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
2Cautions
3Assembly
7About Fresh Pasta
8How to Make Fresh Pasta
10Pasta Making Tips
11About Fresh Sausage
12How to Make Fresh Sausage
13Sausage Making Tips
14Cleaning
15Troubleshooting
17Recipes/ Pasta
26Recipes/ 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; do not submerge base in water.
•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.
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, (818) 775-4680:
•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, (818) 775-4680.
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.
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