Zass ZPM 01 Operating Instructions Manual page 8

5.11. Make sure that the dough emerges evenly from the pasta attachment.
5.12. Grip hold of the pasta emerging from the machine (do not pull or squeeze it!) and trim the
pasta to the length you want.
5.13. Lay the pasta out on a floured surface so that it can start to dry.
5.14. To get all of the pasta dough out of the mixing container, tilt the device forwards slightly so
that the pasta dough can be conveyed more easily from the screw conveyor through the pasta
attachment.
5.15. When the process of making pasta has finished, switch off the device by moving the On/
Off switch to the OFF position.
5.16. Remove the mains plug from the mains socket.
5.17. Clean the device after each use in the manner described in the "Cleaning and Storage"
chapter.
6. TIPS FOR OPTIMUM PASTA
• The dough is too dry if it has a powdery consistency. Add more liquid (water or vegetable juice)
by the teaspoon until the dough has assumed a granular consistency of pea-sized little lumps
of dough.
• The dough is too moist if large lumps of dough remain stuck to the kneading spiral. Add flour
by the teaspoon until the dough has assumed a granular consistency of pea-sized little lumps
of dough.
• For the pasta dough, you can use both normal household flour as well as wholegrain flour and
flour made from durum wheat semolina.
• Vegetable juices made, for example, from spinach, carrots or tomatoes are ideal for adding
colour to your pasta or refining the flavour.
• If you add a little bit of olive oil to the pasta dough, it will slide better through the outlet openings
of the pasta attachments.
• Sprinkle flour on your pasta directly as it emerges from the outlet opening and place it down
separated on a smooth floured surface to dry. This will prevent the pasta from sticking together.
• Note that the cooking time for fresh pasta is generally shorter than for dried pasta from the
supermarket. A cooking time of approx. 3-4 minutes is usually sufficient. There are of course
differences in the cooking time depending on the type of pasta. The thin capellini, for example,
require an even shorter cooking time than 3 minutes. We recommend that after approx. 1 minute
you check at regular intervals whether the pasta is "al dente".
• Fresh pasta can be kept for approx. 1-2 days in the fridge and frozen in the freezer for as long
as six months. To stop the pasta from sticking, you should lay the pasta out to dry for approx.
1-2 hours before you store it in the fridge or freeze it.
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The dough should be evenly kneaded, slightly moist and granular. The
dough should have the consistency of pea-sized little lumps of dough
which are not too dry or too moist.