Ronco | Pasta Maker | Popeil Pasta / Sausage

Popeil Pasta / Sausage
Maker ™
Congratulations. You have the finest PASTA & SAUSAGE MAKER ever made for home
use. This machine has been designed to give years of service. It is very efficient and easy
to use once you understand how it works. So please take the time to read the instructions
and watch the Instructional Video before using your Popeil Automatic Pasta/ Sausage
About Fresh Pasta
How to Make Fresh Pasta
Pasta Making Tips
About Fresh Sausage
How to Make Fresh Sausage
Sausage Making Tips
Recipes/ Pasta
Recipes/ Sausage
Spanish Instructions
Pasta Shaping Dies
Copyright© 1993, 1994, 1957, 1997, 2001 by Ronco Inventions, LLC. All rights reserved. Popeil™ is a
trademark owned by Ronco Inventions, LLC. No part of this book may be reproduced in any manner
whatsoever without written permission from the publisher. Ronco Inventions, LLC Patents Pending
Make sure dry and liquid ingredients are completely mixed before switching
Popeil’s Pasta/ Sausage Maker to EXT (extrude). Never try to extrude pasta
dough which is too dry and floury.
Always add dry ingredients (flour and seasonings) to mixing bin first; then close
lid before slowly adding liquid.
With some pasta dough, such as chocolate, the round bearing directly behind the
kneading screw may squeak. If this happens, you can oil the bearing by coating it
with vegetable oil.
Do not put knife or anything through any opening on lid. They are for adding
liquid, flour, or seasonings only.
After MIX, always switch to OFF and let the motor completely stop before
switching to EXT (extrude).
The motor can produce a flash of light when being switched from MIX to EXT
(extrude) or vice versa. This is normal.
Do not block the vent holes in front of the pasta/ sausage maker. Avoid getting
flour or anything in the front vents holes. If flour should get in the vent holes:
unplug the machine and tip the Pasta/ Sausage Maker all the way forward until the
vent holes are pointing straight down, and gently shake the Pasta/ Sausage Maker
up and down over a trash can to remove any flour.
Use a dampened cloth with a very mild detergent to wash the motor housing of
your Pasta/ Sausage Maker; do not submerge base in water.
Keep your Pasta/ Sausage Maker away from heat sources such as hot stove
burners and oven tops when the oven is on.
Make sure your Pasta/ Sausage Maker is properly and completely assembled
before turning it on.
If it is difficult to remove the front Locking Ring that holds the pasta die or
sausage horn, switch the Pasta/Sausage Maker to MIX for a few seconds. Then
turn the machine OFF and use the wrench provided to loosen the Locking Ring.
Noise = Power. This is very powerful machine. Keep all hair, jewelry, clothing,
spatulas and foreign articles away from it while in use.
When turning the machine “OFF”, be sure to wait until the blades have
completely stopped before opening the lid.
Lid must be firmly latched and bin must be pressed firmly against back wall of base
or machine won’t run. To disassemble, you must remove lid first. (Some models may
Locking Ring – Holds the pasta die or sausage horn in place.
Pasta Die – Dough is pushed through a die to form shaped pasta.
White Screw – Helps mix the dough and forces it through the pasta die.
Kneading/ Mixing Blade – Mixes & kneads the dough, then pushes it forward during
extrusion (pushing dough or sausage mix through a die or horn).
Base – Supports the mixing bin and contains the motor.
Locking Ring Pasta Cutter (optional) – Used to hold the pasta die or sausage horn in
place and to cut the pasta at appropriate lengths.
Sausage Horn – Mixture is pushed through to feed into casing.
Face Plate – Holds the white screw, die/ horn, locking ring.
Mixing Bin – Holds your pasta dough or your sausage ingredients.
We have designed these machines to be very easy for you to use (and clean) while
making them powerful and efficient.
Be creative and develop different kinds of pasta and homemade sausage. Enjoy it and
have fun.
MIX on your switch stands for MIX. It means to blend together.
EXT on your switch stands for Extrude. It means to “push out”.
Make sure your machine is unplugged before assembly.
1. Place mixing bin all the way onto the base. The machine will not work if the
mixing bin is not flush against back wall of base.
2. Put the white screw through the face plate all the way.
3. Slip the mixing blade onto the white screw shaft by lining up the grooves on the
white screw shaft and the mixing blade.
4. Insert the mixing assembly loosely into the mixing bin, with the shaft going into
the hole in the base.
5. Line up the face plate dots. Push the mixing assembly fully in, and turn the face
plate to the right. Matching up both lower dots.
6. Note: The front tab on the lid locks the slot on the front of the bin. The lid must be
securely closed to operate the machine.
7. Be sure the white screw is all the way in.
8. Select a pasta die and slide it onto the front of the face plate. Match the 6
notches. Sausage horns are inserted into the locking ring before attaching to
9. Screw the locking ring over the pasta die or sausage horn to secure it.
10. If your model has a locking ring pasta cutter, snap it into one of the two holes
on the locking ring. The top hole is for thick dies (macaroni), the bottom hole is
for regular dies.
You’re ready to make fresh pasta and homemade sausage!
Which Flour?
Many flours work well with your pasta/ sausage maker. In addition to semolina pasta
flour, we’ve tested the recipes with Gold Medal™ Bread Flour, All Purpose and
Whole Wheat Flour. Our preference at Ronco Inventions, LLC is Gold Medal™
Bread Flour because of the high gluten content.
Measuring Pasta Flour
Measure 2 cups of flour with a standard glass measuring cup. What’s easier to use is a
1-cup dry flour measuring cup with a handle. Always remember to use 2 cups of
flour. Be sure to tap the dry measuring cup a couple times to get rid of air pockets.
Use the back of a knife to level flour. Herbs and spices can be added for additional
flavor before or while machine is running in the mix mode.
Measuring Pasta Liquid
You may have a round measuring cup with lid or a dry measuring cup with a handle
that has liquid measurements marked on it. Either one of these cups is selfexplanatory. For 2 cups flour, always use 2 Tbsp olive oil (we recommend Bertolli),
and liquid up to the appropriate line (egg is optional).
Water or Juice?
You can use spinach, carrot, tomato or just about any vegetable juice instead of water
when making homemade pasta. Mix and watch your combination of flour and liquid
develop in the pasta bin in 4 minutes. Depending on the humidity in your area, you
may need to add additional flour or liquid. If you pasta mix is too moist, add flour 1
Tablespoon at a time, while the machine is in mix mode, to achieve the perfect
consistency. If it is too dry, add liquid 1 teaspoon at a time to achieve the perfect
consistency (see page 9).
Cooking Pasta
Cooking pasta “al dente” [to the tooth] firm and chewy is preferred. Don’t overcook
your pasta; it will become too soft and not very appealing. Some of the smaller pasta
shapes such as angel hair, vermicelli and spaghetti takes as little as 30-seconds to a
minute to cook (unlike hard, dried out package pasta). Larger, thicker shapes such as
rigatoni or macaroni of course take longer to cook. Cook in 4-6 quarts of boiling
salted water, remove immediately. After pasta is “al dente”, rinse in cold water to
stop the cooking process.
1. Machine off, lid open. Fill a standard glass measuring cup with 2 cups of flour or
use a dry measuring cup with handle, or use liquid measuring cup which may be
included, up to the 1 cup flour line. Always use 2 cups of flour. Pour into mixing
bin. Close mixing bin lid.
2. Select Pasta Shaping die you want to use. Place in hot water for one minute.
3. Put the heated die on the front of the machine and secure it with the locking ring.
4. In the round measuring cup that comes with your Pasta/ Sausage Maker, pour 2
tbsp. of olive oil to the “Oil” line. Then, add 1 large egg (optional) to the olive oil
already in the round measuring cup, put lid on cup tightly and shake vigorously
for 5 seconds or use a fork to blend olive oil & egg together. Then add water for
plain pasta or use strained vegetable juice of your choice (tomato, carrot, beet, or
spinach) instead for delicious colored and flavored pasta. Liquid is added to the
“Oil + Egg + Liquid” line. If not using an egg, then it’s 2 tbsp. of olive oil to the
“Oil” line then add water or vegetable juice to the oil up to the “Oil + Liquid”
line. Push switch on the pasta machine to MIX, add liquid by pouring slowly back
and forth through the liquid crease on the lid of your clear bin. Mix flour and
liquid for 4 minutes. Push switch to STOP and then to EXT (extrude).
5. Turn OFF and let motor stop completely. Never switch form MIX to EXT or
from EXT to MIX without stopping first.
6. Turn machine to EXT (extrude) and watch your pasta come out the front. Cut it
off at desired lengths with the backside of a table knife or with the optional
locking ring pasta cutter.
7. Cook fresh pasta in 4-6 quarts of boiling salted water. Drain and serve with sauce.
Angel hair cooks in 30 seconds. Spaghetti in 1 minute, and macaroni in a minute
and a half to 2 minutes.
Just Right
Well mixed, after mixing at least 4 minutes. Small pea-sized lumps.
Too Dry
Still powdery. Just add liquid (water or juice) by teaspoonful while machine is on
MIX. Watch for small lumps to appear.
Too Wet
Large wet lumps stick to blades? Add flour 1 tablespoon at a time while machine is
on MIX until you have small pea-sized lumps. You may have to stop machine and
take dough off blades.
Your Popeil Automatic Pasta & Sausage Maker™ has been designed to be easy to
use and easy to clean. Be creative and develop new recipes that include your favorite
spices and flavoring. Here are a few tips that will help:
You Can reuse fresh dough. - If you want to change pasta shapes, stop the
machine, put the extruded dough back into the bin, change the pasta die and
mix for 30 seconds before going back to extruding.
Storing Pasta - Fresh pasta can be frozen for up to 6 months or refrigerated
for a few days. It stores best if first left to dry separated about an hour so the
pasta doesn’t pack together. We recommend storing in Ziploc™ brand storage
Extruding Remaining Dough – When you get down to the last couple of
ounces of pasta mix, tilt your machine forward to make sure your machine
completely empties out. You don’t have to hold it.
Length of Pasta – You can achieve long pasta lengths by placing your
machine close to the edge of the counter or table, so that the pasta can
continue to flow toward the floor. Cut at desired length.
Cutting Pasta – Use the back of a butter knife flush against the die for your
pasta cutting.
Pasta Sticking Together? – Probably too wet so add flour 1 Tablespoon at a
time (see page 9). Keep the strands of pasta separate as they come out. Use
your hand to gently ruffle the strands in front of the fan drier while extruding.
Please be sure to view your instructional video cassette which is included with your
You can order additional Sausage Making “horns”
• Country Sausage #20
• Italian Sausage #26
• German Bratwurst #29
You can order additional size casings, sausage horns, and seasonings through
Customer Service, (818) 775-4680:
• Small Sausage Links horn #17
• Chorizo and Polish Sausage horn #32
• Country Breakfast Sausage Seasoning Blend
• German Bratwurst Seasoning Blend
Additional sausage casings and seasonings, plus smaller and larger sausage casings and
seasonings, plus smaller and larger sausage horns are available for order through
Customer Service, (818) 775-4680.
Our sausage casings are used in most of the store bought sausages sold today. The edible
collagen casings that come with the Popeil Pasta & Sausage Maker provide the perfect
finish for your sausage.
1. Select a sausage horn and put it in the locking ring. Slide a length of casing (up to
three feet) over the horn leaving about 2 inches at the end hanging.
2. Meat, Fish, Poultry – With machine off and lid open, add up to 2 lbs. of ground or
finely cut up (1/2” chunks) meat, fish or poultry and one package of seasoning of
your choice. Seasoning packets are 2 lbs or meat, fish or poultry; if using less than
2 lbs, adjust seasonings accordingly. Close lid. (Additional small amounts of
filler, such as chopped, cooked vegetables or rice, ect., also can be added.)
Vegetables – Cut into small pieces up to 2 lbs. of cooked vegetables such as rice,
potatoes, herbs, peas, corn, carrots, ect. Vegetables must be cooked! Switch
machine to MIX and blend meat and seasonings or vegetables and seasonings of
your choice for 30 seconds. Turn machine OFF.
3. Turn machine to EXT (extrude) and hold the twisted end of the sausage casing
firmly, and as it fills, gently pulling and guiding the filled casing away from the
horn. When casing has filled to desired sausage length, hold sausage in place with
one hand; detach filled casing from your machine and place on a flat surface. Use
the forefinger of your other hand to compress sausage firmly into an oval shape.
This will reduce the amount of sausage length to be, twist 3 times. Continue these
steps until all of your sausages are made. To separate your sausages, use your
scissors to cut and twist. See instructional video to make sausage links.
DO NOT OVERFILL CASINGS because meat and food expands when heated and
will split casting. To help relieve pressure inside sausage casing, use the pin included
with your Pasta/ Sausage Maker to poke a few holes in each of your sausages.
Note: if meat sticks to mixing blade while mixing, stop machine and scrape off with
soft rubber scraper. If sausage mixture is too moist, add bread crumbs or cooked rice.
Cleanliness is a priority: Be sure all surfaces and utensils that come in contact
with the sausage as it is being prepared are perfectly clean. This includes
hands, cutting boards, knives, spatulas, ect.
Keep your working area clean and uncluttered
Wash your hands thoroughly with soap and water often. Bacteria thrive at
room temperature.
Keep meat cool at all times. Work fast and refrigerate meat as soon as
possible. Don’t leave meat sitting out on the counter if you take a break.
Through cooking is absolutely necessary when preparing all poultry, meat or fish
sausages. If you’re frying or sautéing sausages, use the new Amazing Ronco Spatula
(also available through customer service (818) 775-4680) when turning sausages over.
Don’t forget to poke a few holes in each of your sausages with the pin included with your
Pasta/ Sausage Maker. Larger sausages take longer to cook than the smaller breakfast
links. Always check the center of sausage by cutting sausage with a knife to make
absolutely sure your sausage is thoroughly cooked.
Pan Fry – Put sausage in skillet with 2 tablespoons of vegetable or olive oil. (optional)
Add ½ cup water. Cook slowly over a medium- low heat for about 10-12 minutes until
sausage is brown on all sides. Make absolutely sure your sausages are cooked thoroughly
by cutting with a knife through the center.
Oven Bake – Cook sausages in a shallow baking pan in a pre-heated 375° oven for about
30-45 minutes.
Grill – Brush links with butter, margarine or olive oil and grill over low coals. Cook
slowly, turning to brown evenly until thoroughly cooked.
Cleaning your Popeil Automatic Pasta/ Sausage Maker™ is easy. After Making
pasta or sausage just follow these steps:
All of the parts are dishwasher safe except the base which houses the motor. Wipe the
base unit clean with a soft damp cloth using a light detergent. Do not submerge base
in water!
To disassemble remove lid first!
1. Unplug the machine, disassemble it, remove any lumps of dough and let it dry
out for 1 hour for easier cleaning.
2. If the Locking Ring cannot easily be removed, run the machine on MIC for a
few seconds to relieve the pressure. Stop machine and use your hand to
remove it or use the Wrench counter-clockwise to unlock the Locking Ring.
Make sure you stop machine after pressure is relieved.
3. Remove excess dough from the dies and let them dry out on a window still or
table or freeze them. Use the pick to remove dried dough (or try knocking
them on a counter top and the dough often falls out).
4. You can put all pieces except the motor base in the dishwasher.
5. It is important to prevent flour or dough from building up in the hole at the
back of the base.
6. Keep the air and fan vents in the front free of any flour or contaminants. If
something should get in there, hold the unit with the vents facing down and
gently shake out any flour.
7. The only way to clean out the sausage horns while attached to the machine
that are filled with sausage ingredients is to add 2-3 slices of broken fresh
bread into the bin and push EXT. This will push ingredients out.
Avoid problems with your Pasta/ Sausage Maker™, read all the Safeguards,
Cautions and Instructions in this booklet. Here are the solutions to common
Machine Stops While Mixing or Extruding – If machine stops while mixing or
extruding, hold bin against back wall until machine does not stop anymore. You can
solve the problem if stopping occurs in the mix mode by stopping the machine, lifting
the lid and removing any pasta dough stuck under the lid. Close lid on machine and
Machine Won’t Start - Be sure:
• It is plugged in
• Lid is securely latched
• Mixing bin is all the way back against the base
Delayed Starting – You may have a 1-second delay feature. If you do, your machine
will start after 1 second. If you have a manual switch, it will start immediately.
Cleaning Problems – It’s easier to clean the parts after you let the parts dry in open
air for 1-hour.
Slow Extruding Pasta – Dough needs to be the correct consistency. See How to
Make Fresh Pasta Section. Set the die in very hot water for one minute prior to
making pasta. You can always correct your extruded pasta by putting it back into the
mixing bin and starting over before it dries out.
Can’t Remove Locking Ring – Switch to MIX for a few seconds. This will relieve
pressure on the Locking Ring and die. Use the Wrench to help unscrew the Locking
Machine Noises – Noise = Power. But loud clunks are not normal. Stop and be sure
your machine is assembled correctly. Also see the Cleaning Section to be sure it is
Friction-Steam from the Die – Some hot steam escaping from the pasta die is
normal. Don’t tough dies when they are hot during and after extruding.
Electrical Problems – If you ever detect smoke, burning smells, or any electrical
problem, unplug the machine and return it as instructed in the Warranty.
Can’t Line Up Dots on Faceplate – If you can’t line up the dots on your faceplate,
this indicates that the faceplate is not clean and there may be excess flour buildup. It
must be removed from the locking area, bin and faceplate. Make sure there’s no flour
in the white screw hole, which is behind the mixing bin (on motor base).
Lasagna Noodles & Ravioli
You may want to roll the lasagna noodles thinner with a rolling pin. Lay out the
noodles, place ¼ teaspoon of your filling on the center, toward the end in a lump.
Cover with another piece of noodle and cut with a ravioli shaped cutter.
(For convenience use a flat pasta die as a top to protect your palm)
Hints: if your noodles or ravioli aren’t sticking together, brush the edges with water
before cutting or use a small spray bottle with water to moisten the entire noodle.
Don’t try to put too much filling in your ravioli. A tiny amount works best.
Ravioli can be made with a variety of meats and cheeses. Be inventive and find the
ones that suit your family best. Serve them with your favorite Italian Sauces, or with a
combination of Bertolli Olive Oil, garlic and Italian herbs.
Here is a favorite recipe:
Combine 1 cup chopped spinach – Fresh or frozen (thaw & Drain)
1 cup ricotta cheese
1 teaspoon salt
1 teaspoon garlic powder
Optional: Mix with 1 pound sautéed ground beef
Gently mix ingredients together and spoon small lumps (1/4 teaspoon) in the center of
the noodles, cover lump with another noodle and cut with the ravioli cutter.
Drop finished ravioli in boiling water for about 7 minutes. Drain.
Serve with either spaghetti sauce or the Creamy Dill Sauce in the Pasta Recipe Book.
1 package yeast
2 1/5 cup flour
Basic Bread Recipe
1 Cup warm water (115°)
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
Dissolve yeast in warm water with half the sugar in bottom of mixing bin. Let rest
about 5 minutes. Add in flour, oil salt and remaining sugar. Mix then let rise about 30
minutes, then mix again. Shape into loaves or roll out for pizza crust. Let rise.
Pasta Primavera
Prepare the pasta you want for this.
8 tablespoon olive oil
2 pasta measuring cups vegetables (diced, chopped, sliced)
1 tablespoon garlic, finely chopped
2 tablespoon Italian herbs
(If you use frozen or dehydrated vegetables, add them to your boiling pasta water.) As
soon as it returns to a boil, add your fresh pasta and cook quickly (usually 1-2
Sauté garlic in olive oil and add herbs. Drain pasta and add olive oil/ garlic/ herb
Gently mix with vegetables and serve with Parmesan cheese, salt and pepper to taste.
Corn Pasta
Replace ¼ of your flour mixture with finely ground corn meal or corn flour. Mix
before adding the liquid ingredients. Use egg, oil and water for pasta. Use one of the
large dies like fettuccine or rigatoni for extruding your pasta.
Potato Pancakes
Peel 4-5 Idaho or 8-10 small red potatoes. Peel potatoes and 1 medium onion; cut
both potato and onion into small chunks. Put cut up potatoes and onion into the
mixing bin. Attach oriental noodle die. Press EXT (extrude – do not press MIX first!)
Out will come raw, ground “riced” potatoes. Mix with 2 eggs and salt and pepper to
taste. Put into a hot frying pan with oil of your choice. Fry until golden brown on both
sides. Don’t forget to use the Ronco Spatula – It works great!
Two-Minute Clam Sauce for Linguine
Pasta: Linguine, Angel Hair, Spaghetti, or any light pasta
3 Tablespoons Olive Oil
2 Tablespoons Garlic, Finely Chopped
1 Can of Clams with Juice
3 Tablespoons Oregano
Fresh Ground Pepper (To Taste)
Crushed Red Pepper
½ Cup White Wine (Optional)
½ Cup Prepared Pasta Sauce (Optional)
Sauté Garlic and clams in olive oil. Add oregano, pepper and crushed red pepper to
taste. If desired, add white wine and/or prepared pasta sauce. Pour over pasta, garnish
with minced parsley.
Tagliatelle & Chicken
(Chicken & Noodles)
Pasta: Tagliatelle or Egg Noodles (with 2 Tablespoons Olive Oil or Butter)
4 Large or 6 Small Pieces of Boned Chicken Cut in Chunks
2 Tablespoons Garlic, Finely Chopped
2 Tablespoons Italian Seasoning
2 Tablespoons Parsley
Olive Oil
Salt & Pepper
Parmesan Cheese
Bake or sauté chicken in olive oil with garlic and seasoning until done. Pour chicken
over freshly cooked tagliatelle and serve hot. For variety, add sautéed mushrooms
and/or bell pepper.
Marinara Sauce
1 Large Onion Diced
2 Cloves Garlic (Pressed)
2 Tablespoons Italian Seasoning
3 Pasta Measuring Cups Diced Tomatoes (or 2 16oz cans of Tomato Sauce)
4 Tablespoons Olive Oil
Sauté onion and garlic in olive oil. Add Italian seasoning and tomato mixture and
simmer for 2 hours. Pour over fresh pasta.
For variety add: 1 cup sautéed mushrooms and/or 1 can sliced black olives.
Yields 1 quart. Serves 6.
Spinach Fettuccine in Creamy Dill Sauce
Pasta: Fettuccine, Tagliatelle, Linguine, Rigatoni or Shells
Great with any pasta, but this is very tasty with spinach pasta!
Make your liquid for the pasta with fresh spinach juice or mix spinach with a small
amount of water in a blender and strain before adding to the egg and oil mixture.
1 Tablespoon Butter
1 Teaspoon Garlic, Finely Chopped
1 Cup Heavy Cream
Salt & Pepper (To Taste)
¼ Cup Parmesan Cheese
2 Tablespoons Fresh Dill
½ Cup Diced Tomatoes
Melt butter with garlic in pan. Add cream, salt, pepper, Parmesan cheese. Stir until
cheese is melted. Reduce heat, add fresh dill and diced tomatoes. Remove from heat
and gently pour over pasta.
Russian Borscht Pasta
Measure 2 Cups of flour. To your liquid ingredients add oil plus egg. Use beet juice
instead of water and 1 teaspoon ground sour salt. Serve as a side dish with sour
Pasta with Sun Dried Tomatoes & Pine Nuts
Pasta: Angel Hair, Vermicelli, or Linguine
¼ Cup Olive Oil
1 Clove Garlic, Finely Chopped
2 Tablespoons Italian Herbs
¼ Cup Sun Dried Tomato Pieces
¼ Cup Pin Nuts
Sauté garlic in olive oil, add herbs, remove from heat, add sun dried tomatoes (cut
tomatoes in 1/8” slices). Toss lightly with cooked pasta. Top with pine nuts. Serve
with Parmesan cheese.
Basic Pasta with Fresh Tomatoes
Pasta: any of your favorites
6 Tablespoons Olive Oil
2 Tablespoons Minced Garlic
2 Tablespoons Fresh Basil, Minced
1 Cup Diced Fresh Ripe Tomatoes
Salt & Pepper
Parmesan Cheese
Sauté garlic. Add basil to hot skillet. Remove from heat and stir in fresh diced
tomatoes. Pour lightly over fresh pasta. Serve with Parmesan cheese.
Artichoke & Butter Pasta
Use 2 measuring cups of flour. Fill to liquid line with: 1 egg, 2 tablespoons melted
butter and ill to top of liquid line with liquefied (pureed) artichoke hearts (cooked, or
cooked and marinated) after straining artichoke juice through sieve. Serve with
remaining artichokes hearts.
Southwest Chili Pasta
Use 2 cups of bread or semolina flour. For your liquid, use: 1 egg, 2 teaspoons oil, 1
tablespoon chili powder, 1 teaspoon salt, 1 teaspoon onion powder and fill with
tomato juice to top of oil + egg + liquid line on your Measuring Cup.
Lemon Pepper Pasta & Shrimp
To make Lemon Pepper Pasta, add 1 tablespoon lemon juice, 1 teaspoon lemon zest
and 1 tablespoon black or white pepper to one load of basic pasta. (For best results,
add these to your liquid measure)
Pasta: Lemon Pepper Linguine, Spaghetti or Fettuccine
¼ Cup Olive Oil
1 lb. Fresh Shrimp, Peeled, Deveined and Butterflied
2 Tablespoons Minced Garlic
¼ Cup Oregano
Fresh Ground Pepper (To Taste)
1 Cup Prepared Pasta Sauce ¼ Cup White Wine (optional)
Minced Parsley
Sauté garlic and oregano in olive oil. Add shrimp and sate until done. Add pepper,
prepared pasta sauce and wine. Stir. Remove from heat and pour over pasta. Garnish
with minced parsley.
Cold Curry Pasta Shell Salad with Artichoke Hearts and Black Olives
For a summer salad, buffet or picnic, this dish always gets great reviews!
Pasta: Curry Shells, Rigatoni or Penne Pasta
To make Curry Pasta add 4 teaspoons of curry powder and ½ teaspoon chili powder
(optional) to your pasta liquid and then make fresh pasta as usual.
4 Teaspoons Curry Powder (added to Pasta Mix)
1 Cup Artichoke Hearts
1 Cup Pitted Whole Black Olives
2 Tablespoons Chives (Chopped)
2 Tablespoons Scallions (Minced)
½ Cup Diced Tomatoes
Salt & Pepper
Make your pasta with curry power, cook it al dente and drain. Mix your dressing
ingredients and toss lightly with the pasta. May be served immediately or chilled and
served as a cold pasta salad.
Chicken a la Shannon
This spicy dish is perfect for a lunch of four people.
Pasta: Rigatoni, Fettuccine, Spaghetti or Penne
4 Tablespoons Olive Oil
2 Tablespoons Butter
2 Sliced Leeks
½ Teaspoon Crushed Hot Red Peppers
Salt & Pepper
4 Boneless Chicken Breasts Halves (Cut each in quarters)
½ Cup Sun Dried Tomatoes
¼ Cup Half-and-Half
Parmesan Cheese
Melt butter in olive oil. Sauté leeks with garlic, red peppers, salt and pepper. Add
chicken pieces. Sauté until chicken is done (about 10 minutes). Reduce heat, add sun
dried tomatoes and half-and-half. Pour over pasta. Top with Parmesan cheese and
garnish with parsley.
Ron’s Meat Sauce for Pasta
Pasta: This is a good hearty sauce for any pasta, although it may overpower the light
pastas such as angel hair.
¼ Cup Olive Oil – Ron likes Bertolli™
1 lb. Very Lean Ground Beef
¼ Cup Chopped Onions
¼ Cup Green Peppers, Diced
1 Teaspoon Salt
1 Teaspoon Oregano
1 ½ Cups Prepared Pasta Sauce – Ron likes Classico™
¼ Cup Red Wine (Optional)
Parmesan Cheese (Optional)
Minced Parsley
Sauté onions and green peppers in olive oil, brown hamburger then add salt, oregano
and prepared pasta sauce. If desired, add a small amount of red wine. Top with
Parmesan cheese and garnish with minced parsley.
Creamy Tomato and Basil Sauce
Pasta: any of the selections that come with your machine will work with this basic
5-6 Roma Tomatoes
4 Tablespoons Fresh Basil Leaves (chopped)
½ Teaspoons Garlic (Minced)
3 Tablespoons Cream
Basil Leaves, Minced or Whole
Salt and Pepper
¼ Cup Parmesan Cheese
Minced Parsley
Chopped Tomatoes
Puree tomatoes and add minced basil leaves. Put this mixture in a sauce pan. Then
add minced garlic, cream and chopped or whole basil leaves, salt and pepper to taste.
Pour over pasta and garnish with parsley and chopped tomatoes.
Spicy Cajun Pasta
To your flour mixture add 1 teaspoon red chili powder, 1 teaspoon onion powder, 1
teaspoon paprika.
French Champagne Pasta
Simply use champagne instead of water when adding the liquid to the egg/oil mixture.
Can also be made with port wine for a stronger taste.
Sour Cream & Onion Pasta
To your flour add 1 tablespoon onion powder. To your liquid add 2 tablespoons of
sour cream to the egg/oil/water mixture to bring it to the appropriate line on your
Pasta Measuring Cup. Be sure to add salt.
Italian Meat Balls
1 ½ lb. Lean Ground Beef
½ Cup Finely Diced Onions
1 1/3 Cup Finely Diced Celery Leaves
2 Tablespoons Finely Diced Green Pepper
1 Teaspoon Salt
1 Tablespoon Dry Italian Seasoning
1 Clove Pressed Garlic
3 Cups Bread Crumbs
2 Beaten Eggs
Die: Bagel & Meatball
Put ground beef, salt, pepper, spices, celery, onion, green pepper and about 1 cup of
bread crumbs in the mixing bin of the machine.
Add bread crumbs by tablespoon through the top grates as needed to keep the meat
extruding and from bunching up around the blades. Extrude 1 ½” pieces and roll into
a ball. Sauté in a pan with 2 tablespoons of olive oil until browned. Add Spaghetti
Sauce and simmer on low for 30 minutes.
Add eggs and mix for 30 seconds, then extrude.
Chocolate Dessert Pasta
Pasta: Angel Hair, Spaghetti, Fettuccine, Vermicelli or Linguine.
Before starting, gently coat kneading screw with olive or vegetable oil to prevent the
machine from “squeaking” when mixing the cocoa.
In the mixing Bin:
1 Pasta Measuring Cup Flour
¼ Standard Cup Cocoa
½ Standard Cup Sugar
½ Teaspoon Salt
1 Egg
1 Tablespoon Vanilla
Add the liquid ingredients to Pasta Measuring Cup. Fill to “Oil+ Egg+ Liquid” line
with water or chocolate syrup.
Place dry ingredients in mixing bin. Turn machine on MIX. Gradually add liquid.
Mix about one minute until dough is uniform. If too wet, add flour through top grate
by tablespoonful. If too dry, add water or chocolate syrup through liquid slot by
teaspoonful. Extrude and cook 1 to 2 minutes. Serve warm and top with any
combination of the following:
Chocolate Syrup
Fresh Strawberries and Cream
Raspberry Syrup
Marshmallow Cream
Chopped Nuts
Use Gnocchi die on your pasta maker
1 lb. Cooke Potatoes Riced or Mashed
¼ Teaspoon Pepper
1 Teaspoon Salt
Pinch of Nutmeg
1 Cup Flour (+ additional flour as needed when mixing)
2 Tablespoons melted Butter
Put potatoes, pepper, salt, nutmeg and flour in mixing bin and mix for one minute.
Slowly add butter.
If necessary, add additional flour 1 tablespoon at a time to keep the dough extruding.
Cut into 1 inch pieces.
Because this is a thicker pasta (dumpling), it will take longer to cook. Cook in 6
quarts of boiling water. Test for firmness (about 5 minutes)
Using instant Potatoes:
1 Cup Flour
1 Cup Instant Mashed Potatoes
1 Tablespoon Salt
1 Egg
2 Tablespoons melted Butter or Oil
Mix dry ingredients in machine. Add egg, butter and hot water or hot milk to fill
batch line to dry ingredients. May need to add more hot liquid 1 teaspoon at a time
depending on humidity. If necessary, return the first few inches extruded back into
the mixing bin. Until the pasta is coming out fairly smooth.
Hungarian Paprika Pasta
To a regular full load of pasta add 2 tablespoons of paprika to the liquid and stir well
before adding to the flour as it mixes.
Summer Fruit Pasta
In a blender liquefy or juice fresh fruit such as strawberries, lemon, peaches (peeled)
or blackberries. Add ½ cup sugar to 2 Pasta Measuring Cups of flour and Mix. Then
add enough of the fruit mixture to bring the liquid measure to the “Oil+ Egg+ Liquid”
line on the mixing cup. Cook as usual and serve with additional fresh fruit.
Garlic Pasta
Add 2 garlic (crushed, or pureed) to the liquid in a full load of pasta. Cook and serve
with sauce and cheese.
Salmon Mousse
1 14oz – 16oz Can of Sockeye Salmon
1 8oz Package of Cream Cheese
1 Teaspoon Salt
3 Tablespoons White Prepared Horseradish
1 Tablespoon Liquid Smoke
Optional: 1 Teaspoon Dried Dill Weed
For hors d’ oeuvres, use large cookie die.
Drain Salmon and put in the mixing bin. Break cream cheese into chunks and add to
the mixing bin. Add horseradish and salt. Turn on the machine and add the liquid
smoke through the top of the machine. Mix 10 to 15 seconds before starting to
Peanut Butter Cookies
2 ½ Cup Flour
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 Cup Sugar
½ Cup Brown Sugar
1 Cup Butter
2 Tablespoons Vanilla
2 Eggs
Sift flour, soda and salt into mixing bin. Add sugar. Mix dry ingredients for a minute
in machine fitted with the large cookie die.
Stop machine. Open lid and add remaining ingredients (peanut butter, butter, eggs
and vanilla). Close and MIX about one minute, then extrude.
If cookie dough stops coming out or slows down, it may be necessary to add more
flour – 1 tablespoon at a time (through grate in the lid) to keep dough surface dry
enough to drop down into extruder. Cook 375° for 10-12 minutes.
Butter Cookies
1 Pasta Measuring Cup all Purpose Flour
½ Cup Sugar
½ Teaspoon Salt
½ Cup Melted Butter
1 Teaspoon Vanilla
Fit machine with large or small cookie die. Mix dry ingredients in machine bowl. Add
rest of ingredients while mixing. Extrude. Cut into 2” pieces or desired length.
Sprinkle with a little sugar before baking. Bake 375° 8-10 minutes.
2 ¾ Measured Cups of Flour
1 Package Quick Rise Yeast
1 Teaspoon Salt
1 Tablespoon Sugar
3 Tablespoons Oil
2/3 Cup Water
1 Beaten Egg
Put on the bagel die
In the mixing bin place yeast, salt, sugar, and 1 ¾ cups of the flour. Warm oil and
water to 125°-130°. Slowly add oil and water mixture to mixing bin while machine is
turned on to MIX. Add beaten egg and continue to mix for 4 minutes. Add remaining
1 cup of flour slowly as needed to keep mixture dry enough to properly extrude. You
may need to stop machine and pull dough off the blades and dust with flour. Then
continue to extrude bagels.
Cut off about 6” long. Shape into circles, pinch to connect ends and let rise (covered
and warm) for 1-2 hours until almost doubled in size.
Bring 6 quarts of water with 4 tablespoons salt in it to a boil. Boil 4 bagels at a time
for 6 minutes (3 minutes per side). Remove from boiling water, drain and place on a
greased baking pan. Bake on greased baking sheet at 375° for 30-35 minutes. Cool
before serving.
If you want tops brown, brush egg yolk on top surface of bagels, then make sure you
sprinkle toppings (sesame seeds, poppy seeds, onion bits) on it before putting under
broiler for 3-5 minutes.
Country Farm Sausage
1 ¾ lb medium ground pork
½ tsp marjoram
¼ lb medium ground bacon
¼ tsp thyme
1 ½ tsp salt
¼ tsp coriander
½ tsp freshly ground black pepper
2 cloves pressed garlic
½ tsp chili powder
½ cup cold water
Add Meat and remaining ingredients to the mixing bin and mix until thoroughly
blended. Extrude the mixture into the casings and twist off into four-inch links.
Refrigerate and use within three days, or freeze.
Hot or Sweet Italian Sausage
This variety is easy to make and is really delicious when roasted or used to flavor
tomato sauce.
2 lb ground lean pork
3 tbsp fennel seed
1oz fat replacer
1 large clove garlic, finely minced
1 tsp salt, or to taste
1 tsp crushed red pepper for hot
1 ½ tsp freshly ground black pepper
sausage, or to taste
Add meat and remaining ingredients to the mixing bin and mix until thoroughly
blended. Extrude the mixture into the casings and twist off into four-inch links.
Refrigerate and use within three days, or freeze, or smoke.
Apple Chicken Sausage
A real crowd-pleaser and tasty alternative to pork or beef-based sausages.
¾ cup apple cider
1 ½ tsp dried sage
2 lb ground chicken
1/8 tsp ground cinnamon
2 oz dried apples (finely chopped)
1/8 tsp ground nutmeg
2 tsp kosher salt
1/8 tsp ground ginger
½ tsp freshly ground black pepper
2 cube chicken bouillon dissolved in 2
tablespoons boiling water
In a small non-stick saucepan, boil down the cider almost to a syrup, about 1 to 2
tablespoon. Cool and reserve. If using chicken thighs, coarsely grind the boned
chicken and skin or chop coarsely in small portions in an electric food processor.
Place the ground chicken in the mixing bin, and add the reduced apple cider and the
remaining ingredients. Mix until thoroughly blended. Extrude the mixture into the
casings and twist off into four-inch links. Refrigerate and use within three days, or
freeze, dry or smoke.
Ron’s Salmon Sausage
Cut up 2lbs. of skinless raw salmon into small 1/2 “ chunks. Add 1 cup of cooked rice
as well as chopped fresh dill (approximately 4 tablespoons), 1 tablespoon sesame
seeds, 1 tablespoon soy sauce and 1 teaspoon crushed red pepper.
Be Creative!
Shrimp Sausage
Serve this unusual sausage with a fresh mixed green salad and crispy French Brad for
a wonderful light lunch.
Up to 2 lbs raw peeled and deveined shrimp
(Can also use fillet of skinless salmon, tuna, red snapper or any seafood)
1 tbsp fennel seed
Per lb of shrimp or fish
1 tsp lemon juice
1 tsp crushed red peppers, or to taste
1 tbsp soy sauce (can also use 1 tsp salt in place of soy sauce)
1 tsp fresh or dried dill (can also use basil, cilantro, or your favorite spice)
Cut shrimp or fish into ½” chunks. Add shrimp and remaining ingredients to the
mixing bin and mix until thoroughly blended. Extrude the mixture into the casings
and twist off into three-inch links. Refrigerate and use within three days, or freeze,
dry, or smoke.
Vegetable Sausage
A sausage for you or your vegetarian friends that is certain to please even the most
discriminating palette.
1 lb
finely chopped assorted steamed or sautéed vegetables (broccoli,
cauliflower, ect.)
1 lb
cooked rice (combine wild, white, and yellow)
1 tsp
salt, or to taste
1 tsp
your choice assorted seasonings.
1 tbsp
fennel seed
1 tsp
crushed red pepper
Add vegetables, rice, and seasonings to the mixing bin and mix until thoroughly
blended. Extrude the mixture into the casings and twist off into four-inch links.
Refrigerate and use within three days, or freeze, dry, or smoke.
German Bratwurst
1 ½ lb
finely ground pork
½ lb
finely ground beef
¼ tsp
ground allspice
1 tbsp
caraway seeds
1 tsp
white pepper
1 tsp
1/3 cup
cold water
Add meat and remaining ingredients to the mixing bin and mix until thoroughly
blended. Extrude the mixture into the casings and twist off into four-inch links.
Refrigerate and use within three days, or freeze, dry, or smoke. Sauerkraut is great
with German Bratwurst!
Ronco Inventions, LLC warrants to the original owner of this product that it is
free from all defects in material and workmanship for a period of six months from
date of purchase providing the Owner Registration Card has been completed and
returned to Ronco Inventions, LLC within thirty (30) days from the original purchase
date. The manufacturer’s obligation shall be limited to repairing or replacing F.O.B
Chatsworth, CA 91311 any part of the product which is defective. Such warranty
shall not apply to defects resulting from tamper, cosmetic damage, acts of God,
accidental breakage, abuse, negligence, neglect or misuse. If you must return the
product for reasons of malfunction within the six month warranty period, the
following action and steps are required:
1. The machine must be clean and packaged securely to protect from damage or
breakage in shipment.
2. Call and obtain a RETURN AUTHORIZATION NUMBER. Then ship
prepaid to Ronco Inventions, LLC by the most convenient method. Please be
sure to enclose $17.90 to cover return shipping, handling and insurance.
Ronco Inventions, LLC will repair or replace your pasta machine and return it
to you prepaid.
3. If you return the product after six month warranty period, but before two years
are up, enclose $45.00 plus $17.90 for shipping and handling and insurance
Ronco Inventions, LLC will replace/ repair your machine and return it to you
prepaid. After two years, it will be $70 plus $17.90 shipping and handling and
insurance and Ronco Inventions, LLC will replace it.
Even if not required, the rights in this warranty are granted to you. This warranty
gives you specific legal rights, and you may also have other rights which vary from
state to state. Return of owner registration card is not a condition precedent to
warranty coverage.
Ronco Inventions, LLC will not be liable for misuse or any special, incidental, or
consequential damage, resulting from possession, use or loss of use of this product
either directly or indirectly.
No returns will be accepted without prior authorization. TO RECIVE A RETURN
AUTHORIZATION NUMBER call Ronco Inventions, LLC Customer Service
21344 Superior Street, Chatsworth, CA 91311
(818) 775-4680, FAX: (818) 775-4665
Popeil Pasta Maker order form
Pasta/Sausage Maker
Pasta/Sausage Accessory kit
Sausage Accessory kit
Die Cleaner/ Pick
Face Plate
Kneading Blades
Kneading screw
Locking Ring
Locking Ring Wrench
Mixing Bin
Mixing Bin Lid
Pasta Cutter
Pasta Measuring Cup
Pasta Serving Fork
Ravioli Maker
Rubber Legs (set of 4)
Pasta Dies
Instructional Video Tape
Instructions & Video Cookbook
Instruction & Recipe Booklet
Special Offer (any three dies)
Breakfast Seasoning
Bratwurst Seasoning
Italian Seasoning
Pasta/ Sausage blade
Small Bagel
Angel Hair
Bagel &
Small link
Canadian Surcharge under $50
Canadian Surcharge over $50
$00.01-$99.99/ per 3-items
Small link
Italian Horn
City: State: Zip:
Credit Card #
3 Yr
Exp. Date:
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