KitchenAid Pasta Maker SNFGA User Manual

PASTA MAKER  
KitchenAid USA  
St. Joseph, Michigan  
Solid State Speed Contr  
Of  
f
Stir  
2
4
6
8
10  
ol  
SNFGA/SNPA*  
This attachment has been approved for use with  
all KitchenAid® household stand mixers  
*Pasta Maker Plates (Model SNPA) are available to convert a Model FGA Food  
Grinder to a Pasta Maker.  
 
ķĸ  
TO ASSEMBLE:  
C
E
®
H
A
B
D
I
G
F
Insert the grind worm (A) into the grinder body (B). Place one of the pasta plates  
(C) over the exposed end of the grind worm, matching the tabs of the plate with  
the notches in the grinder body. Place ring (D) onto grinder body, turning by hand  
until finger tight but not overtightened. Wooden food pusher (F). A storage case  
(G) is provided to store pasta plates, bowl clips (H) and cleaning tool (I).  
Note: Do not use wrench (E) to tighten ring.  
the hub. Tighten attachment knob  
until attachment is completely  
secured to mixer.  
TO ATTACH:  
2
3
1
FOR 5 QUART MODELS**  
Two, small, metal clips (H) have been  
packed with this attachment. These  
clips are to be used only when making  
the pasta dough recipes.  
To use clips  
Once bowl has been  
attached to the mixer,  
Before attaching accessory, turn off  
and unplug unit.  
place the clips over the  
locating pins. These clips help keep  
the bowl stationary during mixing.  
Loosen attachment knob (1) by turn-  
ing it counterclockwise. Remove  
attachment hub cover. Insert attach-  
ment shaft housing (2) into attachment  
hub (3) making certain that attach-  
ment power shaft fits into square hub  
socket. Rotate attachment back and  
forth if necessary. When attachment  
is in proper position, the pin on the  
attachment will fit into the notch on  
**5 Quart models include K5SS, KSM5, KSM50P.  
 
3
ķĸ  
TO USE:  
ý
!
WARNING  
Rotating Blade Hazard  
Always use food  
pusher.  
FLAT NOODLE (PLATE 3)  
Extrusion Length — 24 cm; stop  
mixer and gently pull noodles away  
from plate.  
Separation — Lay on flat surface and  
separate immediately. Dry on a towel  
in a single layer.  
Keep fingers out of  
openings.  
Keep away from  
children.  
Failure to do so can  
result in cuts or other  
injury.  
Storage — Use immediately or thor-  
oughly air dry and store in a plastic  
bag.  
Turn mixer to Speed 10. Slowly feed  
walnut-size pieces of dough into the  
hopper; dough should self-feed. The  
grind worm should be visible before  
adding the next piece of dough. Use  
food pusher only if dough becomes  
caught in hopper and no longer self-  
feeds.  
MACARONI (PLATE 4)  
Extrusion Length - 15 to 20 cm; stop  
mixer and gently pull noodles away  
from plate.  
Separation - Lay on flat surface and  
separate immediately. Partially dry on  
a towel in a single layer. When fairly  
firm, crack by hand or cut with a knife  
into smaller macaroni noodles.  
THIN SPAGHETTI (PLATE 1)  
Storage - Cook within 4 hours after  
extrusion.  
Extrusion Length — 24 cm; stop  
mixer and gently pull noodles away  
from plate.  
Separation — Lay on flat surface  
and separate immediately. Dry on a  
towel in a single layer.  
Storage — Use immediately or thor-  
oughly air dry and store in a plastic  
bag.  
LASAGNA (PLATE 5)  
Extrusion Length - 28 to 30 cm; stop  
mixer and gently pull or cut strip with  
knife away from plate.  
Separation - Partially dry on a towel  
in a single layer.  
Storage - Cook within 4 hours or  
freeze in aluminum foil.  
THICK SPAGHETTI (PLATE 2)  
Extrusion Length — 24 cm; stop  
mixer and gently pull noodles away  
from plate.  
Separation — Lay on flat surface  
and separate immediately. Dry on a  
towel in a single layer.  
Note: Pasta Maker Plates (Model  
SNPA) are available to convert a  
Model FGA Food Grinder to a Pasta  
Maker.  
Storage — Use immediately or thor-  
oughly air dry and store in a plastic  
bag.  
 
4
ķĸ  
hold sifter directly above and close  
TO CHANGE THE PLATES:  
to cup. Scoop flour into sifter and  
sift until flour exceeds top of cup.  
Using the flat edge of a spatula,  
remove excess flour from measuring  
cup.  
Note: Mixer must rest at least 1 hour  
after extruding 2 consecutive pasta  
dough recipes.  
• Occasionally, there may be unmixed  
pieces of dough in the bowl after ini-  
tial mixing with the flat beater.  
These pieces will be sufficiently  
incorporated by mixer kneading fol-  
lowed by hand kneading which firms  
and smoothes the texture of the  
dough. After kneading, the dough  
should be allowed to rest, wrapped  
in a dry towel, for 15 minutes before  
extrusion.  
• Experience has shown that very  
humid conditions can cause the  
dough to become sticky and difficult  
to extrude. To help compensate for  
this problem, start the initial mixing  
process with only the sifted flour and  
eggs. Check the dough for proper  
consistency and then add water if  
necessary.  
Whenever you wish to change plates,  
the unit must be completely disassem-  
bled, the dough cleaned out of the  
grinder body, and the unit reassem-  
bled as stated on page 3.  
Note: Pasta Maker Plates (Model  
SNPA) are available to convert a  
Model FGA Food Grinder to a Pasta  
Maker.  
TO LOOSEN THE RING:  
If ring is too tight to remove by hand,  
slip the wrench over the grooves.  
Turn wrench handle counterclockwise.  
Note: Never use wrench to attach ring  
to grinder body. Damage to the  
attachment may result.  
TO CLEAN:  
Completely disassemble unit. Use  
cleaning tool to remove excess dough  
from plates. Grinder body, grind  
worm, pasta plates, ring, wrench and  
storage stomper are dishwasher safe.  
Wash wooden food pusher in warm  
sudsy water.  
ABOUT PASTA  
• Learning to make homemade pasta  
is simply a matter of practice. If  
you have never made pasta, you  
may have to prepare several batches  
of dough before you feel comfort-  
able. We recommend experimenting  
with the Basic Egg Noodle Recipe.  
• The ratio of liquid to flour in pasta  
doughs is small, making them firm  
and leathery, but still pliable. It is  
extremely important to have the cor-  
rect proportion of ingredients for  
proper dough consistency, as doughs  
which are too moist or too dry will  
be difficult to work with. To help  
you achieve consistent results, the  
pasta recipe in this booklet specifies  
sifted flour. To sift flour, follow this  
procedure:  
• Spaghetti, flat noodles and macaroni  
tend to curl in different directions as  
they extrude through the plate. The  
first 10 inches of curled noodles may  
be pulled off and returned to the  
hopper to be extruded again. Pasta  
will extrude slowly at first, then  
faster as more dough is extruded.  
• Separate pasta immediately after  
extrusion. Lay a group of noodles on  
a flat surface and pull apart from  
drier ends of strands. Dry on a  
towel in a single layer.  
• Homemade pasta behaves differently  
than store purchased. Spaghetti and  
flat noodles bend as they dry and are  
more fragile, thus requiring careful  
handling before cooking.  
Place dry ingredient measuring cup  
on a large piece of waxed paper and  
 
5
ķĸ  
BASIC EGG NOODLE PASTA  
ሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑ  
3 large eggs  
Break eggs into a glass measuring cup. Add  
2 tablespoons water  
water. Carefully check to see that the total liquid  
3
3
3
amount is  
4
cup. If less than  
4
cup, add  
2 ⁄  
4
cups sifted all-purpose  
flour  
additional water 1 teaspoon at a time until that  
amount is reached.  
Place flour in bowl. Attach bowl and flat beater.  
Turn to Speed 2 and gradually add eggs and  
water. Mix for 30 seconds. Stop mixer and  
exchange dough hook for flat beater. Turn to  
Speed 2 and knead for 2 minutes.  
Remove mixture from bowl and hand knead for  
30 seconds to 1 minute. Cover with plastic wrap  
and let dough rest for 15 minutes before  
extruding through Pasta Maker.  
Yield: about 1 pound dough  
Per serving: About 184 cal, 7 g pro, 33 g carb,  
2 g fat, 80 mg chol, 25 mg sod.  
TO COOK PASTA  
Add 1 tablespoon salt and 1 tablespoon oil to  
6 quarts boiling water. Gradually add pasta and  
continue boiling until pasta is tender. (Pasta  
floats on top of water as it cooks, so stir occasion-  
ally to keep it cooking evenly.) Drain pasta in  
colander.  
For spaghetti, flat noodles, and macaroni, cook  
entire recipe as directed. For lasagna noodles,  
cook half of recipe at a time.  
Tip: Pasta dough or fresh noodles can be stored  
in plastic bags in refrigerator up to three days or  
in freezer up to one month. Cooked noodles can  
be stored in plastic bags in refrigerator up to  
three days. Toss noodles with 1 tablespoon oil  
before placing in bags.  
 
6
ķĸ  
ሑሑሑCONFETTI PASTASALADሑሑሑ  
Salad  
Cook broccoli in boiling water about 2 minutes;  
drain.  
4 cups broccoli florets  
1
2
recipe Basic Egg Noodle  
Pasta macaroni, cooked  
and drained  
Combine all Salad ingredients in large bowl.  
Combine all Dressing ingredients in small bowl;  
mix well. Add to Salad. Toss to coat. Refrigerate  
until serving time.  
1 medium red bell pepper,  
coarsely chopped  
1 medium yellow summer  
squash, cut into thin strips  
1
Yield: 8 servings.  
4
cup chopped green onions  
1
1 can (15 ⁄  
2
oz.) kidney  
Per serving: About 248 cal, 9 g pro, 35 g carb,  
9 g fat, 53 mg chol, 420 mg sod.  
beans, drained and rinsed  
Dressing  
1
4
4
cup olive oil  
cup red wine vinegar  
1
2 teaspoons lemon juice  
1 teaspoon sugar  
1
2
2
teaspoon salt  
teaspoon dried basil  
leaves  
1
SPINACH LASAGNA ROLL-UPS  
ሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑ  
2 teaspoons margarine or  
Melt margarine in medium skillet over medium-  
high heat. Add onion and bell pepper. Cook and  
stir until softened. Cool slightly.  
butter  
1
2
cup finely chopped  
onion  
1
2
cup finely chopped red  
bell pepper  
cup fat-free egg  
substitute or 1 egg  
Place egg substitute and ricotta cheese in mixer  
bowl. Attach bowl and flat beater to mixer. Turn  
to Speed 2 and mix about 1 minute. Stop and  
scrape bowl. Add spinach, Parmesan cheese, and  
onion mixture. Turn to Speed 2 and mix about  
1 minute.  
1
4
1 cup reduced-fat ricotta  
cheese  
1 package (10 oz.) frozen  
spinach, thawed and  
1
Spread about  
4
cup cheese mixture on each  
squeezed dry  
cup shredded Parmesan  
cheese  
recipe Basic Egg  
Noddle Pasta lasagna  
noodles, cooked and  
drained  
lasagna noodle. Roll up tightly. Spoon about  
1 cup pasta sauce over bottom of 13x9x2-inch  
baking pan. Place lasagna rolls, seam side down,  
on sauce. Spoon remaining sauce over rolls.  
Cover with foil. Bake at 350°F for 40 to 45 min-  
utes, or until hot and bubbly. Remove foil.  
Sprinkle with mozzarella cheese. Bake 5 minutes  
longer, or until cheese is melted.  
1
4
1
2
1 jar (28 oz.) pasta sauce  
1 cup shredded part-skim  
mozzarella cheese  
Yield: 8 servings.  
Per serving: About 312 cal, 17 g pro, 39 g carb,  
10 g fat, 75 mg chol, 733 mg sod.  
 
7
TOTAL REPLACEMENT WARRANTY  
Were so confident the quality of our prod-  
should fail within the first year of owner-  
ship, simply call our toll-free Customer  
Satisfaction Center at 1-800-541-6390.  
Give the consultant your complete shipping  
address. (No P.O. Box Numbers, please.)  
KitchenAid will arrange to deliver a  
replacement attachment/accessory and have  
your “failed” attachment/accessory returned  
to us.  
Put your “failed” attachment/accessory in  
the original shipping carton along with a  
sheet of paper with your name and address  
on it, and proof of purchase (register  
receipt, credit card charge slip, etc.)  
ucts meets the exacting standards of  
KitchenAid that, if your attachment/acces-  
sory should fail within the first year of own-  
ership, KitchenAid will arrange to deliver a  
replacement attachment/accessory to your  
door free of charge and arrange to have  
your “failed” attachment/accessory returned  
to us. Your replacement unit is covered by  
our one year full warranty. Please follow  
these instructions to receive this quality  
service.  
If you reside in the United States and  
your KitchenAid attachment/accessory  
WARRANTY  
Length of  
Warranty:  
KitchenAid  
Will Pay For:  
KitchenAid  
Will Not Pay For:  
One Year Full warranty  
from date of purchase.  
Replacement parts and  
repair labor costs to correct  
defects in materials or  
workmanship. Service must  
be provided by an  
A. Repairs when  
attachment/accessory is  
used in other than nor-  
mal home use.  
B. Damage resulting from  
accident, alteration,  
misuse or abuse.  
C. Any incidental  
shipping or handling  
costs to deliver your  
attachment/accessory to  
an Authorized  
KitchenAid Service  
Center.  
Authorized KitchenAid  
Service Center.  
OR  
Total Replacement  
Warranty.  
D. Replacement parts or  
repair labor costs for  
attachments/accessories  
operated outside the  
United States.  
Missing a part? Call 1-800-541-6390 for immediate handling of your problem.  
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR  
INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allow the  
exclusion or limitation of incidental or consequential damages, so this exclusion or limita-  
tion 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.  
HOW TO ARRANGE FOR SERVICE  
To arrange for service, call the KitchenAid Customer Satisfaction Center, toll-free at  
1-800-541-6390.  
St. Joseph, Michigan 49085 U.S.A  
®KITCHENAID is a registered trademark of KitchenAid, U.S.A.  
 dZw(499)  
9704319 Rev. A  
Printed in U.S.A.  

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