GEFU Pasta Perfetta De Luxe Pasta Machine
User Manual and Recipe
Introduction
LUST AUF PASTA? DESIRE FOR PASTA?
This document provides instructions for the GEFU Pasta Perfetta De Luxe pasta machine (Art.-Nr. 28300), including setup, operation for various pasta types, drying, cooking, cleaning, and a pasta dough recipe. It is accompanied by a recipe.
Product Name: Pasta Machine PASTA PERFETTA DE LUXE
Article Number: 28300
Brand: GEFU
Website: www.gefu.com
Getting Started (First-time use)
Before first use, clean the pasta machine with a damp cloth.
Mounting the Machine:
Secure the pasta machine to a worktop (up to 6 cm thickness) using the table clamp. Insert the crank into the eyelet on the side of the machine.
[Image: Pasta machine being clamped to a table.]
Usage Instructions
A. Preparing Dough Sheets
Cut a piece of dough and feed it through the rollers, using one hand to guide the dough and the other to turn the crank.
Note: If the dough is sticky, add enough flour to prevent it from sticking to the machine.
Repeat the process by folding the rolled dough sheet and feeding the folded side first through the rollers.
Adjust the setting dial to level 1. Then, set to level 2 and pass the dough sheet through. Subsequently, set to level 3 and repeat until the desired thickness is achieved.
Recommended settings for Lasagne: Levels 5, 6, and 7.
For other pasta types, refer to sections B, C, and D.
[Image: Dough being fed into the rollers of the pasta machine.]
[Image: Close-up of the adjustment dial.]
B. Making Tagliolini or Tagliatelle
Attach the cutting roller attachment for Tagliolini/Tagliatelle by sliding it onto the guideway on the pasta machine.
Reposition the crank by inserting it into the corresponding eyelet on the side of the attachment.
Recommended setting for Tagliolini/Tagliatelle: Level 7.
Refer to section E for completing the process.
[Image: Tagliolini/Tagliatelle cutting attachment being mounted.]
C. Making Lasagne Ricce or Spaghetti
Attach the cutting roller attachment for Lasagne Ricce/Spaghetti by sliding it onto the guideway on the pasta machine.
Reposition the crank by inserting it into the corresponding eyelet on the side of the attachment.
Recommended settings:
- Lasagne Ricce: Levels 5 and 6
- Spaghetti: Level 7
Refer to section E for completing the process.
[Image: Lasagne Ricce/Spaghetti cutting attachment being mounted.]
D. Making Ravioli
Attach the Ravioli attachment by sliding it onto the guideway on the pasta machine.
Reposition the crank by inserting it into the corresponding eyelet on the side of the attachment.
Use the dough edge cutter to cut the prepared, rolled pasta sheet to a length of approximately 50 cm.
Recommended settings for Ravioli: Levels 6 and 7.
Loosely fold the cut pasta sheet in half.
Feed the folded dough sheet, closed side first, into the lower area of the Ravioli attachment (between the roller and the ravioli moulder).
Turn the crank lightly to grip the dough, then unfold the sheet.
Spread ravioli filling evenly (about a teaspoonful) between the pasta sheet halves, leaving approximately 5 mm (3/16 inch) clear at the edges.
Turn the crank slowly to continue the filling process.
Once the ravioli are completely formed, lay them on a tea towel to dry (refer to section E). They can then be easily separated by hand.
[Image: Ravioli attachment being mounted.]
[Image: Dough being folded and fed into the Ravioli attachment.]
[Image: Ravioli filling being spread.]
E. Drying and Final Preparation
After making the pasta, let it dry on a pasta dryer or a tea towel for at least one hour.
Subsequently, cook the pasta in boiling salted water. Cooking time will vary depending on the dough thickness.
[Image: Ravioli drying on a tea towel.]
[Image: Pasta cooking in boiling water.]
Cleaning
Important: The pasta machine and its attachments should not be cleaned in a dishwasher or under running water.
Use a brush, kitchen paper, or a dry tea cloth for cleaning.
If dough remains stuck between the rollers, it can be easily removed once dry by turning the crank.
[Image: GEFU pasta machine.]
Recipe: Pasta Dough
Ingredients:
- 500 g flour (or 250 g durum wheat semolina and 250 g flour/soft wheat farina)
- 5 eggs
- Approx. 1-2 tablespoons of water
- 1 teaspoon of salt
- Optional: 1 teaspoon of olive or sunflower oil
Alternative without egg:
- 400 g flour/durum wheat semolina
- 180-200 ml water
- 2 tablespoons of olive oil
- 1 teaspoon of salt
Preparation:
Make the pasta dough using the ingredients. Place it in a freezer bag and chill in the refrigerator for at least 1 hour, or preferably overnight. Then, process as desired.
[Image: Prepared ravioli.]
Warranty Information
GEFU guarantees the lasting durability of this product with the GEFU-Q5 seal, representing a 5-year warranty.
For more information, visit www.gefu.com/q5.
Manufacturer: GEFU Innovation + Logistic GmbH
Braukweg 28, 59889 Eslohe, Germany
Tel: +49 2973 9713-0
Fax: +49 2973 9713-55
Website: www.GEFU.com
Hochwertige Küchenwerkzeuge & Küchenhelfer | GEFU
