Question about Ronco Automatic Popeil Pasta Maker

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Used 2 times and like it - but won't turn on after adding dough back in after 2nd use

May not have waited long enough between mix and extrude - is it broken and need to throw away or is there a way to re-start?

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2 Answers

When I use the dough cycle on my bread maker, the dough doesn't seem to rise enough and is sticky and wet.


Looks like you have the same bread man machine I have. My metod is too unplug the machine for a half hour then put it through a second round of mixing. At the end of secound mixing I place the dough in a bowl greased and large enough for the dough to rise one last time oil top of dough cover with a towel on top of stove turned on set to the desired temperature. Keep dough away from any drafts. Once dough has doubled in size usually about one hour, take dough from bowl and divide it into buns or loafs of bread. Let dough rise again covered. Place in oven bake for about 15 minutes or longer until desired color, bread is done when you tap the top of it and it has a hollow sound, remove from oven let cool in pan for about 5 minutes, then take bread out of pan and place on a rack that allowes air to flow all around it. The reason for the rack is that baked bread that is allowd to cool on a fly surface will cause the bread to sweat on the bottom. Make sure yeast is good not expired or left out in the open

Dec 08, 2014 | Kitchen Appliances - Others

1 Answer

Ronco pasta maker stops on the mix mode


Your motor most likely has a short which is making it go to a sort of pause. The machine motor (the whole machine part not the insides) can easily be replaced on eBay or I just bought a new motor at Goodwill for $6.99.

Dec 26, 2012 | Ronco Automatic Popeil Pasta Maker

1 Answer

In west bend do you have to use the dough cycle first


Dough cycle is for just mixing and kneading the dough. Like if you want to make pizza or buns. It will only mix the ingredients, cycle for a while to knead, then it's finished. It won't bake form there. Any other cycle will make the bread.

Jan 09, 2012 | West Bend Kitchen Appliances - Others

1 Answer

I have had a Panasonic breadmaker from Jan 2009 and it has been in regular use without problems. Recently on several occasions (not consecutive) the dough paddle has become detached during the mixing...


The kneading blade on the Panasonic bread makers is designed to fit loosely. If the dough is 'stiff' the kneading blade may stay in the bread when the loaf is removed from the pan. Allow the bread to cool completely before removing the blade carefully. Some types of flour absorb more water than others, so you can try adding an extra 10 - 20ml of water next time to see if this results in a slightly less 'stiff' dough.

This problem can also be caused if crust has built up underneath the blade. Make sure to wash the blade and its spindle after each use.

Trust this is helpful. Thank you for using FixYa!

Oct 19, 2011 | Panasonic Kitchen Appliances - Others

1 Answer

I need a recipe for White Bread


Hi greatdane,

Plz find below the recipe for White Bread:

Ingredients:
  • 6 to 7 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons shortening
  • 2 packages quick acting or active dry yeast
  • 2 1/4 cups scalded milk cooled to about 120°
Preparation: Mix 3 1/2 cups of flour with sugar, salt, shortening and yeast in a large mixing bowl. Add very warm milk; beat for about 1 minute. Stir in enough of the remaining flour, a cup or so at a time, until dough is easy to handle. Turn dough onto a lightly floured surface. Knead, adding more flour as necessary to keep it from sticking, until smooth and elastic, about 8 to 10 minutes. Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean dish towel and let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain. Punch dough down and divide into two equal portions. Flatten each half with hands or rolling pins into a rectangle about 18x10 inches. Starting at 10-inch edge, roll dough tightly; pinch long seam together. With sides of hands, press each end of loaf; fold ends under loaf. Place loaves, seam side down, in loaf pans (approximately 9 x 5 x 3-inch). Brush each loaf lightly with butter. Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake loaves on a low rack, so tops of pans are at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped. Makes 2 loaves of white bread.

Aug 24, 2011 | Breadman TR846 Bread Maker

1 Answer

My sunbeam breadmaker will not mix the dough. The detachable mixing arm on the bottom won't spin. I had to quickly mix the dough and put it back in to bake


If you are feeling handy unplug your machine, turn it on one side and remove the bottom panel with a phillips head screwdriver. You may find your drive belt has come off or broken. If that is the problem you may be able to find a replacement for it from Sunbeam, or I may have one that will fit it.

Aug 02, 2011 | Sunbeam 5891 Bread Maker

1 Answer

I need the measure ments for the dough and manual


The flour cup is 1 cup. You need two of those.

Here is the basic recipe:

2 cups flour. Slowly add from the fluid cup:

2 eggs
1 tbs oil
fill to top of the cup with water

Or...

4 eggs
1 tbs oil
you won't need water.

Mix for two minutes and the mix should look like small granules. Take some and squeeze. They should stay together like cookie dough. switch to extrude and make the pasta of your dream.

I would add: Dry by hanging or in the oven at 170F, flipping occasionally.

Dec 28, 2010 | Waring Primo Pasta - Pasta & Dough Maker

2 Answers

When I first got my breadman I made several loves of the basic white recipe using Pamela's gluten free bread mix. They all turned out fine. Then I started experimenting with the other recipes provided. ...


Without knowing the specific ingredients in your recipe and having no experience with gluten free flour I am basing this on what I know about bread makers in general. I have owned dozens!
1) If the onion spice you are adding is something like a mix (onion soup mix for example) then you may get better results if you cut back on the salt by about 1/2. Also, next time when your machine starts the rapid knead (after the beginning slow knead) if the dough looks like batter instead of a dough ball add about 1 tablespoon slowly trickled in over about 10 seconds. Watch the dough ball and see if it starts to look a little dryer. The goal is to not have the gooey batter on the bottom of the pan. The slow addtions of flour will do that for you. If this works please leave a testimonial. I like helping fellow bread machine makers and getting feed back! Best of Luck with your next effort!

Oct 31, 2010 | Breadman TR875 Bread Maker

2 Answers

Dry clumps in pizza dough


Hi. You should consider a few things. They type of hook you use, can greatly affect your end result. If you're making a yeasted dough with a high protein percentage 12-13%, you should be using an "ED" hook, this is a spiral hook that has a sharp turn at the tip. You can find them on eBay for a competitive price. I believe that Hobart also sells them, but for a higher price. They are very good for mixing pizza type doughs, they also do an excellent job kneading the dough.

Have you checked the flour for lumps before it goes into the mixer? Have you tried sifting the flour?
Are you adding all the liquid and flour at once? If so try adding flour in stages to all the liquid. If you find that this solution helps you, please rate it. Good luck! ricardok45

Feb 19, 2009 | Hobart D340-6007 Mixer

2 Answers

Hobart 60 quart mixer


the motor protection board is doing its job.you should only use 1st speed to mix pizza dough.im a hobart technician and service these mixers all the time.let me know

Jan 27, 2008 | Hobart D340-6007 Mixer

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