Pasta Maker Instructions - Nancy

[Guest guest]

Thank you so much. I really needed these instructions. I would have made a

mess without.

Katie

 

nancihank <nancihank wrote:

 

Making Pasta with a Pasta Maker (Hand crank style)

 

Mixing:

Mix the dough by hand.

 

Kneading:

 

Place the dough on a lightly floured surface. With the heel of your

hand, gently but firmly push the dough away from you. Give it

a 1/4 turn. Grasp the portion of the dough farthest away from you

and fold it towards you. Continue pushing, turning and folding until

the dough is rough-looking. Cover with plastic wrap and let it rest 10

minutes or start to roll immediately. Divide the dough into 3 or 4 balls.

Place all but one ball in a plastic bag to prevent them from drying out.

Slightly flatten the one ball of dough by hand and put it through

the plain rollers on the widest setting of the pasta maker. Lightly

dust the dough with flour as needed. Fold it into thirds, over like

an paper to put in an envelope.....and repeat the rolling and folding 8

to 10 times until the dough is smooth and elastic.

 

Rolling:

 

Reduce the space between the rollers by 1 setting. Continue rolling

the dough through the pasta maker and reducing the space between

the rollers, omitting folding into thirds. The sheets of pasta

will become thinner and longer; cut them in half crosswise for easier

handling. Roll the dough until it is about 1/16 inch thick or to the desired

thickness, depending on the type of pasta your are making. Place the

sheets of dough on lightly floured dry cloth towels. Let them rest

uncovered for 15 minutes. Repeat with the remaining balls of dough.

 

Cutting:

Put sheets of dough through the desired cutting rollers. Spread the

cut pieces on a dry cloth towel or over a wooden dowel. Let them

stand uncovered 15 to 30 minutes before cooking or 3 to 4 hours

to dry completely before storing.

 

Hope this helps you out in your new endeavor. It is easier with pictures.

This book is titled " Sophia Kay's Pasta Cookery " ....1979, Fisher Publishing,

Inc. My copy is about falling apart!

Have fun!

Nancy C.

[Guest guest]

I did try to google the instruction book, but I did not get anything but sites

selling the machine on the google search

Katie

 

nancihank <nancihank wrote:

 

Hi Katie.....

What kind of pasta are you wanting to make? I have

some recipes for the actual pasta dough and have some recipes for

pasta fillings and for sauces. I forgot to tell you....my Atlas does not have

a ravioli attachment but I have one you use to make ravioli by

hand and also several ravioli stamps. I wonder if you can find

the directions on line if you google the name of the pasta maker?

 

I usually use semolina flour as it gives the best consistency

for making the pasta but you can use other flours. I have found

it you use all whole wheat, unless it is very finely ground, it is

a little harder to work with because of the grain of the flour.

Nancy C.

 

I found one recipe that calls for 5 eggs and 5 pounds of wheat flour. I was

thinking to look for another. I would be very interested in your pasta recipies

and also for fillings. I figured I would just fcook up something with spinach

and muchrooms, but a real recipe would be wonderful.

I am planning to use it tomeorrow.

Katie

 

cihank <nancihank wrote:

 

Katie....

That is great...what a wonderful gift from a generous person. When you get ready

to try

it out, I can help you in your recipe for the pasta dough and basically how to

use it.

I have an Atlas Pasta Maker....hand crank....that I have had for about 25 years

and it

still has the little booklet in the box, I believe. If I were you, I would a

search for

.......pasta making book....on ebay. I have two....one is a Sunset book, I

think...I would

have to get the other one out to see but I am sure you could get a book fairly

cheap on

ebay.....or check craigslist.org.

Nancy c.

 

 

[Guest guest]

You are most welcome, Katie. I hope you have as much fun making pasta as I

have always

had. You will be amazed at the difference in the taste of the fresh pasta

vs. store bought

traditional dried or store bought fresh. It is just like almost any other

kind of food....homemade

fresh tastes best!!

Have fun!

Nancy

 

 

Thank you so much. I really needed these instructions. I would have made a

mess without.

Katie

 

nancihank <nancihank wrote:

 

Making Pasta with a Pasta Maker (Hand crank style)

 

Mixing:

Mix the dough by hand.

 

Kneading:

 

Place the dough on a lightly floured surface. With the heel of your

hand, gently but firmly push the dough away from you. Give it

a 1/4 turn. Grasp the portion of the dough farthest away from you

and fold it towards you. Continue pushing, turning and folding until

the dough is rough-looking. Cover with plastic wrap and let it rest 10

minutes or start to roll immediately. Divide the dough into 3 or 4 balls.

Place all but one ball in a plastic bag to prevent them from drying out.

Slightly flatten the one ball of dough by hand and put it through

the plain rollers on the widest setting of the pasta maker. Lightly

dust the dough with flour as needed. Fold it into thirds, over like

an paper to put in an envelope.....and repeat the rolling and folding 8

to 10 times until the dough is smooth and elastic.

 

Rolling:

 

Reduce the space between the rollers by 1 setting. Continue rolling

the dough through the pasta maker and reducing the space between

the rollers, omitting folding into thirds. The sheets of pasta

will become thinner and longer; cut them in half crosswise for easier

handling. Roll the dough until it is about 1/16 inch thick or to the desired

thickness, depending on the type of pasta your are making. Place the

sheets of dough on lightly floured dry cloth towels. Let them rest

uncovered for 15 minutes. Repeat with the remaining balls of dough.

 

Cutting:

Put sheets of dough through the desired cutting rollers. Spread the

cut pieces on a dry cloth towel or over a wooden dowel. Let them

stand uncovered 15 to 30 minutes before cooking or 3 to 4 hours

to dry completely before storing.

 

Hope this helps you out in your new endeavor. It is easier with pictures.

This book is titled " Sophia Kay's Pasta Cookery " ....1979, Fisher Publishing,

Inc. My copy is about falling apart!

Have fun!

Nancy C.