Regina

Pasta dough

INGREDIENTS:

• 250g soft-wheat “00” flour
• 250g durum wheat flour (semolina)
• 5 whole eggs and water up to a total of 250g

Pour the flour into a bowl, then the eggs and water in the middle.
Mix the eggs and water with a fork. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.

Preparing the pasta

Insert a small piece of dough into the Regina hopper and turn the crank. After a few moments the pasta will come out of the extruder. When it reaches the desired length, cut the pasta with the slicer. Repeat this step, adding the dough in small pieces. Lay the freshly cut pasta on a cloth or tray and dust it with flour using Dispenser.

Tips

• If the dough tends to stick, lightly dust the small pieces of dough with flour before putting them into the hopper;
• place the pasta on a cloth and leave to dry for about an hour;
• home-made pasta cooks in just 2 to 4 minutes depending on its thickness. Dry pasta needs longer to cook, from 4 to 6 minutes, depending on the thickness.
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Changing the extruders

Turn the crank anti-clockwise by a few turns. Lift the slicer and the top cover. Unscrew the locknut of the extruder with the supplied wrench. Choose the desired extruder and place it in the centre of the machine, lining up the four flaps of the extruder with the respective seats of the chamber housing. Tighten the locknut, while holding the extruder in place.