· Step 5.
Measure One Pound of flour, preferably using a scale for greater
accuracy and more consistent results. (1 Lb of flour is approximately
3.25 cups dry measure, and 3.75 cups when sifted; humidity and grade
of flour can affect this measure. Do yourself a favor and buy a scale.)
Place the flour into the mixing bowl.
Put the cover in place and lock it shut.
Turn the PastaMatic ON.
· Step 6.
Use either water OR whole eggs.
Fill to the 1 Lb line on the cup. Be precise with your measurements.
The left side shows the Water measurements and the right side shows
the Whole Eggs measurement. The 1 Lb and ½ Lb markings refer to the
amount of flour being used.
· Step 7.
Slowly pour the eggs OR water through the liquid intake hole in the lid.
Begin to time the kneading process.
· Step 8.
Allow the dough to knead for 3 minutes, then unlatch the cover,
remove it, and check the consistency of the dough.
The consistency is correct when the dough looks like walnut-size lumps
that are moist, but not sticky.
The dough is too dry if feels floury in small granules. To correct, add 1
teaspoon of water. Close the cover and let knead for 3 more minutes.
You can't overknead the dough.
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