Ron Popeil Ronco Pasta Maker Dies
Each Die or Pasta Maker Part Sold Separately
PLEASE READ
For Parts Only
Not a Complete Pasta Making Machine
One (1) Single
Popeil P-400
Automatic Pasta / Sausage Maker
Ron Popeil's
PASTA DOUGH SHAPING DIE
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A free black & white copy of the 24 Page
Popeil Pasta Maker Sample Recipe & Instructions Booklet
The Use & Care Booklet is for all Popeil P-400 Pasta & Sausage Models
and shows illustrated assembly & operation for Popeil P-400 Models
Please Note:
Ron Popeil recommends that the Pasta Extrusion Die be pre-heated
in a bowl of hot water for a few minutes before using
to make both pasta extrusion and cleaning the pasta die easier.
Raviolli Maker is Translucent
Please Note: Raviolli Maker is TRANSLUCENT (like the measuring cup)
and is NOT White as may appear in one of the listing photos.
About the Popeil "Pasta Measuring Cup":
For dry Flour:
"FULL LOAD" = TWO (2) "Pasta Measuring Cups"
14 Fluid Ounces = "Half Load - FLOUR"
For liquids:
6 Fluid Ounces = "Full Load" 2 Beaten Eggs + Water + Oil
4 Fluid Ounces = "Half Load" 1 Beaten Egg + Water + Oil
from
The Popeil Pasta/Sausage Recipes & Instructions Booklet:
1. Measure 2 cups of dry flour and pour into the open mixing bin
and close the lid; (Semolina, Bread, or ALL-Purpose flour recommended)
2. In a liquid measuring cup, mix 2 TBLs Olive Oil, 1 large chicken egg, with about
3/4 Cup water, turn on the pasta machine to MIX, and add the liquid to the flour bin;
3. When the flour mixture resembles pea sized clumps, turn off the machine, and
then turn the power switch to "Extrude".
Sample Recipes & Instructions are in the Popeil Booklet,
And the Popeil Video on CD is available as a Bonus
with your purchase of 4 or more Popeil Pasta Dies.
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Makes a Great Gift!This is a listing for One (1) Single Pasta Dough Die Extruder
and a Recipe Booklet
This is not a listing for a complete Popeil Pasta Machine
Nor a listing for a set of Pasta Dies or Parts Nor for Booklets
and
Bon Appétit!