Todd English TEPM1 User manual

ELECTRIC PASTA MACHINE
INSTRUCTIONS
MODEL TEPM1
1

MEET
CHEF ENGLISH
Todd English is a celebrated chef, restaurateur, author, and television
personality. He has opened innovative and award-winning restaurants around
the globe. Among his numerous accolades from the culinary world, Chef
English is a four-time James Beard Foundation Award winner and was named
Bon Appetit’s Restaurateur of the Year. He has authored four critically
acclaimed cookbooks, including his most recent, Cooking in Everyday
English. Chef English has also created the record-breaking housewares line,
The Todd English Collection, and hosted the Emmy-nominated PBS travel
series Food Trip with Todd English.
Todd English Kitchen is an exceptional range of high-performance
countertop appliances. Todd’s passion for the creative process results in these
products delivering extraordinary blending, cooking, frying, mixing and ease of
use. As Todd continues pushing the limits of imagination, his attention to detail
and progressive design intrinsically allows endless possibilities that heighten
the delicious world that surrounds us.
2

CONGRATULATIONS!
!Congratulations on buying the Todd English Electric Pasta
Machine. This appliance will help you make fresh pasta in
minutes. I’m a fresh pasta fanatic and am on a mission to
preserve the art of pasta making. I’ve included nine different
discs to make various styles of pasta from Angel Hair to
Pappardelle to Ravioli. I’ve also included some of my favorite
easy to make recipes to get you inspired. Enjoy! #
WHAT’S INCLUDED
3
Pasta Maker, Power Cord, Flour Cup, Water Cup, 9
Extruding Discs, Disc Storage Box, Ravioli Tool,
Cleaning Scraper

IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions
should be followed as follows:
•Read all instructions.#
•Do not use for anything other than intended use. #
•Do not place the unit on or near gas or another hot
environment to avoid damages. #
•Use extreme caution when moving the unit.#
•Do not use near an open flame or cooktop.#
•Place the unit on a level surface away from walls and
cupboards. Do not let the cord hang over the edge of a table
or counter or touch hot surfaces including the stove. #
•Do not immerse the unit in liquid or allow liquid to be in
contact with electrical parts.#
•Close supervision is necessary when the appliance is used by
or near children. #
•The lid must be locked in place for the unit to operate. #
•Do not modify the locking lid mechanism as this will damage
the unit.#
•To protect against rick of electrical shock do not put the whole
unit, power cord, or plug in water or other liquid. #
•Do not touch the control panel with any sharp instruments. #
•Unplug unit from outlet when not in use, before putting on or
taking offparts and before cleaning.#
•Do not use unit with an extension cord, always plug into a wall
outlet. #
•To prevent electrical shock do not immerse cord, plugs, or
appliance in water or other liquid.#
•Do not use the unit if the cord is damaged or is dropped or
damaged in any manner.#
•The use of attachments not sold by the manufacturer may
cause fire, electric shock or injury. #
•Do not use the appliance if your hands are wet or if you are
standing on a wet floor.#
•Do not leave the appliance unattended while it is on.#
•Do not reach into the feed tube. #
4

•Keep your hair, clothing and jewelry away from rotating parts.#
•Refrain from touching moving parts while the device is in use.#
•Make sure flour and liquid are kneaded properly before
pressing the EXTRUDE button as it may cause blockage on
the disc holes and damage parts.#
•Always unplug the appliance before dissembling or
assembling the appliance. #
•The appliance is equipped with a sensor to detect the
softness or hardness of the dough. It will prompt “E1” if the
dough is too dry. Add more water if needed and continue to
knead for 2 minutes, then press “EXTRUDE” button. If noodles
are not being extruded, disconnect the power supply
immediately and clean the disc holes before continuing usage. #
•Do not add any other ingredients into the bowl besides flour.
Eggs need to be mixed with water then added through the lid. #
•Do not put any parts of the pasta maker into the dishwasher. #
•Always plug the unit into a proper 3 pin plug. #
•Do not use outdoors. #
•SAVE THESE INSTRUCTIONS.#
•HOUSEHOLD USE ONLY. #
5

PARTS IDENTIFICATION
6
1. Body#
2. Top Cover#
3. Mixing Bowl#
4. Mixing Axle#
5. Extruding Axle#
6. Fastening Plate#
7. Extruding Head#
8. Extruding Disc #
9. Disc Nut #
10. Liquid Cup#
11. Flour Cup#
12. Cleaning Scraper#
13. Ravioli Tool#
14. Disc Storage Box#
1
2
3
4
5
6
7
8
9
10
11
12
13
14

CONTROL PANEL
7
POWER
Press the power button to turn on the appliance, a beep will be heard
and “ON” displays on the screen. The appliance at this state is in the
standby mode. Press the power button to turn offor stop operation.#
1 CUP, 2 CUPS, 3 CUPS, 4 CUPS
These buttons correlate directly to the amount placed in the mixing bowl.
For example if you put 2 cups of flour in the mixing bowl press 2 CUPS.
On these functions the dough is automatically kneaded and extruded.
The flour cup must always be used when measuring the flour.#
EXTRUDE
If there is still dough remaining in the mixing bowl once it is done on the
cup function, press the EXTRUDE button to have the remaining dough
extrude. This function will take five minutes to complete. If the E1 error
code appears on the screen the dough is too dry and can not extrude.
Clean the disc holes and add more water for kneading before extruding
the pasta. #
KNEAD
Press the KNEAD button if the flour and water need to be mixed together.
This function will take 4 minutes to complete.

ASSEMBLY INSTRUCTIONS
8
4. Insert desired disc into the
extruding head.
6. Tighten the disc nut
clockwise. Insert top cover into
the housing pointing to the hole
in front of the mixing bowl and
press down.
5. Tighten the extruding head
to the fastening plate.
1. Attach the mixing bowl to the
appliance, insert the mixing axle into
the exposed motor shaft by pointing to
the hexagon hole.
3. Insert the extruding axle.
2. Lock the fastening plate
clockwise.

DISASSEMBLY INSTRUCTIONS
9
1. Unscrew the disc nut
counter clockwise.
2. Take out the extruding
head and extruding axle.
3. Pinch the tabs on the
top cover and lift the lid up
to remove it.
4. Unlock the fastening
plate counter clockwise.
5. Take out the mixing axle.
6. Take out the mixing
bowl.

EXTRUDING DISCS
10
ANGEL HAIR PASTA
MEIDUM SPAGHETTI
THICK SPAGHETTI
RAVIOLI
MACARONI
UDON
LINGUINE
FETTUCCINE
PAPPARDELLE

RAVIOLI TOOL
There is a ravioli tool included with this pasta maker to
make raviolis easier than ever. Simply follow the directions
below. #
1. Using the ravioli disc, make desired amount of dough.
Then locate the ravioli tool. See image below. #
2. Place a thin layer of ravioli dough on a stable surface
and cut out the shape of the ravioli with the tool (A).
Place the cut out into the ravioli tool then fill with
desired filling in the middle of the dough (B & C).#
3. Close the ravioli tool then lightly press (D).#
4. Remove the ravioli (E). #
11
A
B
C
D
E

MEASUREMENT TABLE
OPERATING INSTRUCTIONS
1. Assemble the machine as described in the assembly
section. Plug the cord into the unit then into the outlet,
an audible beep will be heard.#
2. Open the top cover. Measure the flour using the cup
provided for flour, add to the mixing bowl and close
the top cover. #
3. Turn the unit on by pressing the power button. #
4. Depending on the amount of pasta desired and the
amount put into the mixing bowl press “1 cup”, “2
cups”, “3 cups”, or “4 cups”. Once the mixing axle
starts working slowly pour the liquid through the holes
on the top cover. #
5. The unit will automatically start mixing and making the
noodles. Depending on the quantity and the disc that
is chosen the times will vary. It is normal during the
noodle making process for the machine to stop and
switch the direction of the mixing axle. #
6. When the unit is done making the noodles it will beep
to let you know it is done. #
12
*Make sure to measure on a level surface. For flour measuring use the cleaning scraper to
level the flour. Always use the included flour and liquid cup for measurements.
FLOUR
WATER
VEGETABLE JUICE
MIXTURE OF EGG
AND WATER
1 CUP
2.12 OZ
2.47 OZ
2.47 OZ
2 CUPS
3.53 OZ
3.88 OZ
3.88 OZ
3 CUPS
5.64 OZ
5.99 OZ
5.99 OZ
4 CUPS
7.05 OZ
7.40 OZ
7.40 OZ

CLEANING GUIDE
1. Unplug the unit before cleaning.#
2. Disassemble all the parts for them to air dry. #
NOTE: Do not clean parts immediately after using, put
aside in the open air or in the refrigerator for around 2
hours. Once the dough dries it will be much easier to
clean.#
3. Use the cleaning scraper to assist with cleaning of the
mixing bowl and axle after the dough has dried. #
4. Use the cleaning scraper needles to clean the
extruding discs after the dough has dried.#
5. After the excess dough is cleaned offthe parts, it is
recommended to hand wash all the parts included
with the pasta maker with non-abrasive liquids and
sponge then dry with a cloth.#
NOTE: Do not immerse the body of the unit into water or
liquid to avoid damage to the unit. Do not put any parts
into the dishwasher. #
13
Cleaning the Fastening Plate
Remove the ring from the fastening plate by pushing on the
edge of the ring and hand wash both items. Once both are
dry make sure to replace the ring in the fastening plate.
Place the ring’s grooves to match up with the fastening
plate and push down. The ring will not move once it is in
place.

STORAGE
1. Unplug the cord from the unit. #
2. Make sure all parts are clean and dry.#
3. Place the discs into the provided storage box.#
TIPS
•The measurements for the flour and water provided are a guide
and may need to be adjusted with various flours and liquids used.
Add a small amount of water if the dough appears to dry.#
•When using eggs or other liquids with water in a dough recipe, first
add the eggs or other liquids to the liquid measuring cup then add
water to reach the correct amount of liquid needed for the recipe.#
•For flavored pastas such as spinach or tomato, the flavoring must
be made liquid and then put into the liquid measuring cup.#
•The dough for the pasta should have a dry, pebble like texture and
not appear to be wet.#
•If the cycle is done and there is still dough in the appliance, open
the lid and tear the dough into small pieces so that it can be
extruded again. Once the dough is torn into pieces, close the lid,
press the Power button and then Extrude. This should help to get
the dough out, if after the five minutes are over and there is still
dough, repeat this process. #
•The pasta does not need to be dried before cooking.#
•The cooking time for fresh pasta is much faster than dried pasta,
depending on the amount of pasta it could range from 3-7
minutes.#
TROUBLESHOOTING
14
ERROR CODE
PROBLEM
SOLUTION
E1
The dough is too dry and
will not extrude.
Power off the unit. Clean
the extruding disc with the
cleaning scraper. Then
press power and press the
KNEAD button, add a small
amount of water to the
dough mixture through the
holes in the cover. After two
minutes of kneading, press
the EXTRUDE button.
E2
The mixing bowl is over
capacity.
Take out the ingredients
and start over.

PASTA DOUGH RECIPES
Semolina Pasta Dough#
Serves 8#
Ingredients #
2 Cups All-Purpose Flour (measured with the flour cup provided)#
2 Cups Semolina Flour#
1 Pinch Salt#
3 Eggs#
1 Tbsp. Extra Virgin Olive Oil#
Water#
Preparation
1. Mix eggs and olive oil together in the liquid measuring cup
provided. Add enough water to the egg and olive oil mixture
to equal 7.4oz. then mix again. #
2. Add the salt to the flour mixture. Follow pasta making
instruction on page 12. #
Spinach Pasta Dough
Serves 6 #
Ingredients
9 Oz. Fresh Baby Spinach Leaves#
2 Extra Large Eggs#
4 Cups Unbleached All Purpose Flour (measured with the flour
cup provided)#
3/4 Tsp. Sea Salt#
Preparation
1. Heat a pan over medium-high heat. Add water and spinach.
Cook for 3 to 5 minutes until wilted and tender. Drain the
spinach.#
2. Put the spinach and an egg in a food processor. Process until
the texture is a smooth puree. Pour 7.4 Oz. of puree into the
liquid measuring cup provided for pasta making. #
3. Follow pasta making instruction on page 12. #
15

PASTA SAUCE RECIPES
Bolognese#
Makes 11 Cups #
Ingredients
1 lb. Ground Beef#
1/2 lb. Ground Veal#
1/2 lb. Ground Pork#
1/2 Cup Extra Virgin Olive Oil#
2 Tbsp. Garlic, chopped#
1/3 Cup Yellow Onion, finely chopped #
1/3 Cup Carrots, finely chopped #
1/3 Cup Celery Ribs, finely chopped#
1 28oz. Can Diced Tomatoes#
1 28oz. Can Tomato Puree#
1 1/2 Cups Chicken Broth#
2 Cinnamon Sticks#
1 Tsp. Kosher Salt#
1/2 Tsp. Ground Allspice#
1/2 Tsp. Ground Nutmeg#
1/2 Tsp. Freshly Ground Black Pepper#
1 Cup Heavy Cream#
1/4 Cup Unsalted Butter#
Preparation
1. Brown first 3 ingredients in a large Dutch oven over medium-high
heat, stirring often, 8 minutes or until meat crumbles and is no
longer pink; drain, reserving 2 Tbsp. drippings in Dutch oven. #
2. Add olive oil to hot drippings. Reduce heat to medium, and add
garlic. Cook, stirring often. Add onion and next 2 ingredients, and
cook, stirring often, 8 minutes or until vegetables are softened.
Stir in meat, tomatoes, and next 7 ingredients.#
3. Bring to a boil, reduce heat to medium low, and simmer, stirring
occasionally, 1 1/2 hours or until liquid is reduced by about 1/3/
Stir in cream and butter, and cook 10 minutes. Discard cinnamon
sticks. #
16

Pesto Sauce#
Makes 1 1/2 Cups#
Ingredients
3 Garlic Cloves#
3/4 Cup Parmigiano-Reggiano Cheese, freshly grated #
1/2 Cup Pine Nuts#
2 Cups Firmly Packed Fresh Basil Leaves#
1 Tsp. Kosher Salt#
1/4 Tsp. Freshly Ground Black Pepper#
2/3 Cup Extra Virgin Olive Oil#
Preparation
1. With processor running, drop garlic through food chute.
Process until minced. Add cheese, pine nuts, and 2 Tbsp.
water to garlic. Process until a thick paste forms. Add basil,
salt, and pepper. With processor running, pour oil through
food chute in a slow, steady stream. Process until smooth. #
Tomato Sauce#
Makes 2 Quarts#
Ingredients
4 Garlic Cloves, very thinly sliced#
3/4 Cup Extra Virgin Olive Oil#
3 1/2 lb. Whole Ripe Tomatoes, peeled and coarsest chopped#
1/2 Tsp. Kosher Salt#
3/4 Cup Fresh Basil Leaves, loosely packed (~20 leaves) torn#
Preparation
1. Cook garlic in olive oil in a medium skillet over medium-low
heat, stirring often, 10 minutes. (Do not brown garlic.) Stir in
tomatoes and salt. Bring to a boil; reduce heat, and simmer,
uncovered, 15 minutes. Stir in basil. #
17

PASTA RECIPES
Pasta with Shrimp & Olive Sauce#
Serves 8#
Ingredients
12 oz. fresh Fettuccine Noodles#
10 Garlic Cloves Thinly Sliced #
1/2 Cup Extra Virgin Olive Oil#
1 Tsp. Dried Crushed Red Pepper#
2 lb. Raw Peeled and Deveined Large Shrimp#
1 lb. Tomatoes, cut into 1/2 inch Pieces #
2/3 Cup Fresh Basil Leaves, loosely packed and torn#
3 Tbsp. Fresh Lemon Juice#
1 Tsp. Freshly Ground Black Pepper#
1/2 Tsp. Kosher Salt#
1 7oz. Olive Tapenade Container#
Garnish: Fresh Basil Leaves. #
Preparation
1. Cook pasta* in boiling salted water and place in a large bowl. #
2. While the pasta cooks, cook garlic in olive oil in a large skillet
over medium-low heat, stirring occasionally (around 10
minutes). Stir in crushed red pepper; cook, stirring
occasionally (around 5 minutes). #
3. Increase to medium-high. Add shrimp; cook 3 to 5 minutes or
until shrimp turn pink. #
4. Pour shrimp mixture over pasta. Add tomato and next five
ingredients; toss gently. Garnish if desired. #
*Fresh pasta cooks faster than store bought pasta. #
18

Carciofi Cacio e Pepe Pasta #
Serves 6 #
Ingredients
1 lb. Baby Artichokes#
2/3 Cup Walnut Halves#
1/4 Cup Olive Oil #
1 1/2 Tsp. Kosher Salt#
1 1/4 Tsp. Freshly Ground Black Pepper#
12oz. Fresh Spaghetti Noodles#
2 Cups Freshly Grated Pecorino Romano Cheese#
1/2 Cup Chopped Fresh Parsley #
1 1/2 Tsp. Fresh Lemon Zest#
Preparation
1. Preheat oven to 350°F. Cut offstem ends, and trim about 1/2
inch from top of each artichoke. Remove any loose bottom
leaves. Trim one fourth offtop of each outer leaf with
scissors. Quarter artichokes lengthwise. #
2. Place walnuts in a single layer in a shallow pan. Bake at
350°F for 12 to 14 minutes or until lightly toasted and
fragrant, stirring halfway through. Cool completely; roughly
chop. Increase oven temperature to 425°F.#
3. Arrange artichokes in a steamer basket over boiling water.
Cover and steam 10 to 12 minutes or until tender. Drain well.
Toss artichokes with 2 Tbsp. olive oil, 1/2 Tsp. salt, and 1/4
Tsp. pepper. Arrange on baking sheet, and roast at 425°F for
10 minutes until golden brown, stirring halfway through.
Remove from the oven. #
4. Meanwhile, cook pasta in a boiling salted water*; drain. In a
large bowl, combine pasta, artichokes, walnuts, 2 cups
cheese, parsley, lemon zest, remaining 2 Tbsp. olive oil, and
remaining salt and pepper. Toss gently to combine. Serve in
shallow bowls with extra Pecorino Romano, if desired. #
*Fresh pasta cooks faster than store bought pasta. #
19

Pappardelle Pasta with Mushroom Sauce#
Serves 4#
Ingredients
3 Tbsp. Olive Oil#
12 oz. Assorted Mushrooms, cut into 1/2 inch thick slices#
Kosher Salt to taste#
Freshly Ground Black Pepper to taste#
1/4 Cup Shallots, finely diced#
1/2 Cup Dry White Wine#
1 to 2 Tbsp. Fresh Rosemary, chopped#
Fresh Pappardelle Noodles #
6 Tbsp. Unsalted Butter#
1/3 Cup Freshly Grated Parmigiano-Reggiano Cheese#
Preparation
1. Heat olive oil in a large pan over medium-low heat. Add
mushrooms, sprinkle with desired amount of salt and pepper,
and sauté, without stirring (about 5 minutes). Stir in shallots
and white wine, and increase heat to medium. Sauté 3
minutes or until shallots are soft and most of wine is
adsorbed. Stir in rosemary. #
2. Meanwhile, cook pasta*, reserving some cooking liquid. Add
cooked pasta to mushroom mixture in pan. Add butter,
stirring until melted. Stir in a small amount of reserved
cooking liquid, if desired. Stir in salt and pepper to taster, and
place in a large serving bowl or individual serving bowls.
Sprinkle with cheese, and serve immediately. #
*Fresh pasta cooks faster than store bought pasta. #
20