour (B).
4 - Pass the pasta in the roller about 6-8 times, folding it in two each time.
The dough should be fairly soft. If it is too sticky, sprinkle lightly with flour.
5 - Reduce the space between the rollers, turning the adjustment knob by one notch.
Pass the pasta through the rollers again (C).
6 - Continue reducing the space between the rollers, one notch at a time, each time the
pasta has been passed through. At the end you will obtain the sheet of the required
thickness and texture (smooth and silky like).
7 - At this point the sheet is stretched and thin. If it has become difficult to handle
because it is too long, divide it in half.
8 - Leave the sheet to rest for 10 minutes so that it is ready for the chosen cut. Repeat
the last operations also with the other parts of pasta.
9 - It is important to wait a while before cutting the pasta to avoid it being too soft.
COLOURED PASTA
USE OF IMPERIA
10
(Pag.4)
1 / 3 /
lb flour, 8 oz spinach).
8 4
1 /
oz of flour. Lastly, to obtain other
2
Pag.4)
(
(Pag.4)
1 /
lb of pasta you
8