Dough accumulates on bottom of pasta maker

Tips for Optimum Pasta
The dough should be evenly kneaded, and slightly moist to form a soft malleable dough. The dough should have the consistency which is not too dry or too moist.
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The dough is too dry if it has a powdery, grainy consistency and breaks into small chunks. Add more liquid (water or vegetable juice) by the teaspoon until it has formed a smooth, malleable dough that is not sticking to the sides or the kneading spiral.
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The dough is too moist if large lumps of dough remain stuck to the kneading spiral. Add flour by the teaspoon until it has formed a smooth, malleable dough that does not stick to the sides or the kneading spiral.
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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.
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For the pasta dough, you can use both normal household flour as well as wholegrain flour, gluten free flour, or flour made from durum wheat semolina. Different types of flours will require a different amount of liquids. Reserve some liquid and add it slowly for best results. Document your process so you can repeat it in the future.
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Vegetable juices made, for example, from spinach, carrots or tomatoes are ideal for adding color and nutrients to your pasta.
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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.
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Cooking time for fresh pasta is much shorter than for dried pasta from the supermarket; 2-4 minutes is usually sufficient. Thinner pastas, however, may require an even shorter cooking time. We recommend you check the pasta at regular intervals until the pasta is "al dente".
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Fresh pasta can be kept for 1-2 days in the fridge and frozen in the freezer for as long as 6 months. To stop the pasta from sticking, you should lay the pasta out to dry for 1-2 hours before you store it in the fridge or freeze it.

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Pasta recipes

GARLIC PASTA
Add 2 cloves of garlic (crushed or pureed) to the liquid in a full load of pasta. Cook and serve with sauce and cheese.

TWO MINUTE CLAM SAUCE FOR LINGUINE
Pasta: Linguine or Spaghetti
3 Tbsp.
Olive oil
2 Tbsp.
Garlic - finely chopped
1 can
Clams with juice
3 Tbsp.
Oregano
1/2 cup
White wine (optional)
1/2 cup
Prepared pasta sauce (optional)
Fresh ground pepper (to taste)
Crushed red pepper
Saute garlic and clams in olive oil. Add oregano, pepper and crushed red pepper to taste. If desired, add white wine and/or prepared pasta sauce. Pour over pasta, garnish with minced parsley.

FETTUCCINI & CHICKEN
Pasta: Fettuccini (with 2 Tbsp. olive oil or butter)
4 large or 6 small pieces of boned chicken cut in chunks
2 Tbsp.
Garlic - finely chopped
2 Tbsp.
Italian seasoning
2 Tbsp.
Parsley
Olive oil
Salt & pepper
Bake or saute chicken in olive oil with garlic and seasoning until done.
Place chicken on freshly cooked fettuccini and serve hot. For variety,
add sauteed mushrooms and/or bell pepper. Add Parmesan cheese.

HUNGARIAN PAPRIKA PASTA
To a regular full load of pasta add 2 tablespoons of paprika to the liquid
and stir well before adding to the flour as it mixes.

SPINACH FETTUCCINE IN CREAMY DILL SAUCE
Pasta: Fettuccine, Linguine or Rigatoni
Great with any pasta, but this is very tasty with spinach pasta! Make your liquid for the pasta with fresh spinach juice or mix spinach with a small amount of water in a blender and strain before adding to the egg and oil mixture.
1 Tbsp.
Butter
1 tsp.
Garlic - finely chopped
1 cup
Heavy cream
1/4 cup
Parmesan cheese
2 Tbsp.
Fresh dill
1/2 cup
Tomatoes - diced
Salt & pepper to taste
Melt butter with garlic in pan. Add cream, salt, pepper, and Parmesan cheese. Stir until cheese is melted. Reduce heat, add fresh dill and diced tomatoes. Remove from heat and gently pour over pasta.

RUSSIAN BORSCHT P ASTA
Measure 2 cups of flour. To your liquid ingredients add oil plus egg. Use beet juice instead of water and 1 teaspoon ground sour salt. Serve as a side dish with sour cream.

PASTA WITH SUN DRIED TOMATOES & PINE NUTS
Pasta: Spaghetti, Fettuccini or Linguine
1/4 cup
Olive oil
1 clove
Garlic - finely chopped
2 Tbsp.
Italian herbs
1/4 cup
Sun dried tomato - cut tomatoes in 1/8" slices
1/4 cup
Pine nuts
Saute garlic in olive oil, then add herbs. Remove from heat and stir in sun dried tomatoes. Toss lightly with cooked pasta. Top with pine nuts. Serve with Parmesan cheese.

BASIC PASTA WITH FRESH TOMATOES
Pasta: Any of your favorites
6 Tbsp.
Olive oil
2 Tbsp.
Garlic - minced
2 Tbsp.
Basil - fresh, minced
1 cup
Ripe tomatoes - diced
Salt & pepper to taste
Parmesan cheese
Saute garlic. Add basil to hot skillet. Remove from heat and stir in fresh diced tomatoes. Pour lightly over fresh pasta. Serve with Parmesan cheese.

ARTICHOKE & BUTTER PASTA
Use 2 measuring cups of flour. Fill to "Oil+Egg+Liquid" line with: 1 egg, 2 tablespoons melted butter and fill to top of "Oil+Egg+Liquid" line with liquefied (pureed) artichoke hearts (cooked, or cooked and marinated) after straining artichoke juice through sieve. Serve with remaining artichoke hearts.

SOUTHWEST CHILI PASTA
Use 2 cups of bread or semolina flour. For your liquid, use: 1 egg, 2 teaspoons oil, 1 tablespoon chili powder, 1 teaspoon salt, 1 teaspoon onion powder and fill with tomato juice to top of "Oil+Egg+Liquid" line on your measuring cup.

LEMON PEPPER PASTA & SHRIMP
Pasta: Lemon Pepper Linguine, Spaghetti or Fettuccine
1/4 cup
Olive oil
1 lb.
Fresh shrimp - peeled, deveined and butterflied
2 Tbsp.
Garlic - minced
2 Tbsp.
Oregano
1 Tbsp.
Lemon pepper
1 tsp.
Minced parsley
1 cup
Prepared pasta sauce
2 Tbsp.
White wine (optional)

Here is a recipe from Jamie Oliver's website. http://www.jamieoliver.com/recipes/pasta-recipes/a-basic-recipe-for-fresh-egg-pasta

He has some good recipes that are very easy to follow.

I'm sorry, but I don't have access to specific instruction manuals, including one for the Grazia pasta maker. However, I can provide you with some general tips on using a pasta maker. If you have a specific model, it's recommended to check the manufacturer's website or contact the manufacturer directly for the official instruction manual.
Here are some general steps on using a manual pasta maker:

1. Assembly:
   • Set up the pasta maker on a clean and stable surface.
   • Attach the handle to the machine if it's not already attached.
2. Dough Preparation:
   • Prepare your pasta dough according to your recipe.
   • Make sure the dough is well-kneaded and has a smooth consistency.
3. Adjust the Thickness:
   • Most pasta makers have a knob that allows you to adjust the thickness of the pasta. Start with the widest setting and gradually decrease the thickness as you roll the dough through.
4. Rolling the Dough:
   • Divide your dough into smaller portions.
   • Flatten a portion of the dough with your hands and dust it lightly with flour.
   • Pass the dough through the pasta maker while turning the handle. Repeat this process, adjusting the thickness as needed, until you achieve the desired thinness.
5. Cutting the Pasta:
   • Once you have rolled the dough to the desired thickness, you can use the cutter attachment (if your pasta maker has one) to cut the pasta into the desired shape (e.g., fettuccine, spaghetti).
6. Drying or Cooking:
   • If you're not cooking the pasta immediately, you can let it dry for a short time or hang it on a pasta drying rack.
   • Cook the pasta in boiling water with salt until it reaches your preferred level of doneness.

Remember, these are general guidelines, and the specific instructions may vary based on the model of the pasta maker you have. If you still need the specific instruction manual for your Grazia pasta maker, consider reaching out to the manufacturer directly or checking their official website for support and documentation.

The flour cup is 1 cup. I put in 4 1/4 cups and it filled it. I don't know off the tip of my head on the fluid cup, but 4 eggs and some oil will top it off.

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.

I'm not sure if I can find you a manual,but I do own one similar to it, so I can tell you how to use it.
First make sure it's clamped down securely.
Run your dough through the first setting (1). If you want the past thinner than this,just keep pulling out the knob and adjusting it to the number that coincides with the thickness you want. So...start at the first setting...insert dough...turn the handle to run the dough through. For thinner pasta adjust to the second setting,etc. When it reaches the desired thickness run it through the section that has the grooves. On mine I have to pull the handle out and move it over to the other slot...looks like it's the same deal for your's.
Hope this helps.

You have to let the dough rest about 30 min. to 1 hour before passing the pasta in the roller. Also if you put some flour on both side of your pasta for the first passing through the machine it works well.

All the models of raviolis makers are not graduate identically...So I have the Kitchenaid ravioli maker and the #1 is the larger and the # 8 is the thiner. For the raviolis the best thickness is the #5 or 6 and all is perfect for me and delicious. Also here is what Kichenaid suggest for the thickness of the dough: If you do not own a KitchenAid Pasta
Sheet Roller, pasta sheets can be prepared
by hand. Pasta sheets should be rolled out
to a thickness of 1/16" (0.156 cm). Hop this help!