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Pasta Maker
Please read the manual fully before using the appliance and keep the manual
safe for future reference
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Contents page
Using the machine Page 3
Maintenance of the machine Page 6
Making Ravioli Page 7
UK & EU Guarantee Page 9
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Using the machine
Fix the machine onto the work surface with
the supplied clamp and insert the handle
into the roller hole (Fig 1). Before using
the machine for the rst me it must be
cleaned with a dry cloth to remove any dirt.
To clean the rollers, pass a piece of dough
through the machine several mes, then
discard the dough.
How to prepare the mixture
The basic recipe per person is approx. 125g
of wheat our and 1 egg.
Advice: do not use eggs directly from the
fridge!
For 4 persons, this means approx. 500g of
wheat our and 4 eggs. Water can also be
used in place of eggs. 1 egg = approx. 80ml
of water. Do not add any salt!
1. Pour the our into a bowl and add
the eggs into the middle of the our
(Fig 2).
2. Mix the eggs with a fork unl they are completely blended with the
our. Knead the mixture with your hands (Fig 3) unl it is completely
homogenous and has an elasc consistency.
3. If the mixture is too dry add some water; if it is too moist or too so
add some our. A good mixture should never sck to your ngers.
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4. Remove the mixture from the bowl
and place it onto a lightly oured table
(Fig 4).
If necessary, cut it into small pieces with a
knife (Fig 5).
How to prepare the dough and the pasta
1. Your machine has a regulator, set the
machine regulator to posion 7,
pulling it outwards and turning it so
that the two smooth rollers are
completely open (Fig 6).
2. Pass a piece of mixture through the
machine turning the handle (Fig 7).
3. Repeat this operaon 5-6 mes,
superposing the dough and adding
some our to the pasta aer each
repeon (Fig 8).
4. When the dough has taken shape, pass
it through the rollers once with the
regulators set on number 4 (Fig 9),
then once again on number 3
connuing unl you obtain the desired
thickness (min thickness posion 1).
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5. With a knife, cut the dough
crossways in pieces approx.
25cm (10 inches) long. Insert
the handle into the hole of the
cung rollers, turn it slowly and
pass the dough through so to
obtain the type of pasta you
prefer (Fig 10 and 11)
Note 1: If the rollers will not “cut”, the
dough is too so, if this occurs you
should pass the dough through the
rollers aer adding some our to the
mixture.
Note 2: If the dough is too dry and
can’t pass through the rollers, add a
lile water to the mixture and pass it
through the smooth rollers once again.
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1. During use, clean the scrapers
underneath the smooth rollers every
so oen with a piece of kitchen
paper (Fig 12).
2. Never wash the machine with water
or in a dishwasher! (Fig 13).
3. Clean the surface of the machine
with a so and dry cloth; clean the
rollers with a brush or a wooden rod
(Fig 14).
4. If necessary or if the rollers squeak,
you can lubricate the rollers with
petroleum jelly or vegetable oil (Fig
15) ensuring they are fully washed
and dried aer.
Do not insert sharp objects or cloth material
in between the rollers!
It is advisable to store the machine and
accessories in their original box aer using
them.
Maintenance of the machine
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1. Prepare the dough using the pasta
machine, ensuring that it is put through
the pasta maker for the last me with the
regulator set at no.2. The dough must be
fairly dry but not without moisture (Fig 1).
2. Lay the strips of dough on a cloth and cut
them lengthways with the special pasta
cung wheel (Fig 2).
3. The ideal dough length is 50/70 cm.
remove the front cung part from the
pasta machine, liing it and sliding it onto
the guides provided (Fig 4).
4. Fold the dough in two and insert it
between the rollers, keeping it folded.
Turn the handle about ¼ of a turn so that
it catches the dough between the rollers
(Fig 6).
5. Using a teaspoon, insert a lile lling
between the two strips of dough (3-4
teaspoons distributed evenly) (Fig 7).
Making Ravioli
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7. Turn the handle slowly adding the lling a
lile at a me when necessary (Fig 8).
8. When the whole strip of ravioli has been
passed through the rod, lay it on a cloth to
dry so that the ravioli can be easily separated
(Fig 9-10).
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UK and EU Guarantee
Your new Andrew James product comes with a 24 month guarantee and a 2
year xed warranty, eecve from receipt conrmaon. Your receipt or
order number is required as proof of purchase date so it is imperave that
you keep it safe. This guarantee only applies if the item has been used solely
for the use intended, and all instrucons have been followed accordingly.
Please note this product is only for domesc use only and is not for
commercial use. Abuse of your product will invalidate the guarantee.
Returned goods can only be accepted if repackaged properly within the
original colour product box, and presented with the original receipt of sale/
order number. This does not aect your statutory rights.
Returned products must be cleaned and returned to us in as close to delivery
condion as possible.
If your product develops a problem within the rst 12 months of the xed
warranty, we will pay all shipping costs to have it returned to us. Aer 12
months the customer will be liable for the cost of returning the product to
us. We will then pay to have the repaired/replaced item shipped back to the
customer.
If you wish to return your item for a full refund, you have the right to do so
within the rst 7 days. For our returns policy please go to
www.andrewjamesworldwide.com
Customers are responsible for any taxes applied to our products when they
are shipped outside of the EU.
All of our prices are inclusive of VAT.
Once a product has been returned to us, we will aim to repair or replace it
within 30 days of receipt.
The guarantee does not cover any defect arising from improper use,
damage, build-up of lime scale or repair aempts made by third-pares.
Also, the guarantee does not cover normal wear and tear of individual parts.
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