Related Manuals for Euro-Pro Bravetti OLD WORLD KPS110H
Summary of Contents for Euro-Pro Bravetti OLD WORLD KPS110H
- Page 1 OLD WORLD PASTA MAKER OWNER’S MANUAL Model KPS110H EURO-PRO Operating LLC 94 Main Mill Street, Door 16 Plattsburgh, NY 12901 Tel.: 1 (800) 798-7398...
- Page 3 ______________________________________________________________________ Address City Printed in China IMPORTANT SAFETY INSTRUCTIONS When using your Pasta Maker, basic safety precautions should always be followed, including the following: 1. Read all instructions carefully. 2. Use pasta maker only for its intended use. 3. To protect against rust, do not immerse the pasta maker in water or other liquids.
- Page 4 GETTING TO KNOW YOUR OLD WORLD PASTA MAKER 1. Base 5. Pasta Cutters 2. Adjustment Knob 6. Handle 3. Smooth Rollers 7. Roller Holes 4. Pasta Cutter Attachment 8. Table Clamp * Illustrations may differ from actual product. RECIPES Ensure there are as few air bubbles as Making Ravioli possible.
- Page 5 Prior To First Use, Clean The Unit Thoroughly According To Below Instructions. • Secure the pasta maker to a table or counter with the clamp provided. (Fig. 1) • Slide pasta cutter attachment onto the guides of pasta maker. (Fig. 2) •...
- Page 6 How to Prepare the Mixture for the Dough For 1-1/8 lbs pasta Ingredients: 2 cups all purpose flour 2 eggs lightly beaten Do not add any salt! Directions: Pour the flour into a bowl and make a well in the middle of flour. (Fig. 3) Place eggs into this well.
- Page 7 RECIPES Spaghetti with Tomato Basil Ingredients: 14 oz fresh spaghetti pasta 5 oz olive oil garlic clove (minced) 10¼ oz tomato pulp 1 oz parmesan cheese fresh basil minced salt and pepper to taste. Directions: After preparing the pasta, heat the olive oil in a wide saucepan, add the finely minced garlic, basil, salt and pepper.
- Page 8 • Do Not use water to clean the Fig. 14 unit. This will cause rust build up and damage the pasta maker. (Fig 17) Storage After use, place pasta maker and accessories in the original box or in a Fig.
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