ELECTRIC PASTA MACHINE

Transcription

1 ELECTRIC PASTA MACHINE INSTRUCTIONS MODEL TEPM1 1

2 MEET CHEF ENGLISH Todd English is a celebrated chef, restaurateur, author, and television personality. He has opened innovative and award-winning restaurants around the globe. Among his numerous accolades from the culinary world, Chef English is a four-time James Beard Foundation Award winner and was named Bon Appetit s Restaurateur of the Year. He has authored four critically acclaimed cookbooks, including his most recent, Cooking in Everyday English. Chef English has also created the record-breaking housewares line, The Todd English Collection, and hosted the Emmy-nominated PBS travel series Food Trip with Todd English. Todd English Kitchen is an exceptional range of high-performance countertop appliances. Todd s passion for the creative process results in these products delivering extraordinary blending, cooking, frying, mixing and ease of use. As Todd continues pushing the limits of imagination, his attention to detail and progressive design intrinsically allows endless possibilities that heighten the delicious world that surrounds us. 2

3 CONGRATULATIONS! Congratulations on buying the Todd English Electric Pasta Machine. This appliance will help you make fresh pasta in minutes. I m a fresh pasta fanatic and am on a mission to preserve the art of pasta making. I ve included nine different discs to make various styles of pasta from Angel Hair to Pappardelle to Ravioli. I ve also included some of my favorite easy to make recipes to get you inspired. Enjoy! WHAT S INCLUDED Pasta Maker, Power Cord, Flour Cup, Water Cup, 9 Extruding Discs, Disc Storage Box, Ravioli Tool, Cleaning Scraper 3

4 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should be followed as follows: Read all instructions. Do not use for anything other than intended use. Do not place the unit on or near gas or another hot environment to avoid damages. Use extreme caution when moving the unit. Do not use near an open flame or cooktop. Place the unit on a level surface away from walls and cupboards. Do not let the cord hang over the edge of a table or counter or touch hot surfaces including the stove. Do not immerse the unit in liquid or allow liquid to be in contact with electrical parts. Close supervision is necessary when the appliance is used by or near children. The lid must be locked in place for the unit to operate. Do not modify the locking lid mechanism as this will damage the unit. To protect against rick of electrical shock do not put the whole unit, power cord, or plug in water or other liquid. Do not touch the control panel with any sharp instruments. Unplug unit from outlet when not in use, before putting on or taking off parts and before cleaning. Do not use unit with an extension cord, always plug into a wall outlet. To prevent electrical shock do not immerse cord, plugs, or appliance in water or other liquid. Do not use the unit if the cord is damaged or is dropped or damaged in any manner. The use of attachments not sold by the manufacturer may cause fire, electric shock or injury. Do not use the appliance if your hands are wet or if you are standing on a wet floor. Do not leave the appliance unattended while it is on. Do not reach into the feed tube. 4

5 Keep your hair, clothing and jewelry away from rotating parts. Refrain from touching moving parts while the device is in use. Make sure flour and liquid are kneaded properly before pressing the EXTRUDE button as it may cause blockage on the disc holes and damage parts. Always unplug the appliance before dissembling or assembling the appliance. The appliance is equipped with a sensor to detect the softness or hardness of the dough. It will prompt E1 if the dough is too dry. Add more water if needed and continue to knead for 2 minutes, then press EXTRUDE button. If noodles are not being extruded, disconnect the power supply immediately and clean the disc holes before continuing usage. Do not add any other ingredients into the bowl besides flour. Eggs need to be mixed with water then added through the lid. Do not put any parts of the pasta maker into the dishwasher. Always plug the unit into a proper 3 pin plug. Do not use outdoors. SAVE THESE INSTRUCTIONS. HOUSEHOLD USE ONLY. 5

6 PARTS IDENTIFICATION Body 2. Top Cover 3. Mixing Bowl 4. Mixing Axle 5. Extruding Axle 6. Fastening Plate 7. Extruding Head 8. Extruding Disc 9. Disc Nut 10. Liquid Cup 11. Flour Cup 12. Cleaning Scraper 13. Ravioli Tool 14. Disc Storage Box 6

7 CONTROL PANEL POWER Press the power button to turn on the appliance, a beep will be heard and ON displays on the screen. The appliance at this state is in the standby mode. Press the power button to turn off or stop operation. 1 CUP, 2 CUPS, 3 CUPS, 4 CUPS These buttons correlate directly to the amount placed in the mixing bowl. For example if you put 2 cups of flour in the mixing bowl press 2 CUPS. On these functions the dough is automatically kneaded and extruded. The flour cup must always be used when measuring the flour. EXTRUDE If there is still dough remaining in the mixing bowl once it is done on the cup function, press the EXTRUDE button to have the remaining dough extrude. This function will take five minutes to complete. If the E1 error code appears on the screen the dough is too dry and can not extrude. Clean the disc holes and add more water for kneading before extruding the pasta. KNEAD Press the KNEAD button if the flour and water need to be mixed together. This function will take 4 minutes to complete. 7

8 ASSEMBLY INSTRUCTIONS 1. Attach the mixing bowl to the appliance, insert the mixing axle into the exposed motor shaft by pointing to the hexagon hole. 4. Insert desired disc into the extruding head. 5. Tighten the extruding head to the fastening plate. 2. Lock the fastening plate clockwise. 6. Tighten the disc nut clockwise. Insert top cover into the housing pointing to the hole in front of the mixing bowl and press down. 3. Insert the extruding axle. 8

9 DISASSEMBLY INSTRUCTIONS 1. Unscrew the disc nut counter clockwise. 4. Unlock the fastening plate counter clockwise. 2. Take out the extruding head and extruding axle. 5. Take out the mixing axle. 3. Pinch the tabs on the top cover and lift the lid up to remove it. 6. Take out the mixing bowl. 9

10 EXTRUDING DISCS LINGUINE FETTUCCINE PAPPARDELLE ANGEL HAIR PASTA MEIDUM SPAGHETTI THICK SPAGHETTI RAVIOLI MACARONI UDON 10

11 RAVIOLI TOOL There is a ravioli tool included with this pasta maker to make raviolis easier than ever. Simply follow the directions below. 1. Using the ravioli disc, make desired amount of dough. Then locate the ravioli tool. See image below. 2. Place a thin layer of ravioli dough on a stable surface and cut out the shape of the ravioli with the tool (A). Place the cut out into the ravioli tool then fill with desired filling in the middle of the dough (B & C). 3. Close the ravioli tool then lightly press (D). 4. Remove the ravioli (E). A B C D E 11

12 MEASUREMENT TABLE FLOUR WATER VEGETABLE JUICE MIXTURE OF EGG AND WATER 1 CUP 2.12 OZ 2.47 OZ 2.47 OZ 2 CUPS 3.53 OZ 3.88 OZ 3.88 OZ 3 CUPS 5.64 OZ 5.99 OZ 5.99 OZ 4 CUPS 7.05 OZ 7.40 OZ 7.40 OZ *Make sure to measure on a level surface. For flour measuring use the cleaning scraper to level the flour. Always use the included flour and liquid cup for measurements. OPERATING INSTRUCTIONS 1. Assemble the machine as described in the assembly section. Plug the cord into the unit then into the outlet, an audible beep will be heard. 2. Open the top cover. Measure the flour using the cup provided for flour, add to the mixing bowl and close the top cover. 3. Turn the unit on by pressing the power button. 4. Depending on the amount of pasta desired and the amount put into the mixing bowl press 1 cup, 2 cups, 3 cups, or 4 cups. Once the mixing axle starts working slowly pour the liquid through the holes on the top cover. 5. The unit will automatically start mixing and making the noodles. Depending on the quantity and the disc that is chosen the times will vary. It is normal during the noodle making process for the machine to stop and switch the direction of the mixing axle. 6. When the unit is done making the noodles it will beep to let you know it is done. 12

13 CLEANING GUIDE 1. Unplug the unit before cleaning. 2. Disassemble all the parts for them to air dry. NOTE: Do not clean parts immediately after using, put aside in the open air or in the refrigerator for around 2 hours. Once the dough dries it will be much easier to clean. 3. Use the cleaning scraper to assist with cleaning of the mixing bowl and axle after the dough has dried. 4. Use the cleaning scraper needles to clean the extruding discs after the dough has dried. 5. After the excess dough is cleaned off the parts, it is recommended to hand wash all the parts included with the pasta maker with non-abrasive liquids and sponge then dry with a cloth. NOTE: Do not immerse the body of the unit into water or liquid to avoid damage to the unit. Do not put any parts into the dishwasher. Cleaning the Fastening Plate Remove the ring from the fastening plate by pushing on the edge of the ring and hand wash both items. Once both are dry make sure to replace the ring in the fastening plate. Place the ring s grooves to match up with the fastening plate and push down. The ring will not move once it is in place. 13

14 STORAGE 1. Unplug the cord from the unit. 2. Make sure all parts are clean and dry. 3. Place the discs into the provided storage box. TIPS The measurements for the flour and water provided are a guide and may need to be adjusted with various flours and liquids used. Add a small amount of water if the dough appears to dry. When using eggs or other liquids with water in a dough recipe, first add the eggs or other liquids to the liquid measuring cup then add water to reach the correct amount of liquid needed for the recipe. For flavored pastas such as spinach or tomato, the flavoring must be made liquid and then put into the liquid measuring cup. The dough for the pasta should have a dry, pebble like texture and not appear to be wet. If the cycle is done and there is still dough in the appliance, open the lid and tear the dough into small pieces so that it can be extruded again. Once the dough is torn into pieces, close the lid, press the Power button and then Extrude. This should help to get the dough out, if after the five minutes are over and there is still dough, repeat this process. The pasta does not need to be dried before cooking. The cooking time for fresh pasta is much faster than dried pasta, depending on the amount of pasta it could range from 3-7 minutes. TROUBLESHOOTING E1 E2 ERROR CODE PROBLEM SOLUTION The dough is too dry and will not extrude. The mixing bowl is over capacity. Power off the unit. Clean the extruding disc with the cleaning scraper. Then press power and press the KNEAD button, add a small amount of water to the dough mixture through the holes in the cover. After two minutes of kneading, press the EXTRUDE button. Take out the ingredients and start over. 14

15 PASTA DOUGH RECIPES Semolina Pasta Dough Serves 8 Ingredients 2 Cups All-Purpose Flour (measured with the flour cup provided) 2 Cups Semolina Flour 1 Pinch Salt 3 Eggs 1 Tbsp. Extra Virgin Olive Oil Water Preparation 1. Mix eggs and olive oil together in the liquid measuring cup provided. Add enough water to the egg and olive oil mixture to equal 7.4oz. then mix again. 2. Add the salt to the flour mixture. Follow pasta making instruction on page 12. Spinach Pasta Dough Serves 6 Ingredients 9 Oz. Fresh Baby Spinach Leaves 2 Extra Large Eggs 4 Cups Unbleached All Purpose Flour (measured with the flour cup provided) 3/4 Tsp. Sea Salt Preparation 1. Heat a pan over medium-high heat. Add water and spinach. Cook for 3 to 5 minutes until wilted and tender. Drain the spinach. 2. Put the spinach and an egg in a food processor. Process until the texture is a smooth puree. Pour 7.4 Oz. of puree into the liquid measuring cup provided for pasta making. 3. Follow pasta making instruction on page

16 PASTA SAUCE RECIPES Bolognese Makes 11 Cups Ingredients 1 lb. Ground Beef 1/2 lb. Ground Veal 1/2 lb. Ground Pork 1/2 Cup Extra Virgin Olive Oil 2 Tbsp. Garlic, chopped 1/3 Cup Yellow Onion, finely chopped 1/3 Cup Carrots, finely chopped 1/3 Cup Celery Ribs, finely chopped 1 28oz. Can Diced Tomatoes 1 28oz. Can Tomato Puree 1 1/2 Cups Chicken Broth 2 Cinnamon Sticks 1 Tsp. Kosher Salt 1/2 Tsp. Ground Allspice 1/2 Tsp. Ground Nutmeg 1/2 Tsp. Freshly Ground Black Pepper 1 Cup Heavy Cream 1/4 Cup Unsalted Butter Preparation 1. Brown first 3 ingredients in a large Dutch oven over medium-high heat, stirring often, 8 minutes or until meat crumbles and is no longer pink; drain, reserving 2 Tbsp. drippings in Dutch oven. 2. Add olive oil to hot drippings. Reduce heat to medium, and add garlic. Cook, stirring often. Add onion and next 2 ingredients, and cook, stirring often, 8 minutes or until vegetables are softened. Stir in meat, tomatoes, and next 7 ingredients. 3. Bring to a boil, reduce heat to medium low, and simmer, stirring occasionally, 1 1/2 hours or until liquid is reduced by about 1/3/ Stir in cream and butter, and cook 10 minutes. Discard cinnamon sticks. 16

17 Pesto Sauce Makes 1 1/2 Cups Ingredients 3 Garlic Cloves 3/4 Cup Parmigiano-Reggiano Cheese, freshly grated 1/2 Cup Pine Nuts 2 Cups Firmly Packed Fresh Basil Leaves 1 Tsp. Kosher Salt 1/4 Tsp. Freshly Ground Black Pepper 2/3 Cup Extra Virgin Olive Oil Preparation 1. With processor running, drop garlic through food chute. Process until minced. Add cheese, pine nuts, and 2 Tbsp. water to garlic. Process until a thick paste forms. Add basil, salt, and pepper. With processor running, pour oil through food chute in a slow, steady stream. Process until smooth. Tomato Sauce Makes 2 Quarts Ingredients 4 Garlic Cloves, very thinly sliced 3/4 Cup Extra Virgin Olive Oil 3 1/2 lb. Whole Ripe Tomatoes, peeled and coarsest chopped 1/2 Tsp. Kosher Salt 3/4 Cup Fresh Basil Leaves, loosely packed (~20 leaves) torn Preparation 1. Cook garlic in olive oil in a medium skillet over medium-low heat, stirring often, 10 minutes. (Do not brown garlic.) Stir in tomatoes and salt. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes. Stir in basil. 17

18 PASTA RECIPES Pasta with Shrimp & Olive Sauce Serves 8 Ingredients 12 oz. fresh Fettuccine Noodles 10 Garlic Cloves Thinly Sliced 1/2 Cup Extra Virgin Olive Oil 1 Tsp. Dried Crushed Red Pepper 2 lb. Raw Peeled and Deveined Large Shrimp 1 lb. Tomatoes, cut into 1/2 inch Pieces 2/3 Cup Fresh Basil Leaves, loosely packed and torn 3 Tbsp. Fresh Lemon Juice 1 Tsp. Freshly Ground Black Pepper 1/2 Tsp. Kosher Salt 1 7oz. Olive Tapenade Container Garnish: Fresh Basil Leaves. Preparation 1. Cook pasta* in boiling salted water and place in a large bowl. 2. While the pasta cooks, cook garlic in olive oil in a large skillet over medium-low heat, stirring occasionally (around 10 minutes). Stir in crushed red pepper; cook, stirring occasionally (around 5 minutes). 3. Increase to medium-high. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink. 4. Pour shrimp mixture over pasta. Add tomato and next five ingredients; toss gently. Garnish if desired. *Fresh pasta cooks faster than store bought pasta. 18

19 Carciofi Cacio e Pepe Pasta Serves 6 Ingredients 1 lb. Baby Artichokes 2/3 Cup Walnut Halves 1/4 Cup Olive Oil 1 1/2 Tsp. Kosher Salt 1 1/4 Tsp. Freshly Ground Black Pepper 12oz. Fresh Spaghetti Noodles 2 Cups Freshly Grated Pecorino Romano Cheese 1/2 Cup Chopped Fresh Parsley 1 1/2 Tsp. Fresh Lemon Zest Preparation 1. Preheat oven to 350 F. Cut off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. Trim one fourth off top of each outer leaf with scissors. Quarter artichokes lengthwise. 2. Place walnuts in a single layer in a shallow pan. Bake at 350 F for 12 to 14 minutes or until lightly toasted and fragrant, stirring halfway through. Cool completely; roughly chop. Increase oven temperature to 425 F. 3. Arrange artichokes in a steamer basket over boiling water. Cover and steam 10 to 12 minutes or until tender. Drain well. Toss artichokes with 2 Tbsp. olive oil, 1/2 Tsp. salt, and 1/4 Tsp. pepper. Arrange on baking sheet, and roast at 425 F for 10 minutes until golden brown, stirring halfway through. Remove from the oven. 4. Meanwhile, cook pasta in a boiling salted water*; drain. In a large bowl, combine pasta, artichokes, walnuts, 2 cups cheese, parsley, lemon zest, remaining 2 Tbsp. olive oil, and remaining salt and pepper. Toss gently to combine. Serve in shallow bowls with extra Pecorino Romano, if desired. *Fresh pasta cooks faster than store bought pasta. 19

20 Pappardelle Pasta with Mushroom Sauce Serves 4 Ingredients 3 Tbsp. Olive Oil 12 oz. Assorted Mushrooms, cut into 1/2 inch thick slices Kosher Salt to taste Freshly Ground Black Pepper to taste 1/4 Cup Shallots, finely diced 1/2 Cup Dry White Wine 1 to 2 Tbsp. Fresh Rosemary, chopped Fresh Pappardelle Noodles 6 Tbsp. Unsalted Butter 1/3 Cup Freshly Grated Parmigiano-Reggiano Cheese Preparation 1. Heat olive oil in a large pan over medium-low heat. Add mushrooms, sprinkle with desired amount of salt and pepper, and sauté, without stirring (about 5 minutes). Stir in shallots and white wine, and increase heat to medium. Sauté 3 minutes or until shallots are soft and most of wine is adsorbed. Stir in rosemary. 2. Meanwhile, cook pasta*, reserving some cooking liquid. Add cooked pasta to mushroom mixture in pan. Add butter, stirring until melted. Stir in a small amount of reserved cooking liquid, if desired. Stir in salt and pepper to taster, and place in a large serving bowl or individual serving bowls. Sprinkle with cheese, and serve immediately. *Fresh pasta cooks faster than store bought pasta. 20

21 Sweet Corn Ravioli Serves 6 Ingredients 2 1/2 Cups Creamed Corn 1/2 Cup Ricotta Cheese 3 Tbsp. Panko Breadcrumbs Fresh Ravioli Noodles 2 Tsp. Kosher Salt 1/2 Cup Unsalted Butter Preparation 1. Combine first 3 ingredients in a large bowl, stirring until well blended. 2. Divide pasta dough into 6 equal portions or desired size of the raviolis. With one portion of the dough follow the ravioli tool instructions on page Bring 4 qt. water and 2 tsp. salt to a boil in a 6 qt. Dutch oven. Add ravioli, and cook 3 to 4 minutes or until pasta is al dente; drain. 4. Melt butter in a large saucepan over medium-low heat. Cook just until butter begins to brown and has a nutty fragrance. Add 6 ravioli to butter, turning to coat; remove to a serving dish. Repeat procedure with remaining ravioli. Serve immediately. 21

22 Butternut Mac n Cheese Serves 6 to 8 Ingredients 2 tbsp. Unsalted Butter 4 cups Butternut Squash, peeled and diced (about 1lb.) 3 1/2 cups Fresh Macaroni Pasta 2 Cups Heavy Cream 1/8 Tsp. Ground Nutmeg 1/2 Cup Finely Grated Parmigiano-Reggiano Cheese 1/4 Cup Ricotta Cheese 1 Tsp. Kosher Salt 1/4 Tsp. Freshly Ground Black Pepper 2 Crushed Amaretti Cookies 1/2 Cup Panko Breadcrumbs Preparation 1. Preheat oven to 350 F. Melt butter in a large skillet over medium-high heat; add squash, and cook, stirring occasionally, 10 minutes or until golden brown. Add 2 cups water; cover and cook 5 minutes or until squash is tender. Drain. 2. Cook pasta.* 3. Meanwhile, stir together cream, nutmeg, and 1/4 cup Parmigiano-Reggiano cheese in a large saucepan. Cook over medium-low heat, stirring occasionally, 7 minutes or until mixture begins to thicken. Stir in squash. Process mixture with a handheld blender until smooth. Stir in ricotta, salt, and pepper. 4. Stir together hot cooked pasta and squash mixture. Pour into a buttered 11x7 inch baking dish. Stir together cookies and Panko, and sprinkle over pasta mixture. Top with remaining 1/4 cup Parmigiano-Reggiano cheese. Cover Tightly. 5. Bake at 350 F for 20 minutes. Uncover and bake 7 minutes or until top is browned. Serve immediately. *Fresh pasta cooks faster than store bought pasta. 22

23 RECIPES 23

24 LIMITED ONE YEAR WARRANTY This warranty covers all defects in workmanship or materials in the mechanical and electrical parts arising under normal use and care in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof-of-purchase. A valid proof-of-purchase is a receipt specifying item, date purchased, and cost of item. A gift receipt showing item and date of purchase is an acceptable proof-of-purchase. Product is intended for household use only. Any commercial use voids the warranty. This warranty covers the original retail purchaser or gift recipient. During the applicable warranty period within normal household use, we will repair or replace, at our discretion, any part which proves defective, or replace unit with a comparable model. Shipping and handling costs are not included for warranty replacements and are the responsibility of the customer. To obtain service under the terms of this warranty, call our customer care department at (Monday- Friday 10:00AM-6:00PM CST), or send an to customercare@alliedrich.net. Please provide the model number listed on the bottom of this page when contacting us. THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND DOES NOT COVER: Damages from improper installation. Damages in transit. Defects other than manufacturing defects. Damages from misuse, abuse, accident, alteration, lack of proper care and maintenance, or incorrect current or voltage. Damage from service by other than authorized dealer or service center. Shipping and handling costs. This warranty gives you special legal rights and you may also have other rights to which you are entitled which may vary from state to state. Manufacturer does not assume responsibility for loss or damage for return shipment. We recommend that you keep your original packaging should you require repair service. Before returning product please contact our customer care department for return authorization. When returning product for repair please include your full name, return address, and daytime phone number. Also include a brief description of the problem you are experiencing and a copy of your sales receipt or other proof of purchase in order to validate warranty status. MODEL TEPM1 24