Ronco Pasta Maker - Manual (Page 7)

PASTA MAKING TIPS
Your Popeil Automatic Pasta & Sausage Maker™ has been designed to be easy to
use and easy to clean. Be creative and develop new recipes that include your favorite
spices and flavoring. Here are a few tips that will help:
• You Can reuse fresh dough. - If you want to change pasta shapes, stop the
machine, put the extruded dough back into the bin, change the pasta die and
mix for 30 seconds before going back to extruding.
• Storing Pasta - Fresh pasta can be frozen for up to 6 months or refrigerated
for a few days. It stores best if first left to dry separated about an hour so the
pasta doesn’t pack together. We recommend storing in Ziploc™ brand storage
bags.
• Extruding Remaining Dough – When you get down to the last couple of
ounces of pasta mix, tilt your machine forward to make sure your machine
completely empties out. You don’t have to hold it.
• Length of Pasta – You can achieve long pasta lengths by placing your
machine close to the edge of the counter or table, so that the pasta can
continue to flow toward the floor. Cut at desired length.
• Cutting Pasta – Use the back of a butter knife flush against the die for your
pasta cutting.
• Pasta Sticking Together? – Probably too wet so add flour 1 Tablespoon at a
time (see page 9). Keep the strands of pasta separate as they come out. Use
your hand to gently ruffle the strands in front of the fan drier while extruding.