Ronco Pasta Maker User Manual

Popeil Pasta / Sausage

Automatic

Maker ™

Congratulations. You have the finest PASTA & SAUSAGE MAKER ever made for home
use. This machine has been designed to give years of service. It is very efficient and easy
to use once you understand how it works. So please take the time to read the instructions
and watch the Instructional Video before using your Popeil Automatic Pasta/ Sausage
Maker™.

CONTENTS

2 Cautions
3 Assembly
7 About Fresh Pasta
8 How to Make Fresh Pasta
10 Pasta Making Tips
11 About Fresh Sausage
12 How to Make Fresh Sausage
13 Sausage Making Tips
14 Cleaning
15 Troubleshooting
17 Recipes/ Pasta
26 Recipes/ Sausage
28 Warranty
31 Spanish Instructions
42 Pasta Shaping Dies

Copyright© 1993, 1994, 1957, 1997, 2001 by Ronco Inventions, LLC. All rights reserved. Popeil™ is a

trademark owned by Ronco Inventions, LLC. No part of this book may be reproduced in any manner

whatsoever without written permission from the publisher. Ronco Inventions, LLC Patents Pending

CAUTIONS

• Make sure dry and liquid ingredients are completely mixed before switching

Popeil’s Pasta/ Sausage Maker to EXT (extrude). Never try to extrude pasta
dough which is too dry and floury.

• Always add dry ingredients (flour and seasonings) to mixing bin first; then close
lid before slowly adding liquid.

• With some pasta dough, such as chocolate, the round bearing directly behind the
kneading screw may squeak. If this happens, you can oil the bearing by coating it
with vegetable oil.

• Do not put knife or anything through any opening on lid. They are for adding
liquid, flour, or seasonings only.

• After MIX, always switch to OFF and let the motor completely stop before
switching to EXT (extrude).

• The motor can produce a flash of light when being switched from MIX to EXT
(extrude) or vice versa. This is normal.

• Do not block the vent holes in front of the pasta/ sausage maker. Avoid getting
flour or anything in the front vents holes. If flour should get in the vent holes:
unplug the machine and tip the Pasta/ Sausage Maker all the way forward until the
vent holes are pointing straight down, and gently shake the Pasta/ Sausage Maker
up and down over a trash can to remove any flour.

• Use a dampened cloth with a very mild detergent to wash the motor housing of
your Pasta/ Sausage Maker;

• Keep your Pasta/ Sausage Maker away from heat sources such as hot stove
burners and oven tops when the oven is on.

• Make sure your Pasta/ Sausage Maker is properly and completely assembled
before turning it on.

• If it is difficult to remove the front Locking Ring that holds the pasta die or
sausage horn, switch the Pasta/Sausage Maker to MIX for a few seconds. Then
turn the machine OFF and use the wrench provided to loosen the Locking Ring.

• Noise = Power. This is very powerful machine. Keep all hair, jewelry, clothing,
spatulas and foreign articles away from it while in use.

• When turning the machine “OFF”, be sure to wait until the blades have
completely stopped before opening the lid.

do not submerge base in water.

ASSEMBLY

Lid must be firmly latched and bin must be pressed firmly against back wall of base
or machine won’t run. To disassemble, you must remove lid first. (Some models may
vary)

Locking Ring – Holds the pasta die or sausage horn in place.

Pasta Die – Dough is pushed through a die to form shaped pasta.

White Screw – Helps mix the dough and forces it through the pasta die.

Kneading/ Mixing Blade – Mixes & kneads the dough, then pushes it forward during

extrusion (pushing dough or sausage mix through a die or horn).

Base – Supports the mixing bin and contains the motor.

Locking Ring Pasta Cutter (optional) – Used to hold the pasta die or sausage horn in

place and to cut the pasta at appropriate lengths.

Or
Sausage Horn – Mixture is pushed through to feed into casing.

Face Plate – Holds the white screw, die/ horn, locking ring.

Mixing Bin – Holds your pasta dough or your sausage ingredients.

We have designed these machines to be very easy for you to use (and clean) while
making them powerful and efficient.

Be creative and develop different kinds of pasta and homemade sausage. Enjoy it and
have fun.

MIX on your switch stands for MIX. It means to blend together.

EXT on your switch stands for Extrude. It means to “push out”.

HOW TO ASSEMBLE

Make sure your machine is unplugged before assembly.

1. Place mixing bin all the way onto the base. The machine will not work if the
mixing bin is not flush against back wall of base.

2. Put the white screw through the face plate all the way.

3. Slip the mixing blade onto the white screw shaft by lining up the grooves on the
white screw shaft and the mixing blade.

4. Insert the mixing assembly loosely into the mixing bin, with the shaft going into
the hole in the base.

5. Line up the face plate dots. Push the mixing assembly fully in, and turn the face
plate to the right. Matching up both lower dots.

6. Note: The front tab on the lid locks the slot on the front of the bin. The lid must be
securely closed to operate the machine.

7. Be sure the white screw is all the way in.

8. Select a pasta die and slide it onto the front of the face plate. Match the 6
notches. Sausage horns are inserted into the locking ring before attaching to
machine.

9. Screw the locking ring over the pasta die or sausage horn to secure it.

10. If your model has a locking ring pasta cutter, snap it into one of the two holes
on the locking ring. The top hole is for thick dies (macaroni), the bottom hole is
for regular dies.

You’re ready to make fresh pasta and homemade sausage!

ABOUT FRESH PASTA

Which Flour?

Many flours work well with your pasta/ sausage maker. In addition to semolina pasta
flour, we’ve tested the recipes with Gold Medal™ Bread Flour, All Purpose and

Whole Wheat Flour. Our preference at Ronco Inventions, LLC is Gold Medal™
Bread Flour because of the high gluten content.

Measuring Pasta Flour

Measure 2 cups of flour with a standard glass measuring cup. What’s easier to use is a
1-cup dry flour measuring cup with a handle. Always remember to use 2 cups of
flour. Be sure to tap the dry measuring cup a couple times to get rid of air pockets.
Use the back of a knife to level flour. Herbs and spices can be added for additional
flavor before or while machine is running in the mix mode.

Measuring Pasta Liquid

You may have a round measuring cup with lid or a dry measuring cup with a handle
that has liquid measurements marked on it. Either one of these cups is self­explanatory. For 2 cups flour, always use 2 Tbsp olive oil (we recommend Bertolli),
and liquid up to the appropriate line (egg is optional).

Water or Juice?

You can use spinach, carrot, tomato or just about any vegetable juice instead of water
when making homemade pasta. Mix and watch your combination of flour and liquid
develop in the pasta bin in 4 minutes. Depending on the humidity in your area, you
may need to add additional flour or liquid. If you pasta mix is too moist, add flour 1
Tablespoon at a time, while the machine is in mix mode, to achieve the perfect
consistency. If it is too dry, add liquid 1 teaspoon at a time to achieve the perfect
consistency (see page 9).

Cooking Pasta

Cooking pasta “al dente” [to the tooth] firm and chewy is preferred. Don’t overcook
your pasta; it will become too soft and not very appealing. Some of the smaller pasta
shapes such as angel hair, vermicelli and spaghetti takes as little as 30-seconds to a
minute to cook (unlike hard, dried out package pasta). Larger, thicker shapes such as
rigatoni or macaroni of course take longer to cook. Cook in 4-6 quarts of boiling
salted water, remove immediately. After pasta is “al dente”, rinse in cold water to
stop the cooking process.

HOW TO MAKE FRESH PASTA

1. Machine off, lid open. Fill a standard glass measuring cup with 2 cups of flour or
use a dry measuring cup with handle, or use liquid measuring cup which may be
included, up to the 1 cup flour line. Always use 2 cups of flour. Pour into mixing
bin. Close mixing bin lid.

2. Select Pasta Shaping die you want to use. Place in hot water for one minute.

3. Put the heated die on the front of the machine and secure it with the locking ring.

4. In the round measuring cup that comes with your Pasta/ Sausage Maker, pour 2
tbsp. of olive oil to the “Oil” line. Then, add 1 large egg (optional) to the olive oil
already in the round measuring cup, put lid on cup tightly and shake vigorously
for 5 seconds or use a fork to blend olive oil & egg together. Then add water for
plain pasta or use strained vegetable juice of your choice (tomato, carrot, beet, or
spinach) instead for delicious colored and flavored pasta. Liquid is added to the
“Oil + Egg + Liquid” line. If not using an egg, then it’s 2 tbsp. of olive oil to the
“Oil” line then add water or vegetable juice to the oil up to the “Oil + Liquid”
line. Push switch on the pasta machine to MIX, add liquid by pouring slowly back
and forth through the liquid crease on the lid of your clear bin. Mix flour and
liquid for 4 minutes. Push switch to STOP and then to EXT (extrude).

5. Turn OFF and let motor stop completely. Never switch form MIX to EXT or
from EXT to MIX without stopping first.

6. Turn machine to EXT (extrude) and watch your pasta come out the front. Cut it
off at desired lengths with the backside of a table knife or with the optional
locking ring pasta cutter.

7. Cook fresh pasta in 4-6 quarts of boiling salted water. Drain and serve with sauce.
Angel hair cooks in 30 seconds. Spaghetti in 1 minute, and macaroni in a minute
and a half to 2 minutes.

Just Right

Well mixed, after mixing at least 4 minutes. Small pea-sized lumps.

Too Dry

Still powdery. Just add liquid (water or juice) by teaspoonful while machine is on
MIX. Watch for small lumps to appear.

Too Wet

Large wet lumps stick to blades? Add flour 1 tablespoon at a time while machine is
on MIX until you have small pea-sized lumps. You may have to stop machine and
take dough off blades.

PASTA MAKING TIPS

Your Popeil Automatic Pasta & Sausage Maker™ has been designed to be easy to
use and easy to clean. Be creative and develop new recipes that include your favorite
spices and flavoring. Here are a few tips that will help:

• You Can reuse fresh dough. - If you want to change pasta shapes, stop the

machine, put the extruded dough back into the bin, change the pasta die and
mix for 30 seconds before going back to extruding.

• Storing Pasta - Fresh pasta can be frozen for up to 6 months or refrigerated

for a few days. It stores best if first left to dry separated about an hour so the
pasta doesn’t pack together. We recommend storing in Ziploc™ brand storage
bags.

• Extruding Remaining Dough – When you get down to the last couple of

ounces of pasta mix, tilt your machine forward to make sure your machine
completely empties out. You don’t have to hold it.

• Length of Pasta – You can achieve long pasta lengths by placing your

machine close to the edge of the counter or table, so that the pasta can
continue to flow toward the floor. Cut at desired length.

• Cutting Pasta – Use the back of a butter knife flush against the die for your

pasta cutting.

• Pasta Sticking Together? – Probably too wet so add flour 1 Tablespoon at a

time (see page 9). Keep the strands of pasta separate as they come out. Use
your hand to gently ruffle the strands in front of the fan drier while extruding.

ABOUT FRESH SAUSAGE

Please be sure to view your instructional video cassette which is included with your
machine.

You can order additional Sausage Making “horns”

• Country Sausage #20

• Italian Sausage #26

• German Bratwurst #29

You can order additional size casings, sausage horns, and seasonings through
Customer Service, [phone]:

• Small Sausage Links horn #17

• Chorizo and Polish Sausage horn #32

• Country Breakfast Sausage Seasoning Blend

• German Bratwurst Seasoning Blend

Additional sausage casings and seasonings, plus smaller and larger sausage casings and
seasonings, plus smaller and larger sausage horns are available for order through
Customer Service, [phone].

Casings

Our sausage casings are used in most of the store bought sausages sold today. The edible
collagen casings that come with the Popeil Pasta & Sausage Maker provide the perfect
finish for your sausage.

HOW TO MAKE FRESH SAUSAGE

1. Select a sausage horn and put it in the locking ring. Slide a length of casing (up to
three feet) over the horn leaving about 2 inches at the end hanging.

2. Meat, Fish, Poultry – With machine off and lid open, add up to 2 lbs. of ground or
finely cut up (1/2” chunks) meat, fish or poultry and one package of seasoning of
your choice. Seasoning packets are 2 lbs or meat, fish or poultry; if using less than
2 lbs, adjust seasonings accordingly. Close lid. (Additional small amounts of
filler, such as chopped, cooked vegetables or rice, ect., also can be added.)
Vegetables – Cut into small pieces up to 2 lbs. of cooked vegetables such as rice,
potatoes, herbs, peas, corn, carrots, ect. Vegetables must be cooked! Switch
machine to MIX and blend meat and seasonings or vegetables and seasonings of
your choice for 30 seconds. Turn machine OFF.

3. Turn machine to EXT (extrude) and hold the twisted end of the sausage casing
firmly, and as it fills, gently pulling and guiding the filled casing away from the
horn. When casing has filled to desired sausage length, hold sausage in place with
one hand; detach filled casing from your machine and place on a flat surface. Use
the forefinger of your other hand to compress sausage firmly into an oval shape.
This will reduce the amount of sausage length to be, twist 3 times. Continue these
steps until all of your sausages are made. To separate your sausages, use your
scissors to cut and twist. See instructional video to make sausage links.

DO NOT OVERFILL CASINGS because meat and food expands when heated and
will split casting. To help relieve pressure inside sausage casing, use the pin included
with your Pasta/ Sausage Maker to poke a few holes in each of your sausages.
Note: if meat sticks to mixing blade while mixing, stop machine and scrape off with
soft rubber scraper. If sausage mixture is too moist, add bread crumbs or cooked rice.