Whirlpool KPRA Instruction for Use download pdf (Page 5)

5

Tips for Perfect Pasta

• Good pasta dough is firm and

leathery to touch, but also pliable.

It should never stick to your fingers

or crumble and fall apart. Many

factors, such as humidity, brand of

flour used, and size of eggs, may

affect dough consistency. To test

for correct dough consistency,

pinch a small amount of dough

together after mixing with the flat

beater. If the dough stays together

without sticking to your fingers, it

should work well. It may be

necessary to add a small amount

of flour or water to reach correct

dough consistency.

• Divide sheets of rolled pasta into

halves or thirds before cutting into

tagliatelle or spaghetti, as they

can become quite long and

difficult to manage.

• Some hand separation may be

necessary when cutting wheat or

spinach dough with the tagliatelle

or spaghetti cutter. The small

pieces of wheat bran and spinach

are difficult to cut.

•Pastas can be either dried or frozen

for future use. To dry, lay strands of

pasta in a single layer on a towel

or drying rack, and completely air

dry. Store dried pasta in an airtight

container. To freeze, let pasta air-

dry for one hour before freezing in

an airtight container. It is not

necessary to separate strands of

pasta before freezing, just dust

with flour and form into “nests.”

Suggested Roller Settings

Roller Setting Uses

1 or 2 Kneading and thinning dough

3 Thick “kluski”-type egg noodles

4 Egg noodles

4 or 5 Lasagne noodles, tagliatelle, spaghetti and ravioli sheets

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English

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