Ronco Electric Pasta Maker 지침 매뉴얼

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The dough should be evenly kneaded, and slightly moist to form a soft 
malleable dough. The dough should have the consistency which is not too 
dry or too moist.

•  The dough is too dry if it has a powdery, grainy consistency and breaks 

into small chunks. Add more liquid (water or vegetable juice) by the 
teaspoon until it has formed a smooth, malleable dough that is not 
sticking to the sides or the kneading spiral.

•  The dough is too moist if large lumps of dough remain stuck to the 

kneading spiral. Add flour by the teaspoon until it has formed a smooth, 
malleable dough that does not stick to the sides or the kneading spiral.

•  If you add a little bit of olive oil to the pasta dough, it will slide better 

through the outlet openings of the pasta attachments.

•  For the pasta dough, you can use both normal household flour as 

well as wholegrain flour, gluten free flour, or flour made from durum 
wheat semolina.  Different types of flours will require a different amount 
of liquids.  Reserve some liquid and add it slowly for best results.  
Document your process so you can repeat it in the future.

•  Vegetable juices made, for example, from spinach, carrots or tomatoes 

are ideal for adding color and nutrients to your pasta.

•  Sprinkle flour on your pasta directly as it emerges from the outlet 

opening and place it down separated on a smooth floured surface to 
dry. This will prevent the pasta from sticking together.

•  Cooking time for fresh pasta is much shorter than for dried pasta from 

the supermarket; 2-4 minutes is usually sufficient. Thinner pastas, 
however, may require an even shorter cooking time. We recommend you 
check the pasta at regular intervals until the pasta is “al dente”.

•  Fresh pasta can be kept for 1-2 days in the fridge and frozen in the 

freezer for as long as 6 months. To stop the pasta from sticking, you 
should lay the pasta out to dry for 1-2 hours before you store it in the 
fridge or freeze it.