Weston Roma Traditional Style Pasta Machine - Manual (Page 6)

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RECIPES FOR THE DOUGH WILL
FOLLOW THESE INSTRUCTIONS.
THESE INSTRUCTIONS START
WITH FULLY MIXED DOUGH,
READY TO BE USED.
1. Follow the “Pasta Machine
Assembly Instructions.” Align the
notches on the Handle with the
notches in the Roller Drive Slot.
Slide the Handle into the Roller
Drive Slot (Figure F).
2. Locate the Regulator Knob
on the left side of the Pasta
Machine. The Regulator Knob
is numbered 1-7. The number 1
setting is the narrowest setting for
the Sheet Rollers; the number 7
is the widest setting for the Sheet
Rollers (Figure G). To adjust the
Regulator Knob, pull out on the
Knob and turn it to the desired
setting. As you turn the Regulator
Knob you will be able to see the
Sheet Rollers moving closer
together or further apart.
3. Lightly flour your work space.
See “Pasta Tips” for more
instruction on making dough and
pasta.
4. With the Regulator Knob in
the “7” position, turn the Handle
clockwise while feeding a piece of
dough into the Rollers (Figure H).
Once the dough has gone through
the Rollers lightly flour it, fold it in
half and run it through the Rollers
again. Repeat this process several
times: lightly flour, fold in half, run
through Rollers.
5. As the dough exits the Rollers, it
will get longer with each pass. Lay
the strip of dough out flat on your
work space.
ROLLING DOUGH INSTRUCTIONS
Figure F
Roller
Drive Slot
Handle
Figure G
Regulator
Knob
Sheet Rollers
Figure H
FAMILY FAVORITE RAVIOLI MEAT STUFFING
1-1/4 lb lean ground beef 2 tsp salt olive oil
1 medium onion, finely chopped 1 extra large egg
2 cloves, garlic, finely minced 1/4 cup parsley, finely chopped
1 Tbsp finely minced oregano 1/4 tsp ground pepper
10 oz chopped cooked greens of your choice
1/2 cup greated Parmesan cheese
. Film a large sauté pan with olive oil
. Over medium heat, add the chopped onion and sauté until limp but not brown, four or five minutes
. Add garlic and sauté another minute
. Crumble the beef into the pan and sauté until cooked and no red is visible
. Turn heat to high and boil away as much of the liquid thrown off by the beef as you are
able to in 5 minutes
. Turn into a strainer and discard all fat and any liquid left
. Return meat mixture to sauté pan and add the chopped greens, parsley, oregano, salt and pepper
. Toss and stir until well combined and heated through, 3 or 4 minutes. Turn into a bowl to cool slightly
. Add egg and cheese and mix well
. Cover and chill at least one hour
. May be made up to one day ahead
CHEESE AND SPINACH RAVIOLI FILLING
8-3/4 oz chopped spinach 5-1/4 oz ricotta cheese salt
2 cups grated Parmesan ground pepper 2 egg yolks
2-1/2 oz melted butter
. Boil spinach until tender. Squeeze the excess liquid from the spinach, until dry
. In large bowl, combine all ingredients and mix well
. Cover and refrigerate until ready to fill ravioli