Wolfgang Puck BPSM50PE User manual

Brand: Wolfgang Puck

Model: BPSM50PE

Category: Pasta & ravioli makers

Type: User manual

USE & CARE

Pasta Extruder

Attachment

LIFE IS ABOUT BALANCE

AND EATING WELL

IMPORTANT NOTICE

PLEASE DO NOT RETURN TO STORE.

If you have any problems with this unit, contact Consumer

Relations for service PHONE: 1-800-275-8273 or visit our

website at wphousewares.com

Please read operating instructions before using this

product. Please keep original box and packing materials

in the event that service is required.

W.P. APPLIANCES, INC. Toll Free (800) 275-8273

Model BPSM50PE Printed in China REV 1.0

All trademarks, service marks and trade names (collectively the “Marks”) are proprietary

to Wolfgang Puck World Wide.

(For use with Stand Mixer

model BPSM0050A2)

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Before Your First Use

Carefully unpack the attachment and remove all packaging materials.

To remove any dust that may have accumulated during packaging,

disassemble the unit and wash all parts in warm soapy water and

dry thoroughly.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always

be followed, including the following:

1 Read all instructions carefully.

2 To protect against risk of electrical shock, do not put cord, plug, or

mixer body in water or other liquids.

3 Close supervision is necessary when any appliance is used by or

near children.

4 Unplug from outlet when not in use, before putting on or taking off

parts, and before cleaning.

5 Remove beaters and other attachments from mixer before washing.

6 Do not operate any appliance with a damaged cord or plug,

or after the appliance malfunctions or is dropped or damaged in

any manner. Return the appliance to an authorized service facility

for examination, repair, or electrical or mechanical adjustment.

7 The use of accessory attachments not recommended or sold by

W.P. Appliances, Inc. for use with this model may cause fire, electric

shock or injury.

8 Avoid contacting moving parts. Never feed dough by hand.

Always use food pusher.

9 Do not use outdoors.

10 Do not let cord hang over edge of table or counter. Do not let cord

contact hot surfaces, including stove.

11 Do not place on or near a hot gas or electric burner, or in a

heated oven.

12 Check that control is off before plugging cord into wall outlet.

To disconnect, turn control to OFF, then grasp the plug and remove

it from the outlet, never yank the cord to remove the plug.

13 Do not use appliance for other than intended purpose.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

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Table of Contents

Important Safeguards 1

Before Your First Use 2

About Wolfgang Puck 3

Know Your Pasta Extruder 5

Know Your Pasta Extruder Plates 6

Assembly 7

Using Your Pasta Extruder 8

Recipes 10

Recipe Notes 19

Limited Warranty 22

Contact Information Back

Wolfgang Puck,

owner of the famous

Spago restaurants and

one of the most influential

chef-restauranteurs in

America, is credited with

reviving California’s rich

culinary heritage. His

cooking innovations, a

result of blending fresh

California ingredients with his classical French techniques, are

enjoyed by world leaders, stars and fellow chefs alike. He established

other trend-setting restaurants like Postrio, Chinois on Main in Santa

Monica, Trattoria del Lupo, Cut, and his latest creation, Jai, an Asian

fusion restaurant in San Diego. Home chefs can also share Mr. Puck’s

talents through his cookbooks, cutlery, cookware and, of course,

through his appliances!

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5 6

Know Your

Pasta Extruder

Measuring Beaker

Pasta Plate

Wrench Ring Nut Cleaning Tool Pasta Plates

Locating Lugs

Feed Tube

Body

Scroll

Know Your

Pasta Extruder Plates

The front of your pasta plates are numbered 1 through 6. Below is a

legend for their use:

1 Spaghetti

a. Italian for “Strings”; these round thin strands are the most popular

shape of all pastas

2 Small Macaroni

a. Short curved tubular pasta in a semi-circle shape.

3 Rigatoni

a. Ribbed tubes about 1-1/2-inches long.

4 Fettuccini

a. Italian for “Little Ribbons”. Fettuccine is most commonly used

with Alfredo Sauce, a cream based sauce with Parmesan cheese

5 Lasagna

a. The origins of the name are thought to come from Latin

“Lasania”, meaning “Cooking Pot”. Lasagna is ripple-edged strips

about 10-inches long.

6 Large Macaroni

a. Short curved tubular pasta in a semi-circle shape.

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Assembly

A Place the scroll in position in the pasta

extruder body.

B Select a plate and place in position on

the scroll ensuring that locating lugs fit into the

corresponding gaps in the pasta extruder body.

C Screw the ring nut into place and hand

tighten to hold the complete assembly together.

Do not use the wrench to tighten the lug, the

wrench should only be used to remove the lug

from the pasta extruder body.

7 8

Using Your

Pasta Extruder

USE IN THE FRONT POWER HUB AT SPEED 1-3. PLEASE NOTE THAT

DOUGH MADE TOO DRY OR FED THROUGH TOO QUICKLY MAY

CAUSE YOUR PASTA ATTACHMENT TO BREAK.

Fitting the Pasta Maker to the Mixer:

To fit the Pasta Extruder to the Stand Mixer, remove the Front Power

Hub Cover of your stand mixer. Then slide the Pasta Extruder into the

outlet turning it slightly so that the shaft engages in the socket with pin

located in the hole. Release the catch to lock.

1 For best results, the parts of the Pasta Extruder can be warmed in

a bowl of hot water to assist extruding. Dry thoroughly before use.

2 Spaghetti, fettuccini, and lasagna may be cooked immediately or

allowed to dry completely before storing in a plastic bag.

3 Macaroni, rigatoni and large macaroni must be cooked within

4 hours of extruding; otherwise they become very brittle and snap.

4 Position the Pasta Extruder on your mixer, and turn to speed 1.

5 Gather walnut-sized pieces together and drop by hand into the feed

tube. The scroll will pick up each piece of dough and self feed

through the pasta plate. You should be able to see the scroll before

adding the next piece of dough. In the unlikely event of the pasta

dough no longer self feeding through the scroll, use the specially

designed wrench handle to assist. DO NOT use a knife or spoon

handle as they may damage the scroll of your Pasta Extruder.

6 The pasta first extruded will always tend to curl in different

directions. This is quite normal and the pasta will straighten as it

continues to be extruded. If desired, the first 5 inches of curled pasta

may be gently pulled away from the plate and again passed through

the attachment. Increase to speed 3.

7 When the pasta has reached the desired length gently pull away

from plate.

8 A convenient way to dry pasta is to arrange the cut pasta on a

pastry tray sprinkled with flour, preferably semolina flour. As one

layer is completed, sprinkle flour over the noodles, place a piece of

parchment paper over them, and continue layering with noodles and

flour. Dry for at least 15 to 20 minutes.

9 To ensure that pasta is evenly colored and not streaky, feed the

dough into the feed tube at a constant rate.

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Cooking Fresh Pasta

1 Bring a large stock pot full of water to boil. Add salt to taste.

2 Gradually add the pasta and cook at a slow “rolling” boil until the

pasta is “al dente” or still slightly firm to bite, approximately 5 - 8

minutes, according to shape of pasta. Stir occasionally during

cooking. When cooked, drain thoroughly.

Changing Pasta Plates:

Whenever you wish to change plates, the ring nut must be unscrewed

and removed. The machine may be briefly switched on speed 1 to eject

the plate and enable an alternative plate to be fitted. The ring nut must

then be re-positioned and tightened by hand.

Removing Ring Nut:

If the ring nut is too tight to remove by hand, slip the wrench supplied

over the nut and turn the wrench handle counter-clockwise.

Using Your

Pasta Extruder cont.

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Whole Wheat Pasta

Makes 1 1/2 lbs. Serves 6 - 8

INGREDIENTS

4 large eggs

2 tablespoons water

3 1/2 cups whole wheat pastry flour – sifted

METHOD

1 Place all the ingredients into the bowl of the Stand Mixer with the

flat beater attached.

2 Turn to speed 3 and beat for 1 minute or until dough ball begins

to form.

3 Turn dough out onto a lightly floured surface and continue to knead

by hand. Form a ball and cover with plastic wrap. Let rest for 30

minutes.

4 In the meantime, assemble and attach the Pasta Extruder with the

desired pasta plate.

5 Cut the dough into four pieces. Then cut each piece into walnut-

sized pieces. with the machine set to six, start extruding the pasta,

adding one walnut-sized piece at a time.

6 When the pasta extrudes out of the machine, place it on semolina-

dusted trays. This may be refrigerated, and covered until serving

time. At this point, the pasta may also be frozen and cooked directly

from the freezer.

7 To cook the pasta, bring 6 quarts of water to a boil, adding a

tablespoon of salt and one tablespoon of oil. Gradually add the

pasta and continue to cook at a slow boil until pasta is “al dente.”

Pasta floats on top of water as it cooks. Stir occasionally to keep

pasta cooking evenly. Drain in colander. Toss with oil.

Recipe courtesy Debra Murray (Wolfgang Puck HSN Guest Host)

Regular Pasta Dough

Makes 1 1/2 lbs. Serves 6 - 8

INGREDIENTS

1 teaspoons salt

1 1/2 cups semolina flour

1 1/2 cups all purpose flour

4 large eggs

2 tablespoons olive oil

METHOD

1 Place all the ingredients into the bowl of the Stand Mixer with the

flat beater attached.

2 Turn to speed 3 and beat for 1-2 minutes or until dough ball begins

to form.

3 Turn dough out onto a lightly floured surface and continue to

knead by hand. Form a ball and cover with plastic wrap. Let rest for

30 minutes.

4 In the meantime, assemble and attach the Pasta Extruder with the

desired pasta plate.

5 Cut the dough into four pieces. Then cut each piece into walnut-

sized pieces. with the machine set to six, start extruding the pasta,

adding one walnut-sized piece at a time.

6 When the pasta extrudes out of the machine, place it on semolina-

dusted trays. This may be refrigerated, and covered until serving

time. At this point, the pasta may also be frozen and cooked directly

from the freezer.

7 To cook the pasta, bring 6 quarts of water to a boil, adding a

tablespoon of salt and one tablespoon of oil. Gradually add the

pasta and continue to cook at a slow boil until pasta is “al dente.”

Pasta floats on top of water as it cooks. Stir occasionally to keep

pasta cooking evenly. Drain in colander. Toss with oil.

Recipe courtesy Wolfgang Puck “Adventures in the Kitchen"

(Random House, 1991)

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My Favorite Tomato Sauce

Serves 4

INGREDIENTS

1/4 cup extra virgin olive oil

2 small onions – peeled and minced

6 cloves garlic – minced

2 tablespoons tomato paste

4 pounds Roma tomatoes – peeled, seeded, and diced

2 cups chicken stock – heated

12 fresh basil leaves

12 tablespoons unsalted butter

Kosher salt

Freshly ground black pepper

METHOD

1 In a saucepan, heat the olive oil over medium-high heat. Add the

onion and sauté until soft, about 5 minutes.

2 Add the garlic and cook 1 minute longer.

3 Add the tomato paste and then the tomatoes. Cook for 2 to 3

minutes, and then pour in chicken stock.

4 Simmer briskly until the sauce is thick, 20 - 30 minutes.

5 Stack the basil leaves, roll them up lengthwise, and cut across the

roll very thinly to make a chiffanade.

6 Stir the basil into the sauce.

7 Whisk in the butter piece by piece, and then season to taste with salt

and pepper. Keep warm.

Recipe courtesy Wolfgang Puck “Live, Love, Eat!"

Roasted Red Pepper Pasta

Makes 2 lbs. Serves 8 - 10

INGREDIENTS

2 whole roasted red peppers – pureed

4 cups all-purpose flour – sifted

1 teaspoon salt

3 large eggs

METHOD

1 Place all of the ingredients into the bowl of the Stand Mixer.

With the flat beater attached, mix dough on speed 5 for 2 minutes

or until dough ball forms.

2 Turn out onto a lightly floured surface, form to a smooth ball. Cover

with plastic wrap and let rest for 30 minutes.

3 Assemble and attach the Pasta Extruder attachment with the

desired pasta plate.

4 Cut the dough into walnut-sized pieces. With the machine set to six,

start extruding the pasta, adding one walnut-sized piece at a time.

5 When the pasta extrudes out of the machine, place it on semolina-

dusted trays. This may be refrigerated, and covered until serving

time. At this point, the pasta may also be frozen and cooked directly

from the freezer.

6 To cook the pasta, bring 6 quarts of water to a boil, adding a

tablespoon of salt and one tablespoon of oil. Gradually add the

pasta and continue to cook at a slow boil until pasta is “al dente.”

Pasta floats on top of water as it cooks. Stir occasionally to keep

pasta cooking evenly. Drain in colander. Toss with oil.

SERVING IDEAS

This pasta is so pretty and delicious you will love it with just butter or oil,

and chopped fresh herbs. But it looks great with a creamy alfredo sauce.

Recipe courtesy Debra Murray (Wolfgang Puck HSN Guest Host)

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Pasta Primavera

Serves 6

INGREDIENTS

1 pound fresh Fettuccine, cooked “al dente”

2 tablespoons extra virgin olive oil

1/2 cup colored bell peppers (orange, red, yellow), diced

1/4 cup wild mushrooms (chanterelles, porcini, shiitake), sliced

1/4 cup broccolli flowerets, blanched

1/4 cup sugar snap peas, blanched

1/4 cup fresh corn kernels (1 large ear of corn)

1/2 cup heavy cream

3 ounces freshly-grated parmesan cheese

1 tablespoon fresh flat leaf parsley, chopped

Salt and pepper to taste

METHOD

1 Cook the fettuccine “al dente.”

2 Fill a small saucepan half-way with water and add a teaspoon of salt.

Bring the water to a boil, then drop in the broccolli just a few

seconds, to brighten the color. Remove from the water, and repeat

with the snap peas.

3 Heat a 12 inch chicken fryer or large casserole over medium-high

heat.

4 When the pan is hot, add the oil. When the oil is hot, quickly add

all of the vegetables and toss for a few seconds to heat all the way

through, but not brown.

5 Add the heavy cream and bring to a simmer. Remove the pan from

the burner and add the pasta, parmesan cheese and seasonings.

Toss and serve warm.

SERVING IDEAS

This pasta dish is very colorful. It is best when you use the freshest

vegetables you can find, like summer squash or zucchini, whatever is the

freshest. Don't overcook the vegetables, they should be crunchy.

To save on fat calories you can omit the cream and replace with 1 cup

diced cooked tomatoes.

Recipe courtesy Debra Murray (Wolfgang Puck HSN Guest Host)

Fettuccine Alfredo

Serves 6

INGREDIENTS

1 pound fresh Fettuccine, cooked “al dente”

2 tablespoons extra virgin olive oil

2 tablespoon butter

2/3 cup heavy cream

1/2 cup chicken stock

4 ounces mascarpone cheese

1/2 cup freshly grated Parmigiano – Reggiano cheese

1 teaspoon coarsely ground pepper

1 teaspoon fresh parsley, chopped

METHOD

1 Prepare the fettuccine in a pasta cooker until “al dente.” Remove the

colander insert, and keep the remaining water warm.

2 Heat a 12-inch chicken fryer or casserole over medium to high heat.

3 When the pan is hot, add the olive oil.

4 When the olive oil begins to swirl around the pan, add the butter.

Before the butter has a chance to melt fully, add the cream and

chicken stock. Bring to a boil.

5 Break up the mascarpone cheese and whisk it into the sauce until

smooth and creamy.

6 Remove the pan from the heat and add the remaining grated

cheese, ground pepper and parsley.

SERVING IDEAS

To serve you may either re-submerge the pre cooked pasta in water

and top each serving with the alfredo sauce, or you may toss the pasta

right into the sauce to reheat. If you do the latter you may need an

additional 1/4 cup of pasta water or chicken stock if the sauce gets

too thick.

Recipe courtesy Debra Murray (Wolfgang Puck HSN Guest Host)

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Fresh Spinach Pasta

Makes 2 1/4 lbs. Serves 8 - 10

INGREDIENTS

2 cups all-purpose flour, sifted

2 1/4 cups semolina flour

2 large eggs

8 large egg yolks

1 cup cooked spinach, squeezed dry and minced

1 teaspoon salt

METHOD

1 Place all the ingredients into the bowl of the Stand Mixer, with the

flat beater attached.

2 On speed 2, mix for 2 minutes.

3 Turn the dough out onto a lightly floured surface. Knead to form a

dough ball. Cover with plastic wrap and rest for 30 minutes.

4 Assemble and attach the Pasta Extruder with the desired pasta

plate installed.

5 Cut the dough into walnut-sized pieces. With the machine set to six,

start extruding the pasta, adding one walnut-sized piece at a time.

6 When the pasta extrudes out of the machine, place it on semolina-

dusted trays. This may be refrigerated, and covered until serving

time. At this point, the pasta may also be frozen and cooked directly

from the freezer.

7 To cook the pasta, bring 6 quarts of water to a boil, adding a

tablespoon of salt and one tablespoon of oil. Gradually add the

pasta and continue to cook at a slow boil until pasta is “al dente.”

Pasta floats on top of water as it cooks. Stir occasionally to keep

pasta cooking evenly. Drain in colander. Toss with oil.

Recipe courtesy Debra Murray (Wolfgang Puck HSN Guest Host)

Chili Pasta Dough

Makes 1 1/2 lbs. Serves 6 - 8

INGREDIENTS

1 1/2 cups all-purpose flour

1 1/2 cups semolina flour

1 teaspoon salt

4 large eggs

2 tablespoons chili oil

METHOD

1 Place all the ingredients in the bowl of the Stand Mixer with the flat

beater attached.

2 On speed 2, mix for 2 minutes or until a dough ball forms. If too dry

add one more tablespoon of chili oil.

3 Turn dough ball out onto a lightly floured surface and knead into

a ball.

4 Wrap the ball with plastic wrap. Let rest for 30 minutes.

5 Assemble and attach the Pasta Extruder with the desired pasta

plate installed.

6 Cut the dough into walnut-sized pieces. With the machine set to six,

start extruding the pasta, adding one walnut-sized piece at a time.

7 When the pasta extrudes out of the machine, place it on semolina-

dusted trays. This may be refrigerated, and covered until serving

time. At this point, the pasta may also be frozen and cooked directly

from the freezer.

8 To cook the pasta, bring 6 quarts of water to a boil, adding a

tablespoon of salt and one tablespoon of oil. Gradually add the

pasta and continue to cook at a slow boil until pasta is “al dente.”

Pasta floats on top of water as it cooks. Stir occasionally to keep

pasta cooking evenly. Drain in colander. Toss with oil.

Recipe courtesy Wolfgang Puck “Adventures in the Kitchen"

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2019

Recipe Notes Recipe Notes

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Limited Warranty

This warranty covers all defects in workmanship or materials in the

mechanical and electrical parts, arising under normal usage and care, in

this product for a period of 12 months from the date of purchase

provided you are able to present a valid proof-of-purchase. A valid

proof-of-purchase is a receipt specifying item, date purchased, and cost

of item. A gift receipt with date of purchase and item is also an

acceptable proof-of-purchase. Product is intended for household use

only. Any commercial use voids the warranty.

This warranty covers the original retail purchaser or gift recipient.

During the applicable warranty period within normal household use, we

will repair or replace, at our discretion, any mechanical or electrical

part which proves defective, or replace unit with a comparable model.

To obtain service under the terms of this warranty,

call Toll Free (800) 275-8273.

THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED

WITHIN NORTH AMERICA AND DOES NOT COVER:

• Damages from improper installation.

• Defects other than manufacturing defects.

• Damages from misuse, abuse, accident, alteration, lack of proper

care and maintenance, or incorrect current or voltage.

• Damage from service by other than an authorized dealer or

service center.

Recipe Notes

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Wolfgang Puck BPSM50PE User manual

Brand: Wolfgang Puck

Model: BPSM50PE

Category: Pasta & ravioli makers

Type: User manual

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Wolfgang Puck BPSM50PE User manual

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