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Start with the rollers farthest apart and when you first start rolling the dough will be uneven and have a few hole. But as you roll the dough over and over, it will be smooth with no holes in nice flat sheets. Rollthe dough twice on each setting, starting with the biggest number and rolling down to the smallest number for very thin sheets of pasta. Good luck. I have a recipe and videos on my website at http://noodlemakermachine,com.
Just bought one,so you're in luck lol.
Roll pasta dough until thin and translucent.
Dust lightly with flour.
Cut dough into four rectangular strips,each about 12 inches by 4 inches.
Place on strip of dough over the frame.(the metal part)
Press dough into frame with the indented tray.(plastic piece)
Remove the indented tray.
Fill pouches as desired.
Place a second strip of dough over the strip with the filling in it and press strips together with your fingers.
With a rolling pin,roll across the dough covered frame,gently at first and then increase pressure until the zig zag edges of the frame are visible through the pasta. The ravioli is now sealed. Remove excess dough and re-roll.
Remove ravioli from frame by by tapping it on counter.
I find that these instructions aren't the best. They should tell you to lightly flour the frame before using or else it's hard to remove the ravioli. I also find that tapping it makes no difference...I always have to push them out through the bottom.
Good luck and enjoy!
1. Make your favotite pasta dough, roll out thin.
2. Place a sheet of rolled-out pasta dough on the metal plate, press down with the plastic mold to create the ravioli pockets.
3. Fill the pockets with your choice of mixture (cheeses, meats, spinach).
4. Then brush the top of the pasta sheet with egg wash or water and place a second sheet of pasta dough over the first.
5. Then use a rolling pin to press down on the assembled raviolis.
6. The pressure of the rolling pin will adhere the two sheets of pasta together and will cut the raviolis apart along the edges of the metal plate.
7. The result is a dozen perfect homemade raviolis!
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!
After using the Ronco Pasta maker for a few times I discovered a couple of problems, the main problems are that it's a bit slow, took as much time as it does for handmade pasta. The second problems was that cleaning the dies was a pain!