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Separation — Lay on flat surface and separate immediately. Dry on a towel in a single layer. Storage — Use immediately or thoroughly air dry and store in a plastic bag. MACARONI (PLATE 4) Extrusion Length - 15 to 20 cm; stop mixer and gently pull noodles away from plate. Separation - Lay on flat surface and separate immediately. Partially dry on a towel in a single layer. When fairly firm, crack by hand or cut with a knife into smaller macaroni noodles. Storage - Cook within 4 hours after extrusion. LASAGNA (PLATE 5) Extrusion Length - 28 to 30 cm; stop mixer and gently pull or cut strip with knife away from plate. Separation - Partially dry on a towel in a single layer. Storage - Cook within 4 hours or freeze in aluminum foil. Note: Pasta Maker Plates (Model SNPA) are available to convert a Model FGA Food Grinder to a Pasta Maker. 4 TO CHANGE THE PLATES: Whenever you wish to change plates, the unit must be completely disassembled, the dough cleaned out of the grinder body, and the unit reassembled as stated on page 3. Note: Pasta Maker Plates (Model SNPA) are available to convert a Model FGA Food Grinder to a Pasta Maker. TO LOOSEN THE RING: If ring is too tight to remove by hand, slip the wrench over the grooves. Turn wrench handle counterclockwise. Note: Never use wrench to attach ring to grinder body. Damage to the attachment may result. TO CLEAN: Completely disassemble unit. Use cleaning tool to remove excess dough from plates. Grinder body, grind worm, pasta plates, ring, wrench and storage stomper are dishwasher safe. Wash wooden food pusher in warm sudsy water. ABOUT PASTA • Learning to make homemade pasta is simply a matter of practice. If you have never made pasta, you may have to prepare several batches of dough before you feel comfortable. We recommend experimenting with the Basic Egg Noodle Recipe. • The ratio of liquid to flour in pasta doughs is small, making them firm and leathery, but still pliable. It is extremely important to have the correct proportion of ingredients for proper dough consistency, as doughs which are too moist or too dry will be difficult to work with. To help you achieve consistent results, the pasta recipe in this booklet specifies sifted flour. To sift flour, follow this procedure: Place dry ingredient measuring cup on a large piece of waxed paper and hold sifter directly above and close to cup. Scoop flour into sifter and sift until flour exceeds top of cup. Using the flat edge of a spatula, remove excess flour from measuring cup. Note: Mixer must rest at least 1 hour after extruding 2 consecutive pasta dough recipes. • Occasionally, there may be unmixed pieces of dough in the bowl after initial mixing with the flat beater. These pieces will be sufficiently incorporated by mixer kneading followed by hand kneading which firms and smoothes the texture of the dough. After kneading, the dough should be allowed to rest, wrapped in a dry towel, for 15 minutes before extrusion. • Experience has shown that very humid conditions can cause the dough to become sticky and difficult to extrude. To help compensate for this problem, start the initial mixing process with only the sifted flour and eggs. Check the dough for proper consistency and then add water if necessary. • Spaghetti, flat noodles and macaroni tend to curl in different directions as they extrude through the plate. The first 10 inches of curled noodles may be pulled off and returned to the hopper to be extruded again. Pasta will extrude slowly at first, then faster as more dough is extruded. • Separate pasta immediately after extrusion. Lay a group of noodles on a flat surface and pull apart from drier ends of strands. Dry on a towel in a single layer. • Homemade pasta behaves differently than store purchased. Spaghetti and flat noodles bend as they dry and are more fragile, thus requiring careful handling before cooking. 5 BASIC EGG NOODLE PASTA QQQQQQQQQ. . QQQQQQQQQ. 3 large eggs 2 tablespoons water 23.cups sifted all-purpose 4 flour Break eggs into a glass measuring cup. Add water. Carefully check to see that the total liquid amount is 3.4 cup. If less than 3.4 cup, add additional water 1 teaspoon at a time until that amount is reached. Place flour in bowl. Attach bowl and flat beater. Turn to Speed 2 and gradually add eggs and water. Mix for 30 seconds. Stop mixer and exchange dough hook for flat beater. Turn to Speed 2 and knead for 2 minutes. Remove mixture from bowl and hand knead for 30 seconds to 1 minute. Cover with plastic wrap and let dough rest for 15 minutes before extruding through Pasta Maker. Yield: about 1 pound dough Per serving: About 184 cal, 7 g pro, 33 g carb, 2 g fat, 80 mg chol, 25 mg sod. TO COOK PASTA Add 1 tablespoon salt and 1 tablespoon oil to 6 quarts boiling water. Gradually add pasta and continue boiling until pasta is tender. (Pasta floats on top of water as it cooks, so stir occasionally to keep it cooking evenly.) Drain pasta in colander. For spaghetti, flat noodles, and macaroni,...

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