Use and Care Manual

DIAGRAM PART PART
NUMBER DESCRIPTION NUMBER
1 Handle 01-0216
2 C-Clamp 01-0217
3 Fettuccini/Spaghetti Cutter Attachment 01-0218
4 Rubber Feet (4) 01-0211
PART PART
DESCRIPTION NUMBER
Square Ravioli Attachment (50mm) 01-0209
Angel Hair Attachment (1mm) 01-0202
Spaghetti Noodle Attachment (2mm) 01-0203
Linguini Attachment (3mm) 01-0204
Lasagna Attachment (50mm wide) 01-0206
Lasagnette Attachment (12mm wide) 01-0205
Fettuccini Noodle Attachment (8mm) 01-0207
Half Moon Ravioli Attachment (50mm) 01-0208
Wooden Pasta Drying Rack 53-0201
ADDITIONAL ACCESSORIES AVAILABLE
COMPONENT LIST
-3-
PESTO SAUCE
3 cups packed tender basil leaves 3 heaping tbsp. pine nuts
1/2 cup extra virgin olive oil 3 garlic cloves, crushed/nely minced
1/2 cup freshly grated Parmesan
.
Place the basil and pine nuts in a food processor or blender and process steadily while
you add the oil in a thin but constant stream. The sauce should achieve the consistency
of a slightly grainy paste but not a ne puree.
.
Add the garlic and process very briey, just to mix. When the sauce is the right
consistency, transfer it to a bowl and using a spatula, fold in the Parmesan. If the sauce is
too thick, work in more olive oil. Taste and adjust the seasoning.
.
Pesto can be made ahead and stored in the refrigerator for a few days or in the freezer
for a few weeks. If you plan to store it, leave the cheese out. Transfer the Pesto to a
refrigerator container, pour a thin lm of oil over the top, cover, and store. When you’re
ready to use it, let the Pesto thaw if necessary, then stir in the oil on top and add the
Parmesan.
-14-
If any components of this unit are broken or the unit does not operate
properly, call Pragotrade LLC Toll Free at
1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST.
Outside the U.S. call 440-638-3131