EUROPRO Bravetti OLD WORLD KPS110H User manual

OLD WORLD PASTA MAKER
OWNER’S MANUAL
Model KPS110H
EURO-PRO Operating LLC
94 Main Mill Street, Door 16
Plattsburgh, NY 12901
Tel.: [phone]

ONE (1) YEAR LIMITED WARRANTY
EURO-PRO OPERATING LLC warrants this product to be free from defects in material
and workmanship for a period of one (1) year from the date of purchase when utilized for
normal household use.
If your appliance fails to operate properly while in use under normal household
conditions within the warranty period, return the complete appliance and accessories,
freight prepaid to EURO-PRO Operating LLC,94 Main Mill Street, Door 16, Plattsburgh,
NY 12901. If the appliance is found to be defective in material or workmanship, EURO-
PRO Operating LLC will repair or replace it free of charge. Proof of purchase date and
$9.95 to cover the cost of return shipping and handling must be included.*
The liability of EURO-PRO Operating LLC is limited solely to the cost of the repair or
replacement of the unit at our option. This warranty does not cover normal wear of parts
and does not apply to any unit that has been tampered with or used for commercial
purposes. This limited warranty does not cover damage caused by misuse, abuse,
negligent handling or damage due to faulty packaging or mishandling in transit.
This warranty is extended to the original purchaser of the unit and excludes all other
legal and/or conventional warranties. The responsibility of EURO-PRO Operating LLC if
any, is limited to the specific obligations expressly assumed by it under the terms of the
limited warranty. In no event is EURO-PRO Operating LLC liable for incidental or
consequential damages of any nature whatsoever. Some states/provinces do not permit
the exclusion or limitation of incidental or consequential damages, so the above may not
apply to you.
This warranty gives you specific legal rights, and you may also have other rights which
vary from state to state or province to province.
*Important: Carefully pack item to avoid damage in shipping. Be sure to include
proof of purchase date and to attach tag to item before packing with your name,
complete address and phone number with a note giving purchase information,
model number and what you believe is the problem with item. We recommend you
insure the package (as damage in shipping is not covered by your warranty). Mark
the outside of your package “ATTENTION CUSTOMER SERVICE”. We are
constantly striving to improve our products, therefore the specifications contained
herein are subject to change without notice.
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OWNERSHIP REGISTRATION CARD
Please fill out and mail the product registration card within ten (10) days of purchase.
The registration will enable us to contact you in the unlikely event of a product safety
notification. By returning this card you acknowledge to have read and understood the
instructions for use.
RETURN TO EURO-PRO OPERATING LLC, 94 Main Mill Street, Door 16, Plattsburgh, NY 12901
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Appliance model
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Date purchased Name of store
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Printed in China
Model
KSP110H
KSP110H
12
IMPORTANT SAFETY INSTRUCTIONS
When using your Pasta Maker, basic safety precautions should
always be followed, including the following:
1. Read all instructions carefully.
2. Use pasta maker only for its
intended use.
3. To protect against rust, do not
immerse the pasta maker in water
or other liquids.
4. Always use handles or knobs.
5. Close supervision is necessary for
any unit being used by or near
children.
6. Do not operate unit with damaged
parts after the appliance
malfunctions or has been dropped
or damaged in any manner, return
the unit to EURO-PRO Operating
LLC for examination and repair.
7. This appliance is for household
use only.
8. Never place the pasta maker
directly on a heated surface as this
may cause damage or injury.
9. The plastic protectors are fragile.
Handle them with care to ensure
long use of pasta maker.
10. Ensure that pasta maker is firmly
attached to counter or table base
before using to prevent unit from
falling and causing injury or
damage to the appliance.
11. Never force the handle or machine
regulator.
12. Never insert knives or cloths in
between rollers.
13. Do Not sharpen rollers
14. After use, store unit in original box
or plastic bin to prevent drying out
of rollers.
FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
REV. 01/051

RECIPES
GETTING TO KNOW YOUR OLD WORLD PASTA
MAKER Ensure there are as few air bubbles as
possible. If dough does not stick, gently
lift that area and moisten with a basting
brush. (Fig. 18)
Making Ravioli
Prepare fresh lasagna pasta dough and
place on light floured surface. Prepare a
favorite filling for the ravioli and place in
scoops onto the lasagna pasta, leaving
approximately ½ " between dollops of
filling. (Fig. 17)
Fig. 18
Fig. 17 Use a sharp paring knife to cut ravioli
shapes. Trim any excess dough. (Fig. 19)
Fig. 19
NOTE: If filling is too moist the pasta
will fall apart.
Cover filling and pasta with second
sheet of lasagna pasta and press down
around each mound of filling. Work out
from center to edges to seal pasta
dough.
Prepared ravioli can be boiled immediately
or stored in a covered container and
refrigerated for a few hours.
Cheese and Spinach Ravioli Filling
Ingredients:
8¾ oz spinach
5¼ oz cottage cheese
2 cups grated parmesan cheese
1½ oz butter
2 egg yolks
Directions:
Mix ingredients together to prepare filling if filling is too moist, add some extra
parmesan cheese. Prepare ravioli as directed above. Bring salted water to a boil in a
large saucepan or dutch oven. Add ravioli and cook for 4-5 minutes. Taste to ensure
they are cooked through. Serve with sauce of choice.
1. Base
2. Adjustment Knob
3. Smooth Rollers
4. Pasta Cutter Attachment
5. Pasta Cutters
6. Handle
7. Roller Holes
8. Table Clamp Mozzarella and Ham Ravioli Filling
Ingredients:
2½ oz cottage cheese
5¼ oz mozzarella cheese, finely grated
2½ oz cooked ham, cut in strips
1¾ oz grated parmesan
1 Tbsp parsley, chopped
salt and pepper to taste
Directions:
Mix ingredients together to prepare filling if filling is too moist, add some extra
mozzarella cheese. Prepare ravioli as directed above. Bring salted water to a boil in a
large saucepan or dutch oven. Add ravioli and cook for 4-5 minutes. Taste to ensure
they are cooked through. Serve with sauce of choice.
* Illustrations may differ from actual product.
211

Read all the sections of this booklet and follow all the instructions carefully.
RECIPES
Before Using Your Old World Pasta Maker
Lasagna Bolognese
Ingredients:
¼ cup olive oil
½ large chopped onion
1¼ oz minced beef
1¼ oz chicken livers
4 oz dried mushrooms, soaked and drained
2 fresh ripe tomatoes
2¼ oz parmesan cheese
2¼ oz butter
Directions:
Brown the onion in half of the butter and in the oil. When golden brown remove
from pan and add minced beef and chicken livers with mashed fresh tomatoes
and chopped mushrooms. Cook slowly on med heat for 1 hour.
Cut strips of pasta about 4” wide and boil in plenty of salted water, then drain
when slightly underdone. Spread thin layer of sauce on bottom of lasagna pan
followed by a layer of pasta. Pour a layer of sauce over pasta. Repeat if
ingredients allow. (This will depend on how large your lasagna pan is.) Sprinkle
with parmesan and place pieces of remaining butter on top. Bake at 350°F for
approximately 15 minutes. Serves 5
Meatless Lasagna
Ingredients:
2 Tbsp olive oil
1 lb carrots, finely chopped.
1 clove garlic, chopped finely
1 Tbsp basil leaves
1 can (28oz) tomatoes
1 can (6oz) tomato paste
½ cup red wine (optional)
2 bay leaves
10 oz lasagna pasta slightly underdone
1½ cups ricotta cheese
1½ cups cream style cottage cheese
2 hard boiled eggs
½ cup grated parmesan cheese
¼ cup chopped fresh parsley
1 lb mozzarella cheese, sliced or grated
salt and pepper to taste
Directions:
In a heavy pot, heat oil. Add carrots, garlic basil and sauté until soft. Add
tomatoes, tomato paste, wine and bay leaves. Simmer on a low boil for 30
minutes, stirring frequently. Salt to taste. Combine chesses, except mozzarella
and seasonings.
Lightly grease a lasagna pan. Layer pasta in pan, spread half of sauce over pasta
then cheese mixture. Repeat layers. Top with mozzarella. Bake in oven at 375°F
for 40 -45 minutes. Remove at let stand for 10 minutes. Serves 6-8.
Prior To First Use, Clean The Unit Thoroughly According
To Below Instructions.
Roller Holes
Fig.1
• Secure the pasta maker to a table or counter with the clamp provided. (Fig. 1)
• Slide pasta cutter attachment onto the guides of pasta maker. (Fig. 2)
• Insert the handle into one of the roller holes. (Fig. 1)
• To clean the rollers and the pasta cutters you will need a disposable ball of dough,
which you pass through each section to clean any residual oils from manufacturing.
• When unit has been cleaned, dispose of the dough.
• Clean the outside with a damp cloth to remove any excess oil.
• Do not immerse unit in water or any other liquid.
Follow instructions for how to make dough to know how to clean your unit
before first use.
Fig.2
10 3

How to Prepare the Mixture for the Dough RECIPES
For 1-1/8 lbs pasta
Ingredients:
2 cups all purpose flour
2 eggs lightly beaten
Do not add any salt!
Directions: Pour the flour into a bowl and
make a well in the middle of flour. (Fig. 3)
Place eggs into this well. Gently mix flour
and eggs until well blended. Knead
mixture with your hands, until dough is a
consistent texture. (Fig. 3)
NOTE: If the mixture is too dry, add a
small amount of water, if it is too soft, add
some flour.
When dough has reached desired
consistency, cover and allow to rest for a
few minutes. A good dough will not stick
to your fingers.
Remove dough from bowl and place on a
lightly floured surface. (Fig. 5)
If necessary, continue to kneed the
dough, then divide into small pieces.
(Fig. 6)
Fig. 4 Fettuccine Butter and Sage
Ingredients:
1¼ lb fresh fettuccine pasta
3½ oz butter
7 oz parmesan
3 Tbsp fresh sage
pepper to taste
Directions:
Boil fettuccine pasta in boiling, salted water, until slightly underdone. Drain and place
in a warmed large pasta bowl.
Add grated parmesan and pieces of butter. Mix well. Top with fresh pepper and some
whole sage fresh sage leaves. Serve very hot after. Serves 4-6
Fettuccine Madeira
Ingredients:
9 oz. fresh fettuccine pasta
2 Tbsp butter
1½ cups finely chopped green onions.
8 oz fresh mushrooms, sliced
1/3cup Madeira wine
1 cup heavy cream
1 Tbsp finely chopped fresh parsley
½ tsp salt (or to taste)
1/8tsp pepper
8 oz can sweet peas (optional)
Directions:
Allow pasta to rest on a clean cloth. In a saucepan melt butter over low heat.
Add onions and mushrooms. Cook 4-5 minutes stirring frequently. Add Madeira and
increase heat to high. Bring to a boil for 4 minutes until only 1 tbsp liquid remains. Add
heavy cream, stirring frequently until sauce thickens. Add drained peas, salt and
pepper.
Boil fettuccine in salted water, drain when slightly underdone. Serve onto individual
plates and top with sauce Add chopped parsley and serve.
Serves 4-6
Fig. 5
Fig.3
NOTE: Do not use eggs straight from
refrigerator. It is best to allow eggs
to come to room temperature for
best results.
For Colored Pasta
Green: Boil spinach and squeeze all the water
out when cooked, and mash into a puree.
Incorporate into flour and eggs to create
colored pasta dough.
Proportions: 2 cups flour to 8¾ oz spinach puree.
Red: Cook tomato paste in a saucepan, with
a pinch of salt and pepper.
Proportions: 1 Tbsp of puree for every 3½ oz
flour.
Fig.6
4 9

How to Prepare Pasta
RECIPES
• Set the adjustment knob to
position 1, by pulling the knob
outwards and turning it so that the
two smooth rollers are completely
open, approximately 3mm. (Fig 7)
Fig. 7
Adjustment Knob
• Pass a piece of the dough through
the smooth rollers by turning the
handle. (Fig. 8)
Fig. 8
• Fold the flattened piece of dough
over and pass through smooth rollers
again. Repeat this operation 5 or 6
times.
• If the dough is too soft, add some
flour between the folds. (Fig. 9)
Fig. 9
• When the dough has taken on a more-
or-less rectangular shape, pass it
through the rollers once only with the
regulators set on number 2. (Fig 10)
• Set adjustment knob on number 3 and
pass pasta sheet through rollers again.
Continue this process until you have
passed the dough through each of the
adjustment knob settings and the
dough has the desired thickness.
NOTE: Minimum thickness on setting
number 9 of adjustment knob is
approximately 0.2 mm.
Fig.10
• Using a knife, cut the dough crossways
into pieces approximately 10” (25 cm)
in length.
• Let the pasta sheets rest for
approximately 10 minutes so that they
will dry slightly and be hard enough for
cutting, without sticking to the cutting
rollers.
• Insert the handle into the desired hole
for the cutting rollers. Please note that
one section cuts the pasta into wider
strands than the other.
• Lightly sprinkle flour on the pasta
sheet, to prevent it from sticking to the
cutting rollers.
• Start passing the pasta sheets through
the cutting rollers, turning the handle
with one hand and supporting the
pasta sheet with the other. (Fig. 11)
Fig. 11
Spaghetti with Tomato Basil
Ingredients:
14 oz fresh spaghetti pasta
5 oz olive oil
1 garlic clove (minced)
10¼ oz tomato pulp
1 oz parmesan cheese
fresh basil minced
salt and pepper to taste.
Directions:
After preparing the pasta, heat the olive oil in a wide saucepan, add the finely
minced garlic, basil, salt and pepper. Sauté over med.- low heat for 2-3 minutes.
Add the tomato pulp and allow to thicken.
Boil spaghetti and drain when slightly underdone. Pour pasta into the saucepan,
sprinkle with parmesan cheese and ground pepper. Combine all ingredients well,
and serve. Serves 4
Spicy Garlic Spaghetti
Ingredients:
11/8lb. fresh spaghetti pasta
1¼ cups olive oil.
½ red chili pepper, finely sliced
5 cloves garlic, minced
2 Tbsp fresh parsley
salt to taste
Directions:
Allow pasta to rest on a clean cloth. Add minced garlic cloves and olive oil to a
saucepan. Sauté for 1 minute, add chili pepper and sauté on low setting for 2
minutes.
Boil spaghetti in salted water, drain when slightly underdone and pour into the
saucepan. Add chopped parsley, mix over high heat for 2 minutes and serve.
Serves 4-6
8 5

How to Prepare Pasta
DIRECTIONS FOR COOKING
PREPARED PASTA
•Place prepared pasta flat on a
clean tablecloth or clean dishcloth
to dry for one (1) hour.
• Bring 1 gallon per ½ lb of pasta, of
salted water to a rolling boil.
•Cook pasta 2-5 minutes depending
on the thickness. Stir gently and
often to keep from sticking to pot.
• Drain pasta and serve.
HINT: Fresh pasta will last 1-2
weeks if it is kept in a cool, dry place.
Fig. 12
• Place cut pasta on a large flat
surface or a drying rack so that it
dries slightly before cooking.
(Fig. 12)
Cleaning the Unit
1. During use, clean the scrapers
underneath the smooth rollers
every so often with a piece of wax
paper. (Fig 13)
2. To clean the unit after use, brush
any trapped flour or dough
between the rollers, using an
ordinary basting brush that you
have reserved only to clean the
pasta maker. (Fig. 14)
Fig. 13
Fig. 14
Fig. 16
WARNING: Do Not insert
knives between rollers to
dislodge trapped or dried dough, this
will cause damage to the unit.
•Do Not insert cloth between the
rollers, it will jam and clog the
unit.
•Do Not use water to clean the
unit. This will cause rust build
up and damage the pasta maker.
(Fig 17)
Fig. 17
Care and Maintenance
5. To keep the pasta makers rollers
moving smoothly, lubricate the
rollers with a few drops of mineral
oil. (Fig 16)
Do Not use machine oil.
NOTE: If the cutters do not cut the
pasta sheet, it could mean the dough
is too soft: in this case add some flour
to the pasta sheet and pass it through
the smooth rollers one more time to
incorporate the added flour.
NOTE: If the pasta sheet cannot be
“caught” by the cutters, add a little
water to the pasta sheet and pass
through the smooth rollers once more.
3. To clean the inside of the unit, slide
the pasta cutter attachment off the
guide rails.
4. Flip the pasta cutter attachment
upside down and gently brush debris
from cutters. (Fig. 15) Storage
After use, place pasta maker and
accessories in the original box or in a
plastic storage box with a lid.
Fig. 15
6 7