Livoo MEN41 User manual

User manual
WWW.LIVOO.FR
Reference : MEN41
Version : 1.4
Language : English
S aghetti and ravioli
maker

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Thank you to have urchased a roduct LIVOO brand. We take great care in design, ergonomics and sim le
use of our roducts. We ho e that this roduct will give you com lete satisfaction.
This instruction manual is available too on our website www.livoo.fr
HOW TO PREPARE THE MIXTURE: Ingredients for 6 eo le
-500g soft wheat flour
-5 eggs. Note: Do not add eggs straight from the fridge
Instead of using 5 eggs, you can use a glass of mineral water.
For “al dente” asta, mix 250g of soft wheat flour with 250g of durum wheat semoulina.
Do not add any salt.
1. Pour the flour into a bowl and the eggs into the middle of the flour. Mix the eggs with a fork until they
are com letely blended with the flour (fig.2).
2. Knead the mixture with your hands (fig.3) until it is com letely homogenous and consistent. If the
mixture is too dry, add some water. If it is too soft, add some flour. A good mixture should never stick
to your fingers.
3. Remove the mixture from the bowl and lace it onto a lightly floured table (fig.4)
4. If necessary, continue to knead the mixture and cut it into small ieces (fig.5)
HOW TO PREPARE THE DOUGH AND THE PASTA:
When using the machine for the first time, clean it with a dry cloth to remove any excess oil. To clean the
rollers, ass a small quantity of dough through them and then throw the dough away.
1. Affix the machine onto the table or work surface with the clam rovided and insert the handle into
the roller hole (fig.1).
2. Set the machine regulator to osition 1, ulling it outwards and turning it so that the two smooth
rollers are com letely o en (a rox. 3 mm) (fig.6).
3. Pass a iece of mixture through the machine while turning the handle (fig.7)
4. Re eat this o eration 5 to 6 times, folding the dough over and adding some flour to the middle if
necessary (fig.8).
5. When the dough has taken a regular sha e, ass it through the rollers once only with the regulators
set on number 2 (fig.9), then ass the dough though the smooth rollers re eatedly until the right
texture is attained (thickness min. 0.2mm at osition 9)
With a knife, cut the dough crossways in ieces a roximately 25cm long.
6. Insert the handle in the hole for the cutting rollers, turn it slowly, and ass the dough through so as to
obtain the ty e of asta you refer (fig. 10, 11).
Note 1: if the rollers won’t cut, it means the dough is too soft. In this case, add flour to the mixture
(fig.8), then ass the dough though the smooth rollers re eatedly until the right texture is achieved.

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Note 2: If the dough is too dry and is not ulled under the cutting rollers, add a little water to the dough
and ass it again through the smooth rolls.
Place the cut asta on a table cloth or drying rack, and leave it to dry for at least an hour. Fresh asta
will kee for 1-2 weeks if stored in a cool, dry lace. Bring a an of salted water to a boil (4 liters er ½
kg of asta) to wish you will add the asta. Fresh asta cooks in just 2-5 minutes, de ending on its
thickness. Stir gently and then drain the asta once it has finished cooking.
7. To remove cutting attachments, lift u , making it slide u along its tracks (fig.12).

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HOW TO PREPARE RAVIOLI:
1. Pre are the dough using the asta machine, ensuring that it is ut through for the mast time with the
regulator set at n°5.
2. Lay the stri s of dough on a cloth and cut them lengthwise with the s ecial wheel for cutting asta
(fig.2). The ideal dough length is 50/70cm.
3. Remove the front cutting art from the lifting it and sliding it on the guides rovided (fig.3).
4. Insert the ravioli accessory sliding it on the guides rovided (fig.4)
5. Fold the dough in two and insert it between the rollers, kee ing it folded. Turn the handle about ¼ of
a turn so as to catch the dough between the rollers (fig.5)
6. Se arate the two stri s of dough, laying it between the rollers (fig.6).
7. Using a teas oon, insert a little filling between the two stri s of dough (3-4 teas oonful distributed
evenly) (fig.7)
8. Turn the handle slowing and add filling a little at a time when necessary (fig.8)
9. When the whole stri of ravioli has assed through the tool, lay it on a cloth to dry so that the ravioli
can be se arated easily (fig.9)
10. Cooking ravioli: Add salt and oil to water and bring it to a boil. Add ravioli to water and after 3 minutes,
begin checking to see if ravioli is done.
Note: Frozen ravioli can be cooked without thawing, but will take an extra 5 to 10 minutes.

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CLEANING AND MAINTENANCE
1. During use, kee the scra ers underneath the smooth rollers clean with archment a er (fig.13).
2. Never wash the machine with water or in the dishwasher (fig.14).
3. To clean the machine after use, use a brush or a wooden rod (fig.15).
4. To clean the inside of the machine, remove the lastic rotectors (fig.16). (Only on some older models).
5. If necessary, ut several dro s of vaseline oil or mineral oil on the ends of the cutting rollers (fig.17).
6. Do not insert knives or cloths in the rollers.
7. After use, re lace the machine and its accessories in the original box.
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Correct Disposal of this product
(Waste Electrical & Electronic Equipment)
(Applicable in the European Union and other European countries with separate collection systems)
The Euro ean Directive 2012/19/EU on Waste Facilities Electrical and Electronic (WEEE)
This marking shown on the roduct or its literature, indicates that it should not be dis osed with other household
wastes at the end of its working life.
To revent ossible harm to the environment or human health from uncontrolled waste dis osal, lease se arate this from other
ty es of wastes and recycle it res onsibly to romote the sustainable reuse of material resources.
Household users should contact either the retailer where they urchased this roduct or their local authority office, for details of
where and how they can take this item for environmentally safe recycling.
•Non contractual illustration
•Product information is subject to change without rior notice.
LIVOO
BP 61071
67452 Mundolsheim - FRANCE