MULTIPAST - Pasta machine MARCATO - Free user manual and instructions

USER MANUAL MULTIPAST MARCATO

HOW TO PREPARE

THE MACHINE FOR USE

FOR THE DOUGH

• 500 g of soft-wheat flour
• 5 whole eggs To achieve better pasta, for the flour use a mixture of 250 g of soft-wheat flour and 250 g of durum-wheat flour (semolina/ durum wheat semolina). 100 g of flour will be needed while processing the pasta with the machine. ENGLISH Knead the dough with your hands (Fig. 3) until it is completely smooth and elastic. If the dough is too dry, add some water, if it is too soft add some flour. Attach the machine to the table with the special clamp and insert the crank into the hole of the smooth rollers (Fig. 1). Remove the dough from the bowl and place it on table lightly dusted with flour (Fig. 4). When using the machine for the first time, clean it with a slightly dampened cloth to remove excess oil. To clean the rollers, feed a small amount of pasta dough through them and then throw it away. OUR REMINDER:

HOW TO PREPARE THE DOUGH

Serves 6 people (see recipe) Dispenser by Marcato, the right accessory to dust the pasta with flour, is practical and simple to use, suitable for all types of flours!

attention Pour the flour into a bowl, then the eggs and water in the middle (Fig. 2). Great dough should never stick to your fingers. Beat the eggs and water with a fork and mix thoroughly with the flour. TIP: Continue, if necessary, to work the dough with your hands and cut it into small pieces (Fig. 5).

Do not use cold eggs straight from the refrigerator!

HOW TO MAKE SHEETS OF PASTA AND PASTA WITH ATLAS 150 TIP: Lightly dust both sides of the sheet of pasta with flour (Fig. 8) and fold it in half (Fig. 9). Feed the sheet of pasta through the smooth rollers again: repeat these operations 5-6 times until the sheet of pasta has a long and regular shape (Fig. 10). Figure 6 Table A Cut the sheet of pasta in two and lightly dust with flour on both sides.

Set the thickness-adjustment knob on no. 1 and feed the sheet of pasta through once without folding it; then set it on no. 2 and feed the sheet of pasta through once again, then set it on no. 3 and so forth until achieving the desired thickness.

Now cut the sheet of pasta crosswise into pieces about 25 cm (~ 10 inches) long and lightly dust them with flour again (Fig. 11). Insert the crank into one of the holes of the cutting rollers and while you make it turn in the direction of the arrow, feed the sheet of pasta through to achieve the desired type of pasta: fettuccine fig. 12 or tagliolini fig. 13. Pick up the pasta with the special stick and transfer it to the pasta drying rack.

PASTA SHEET THICKNESS Feed a lump of dough through the rollers, turning the crank clockwise as indicated by the arrow (Fig. 7).

For fettuccine the recommended thickness of the sheet of pasta is with the thickness-adjustment knob on no. 5, for tagliolini it should be on setting no. 7. The thinnest pasta sheet thickness is achieved by setting the machine on no. 9 and feeding the sheet of pasta through twice. ADJUSTMENT KNOB Set the machine thickness-adjustment knob on number 0, pulling it outwards and making it turn, so that the two smooth rollers are fully open (Figure 6 and Table A). Note 1 If the rollers are not able to “cut” it means that the sheet of pasta is too soft: in this case we recommend to knead the dough with your hands, adding some flour and feeding it through the smooth rollers again.

Note 2 When the sheet of pasta is too dry and is not “gripped” by the cutting rollers, we recommend to knead the dough with your hands and add some water. Feed the dough through the smooth rollers again. Lay the pasta on a damp clean tea towel and cook it immediately. If you wish to store it for a while (max 1 month), you can use the practical Tacapasta (pasta drying rack) by Marcato to let it dry out (fig. 14). The pasta will dry out in about 5-6 hours, depending on the temperature and humidity and can be stored in suitable containers normally found in a kitchen (Fig. 15). The perfect complement for you is the Tacapasta by Marcato, ideal for drying fresh pasta. It consists of 16 rack arms, with a multi-purpose stick, and can support up to 2 kg of pasta.

HOW TO COOK THE PASTA

Bring plenty of salted water to the boil (~ 4 litres for half a kg of pasta), then add the fresh or dry pasta (Fig. 16). Figure 15 RECIPES

• For excellent wholemeal pasta use 500 g of soft-wheat wholemeal flour and 250 ml of water. Fresh pasta cooks in just a few minutes, on average between 2 and 4 minutes, depending on its thickness. Dry pasta needs longer cooking time (between 4 and 6 minutes), depending on its thickness. Stir gently and drain the pasta when it is cooked (Fig. 17). Pour the pasta into the pan with the sauce and add some of the water in which the pasta was boiled. Stir (Fig. 18) and add some grated Parmesan cheese. Serve on heated plates and... enjoy your meal!

• For lighter pasta replace the 5 eggs of the basic recipe with 250 ml of water.
• For gluten-free pasta use 300 g of buckwheat flour, 125 ml of water and 2 egg yolks.

MACHINE CARE AND MAINTENANCE

NEW RECIPES FOR FRESH PASTA: Never wash the machine with water or in the dishwasher! To clean the machine use a brush and wooden stick (Fig. 19). GREEN PASTA To ensure thorough cleaning, the roller combs are removable:

• 100 g of spinach The spinach must first be washed, then boiled for about 10-15 minutes and blended before being added to the dough. - push the comb-holder sideways (round part made of steel) (Fig. 20); - lift the comb-holder on one side and remove it from its seat (Fig. 21); - stick one end of the comb-holder in the hole of the anti-friction comb made of resin (Fig. 22); - lift the steel rod and extract the comb from its seat; - to reassemble the combs repeat the operations described above in reverse order. To remove the cutting unit from the machine, lift it with your hands making it slide in the relevant guides (Fig 23). To mount accessories on the machine repeat the procedure in the reverse order. ORANGE PASTA

• 150 g of carrots The carrots must be peeled and sliced, then boiled for 15 to 30 minutes and mashed before being added to the dough.

If needed lubricate the ends of the cutting rollers; only use Vaseline oil (Fig. 24).

BLACK PASTA RED PASTA

• 1 teaspoon of concentrated tomato paste