ETA Gratus Maxipasta - Manual (Page 52)

Before using attachments G2 and G3 it is necessary to fi rst process using attachment G1.
Prepare the dough for the pasta. Roll some dough and flour the attachment rollers, which
you plan to use. Insert the power cord plug A11 into a power socket. Put the appliance
into operation by turning the speed dial A2 to position 1, the attachment rollers will begin
to rotate. Repeatedly pull the dough between the rollers, until it is smooth (you can aid this
by turning the dough over by length or by width). Each time you pull the dough through
gradually set the speed dial on the side of the base to a higher speed, until you achieve the
desired thickness. The recommended thickness for pasta is when the speed dial is set from
5 to 7. Process (cut) the finished sheets using attachments G2 or G3 to the desired width
(their different blade arrangements create the given type of pasta) process as necessary.
Cook the prepared pasta within four hours.
Pasta attachment (I1 - I5)
Assembly (Fig. 6e)
Insert the conveyor screw D1 into the meat mincer D with the cogwheel first. Depending
on the type of pasta, slide the chosen attachment (plate I1 - I5) onto the carrier, so that the
slot of the plate fits into the mount of the meat mincer D. Finally, screw the nut D6 onto the
meat mincer and tighten with reasonable force.
Installation on to the multi-function head (pic. 6f, 6g)
Slide out cover A6 of the multi-function head A7. Insert the assembled meat mincer D
into the mount A4 at an angle of approximately 45 o and secure in a horizontal position by
turning anticlockwise (you will hear a click). To the top part of the meat mincer D attach the
fi lling funnel D14. Now the meat mincer is ready for operation.
Use
By using interchangeable attachments with various openings, you can create various types
of pasta. Place a stainless steel bowel or a suitable tray under the meat mincer to collect
the pasta. Keep inserting the dough into the filling opening of the funnel smoothly so that
the conveyor screw can collect it, while pressing it slightly with the pusher D13.
Ingredients: per each 110 g of dough, add 1 egg (50 - 60 g), 0.5 – 1 tablespoonful of oil
and 0.5 – 1 tablespoonful of water. After heat treatment (i.e. cooking) you will get approx.
320 g of fresh pasta.
Recommendation
– Into the bowl add flour (00 – wheat smooth flour, resp. T400 – wheat selected
semi-rough flour), egg, and oil. Mix the dough using the kneading hook for 6 -10
minutes at a speed of 1 - 2. If the mixture is too dry, add very little amount of water.
Turn off the appliance and knead by hand to create a smooth dough. Leave the dough
approx. 90 minutes at rest. The best quality pasta is achieved, if before processing
you wrap the dough and allow it to rest in the refrigerator for approximately 10 hours.
– To maintain perfect integrity of the pasta, it is necessary to ensure sufficient supply of
dough into the machine.
– To produce the pasta, the speed of 1 or 2 is recommended. During high-speed
production of pasta (e.g. with attachment I1) lower the speed to optimum value.
– The processing takes several minutes and depends on the amount, type and quality
of the dough used.
– An average portion is 100 g of pasta per person. When cooking, observe the rule of
1 litre water and 10 g salt per 100 g pasta.
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