Eurostampi Manual Chrome Steel and Plastic Gnocchetti Maker. Quick Assemble and Disassemble, No Chemical Products or Dishwasher Needed. Realizes Gnocchetti in Few Minutes

Mammamia they got that right ! I can think of quite a few other Italian swear words I would like to use right now !ProsIt gives the impression of being a well-built machine being heavy and made from stainless steel.ConsIt gives the impression of being a well-built machine, but sadly is not well-thought-out !I could not attach it to any table surface as the clamp gap is not wide enough.They could not be bothered to provide English instructions, I have used ALOT of different pasta machines and I needed instructions for this one !It is FAR EASIER TO MAKE RAVIOLI THAN USE THIS! If you use a ravioli rolling pin, and we are talking filled pasta.After spending all night translating the instructions I was not expecting the dough to need to be THAT DRY. It basically needs to crack when you are needing it, it is so hard that I had to use my body weight and this is the only way the pasta will not clog up the machine/what the recipes are. Now I researched these for years and I have never seen a video that the dough looks that solid, even the photograph for this machine shows a round sausage being fed into the machine and yet the instructions say it has to be a flat strip and for good reason.For some reason there is English all over the box and yet the user manual is only in Italian !Holding onto a chopping board, turning the crank with the other hand means the pasta dough goes all over the place.I spent hours trying different textures of pasta dough and each one stuck, had to be scraped off and start again. I eventually gave the booklet to my Dad to translate while I still tried. It took him about an hour to translate"Instruction to put machine to use.Put the foot of machine inserted on a flat surface.Close screw that is on the lower part.Put the handle into the appropriate hole blocking the cylinders and screw down.To clean the machineBefore use to take away the residues that could torture your fresh pasta."It's at this point I thought Oh good I can wash it, that ll be Ssssooo much easier !The next time I check on my Dad"ATTENTION DO NOT WASH THE MACHINE !A simple knife or toothpick is good to remove eventual left over of pasta.To clean exterior parts of machine use a damp cloth.So I had to put it in the oven overnight to dry out as I was worried the screws might rust or something. I spent most of the night translating the instruction book on google translate and woke to the picture.I hope this is uselful to someone !Simple pastryHard wheat flour 300grwaterPasta AlluvovoHard grinding flour 300gr3 eggs for breeding outdoorsSemolina pasteHard wheat flour 150grSemolina flour 150grOlive oil 2 tablespoonsGreen spinach pasteHard grinding flour 300grSpinach 70gr cooked and choppedWater qbPurple paste to the beetrootHard wheat flour 300grBeetroot 90gr of pastWater qbCocoa brown pasteHard wheat flour 300grCocoa 2/3 teaspoon to tasteWater qbPASTA FOR CELLIACIWith Little Mama and it is possible to work with all gluten-free and gluten-free gluten-free doughs.In this case it is always important to mix different types of flour (eg corn and rice). Keep in mind that these absorb more water than normal grain flour.Bless you by coloring the pasta as you like. Bastera add to the dough base vegetables or spices. Spinach, saffron and aromatic herbs are the most useful ingredients. For a more delicious flavor, try the cocoa paste or sepia black.SOME ADVICESAlways use fresh eggs, preferably chickens raised on the ground. If you keep the eggs in the fridge, wait until they reach the ambient temperature.To knead, lide and use a rough surface. We recommend a wooden planter.Add the dough to obtain a more elastic dough. To help you make the dough, you can divide the bake into two or more and use the rolling pin.To help you make the dough, you can divide the bake into two or more pieces and use the rolling pin.If you want, by baking, the dough is attached, add a piece of oil to the cooking water.Pasta can be stored in a refrigerator for a few days, covering it with film. If you want to keep it for a long time, you can completely dry it for a day and then place it in a refrigerator inside hermetically sealed pans. You'll discover how much fun it is to make your own pasta!CAVATELLICavatelli (caviell in Molise dialect) are a traditional molisana pasta, subsequently acquired from some areas of Puglia, where they are called cuttings. Traditionally they are prepared with a dough of durum wheat groats and water, which sometimes add some potatoes. They have the toppings to adhere to the best of the pasta, thus getting a fantastic result!Preparation of cavatelliOnce you have chosen and prepared the lump you prefer, cut them out of the pasta pieces, crush them and roll them up with your fingers until you get long enough long cordes, 4 mm thick and about 3cm wide. Insert the pile cord between the two rollers of the machine and slowly slide it through the crank. To obtain smooth smooth cutters, use the sinstro (outer) side of the roller. It's just too little to take a hand and you will see that in a moment you will have a mountain of perfect shape cavatelli.Semetics with artichokes400gr fresh cuttings4 artichokesGrated scallops and juice2 lemons4 tufts of parsley100ml vegetable broth2 clamshells4 tablespoons extra oilolive oilsalt and ground black pepper at the timeSalad of cavatellialle vegetables and finocchiona400g of fresh cuttings1 slice of fennelthick Tuscan 1cm12 cherry tomatoes2 carrots1 red pepper1 yellow pepper1 shallot1 sprig of fresh thymeextra virgin olive oil qbSalt to tastepepper as neededGNOCCHETTIMalloreddus, better known as Sardinian gnocchetti, is the most classic of Sardinian pasta sizes, prepared on all major occasions, from village parties to weddings.Traditional lumpy and prepared by mixing water, semolina flour and a saffron tip. The Sardinian gnocchetti have the farm of small shells, striped, about 2 cm long, good for collecting in them the sauce of seasoning.Preparation of dumplingsOnce picked and prepared the best lump, cut off the dough of dough pieces, crush them and roll them up with your fingers until you get long enough long cord, 4 mm thick and 3 cm wide.Insert the cord and rotate the crank. To get the gnocchetti, in just a few minutes, you have prepared the best gnocchetti ready to finish in pot.Sardinian gnocchetti to the campidanese400gr of fresh dumplings450gr of cherry tomatoes1 tablespoon tomato concentrate250gr of sausage100g of seasoned Sardine pecorino cheese1 white onion2 cloves of dill3 dill twigsoil slurry4 tablespoons of oilextra d olivaSalt to tasteGnocchi with porcini and pecorino mushrooms400gr of Sardinian gnocchetti300gr of porcini mushrooms300gr of cherry tomatoes100g of seasoned Sardine pecorino cheese1 shallot2 oil chambersextra virgin olive oilSalt to tasteSpaghetti cheese and pepper400gr of spaghetti170gr of Roman sheep cheesegratedfresh ground black pepperSpaghetti to sepia black400gr of fresh dumplings500gr of cuttlefish with black vesicles1 tablespoon of tomato concentrate1 white onion1 clove of garlic1 tuft of parsley1 small chili1 of white wineextra virgin olive oil qbSalt to tastepepper as neededAlimentary noodles400gr of nestshells250gr of butter2/3 thyme sprigs with flowersgrated parmigiano qbSalt to tasteCocoa noodles with gorgonzola and nuts400gr of noodles200gr of gorgonzola150gr of shelled and clean walnuts100ml of milkSalt to tastepepper as needed