INSTRUCTIONS MODEL TEPM1 - ShopHQ

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 off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. Trim one fourth off top 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

Sweet Corn Ravioli Serves 6 Ingredients 2 1/2 Cups Creamed Corn 1/2 Cup Ricotta Cheese 3 Tbsp. Panko Breadcrumbs Fresh Ravioli Noodles 2 Tsp. Kosher Salt 1/2 Cup Unsalted Butter Preparation 1. Combine first 3 ingredients in a large bowl, stirring until well blended. 2. Divide pasta dough into 6 equal portions or desired size of the raviolis. With one portion of the dough follow the ravioli tool instructions on page 11. 3. Bring 4 qt. water and 2 tsp. salt to a boil in a 6 qt. Dutch oven. Add ravioli, and cook 3 to 4 minutes or until pasta is al dente; drain. 4. Melt butter in a large saucepan over medium-low heat. Cook just until butter begins to brown and has a nutty fragrance. Add 6 ravioli to butter, turning to coat; remove to a serving dish. Repeat procedure with remaining ravioli. Serve immediately. 21

Butternut Mac ’n’ Cheese Serves 6 to 8 Ingredients 2 tbsp. Unsalted Butter 4 cups Butternut Squash, peeled and diced (about 1lb.) 3 1/2 cups Fresh Macaroni Pasta 2 Cups Heavy Cream 1/8 Tsp. Ground Nutmeg 1/2 Cup Finely Grated Parmigiano-Reggiano Cheese 1/4 Cup Ricotta Cheese 1 Tsp. Kosher Salt 1/4 Tsp. Freshly Ground Black Pepper 2 Crushed Amaretti Cookies 1/2 Cup Panko Breadcrumbs Preparation 1. Preheat oven to 350 F. Melt butter in a large skillet over medium-high heat; add squash, and cook, stirring occasionally, 10 minutes or until golden brown. Add 2 cups water; cover and cook 5 minutes or until squash is tender. Drain. 2. Cook pasta.* 3. Meanwhile, stir together cream, nutmeg, and 1/4 cup Parmigiano-Reggiano cheese in a large saucepan. Cook over medium-low heat, stirring occasionally, 7 minutes or until mixture begins to thicken. Stir in squash. Process mixture with a handheld blender until smooth. Stir in ricotta, salt, and pepper. 4. Stir together hot cooked pasta and squash mixture. Pour into a buttered 11x7 inch baking dish. Stir together cookies and Panko, and sprinkle over pasta mixture. Top with remaining 1/4 cup Parmigiano-Reggiano cheese. Cover Tightly. 5. Bake at 350 F for 20 minutes. Uncover and bake 7 minutes or until top is browned. Serve immediately. *Fresh pasta cooks faster than store bought pasta. 22

RECIPES 23

LIMITED ONE YEAR WARRANTY This warranty covers all defects in workmanship or materials in the mechanical and electrical parts arising under normal use and care in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof-of-purchase. A valid proof-of-purchase is a receipt specifying item, date purchased, and cost of item. A gift receipt showing item and date of purchase is an acceptable proof-of-purchase. Product is intended for household use only. Any commercial use voids the warranty. This warranty covers the original retail purchaser or gift recipient. During the applicable warranty period within normal household use, we will repair or replace, at our discretion, any part which proves defective, or replace unit with a comparable model. Shipping and handling costs are not included for warranty replacements and are the responsibility of the customer. To obtain service under the terms of this warranty, call our customer care department at 312-526-3760 (Monday- Friday 10:00AM-6:00PM CST), or send an email to customercare@alliedrich.net. Please provide the model number listed on the bottom of this page when contacting us. THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND DOES NOT COVER: Damages from improper installation. Damages in transit. Defects other than manufacturing defects. Damages from misuse, abuse, accident, alteration, lack of proper care and maintenance, or incorrect current or voltage. Damage from service by other than authorized dealer or service center. Shipping and handling costs. This warranty gives you special legal rights and you may also have other rights to which you are entitled which may vary from state to state. Manufacturer does not assume responsibility for loss or damage for return shipment. We recommend that you keep your original packaging should you require repair service. Before returning product please contact our customer care department for return authorization. When returning product for repair please include your full name, return address, and daytime phone number. Also include a brief description of the problem you are experiencing and a copy of your sales receipt or other proof of purchase in order to validate warranty status. MODEL TEPM1 24

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 .