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The maximum bowl capacity of every LaPastaia machine is expressed in Kg of flour:

• TR 50 1.10 Kg + 30-35% of moisture
• TR 70 1.2 Kg + 30-35% of moisture
• TR 75/E 3 Kg + 30-35% of moisture
• TR 75  4 Kg + 30-35% of moisture
• TR 95  6 Kg + 30-35% of moisture
• TR 110 - TR 110/S  12 Kg + 30-35% of moisture
• TRD 110  bowl 1: 12 Kg + 30-35% of moisture; bowl 2: 8 Kg + 30-35% of moisture
• TR 150 80 Kg + 30-35% of moisture

However, operating the machine with the maximum quantity may not be optimal for obtaining a well-mixed dough.

There is no minimum amount of flour, but it should fill at least half of the bowl and reach the mixing arm. This will allow the optimal operation of the machine.

You can also use a smaller amount but if you do, keep in mind that the machine will have to work for longer and will not knead as well as when it is working with larger amounts.

To obtain good dough, pour the desired amount of flour into the bowl, keeping in mind that for all models, the moisture must be about 35%.
You will need 4-5 eggs for every kilo of flour (maximum 7 eggs, supposing that 1 weighs 50 g). For every missing egg add 50 g of water.

Amounts for good dough  1 kg of flour + 350 g of moisture/liquid (7 eggs).

This amount takes a 35% moisture into account, but it depends on the type of dough you want to obtain.

The dough is good when, at the end of the process, it results in grains as large as coffee beans.

If little balls form while kneading, it means that you’ve added too much liquid. In this case, you will have to add flour and knead a little while longer before passing it through the die.

If, on the other hand, the flour remains very powdery, add a little more water.

You can use any type of flour, semolina, or a mix of semolina and flour. You can work the dough with eggs alone or with eggs and water. You can replace part of the water with spinach or well-minced vegetables for green pasta.

You will have to find the right flour-moisture ratio.

Since the moisture of the flour varies depending on the type, climate, and location where it is stored, the indicated doses should be adapted to the type of flour that is kneaded, by reducing or adding water.

On average, LaPastaia machines take about 30 minutes to make pasta: 10 minutes for kneading + 20 minutes for shaping it (bigoli take less time to shape than thin spaghetti).

The pasta comes out of the extruder at a temperature of about 30-35 °C.

The fan ensures that the product (e.g. spaghetti) doesn’t stick while they are extruded from the machine.

The sleeve cooling unit keeps the head fitting the die at a costant temperature. We recommend using the model with cooling for working continuously because the dough always remains perfect. Should the temperature increase due to the head heating up caused by die friction, the dough could fall apart.

The cooling unit needs a network tap water. The tap should run at about one-third of its flow rate (the required amount of water is about one litre per minute).

Alternatively, you can purchase a cooling tank kit, thus forming a closed circuit.

It is used for cutting short pasta. The knife unit consists of the following: power supply, protection device, knife motor, and a 1-blade knife.

On average, the 40x60x7h cm pasta trays can contain 2 kg of pasta. The average drying time is 2 hours (if the pasta is too dry, it falls apart while cooking).

The RV 30 ravioli maker is basically the same as the RV 50 only smaller. The number of ravioli produced is more or less the same. The sheet of the RV 30 is 100 mm wide and 2 mm thick, while for the RV 50, it’s 120 mm wide and 2 mm thick.

With the RV 30, you will have to separate the ravioli manually as they are produced in a strip, whereas with the RV 50 they come out already separated.

The RV 30 is usually paired with the TR 75, whereas the RV 50 can be paired with the TR 95 and the TR 110.

This attachment is for rolling the sheet you just made with the pasta machine onto the rolling pins.

Rolling pin sizes:

• RV 50 = Ø 40 mm x 245 mm length + 2 strokes Ø 24 mm x 58 mm
• RV 30 = Ø 30 mm x 227 mm length + 2 strokes Ø 15 mm x 60.5 mm

After making sure that the plug has been inserted into the wall socket and that voltage is available, check that the safety hook on the tank cover is inserted correctly.

If the problem persists, contact a specialized technician.

Only for machine with three-phase voltage, this means that the phases in the power plug have been reversed; therefore, have a electrician or specialized technician reverse the wires of the two phases.

Reduce the water quantity used in the dough, always considering the suggested moisture percentage.

Increase the kneading time and/or increase the water percentage with respect to the suggested one

Remove and clean the die which may be obstructed, as indicated in the Cleaning section of the use and maintenance manual.