KITCHENAID Pasta Maker Manual L9070099

User Manual: KITCHENAID KITCHENAID Pasta maker Manual KITCHENAID Pasta maker Owner's Manual, KITCHENAID Pasta maker installation guides

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KJtchenAid"

PASTA MAKER

SNFGAJSNPA"
This attachment has been approved for use with
all KitehenAid e household stand mixers

*Pasta Maker Plates (Model SNPA) are available to convert a ModelFGA Food
Grinder to a Pasta Maker.

IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed including the following:
1. Read all instructions.
2. To protect against risk of electrical shock, do not put mixer in water or other
liquid.
,
3. Close supervision is necessary when any appliance is used near chilaren.
4. Unplug from outlet when not in use, before putting on or taking off parts, and
before cleaning.
5. Avoid contactint_moving parts. Keep fingers out of discharge opening.
6. Do not operate the mixer with a damaged cord or plu_ or after the mixer malfunctions, or is dropped or damaged in any manner, l_eturn the mixer to the
nearest Authorized _ervice Center for examination, repair or electrieal or
mechanical adjustment.
7. The use of attachments not recommended or sold by KitchenAid may cause
fire, electric shock or injury.
8. Do not use the mixer outdoors.
9. Do not let the cord hang over the edge of table or counter.
10. Never feed dough by hand. Always use food pusher.
11. This product is designed for household use only.

SAVE THESE INSTRUCTIONS
Your safety and the safety of others is very important.
We haveprovidedmanyimportantsafetymessagesinthismanualand on
yourappUance.
Alwaysreadand obeyall safetymessages.
_1,"_
Thisis thesafetyalert symbol.
_r • I
Thissymbolalerts youto hazardsthat cankillor hurtyouand
•
£ _llothers.
Allsafetymessages
willbe precededbythe safetyalertsymbol
and theword=DANGER"
or "WARNING."These wordsmean:
You will be killed or seriouslyinjured
if you don't followinstructions.
killed or seriouslyinjured
Allsafety massageswillidentify
the hazard tellyou howto reducethechance
of injury,and tellyouwhatcanhappenifthe instructions
arenotfollowed.

TO ASSEMBLE:

B

G

F

Insert the grind worm (A) into the grinder body (B). Place one of the pasta plates
(C) over the exposed end of the grind worm,matching the tabs of the plate with
the notches in the grinder body. Place ring (D)onto grinder body, turning by hand
until finger tight but not overtightened.Wooden fcoffpusher (F). A storage case
(G) is provided to store pasta plates, bowl clips (H) and cleaning tool (I).
Note: Do not use wrench (E) to tighten ring.
the hub. Tighten attachment knob
until attachment is completely
secured to mixer.

TO ATTACH:
3

1

FOR 5 QUART MODELS"
Two, small, metal clips (H) have been
packed with this attachment. These
clips are to be used only when making
the pasta dough recipes.
l_"
To useclips
_w_;_j
Once bowl has been
m_
_ attached to the mixer,
_?_
_ace the clips over the
locating pins. lnese clips nelp keep
the bow[stationary during mixing.

€
Beforeattaching accessory, turn off
and unplug unit.
loosen attachmentknob (1) by turning it counterclockwise. Remove
attachment hub cover. Insert attachment shaft housing (2) into attachment
hub (3) making certain that attachment powershaft fits into square hub
socket. Rotateattachment back and
forth if necessary. When attachment
is in proper position, the pin on the
attachment will fit into the notch on

**5 Quartmodels include KSSS. KSM5, KSMSOR

3

TO USE:
yl JII_:,
_,!I iii//
Rotating Blade
Always use food
pusher.
Keep fingers"out of
openings.
•mk Keep away from
children.
Failure to do so can
result in cuts or other
injury.

FLAT NOODLE (PLATE 3)
Extrusion Length -- 24 cm; stop
mixer and gently pull noodles away
from plate.
Separation -- Lay on flat surface and
separate immediately. Dry on a towel
in a single layer.
Storage -- Use immediately or thoroughly air dry and store in a plastic

bag.

Turn mixer to Speed 10. Slowlyfeed
walnut-size pieces of dough into the
hopper;,dough should self-feed. The
grind worm should be visible before
adding the next piece of dough. Use
food,pusher only if dough becomes
caught in hopper and no longer selffeeds.

MACARONI (PLATE 4)
Extrusion Length - 15 to 20 cm; stop
mixer and gently pull noodles away
from plate.
Separation - Lay on flat surface and
separate immediately. Partially dry on
a towel in a single layer. When fairly
firm, crack by hand or cut with a knife
into smaller macaroni noodles.

THIN SPAGHETI'I (PLATE 1)
Extrusion Length -- 24 cm; stop
mixerandgently pall noodles away
from plate.

Stora$.e - Cook within 4 hours after
extrusion.

Sel_aration -- Lay on fiat surface
and separate immediately. Dryon a
towel in a single layer.
Storage -- Use immediatelyor thoroughly air dry andstore in a plastic
bag.

LASAGNA (PLATE 5)
Extrusion Length - 28 to 30 cm;stop
mixerand gently pull or cut strip with
knife away fromplate.
Separation - Partially dry on a towel
in a single layer.
Storage - Cook within 4 hours or
freeze in aluminum foil.

THICK SPAGHETI'I (PLATE 2)
Extrusion Length -- 24 cm; stop
mixer and gently pull noodles away
from plate.

Note: Pasta MakerPlates (Model
SNPA) are availableto convert a
MedelFGA Food Grinder to a Pasta
Maker.

Separation -- Lay on flat surface
andseparate immediately. Dry on a
towel in a single layer.
Storage -- Use immediately or thoroughly air dry and store in a plastic
bag.
4

TO CHANGE THE PLATES:
Wheneveryou wish to change plates,
the unit must be completely disassembled, the dough cleaned out of the
grinder body,and the unit reassembled as stated on page 3.
Note: Pasta Maker Plates (Model
SNPA)are available to convert a
ModelFGA Food Grinder to a Pasta
Maker.
TO LOOSEN THE RING:
If ring is too tight to remove by hand,
slip the wrench over the grooves.
Turn wrench handle counterclockwise.
Note: Never use wrench to attachring
to grinder body. Damage to the
attachment may result.
TO CLEAN:
Completely disassemble unit. Use
cleaning tool to remove excess dough
fromplates. Grinder body, grind
worm,pasta plates, ring,wrench and
storage stomper are dishwasher safe.
Wash wooden food pusher in warm
sudsy water.
ABOUT PASTA
• Learning to make homemade pasta
is simply a matter of practice. If
you have never made pasta, you
may have to prepare several batches
of dough before you feel comfortable. We recommendexperimenting
with the Basic EggNoodleRecipe.
• The ratio of liquidto flour in pasta
doughs is small, makingthem firm
and leathery,but still pliable. It is
extremely importantto have the correct proportion of ingredients for
proper dough consistency, as doughs
which are too moist or too dry will
be difficult to work with. To help
you achieve consistent results, the
pasta recipe in this booklet specifies
sifted flour. To sift flour, followthis
procedure:
Place dry ingredient measuring cup
on a large piece of waxed paper and

hold sifter directly above andclose
to cup. Scoop flour into sifter and
sift until flour exceeds top of cup.
Using the flat edge of a spatula,
remove excess flour from measuring
cup.
Note: Mixer must rest at least 1 hour
after extruding 2 consecutive pasta
dough recipes.
• Occasionally, there maybe unmixed
pieces of dough in the bowl after initial mixing with the flat beater.
These pieces will be Sufficiently
incorporated by mixer kneading followed by hand kneading which firms
and smootbes the texture of the
dough. After kneading, the dough
should be allowed to rest, wrapped
in a dry towel, for 15 minutes before
extrusion.
• Experience has shown that very
humid conditions can cause the
dough to become sticky and difficult
to extrude. To help compensate for
this problem, start the initial mixing
process with only the sifted flour and
eggs. Check the dough for proper
consistency and then add water if
neo_ssary.

• Spafibetti, flat noodles and macaroni
tendto curl in different directions as
they extrude through the plate. The
first 10 inches of curled noodles may
be pulled off and returned to the
hopper to be extruded again. Pasta
will extrude slowly at first, then
faster as more dough is extruded.
• Separate pasta immediately after
extrusion. Lay a group of noodlas on
a flat surface and pull apart from
drier ends of strands. Dry on a
towel in a single layer.
• Homemade pasta behaves differently
than store purchased. Spaghetti and
flat noodles bend as they dry and are
more fragile, thus requiring careful
handling before cooking.

,xt TOI6" .,

BASICEGG NOODLEPASTA
3 large eggs
2 tablespoonswater
2_ C_SrSiftedall-purpose

Breakeggs into a glass measuring cup. Add
water. Carefully check to see that the total liquid
amount is ¾ cup. If less than ¾ cup, add
additional water 1 teaspoon at a time until that
amount is reached.
Place flour in bowl. Attach bowl and flat beater.
Turn to Speed 2 and gradually add eggs and
water. Mix for 30 seconds. Stop mixer and
exchange dough hook for flat beater. Turn to
Speed 2 and knead for 2 minutes.
Remove mixture from bowl and hand knead for
30 seconds to I minute. Cover with plastic wrap
and let dough rest for 15 minutes before
extruding through Pasta Maker.
Yield: about 1 pound dough
Per serving: About 184 cal, 7 g pro, 33 g carb,
2 g fat, 80 mg chol, 25 mg sod.
TO COOK PASTA
Add 1 tablespoonsalt and 1 tablespoonoil to
6 quarts boiling water. Gradually acidpasta and
continue boiling until pasta is tender. (Pasta
floats on top of water as it cooks, so stir occasionally to keep it cooking evenly.) Drain pasta in
colander.
For spaghetti, flat noodles, and macaroni,cook
entire recipe as directed. For lasagna noodles,
cook half of recipe at a time.
Tip: Pasta dou@ or fresh noodles can be stored
in plastic bags ru refrigerator upto three days or
in freezei"up to one month. Cooked noodles can
be stored in plastic bags in refrigerator up to
three days. Toss noodles with 1 tablespoon oil
before placing in bags.

6

M"elOIG' ,

CONFET]]PASTASALAD
Salad
4 cupsbroccoliflorets
recipeBasicEg_;Noodle
Pastamacamm,cooked
anddrained
4
1 mediumredbeUpepper,
coarselychopped
1 mediumyellewsummer
squash,cut intothin strips
'/* cupchoppedgreenonions
1 can(15_oa)kidaey
beans,drainedand rinsed
Dressing
cupoliveoil
cupred winevinegar
2 teaspoonslemonjuice
I teaspoonsugar
teaspoonsalt
teaspoondriedbasil

Cook broccoli in boiling water about 2 minutes;
drain.
Combine all Salad ingredients in large bowl.
Combine all Dressing ingredients in small bowl
mix well. Add to Salad. Toss to coat. Refrigerate
until serving time.
Yield: 8 servings.
Per serving: About 248 cal, 9 g pro 35 g carb,
9 g fat, 53 mg chol, 420 mg sod.

leaves

SPINACHLASAGNAROLL-UPS
margarinein medium skillet over mediumor Melt
high hoot. Add onion and bell pepper. Cookand

cupfreely chopped
ollgort

cupfinely choppedred
bellpepper
1 cupreduced-fatri_ta
cheese

1 package(lOoz.)frozen
spinach,thawedand
squeezeddry
Z ccu_s_eddedParmesan
recipe Basic Egg

NnddlePastalasagna
noodles,cookedand
drained
1 jar (28 oz.)pastasauce
1 cup shreddedpart-skim
nwzzarellacheese

stir until softened. Cool slightly.
Place egg substitute and ricotta cheese in mixer
bowl. Attach bowl and flat beaterto mixer.Turn
to Speed 2 and mix about 1 minute. Stop and
scrape bowl. Add spinach, Parmesancheese, and
onion mixture. Turnto Speed 2 and mix about
1 minute.
Spread about _ cup cheese mixture on each
lasagna noodle. Roll up tightly.Spoon about
1 cup pasta sauce over bottom of 13x9x2-inch
baking pan. Place lasagna rolls, seam side down,
on sauce. Spoon remaining sauce over rolls.
Cover with foil. Bake at 350°F for 40 to 45 minutes, or until hot and bubbly. Remove foil.
Sprinkle with mozzarella cheese. Bake 5 minutes
longer, or until cheese is melted.
Yield: 8 servings.
Per serving: About312 cal, 17 g pro, 39 g carb,
10 g fat, 75 mg chol, 733 mg sod.
7

TOTAL REPLACEMENT WARRANTY
We're so confident the quality of our products meets the exactingstandardsof
KitcbenAid that, if your attachment/accessory should fail within the first year of ownership, KitcbenAidwill arrangeto deliver a
replacement attachment/aceessoryto your
door free of c,harge and arradge to have
your "failed attachment/accessory returned
to us. Yourreplacement unit is covered by
our one year full warranty. Please follow
these instructions to receive this quality
service.

should fail within the first year of ownership, simply call our toll-free Customer
Satisfaction Center at 1-800-541-6390.
Give the consultant your complete shipping
address. (No P.O. BoxNumbers, please.)
KitcbenAidwill arrange to deliver a
replacementattachment/accessory and have
your "failed" attachment/accessory returned
to US.

Put your "failed" attachment/accessory in
the originalshipping carton along with a
sheet of papar with your name and address
an it, and proof of purchase (register
receipt, credit card charge slip, etc.)

if you resale in the United States and
your KitebenAidattachment/accessory

WARRANTY
Length of
Warranty:

KitehenAid
Will Pay For:

KitchenAid
Will Not Pay For:

One Year Full warranty
from date of purchase.

Replacement parts and
repair labor costs to correct
defects in materials or
workmanship. Service must
be providedby an
Authorized KitcbenAid
Service Center.'
OR

A. Repairswhen
attachment/accessory
is
used in otherthannorrealhomeuse.
II. Damageresultingfrom
accident,alteration,
misuseorabuse.
C. Anyincidental
shippingor handling
coststo deliveryour
attachment/accessory
to
anAuthorized
KitebenAidService
Centar.
D.Replacementpartsor
repairlaborcosts for
attachments/accessories
operatedoutsidethe
UnitedStates.

Total Replacement
Warranty.

Missing a part? Call 1-800-541-6390

for immediate handling of your problem.

KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR
INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allow the
exclusion or ]imitationof incidental orconsequential damages,so this exclusion or limitation may not apply to you. This warrantygives you specific legal rights and you may also
have otherrights which vary from state to state.
HOW TO ARRANGE FOR SERVICE
To arrange for service, call the KitcbenAid Customer Satisfaction Center, toll-free at
1-800-541-6390.

Kitchen kid"
St. Joseph,
9704319

ROV.A

Michigan 49085

U.S.A

®KITCH ENAID is a registered trademarkof KitchenAid. U.S.A.

Pdnted in U.S.A.
dZw(499)



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