Manual Springlane 943621 - Nina (page 23 of 84) (English, German, Dutch, French, Italian, Spanish)

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Correct dough consistency

The dough is too wet, add a little flour and

allow the dough to continue kneading for

a short while.

• For simple operation, Nina comes with

two preset programmes: Plain Pasta

mode and Egg Pasta mode. These pro-

grammes show the exact amount of

liquid required for any quantity of flour

between 200 and 600 g. You can find

out how to use these programmes in

the Programmes section.

• If you are using egg yolk and water,

make sure you whisk them together

thoroughly before adding them into

the mixing container.

• The dry to liquid ratio may vary slightly

depending on the type of flour used,

the liquid, and the temperature of the

ingredients. Gradually add 5–10 ml

or flour to carefully find the perfect

consistency.

• If you dissolve 3–5 g of salt in water

and add it to the pasta, it will become

slightly firmer to the bite.

• Adding 3–5 ml of oil to the dough will

make the pasta a little softer.

• The fresher the pasta you use, the

better it will taste.

• Pasta without egg or other refrigera-

ted ingredients can be fully dried out

and stored for a long period. Other

types of pasta should be frozen.

USING PROGRAMMES

1. Insert the plug into a power socket. If

Nina is in standby mode, reactivate it

by pressing any button. Assemble the

appliance.

2. Press the Scale/Tare button to set the

scale back to 0.

3. a) Plain Pasta

• For durum wheat pasta, you will

need Italian "00" pasta flour or a

1:1 mix of plain flour and semolina

plus water. First add only the dry

ingredients.

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Springlane 943621 - Nina Manual

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