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ATTENTION!
If any components of this unit are broken, do not operate properly, or for product returns, please
contact Weston Products LLC
Phone: 1-800-814-4895 (Outside the U.S. 440-638-3131)
20365 Progress Drive, Strongsville, Ohio 44149
WestonProducts.com
All Trademarks and Registered Trademarks are property of the respective companies.
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
Traditional Style
Pasta Machine
MODEL NO. 01-0201
REV120810
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WESTON WARRANTY INFORMATION SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS! Weston Products LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in accordance with the printed instruction accompanying it, then for a period of 1 year from the date of purchase, the product shall be free from defects in material and workmanship. The Warranty Card, along with a copy of the original receipt, must be received by Weston Products LLC within 30 days from purchase date for
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PESTO SAUCE COMPONENT LIST 3 cups packed tender basil leaves 3 heaping tbsp. pine nuts 1/2 cup extra virgin olive oil 3 garlic cloves, crushed/finely minced DIAGRAM PART PART 1/2 cup freshly grated Parmesan NUMBER DESCRIPTION NUMBER . Place the basil and pine nuts in a food processor or blender and process steadily while 1 Handle 01-0216 you add the oil in a thin but constant stream. The sauce should achieve the consistency 2 C-Clamp 01-0217 of a
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CHEESE AND SPINACH RAVIOLI FILLING Makes approximately 25 Ravioli CLEANING 8-3/4 oz chopped spinach 5-1/4 oz ricotta cheese salt 2 cups grated Parmesan ground pepper 2 egg yolks 2-1/2 oz melted butter The Pasta Machine and the Cutter Attachment may have some excess oil on it from the factory. This is to protect the machine during shipping. THIS OIL MUST BE REMOVED . BEFORE USING THE MACHINE! Boil spinach until tender. Squeeze the excess liquid from the spinach, until dry . In large
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RAVIOLI DOUGH INSTRUCTIONS Half Moon Ravioli Additional Accessory Part # 01-0208 Square Ravioli Additional Accessory Part # 01-0209 RECIPES FOR THE DOUGH WILL FOLLOW THESE INSTRUCTIONS. THESE PLEASE NOTE: Ravioli Maker does not work with the Motor Attachment. INSTRUCTIONS START WITH FULLY MIXED DOUGH, READY TO BE USED. The Ravioli Maker attachments produce evenly sized and shaped ravioli. You can make them using many different fillings. The STEP 1: ROLLING THE DOUGH most popular a
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GREEN LASAGNETTE Serves 6 people STEP 3: COOKING THE PASTA 1-1/4 lb (0.6 kg) spinach Lasagna 8-3/4 oz (0.3 L) meat and tomato sauce Whenever cooking pasta, keep the following points in mind: 4-1/4 oz (0.12 kg) grated Parmesan 1 oz melted butter . Always use plenty of boiling water so the pasta does not stick... . Cook the Lasagnette in a wide, low pan in salted water . . 1/2 lb (0.22 kg) of noodles will require at least 2 quarts of water, 1 lb (0.5 kg) of pasta Drain and allow to cool
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SPAGHETTI WITH GARLIC, OIL AND CHILI PEPPER Serves 4-6 people BASIC NON-EGG PASTA DOUGH Makes approximately 1 pound 1/4 cup olive oil 5 cloves minced garlic 1/2 red chili pepper 3 cups all purpose flour 1 cup warm water 2 Tbsp olive oil 14 oz (7 g) spaghetti, cooked and drained chopped parsley . salt to taste Pour flour into a mixing bowl and make a “well” or pit into the center . Add the water and oil into the well . Saute the garlic in a saucepan with the olive oil . . Using a
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ANGEL HAIR WITH MUSHROOMS Serves 4 people PASTA RECIPES 1-1/4 lb Angel Hair, cooked and drained olive oil 10-1/4 oz mushrooms salt & pepper 1 Tbsp chopped parsley CAUTION! It is important to follow the “Food Safety” guidelines outlined in this lemon juice manual. For the most up to date instruction visit the USDA website. . Clean and thinly slice the mushrooms . Cook in a saucepan with a little oil for a few minutes . Remove the saucepan from the heat, then add salt, pepper, parsley
