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"

PASTAMAKER

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

Whenusing electrical appliances, basic safety precautions should alwaysbe

followedincluding 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 mal-

functions, 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 haveprovidedmanyimportantsafetymessagesinthismanualandon

yourappUance.Alwaysreadandobeyallsafetymessages.

_1,"_ Thisis thesafetyalert symbol.

_r • I Thissymbolalertsyouto hazardsthatcankillorhurtyouand

•£_llothers.

Allsafetymessageswillbe precededbythe safetyalertsymbol

andtheword=DANGER"or"WARNING."Thesewordsmean:

Youwill be killedorseriouslyinjured

if youdon'tfollowinstructions.

killedorseriouslyinjured

Allsafetymassageswillidentifythe hazardtellyouhowto reducethechance

of injury,andtellyouwhatcanhappenifthe instructionsarenotfollowed.

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)ontogrinder body, turning by hand

until fingertight but not overtightened.Wooden fcoffpusher (F). Astorage case

(G) is provided to store pasta plates, bowl clips (H) and cleaning tool (I).

Note:Do not use wrench (E) to tighten ring.

TO ATTACH:

31

€

Beforeattaching accessory, turn off

and unplug unit.

loosen attachmentknob (1) by turn-

ing it counterclockwise. Remove

attachment hub cover. Insert attach-

ment shaft housing (2) into attachment

hub (3) making certain that attach-

ment 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

the hub. Tighten attachment knob

until attachment is completely

secured to mixer.

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 bowlhas been

m_ _ attached to the mixer,

_?_ _ace the clips over the

locating pins. lnese clips nelp keep

the bow[stationary during mixing.

**5 Quartmodels include KSSS. KSM5, KSMSOR

3

TO USE:

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.

Turn mixer to Speed 10. Slowlyfeed

walnut-size pieces of dough into the

hopper;,dough should self-feed. The

grind wormshould be visible before

adding the next piece of dough. Use

food,pusher only if dough becomes

caught in hopper and no longerself-

feeds.

THIN SPAGHETI'I (PLATE 1)

Extrusion Length -- 24 cm; stop

mixerandgently pall noodlesaway

from plate.

Sel_aration -- Layon fiatsurface

and separate immediately. Dryon a

towel in a single layer.

Storage -- Use immediatelyor thor-

oughlyair dry andstore in a plastic

bag.

THICK SPAGHETI'I (PLATE 2)

Extrusion Length -- 24 cm; stop

mixer and gently pull noodles away

from plate.

Separation -- Layon flat surface

andseparate immediately. Dry on a

towel in a single layer.

Storage -- Use immediately or thor-

oughly air dry and store in a plastic

bag.

yl JII_:,

_,!I iii//

FLAT NOODLE (PLATE 3)

Extrusion Length -- 24 cm; stop

mixer and gently pull noodles away

from plate.

Separation -- Layon flat surface and

separate immediately. Dryon a towel

in a single layer.

Storage -- Use immediately or thor-

oughly air dry and store in a plastic

bag.

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.

Stora$.e - Cook within 4 hours after

extrusion.

LASAGNA (PLATE 5)

Extrusion Length - 28 to 30 cm;stop

mixerand gently pull or cut strip with

knife awayfromplate.

Separation - Partially dry on a towel

in a single layer.

Storage - Cook within 4 hours or

freeze in aluminum foil.

Note:Pasta MakerPlates(Model

SNPA)are availableto convert a

MedelFGA Food Grinder to a Pasta

Maker.

4

TO CHANGE THE PLATES:

Wheneveryou wish to changeplates,

the unit must be completely disassem-

bled, the dough cleaned out of the

grinder body,and the unit reassem-

bled 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 tootight 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

cleaningtool 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 comfort-

able. We recommendexperimenting

with the Basic EggNoodleRecipe.

•Theratio of liquidtoflourin pasta

doughs is small, makingthem firm

and leathery,butstill pliable. It is

extremely importantto havethe cor-

rect proportion of ingredients for

proper dough consistency, as doughs

which are too moist or toodry will

be difficult to work with. To help

you achieve consistent results, the

pasta recipe in this bookletspecifies

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 flourinto sifter and

sift until flourexceeds top of cup.

Using the flat edge of aspatula,

removeexcess flour from measuring

cup.

Note:Mixermust rest at least 1 hour

after extruding 2 consecutive pasta

dough recipes.

• Occasionally, there maybe unmixed

pieces of dough in the bowl after ini-

tial mixing with the flat beater.

These pieces will be Sufficiently

incorporated by mixerkneading fol-

lowedby 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. Tohelp compensate for

this problem, start the initial mixing

process with onlythe 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 slowlyat first, then

faster as more dough is extruded.

• Separate pasta immediately after

extrusion. Lay a groupof 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 largeeggs

2 tablespoonswater

2_ C_SrSiftedall-purpose

Breakeggs into a glass measuring cup. Add

water. Carefully check to see that the total liquid

amount is ¾cup. If less than ¾cup, add

additional water 1 teaspoon at a time until that

amount is reached.

Place flourin bowl. Attach bowl and flat beater.

Turn to Speed 2 and gradually add eggs and

water. Mixfor 30 seconds. Stop mixer and

exchange dough hookfor flatbeater. Turn to

Speed 2 and knead for 2 minutes.

Remove mixture from bowland 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 occasion-

ally to keep it cooking evenly.) Drain pasta in

colander.

For spaghetti, flat noodles, and macaroni,cook

entire recipe as directed. Forlasagna noodles,

cook half of recipe at a time.

Tip: Pasta dou@ or fresh noodles can be stored

in plastic bags ru refrigerator upto threedays or

in freezei"up to one month. Cooked noodlescan

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

4cupsbroccoliflorets

recipeBasicEg_;Noodle

Pastamacamm,cooked

anddrained 4

1 mediumredbeUpepper,

coarselychopped

1 mediumyellewsummer

squash,cutintothinstrips

'/*cupchoppedgreenonions

1 can(15_oa)kidaey

beans,drainedand rinsed

Dressing

cupoliveoil

cupredwinevinegar

2 teaspoonslemonjuice

Iteaspoonsugar

teaspoonsalt

teaspoondriedbasil

leaves

Cook broccoliin boiling waterabout2minutes;

drain.

Combine all Salad ingredients in large bowl.

Combine all Dressing ingredients in small bowl

mix well. Add to Salad. Tossto coat. Refrigerate

until servingtime.

Yield: 8 servings.

Per serving: About 248 cal, 9 g pro 35 g carb,

9 g fat, 53 mg chol, 420 mg sod.

SPINACHLASAGNAROLL-UPS

or

cupfreelychopped

ollgort

cupfinely choppedred

bellpepper

1cupreduced-fatri_ta

cheese

1 package(lOoz.)frozen

spinach,thawedand

squeezeddry

Zccu_s_eddedParmesan

recipe Basic Egg

NnddlePastalasagna

noodles,cookedand

drained

1 jar (28 oz.)pastasauce

1 cupshreddedpart-skim

nwzzarellacheese

Meltmargarinein medium skillet overmedium-

high hoot. Add onion and bell pepper. Cookand

stir until softened. Cool slightly.

Place egg substitute and ricotta cheese in mixer

bowl.Attach bowland flat beaterto mixer.Turn

to Speed 2 and mix about 1 minute. Stop and

scrape bowl. Add spinach, Parmesancheese, and

onion mixture. Turnto Speed 2and mixabout

1minute.

Spread about _ cup cheese mixture on each

lasagnanoodle. Roll up tightly.Spoonabout

1 cup pasta sauce overbottom of 13x9x2-inch

baking pan. Place lasagna rolls, seam side down,

on sauce. Spoon remaining sauce over rolls.

Coverwith foil. Bake at 350°F for 40 to 45 min-

utes, or until hot and bubbly. Removefoil.

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 ourprod-

ucts meets the exactingstandardsof

KitcbenAid that, if your attachment/acces-

sory should fail within the first yearof own-

ership, 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.

if you resale in the United States and

yourKitebenAidattachment/accessory

should fail withinthe first year of owner-

ship, simply call ourtoll-freeCustomer

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.)

WARRANTY

Length of KitehenAid KitchenAid

Warranty: Will Pay For: 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

TotalReplacement

Warranty.

A.Repairswhen

attachment/accessoryis

used in otherthannor-

realhomeuse.

II. Damageresultingfrom

accident,alteration,

misuseorabuse.

C. Anyincidental

shippingor handling

coststodeliveryour

attachment/accessoryto

anAuthorized

KitebenAidService

Centar.

D.Replacementpartsor

repairlaborcostsfor

attachments/accessories

operatedoutsidethe

UnitedStates.

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 notallow the

exclusion or ]imitationof incidental orconsequential damages,so this exclusion or limita-

tion may notapply to you. This warrantygives you specific legal rightsandyou may also

have otherrightswhich vary from stateto state.

HOW TO ARRANGE FOR SERVICE

Toarrange for service, call the KitcbenAid Customer Satisfaction Center, toll-free at

1-800-541-6390.

Kitchen kid"

St. Joseph, Michigan 49085 U.S.A

9704319 ROV.A ®KITCH ENAID is a registered trademarkof KitchenAid. U.S.A. Pdnted in U.S.A.

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