Springlane Nina Instruction Manual page 23

Correct dough consistency
The dough is too wet, add a little flour and
allow the dough to continue kneading for
a short while.
• For simple operation, Nina comes with
two preset programmes: Plain Pasta
mode and Egg Pasta mode. These pro-
grammes show the exact amount of
liquid required for any quantity of flour
between 200 and 600 g. You can find
out how to use these programmes in
the Programmes section.
• If you are using egg yolk and water,
make sure you whisk them together
thoroughly before adding them into
the mixing container.
• The dry to liquid ratio may vary slightly
depending on the type of flour used,
the liquid, and the temperature of the
ingredients. Gradually add 5–10 ml
or flour to carefully find the perfect
consistency.
• If you dissolve 3–5 g of salt in water
and add it to the pasta, it will become
slightly firmer to the bite.
• Adding 3–5 ml of oil to the dough will
make the pasta a little softer.
• The fresher the pasta you use, the
better it will taste.
• Pasta without egg or other refrigera-
ted ingredients can be fully dried out
and stored for a long period. Other
types of pasta should be frozen.
USING PROGRAMMES
1. Insert the plug into a power socket. If
Nina is in standby mode, reactivate it
by pressing any button. Assemble the
appliance.
2. Press the Scale/Tare button to set the
scale back to 0.
3. a) Plain Pasta
• For durum wheat pasta, you will
need Italian "00" pasta flour or a
1:1 mix of plain flour and semolina
plus water. First add only the dry
ingredients.
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