Fantes Great Aunt Gina`s Pasta Machine
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Use and Care Instructions
PREPARING THE PASTA MACHINE FOR USE
Attach the machine to the edge of your table or counter using
the clamp provided. Insert the handle into the right side of the
machine (Photo 1).
Before the first use, remove excess oil with a clean, dry cloth.
Pass a small piece of dough through all of the rollers a few
times, then diguard that dough.
ATTACH THE CUTTING ROLLERS
Attach the cutting rollers to the machine by sliding them into position along the interlocking guides and push down at an angle. To remove the cutting rollers, simply reverse
these steps.
PREPARING THE PASTA DOUGH
Follow Mamma Antonietta’s pasta recipe in this book.
PROCESSING THE DOUGH INTO PASTA
Set the regulator knob located on the left side of the machine (opposite the handle) to
position number one. Pull the knob outward and turn it so that the two smooth rollers
located in the front of the machine are completely open (Photo 6). Pass a slice of dough
through the smooth rollers (Photo 7). Fold the slice of dough and sprinkle flour between
the folds. If dough becomes moist, repeat this process several times lightly flouring hte
pasta sheet each time.
Set the regulator knob to number two and pass the dough through again (Photo 8).
Reduce the thickness of the dough by gradually adjusting the regulator knob decreasing it
one number at a time until the dough is the desired thickness.
When the process is completed, the next step is to cut the pasta. With a knife, cut dough
sheet to a desired length and wrap the remaining sheet in a towel to keep from drying
out. Remove the crank handle from the smooth roller position and insert into the opening of the desired cutting roller. Insert pasta dough sheet into the cutting rollers (Photo
9). Turn the handle slowly and hold the edge of the pasta so that it falls easily between
the cutting rollers of the machine.
CLEANING AND CARE OF THE MACHINE
After preparing your pasta, clean the machine with a dry cloth. Never wash the machine
with water or place in the dishwasher. Do not insert knives between the rollers.
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FAMILY RECIPES
Pasta
Lasagna
Salsa Marinara
Salsa di Pomodoro
Meatballs
Braciole
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PASTA
Mamma Antonietta
4 eggs, at room temperature
3 cups unbleached all-purpose flour
½ cup tepid water or as needed
1. Place flour on a wood board, make a well, and break the eggs into it.
2. If you prefer, you can mix it in a bowl with a fork, or in an electric mixer with a
dough hook.
3. Slowly incorporate the flour into the eggs.
4. It will come together in a smooth, elastic (manageable) ball, with just enough
moisture that it sticks together, but does not stick to the table or bowl.
5. You may need to add a bit of water if the dough is too dry and crumbly, or a bit more
flour if too wet and sticky.
6. Let the dough rest for about 30 minutes covered with a towel. (If in a hurry, you can
skip the resting period.)
7. Use a sharp knife to cut off a chunk from the ball, and roll it to about ⅛” (2.5 mm)
thick. This should be about the thickest setting on your pasta machine.
8. Sprinkle some flour in the middle of the flattened sheet, fold it double, and roll it flat
again.
9. Repeat at least a half dozen times, until the sheet has taken shape.
10. The dough should be relatively soft, however anytime it seems too moist, sprinkle a
little flour.
11. Finally, roll it to the desired thickness for cutting.
12. After cutting, sprinkle liberally with flour, to keep it from sticking in bunches until
you get it into the pot of salted boiling water.
13. Pasta strands can be hung from a drying rack, to keep from sticking until they’re
ready for the pot, or to dry for freezing.
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LASAGNA
Mamma Antonietta
Pasta strips about 2” in width, homemade or store bought
Sauce
Mozzarella, shredded
Cheese, grated (I usually use a mixture of Sardo, Pecorino and Parmigiano)
Sausage chunks removed from the casing (and/or ground beef )
1. Cook the pasta in salted water for about 3 minutes, then drain.
2. Brown and season sausage and/or ground beef.
3. Using a ladle, spread a thin layer of sauce in a rectangular casserole, 9x13x2” or larger.
4. Place a layer of strips of pasta to cover the sauce.
5. Spread a thin layer of sauce on pasta.
6. Sprinkle mozzarella, grated cheeses and meat evenly over the sauce.
7. Place another layer of strips of pasta, in the opposite direction from the previous
pasta layer.
8. Repeat the layering until they reach near the top of the pan.
9. Cover with aluminum foil and place in a hot oven for 30 minutes at 350°F.
SALSA MARINARA — MARINARA SAUCE
Attilio and Mariella
36-oz can crushed tomatoes
5 cloves garlic, coarsely chopped
¼ onion, coarsely chopped
Olive oil
Salt, pepper, and red pepper flakes to taste
1. Sauté garlic, onion and red pepper in olive oil.
2. Before they brown, strain them out. I use a skimmer.
3. Add tomatoes.
4. Simmer for about 40 minutes.
5. After 15 minutes add salt and pepper to taste.
6. After another 30 minutes, check sauce for consistency; if too watery, leave lid off to
reduce.
7. Stir often to avoid sticking, especially if the pot you’re using does not have a heatdiffusing base.
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SALSA DI POMODORO — TOMATO SAUCE
Mamma Antonietta
3 36-oz cans crushed tomatoes
3 carrots, coarsely diced
3 sticks celery, coarsely diced
1 onion, coarsely diced
1 pepper, coarsely diced
2 cloves garlic
1 tsp Italian Seasoning
1 bay leaf
2 chicken bouillon cubes
1 tsp sugar
Salt and pepper to taste
Meatballs, sausage and braciole, partially cooked separately
1. In a stockpot, 8 quarts or larger, add 1 cup of water, the diced vegetables, and
seasonings minus the bullion, salt and pepper.
2. Cook until softened, and add more water as needed.
3. Add tomatoes and bullion.
4. Stir often.
5. When it comes to a boil remove the pot from the heat source.
6. Strain the cooked tomatoes through a food mill into a separate pot.
7. Once all is milled into this pot, put it on the heat of the stove.
8. Add salt and pepper to taste.
9. Add partially cooked meatballs, sausage and braciole.
10. For additional flavor, add the oil used to fry the meatballs, sausage and braciole.
11. Simmer gently for about 2 hours.
12. Stir often to avoid sticking, especially if the pot you’re using does not have a heatdiffusing base.
13. Check for desired consistency, and remove the lid to reduce it for added thickness.
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MEATBALLS
Mamma Antonietta
1 ½ lb ground pork
1 ½ lb ground beef
4 eggs
1 cup Italian parsley, finely chopped
10 garlic cloves, pressed or finely diced
1 to 2 cups grated cheese
1 cup bread crumbs
Salt and pepper to taste
1. Mix all ingredients thoroughly in a bowl.
2. Using your hands or a meatball press, make balls about 1-1/2” to 2” round.
3. Lightly fry them, turning often.
4. Finish cooking them in the pot with the simmering salsa.
BRACIOLE
Mamma Antonietta
3 to 6 oz thinly sliced and pounded steak (or veal or pork)
2 or more garlic cloves, pressed or very finely chopped
Italian parsley, finely chopped
Grated cheese
Bread crumbs
Olive oil
Salt and pepper to taste
1. Brush olive oil on meat.
2. Sprinkle remaining ingredients on top.
3. Roll it and tie it with thin cotton twine.
4. Brown in oil and add to salsa.
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