Tips
–
A small amount of unprocessed dough will remain in the mincer each time.
Therefore we recommend processing larger batches (at least 300g).
– To maintain good consistency of the pasta, ensure sufficient supply of dough into the mincer.
–
When cooking, observe the rule of 100g of pasta per 1 litre of water and 10g of salt.
Recommended recipe: Add 1 egg (about 50-60 ml), 1/2-1 spoon of oil, and 1/2-1 spoon
of water per every 110 g of dough.
Add flour (00 – plain wheat flour, or T400 - medium-ground premium wheat flour), egg and
oil into bowl. Process the dough with the kneading hook or mixing whisk for 6-10 minutes
at a speed of 1-2. If the mixture is too dry, add very small amount of water. Switch off the
appliance and knead by hand to create smooth dough. Leave the dough rest for about 90
minutes. The best results are achieved if you wrap the dough into kitchen foil and leave it
rest in refrigerator overnight before processing. Proper functioning of attachments requires
proper dough consistency. Too stiff dough cannot be pressed through the formers. On the
contrary, if you use too soft dough, the produced pasta will not retain their shape and will
become too sticky.
The recipe is just our recommendation and is not intended to limit your creativity in
producing various pasta types. You may colour the dough red, for example by tomato
ketchup, or green with mixed spinach, however it is still necessary to observe the rule of
50 g of added ingredients per 110 g of flour. 50 g equals to 1 egg. For example, for a batch of
330 g of flour and 50 g of spinach, only add 2 eggs, 2 spoons of oil and 2 spoons of water.
III.9) Poppy seed grinder (H)
Description (Fig. 14)
H1 – Feeder (assembled) H4 – Pressure disc
H2 – Cover with hopper H5 – Regulating disc
H3 – Grinding discs (2 units) H6 – Key (=Q7)
Safety hints and tips
– Never tighten the grinding discs by force!
– Poppy seed grinder is exclusively designed to process poppy seeds! Do not process
other food (such as cereals, flax and sesame seeds, corn, rice, buckwheat, dried mushrooms,
herbs, spices and coffee, etc.). Never process wet, damp or frozen poppy seeds!
– Never adjust the grinding coarseness level when the motor unit is running!
– If you need to process a larger amount of poppy seeds, do not exceed the maximum
motor unit operation time.
– After grinding large amount of poppy seeds, the grinder components may become hot
(e.g. the grinding discs, pressure disc or the feeder). Wait until they cool down before
disassembly and cleaning. Hot discs are more difficult to dismantle.
– Do not let the grinder running, if the hopper is empty.
Assembly
Assemble the poppy seed grinder and attach it to the motor unit head according to
Fig. 14 and Fig. 7. Put the „fixed“ grinding disc H3 on the feeder, slowly rotate it until three
arresting projections of the disc click into three recesses of the feeder.
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