Laminating machine Pasta 145 Mm of Lacor

Pasta (145 mm) laminating machine

It is difficult to find someone who does not like the pasta in any of its varieties. Characteristic of the Mediterranean cuisine, is very easy to prepare and versatile, stimulates creativity in the kitchen can be combined with a variety of ingredients.

The taste of homemade pasta beats the of the best industrial pasta. It is economic: a variety of fresh pasta can be made only with flour and eggs. Original: it can paste colors and different flavors by adding mass to spinach, saffron, squid ink, also spices is easy.

To make the pasta dough (for 6 people) you will need 500 g flour (to your choice of organic pasta, soft wheat flour or, if you prefer pasta to the Dente, half of soft flour and half of hard flour) and 5 eggs (at room temperature) or a glass of mineral water. In a bowl place flour and eggs and mix vigorously with a fork or a manual beater. Then knead with your hands until it is smooth, about 10 minutes; You can correct it by adding a little water if it is very dry, or a little more flour if the mixture is too soft. Make a small ball of dough: when sticking to your fingers will be prepared. Place on a floured surface and cut small pieces: now comes into action the dough Sheeter machine.

The rollers of the dough Sheeter machine they have positions for up to 9 thicknesses different pasta, that are chosen by aligning the numbers selector (on the side opposite to where goes the handle's rotation); in position 1 the thickness is about 3 mm, and it can be reduced to 0.2 mm. Enter in the laminating machine one of the pieces of dough, and then turn the handle; repeat several times, by folding the dough and enharinando it if necessary, until the dough takes a regular form. Then switch to position 2 and wrap only once. So you can continue to reduce the thickness until it is to your liking.

When the thickness of the blade is expected, can cut the pasta rolling mass little by little on the Court roll and, depending on the chosen position, the blade of the cutter head of the dough Sheeter machine 145 mm wide will get spaghetti or noodles. Dry pasta for an hour at least and already you can cook to your liking.

The manual pasta Sheeter machine It is made of 18/10 stainless steel (alloy with 18% chromium and 10% nickel, alloy which offers a high level of quality and superior resistance to conventional steel). It offers excellent resistance to corrosion and to food acids and salts; It is a smooth, non-porous and very hygienic, easy to clean material, and does not transmit strange food flavors.

Safety and maintenance:

The manual pasta Sheeter machine it attaches to the work surface using a flange with screw to secure immobility while used.

Before first use, it is suitable to pass through the rollers of the manual pasta Sheeter machine a little dough (which then pulls) to clean them.

Do not immerse in water the manual pasta Sheeter machine or wash it in dishwasher. You can dry clean with a brush or a wood scraper. Clean from time to time under the smooth rollers with kitchen paper. Do not insert into the rollers spatulas, knives or cloths.

The ends of the cutting cylinders of the dough Sheeter machine they may be lubricated with vegetable oil.

On our website you can find the 260 mm pasta Sheeter machine wide with a cutting head for spaghetti. You can also find machines for production of fresh pasta that will do the work of kneading for you, and allow you to get 7 or 9 (model Luxe) different types of fresh pasta.