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Sunday, March 13, 2011

Homemade Pasta with Rival Pasta Chef Model PM1000

     I was lucky enough last week to find a Rival Pasta Chef at a local thrift shop for just $2. It works but is missing the measuring cups, the plastic knife and the wrench. Luckily it did come with the manual so I had not only the instructions but the recipes that came with it. I don't need the wrench or plastic knife. I googled online and managed to find where someone had measured how much the pasta chef dry cup and wet cups hold as the manual states it is not equal to one regular cup. (Dry cup = 1 1/4 cups, Wet Cup = 3/4 cup).
     My only real problem with the machine is that the collar around where the pasta is extruded has a hairline crack that's two inches long and if the pasta dough doesn't want to go through the extruding ring (mine didn't want to become macaroni), then it started to push the crack open and extrude dough out the crack on the side of the collar. I've cleaned it up, tried to seal it, and hope it works better next time. I'm thinking as long as the dough is thin enough to go through the shaping disk as it extrudes, then I shouldn't have to worry about the collar anymore. (*Fingers crossed*)
     If the message boards are correct, then this particular pasta machine is no longer manufactured or supported by Rival. Other folks who have located a machine without a manual are not having any luck getting one from the manufacturer. So although I've contacted them to see about a replacement collar, I'm not expecting much. This particular pasta maker has cutting disks to shape your pasta into: rigatoni, macaroni, fettuccine, med. egg noodles, thick spaghetti, spaghetti, angel hair, lasagna, linguine and cookie.

      I love the idea of being able to make my own pasta. Fresh always tastes better than something packaged (no preservatives, etc.) I'm excited to add flavors to the pasta. The manual suggests variations to the basic recipe by adding 1 tablespoon of dried herbs, or 2 tablespoons of pureed carrots or spinach (or use baby food). I figured if you could add jars of pureed baby food for carrot or spinach pasta, then how about the jar of baby food vegetable chicken for the next time you add noodles to homemade chicken noodle soup. The basic recipe calls for some warm water to be added to the eggs and oil. Why add water when you could add warm broth instead and add flavor at the same time.  I figured if you'd add it on top of your pasta, why not put it in your pasta. So when I made fresh thick spaghetti the other night I used vegetable broth in place of the water, and mixed in a tablespoon of Parmesan & Garlic spice mix. What I attempted today (before the machine collar started cracking on me) was cheesy macaroni. I was thinking of adding some of the powdered cheese from a box of instant mac & cheese before my son pointed out the "Macaroni & Cheese" flavored popcorn topping canister. So I sprinkled that in to add the cheesy flavor right into the pasta itself.
     I'm going to reprint the basic recipe and the how to use instructions for the Rival Pasta Chef Model PM1000 because the manufacturer no longer supports this product. Anyone who has the machine but does not have/lost the manual will need the information below to use it.

Basic Pasta Recipe
(from Rival Pasta Chef PM1000 manual)

2 Pasta Chef cups all-purpose flour (equals 2 1/2 cups flour)
1/2 tsp salt (optional)
2 large eggs
1 teaspoon oil
warm water
Pour flour and salt into Pasta Chef mixing bowl. Break eggs into Pasta Chef liquid measuring cup. Beat eggs with a fork until yolks are broken. Add oil to eggs. Fill the cup to upper black line with warm water. Mix slightly. (Wet cup = 3/4 cup).

How to use/Making Pasta: (From manual)

Choose the disk you want to use. Place it in a small bowl of very hot water. Add several drops of olive oil. After disc has heated 1-2 minutes, remove from water. Align the 3 slots on back of disc with 3 notches on front of extrusion chamber. Hold disc in place and put on disc collar. Turn Mix/Extrude knob to mix. Measure 2 level cups of all-purpose flour into the flour cup provided and place in mixing bowl. NOTE: The flour measuring cup included is not a standard one cup measure. Break 2 large eggs into liquid measuring cup provided. Add one teaspoon oil. Beat until yolks are broken. Add warm water until liquid level reaches the upper black line. Beat slightly. Put cover on the pasta chef. (Unit will not work when cover is off.) Plug in and turn on. Slowly pour egg mixture into mixing bowl through slots in cover. Push all of mixture into bowl. Let dough mix for 2-3 minutes. Turn off. Check dough for proper consistency. Take a pinch of dough and roll it between your fingers. It should form a small ball and should not crumble. The dough should look like coarse crumbs with the largest about the size of a pea.

Too Dry: Dough that is too dry will look like very fine crumbs and will not form a ball when rolled between your fingers. To correct: Add 1 TBsp water. Mix for 1 minute. If still too dry, repeat.

Too Wet: Dough that is too wet will form several or one large mass. It will not resemble coarse crumbs. To correct: Open cover and add 1 TBsp of flour. Close cover; mix for 1-2 minutes. If still too wet, repeat.

With machine turned off, turn Mix/Extrude knob to extrude. Turn on. Cut off first 2 inches of extruded pasta and discard. Continue extruding. Cut pasta into desired length. (Pasta should being extruding within 1 minute.)

NOTE: The pasta maker is designed with an internal clutch that will release if too much pressure builds during extrusion, this may result in a loud popping noise. If this happens, immediately stop the machine and close the slide gate by turning the knob to mix. Remove the locking collr and disc. Clear the dough from extrusion chamber, then check dough consistency in mixing bowl. It is probably too dry and you will need to add liquid. Correct dough consistency and mix for 1 minute before continuing to extrude.

After all pasta is extruded, it may be cooked immediately or dried. See cooking chart for cooking times or dry pasta. (To dry pasta, spread in a single layer on a baking sheet or other flat surface or hang on a pasta drying rack. Store in an airtight container in refrigerator for up to 3 days.)

How to Cook:
To cook 1 pound of pasta: Heat 4 quarts of water and 1 teaspoon salt to boiling. Add pasta. Cook until tender but firm to bite. Use the following chart as a guide:

                                                 Fresh            Dry

Linguine                                   2-4 min           5-8 min
Fettuccine                                5-7 min           10-12 min
Angel Hair                                4-6 min           7-10 min
Spaghetti                                  5-7 min           10-12 min
Thick spaghetti                        8-10 min         12-14 min
Rigatoni                                   5-7 min            8-10 min
Macaroni                                  5-7 min           8-10 min
Lasagna                                    8-10 min         12-14 min
Egg Noodle                              8-10 min          12-14 min

I hope anyone else who acquires a Rival Pasta Chef machine but doesn't have or lost the manual find this blog helpful.


 
Updated August 31, 2012
 
By request I'm adding how to clean your machine. I figured I better add the photo above labeling all the parts from the manual and how to assemble and disassemble, so that you know to properly take it apart and put it back together to clean it. All reprinted from the discontinued manual.
 

How to Disassemble

 
BEFORE USING FIRST TIME: Wash all removable parts in warm, soapy water; rinse. Dry thoroughly.
1. Remove cover. Grasp the latch, pinch and lift up. Lift cover completely off machine.
2. Using the wrench, remove disc collar and disc.
3. Slide scroll out of the extrusion chamber. Remove plastic washer from metal shaft.
4. Press lever at back of mixing bowl and slide bowl straight out of the main housing.
5. Remove mixing blade from mixing bowl.
6. Turn Mix/Extrude knob to Extrude. Press down lightly on slide gate and slide out of mixing bowl.

 How to Assemble

 
1. Turn Mix/Extrude knob to Mi. Insert slide gate into mixing bowl by lightly pressing down on slide gate and pushing all of the way in. Gate should be closed and knob should be on Mix.
2. Place mixing blade into mixing bowl, with concave end towards front of mixing bowl.
3. Insert mixing blade shaft through hole in the back of mixing bowl and push it all the way through. he grooved end of the shaft should be towards the back of the unit.
4. Set the mixing bowl in the main housing. Rotate mixing blade slightly to align the shaft with the socket in main housing. You will hear a click when bowl is correctly positioned.
5. Place white plastic washer on the metal shaft of the scroll.
6. Slide scroll into the extrusion chamber.  Rotate the scroll until it slides into the socket at the back of main housing.
7. Select disc you want to use. Align the 3 slots on back of disc with the 3 notches on front of extrusion chamber. Hold disc in place and put on disc collar.
 

How to Clean

 
1. Unplug. Let removable parts stand for 1-2 hours.
2. Brush off as much dry pasta as possible.
3. Tap disc on hard surface to loosen dry dough. Remove remaining dough with cleaning tool.
4. Wash all removable parts in warm, soapy water or dishwasher. Rinse; dry thoroughly.
5. Wipe Pasta Chef housing with a damp cloth.
 

Hints

 
1. Fettuccini, linguini, egg noodle and lasagna discs should be mounted horizontally for best results.
2. If pasta doesn't appear within 1 minute after beginning to extrude, stop machine. Check consistency.
3. Add egg mixture to flour slowly to help achieve the correct consistency.
4. During extrusion, it may be necessary to stop the machine and scrape accumulated dough from corners of mixing bowl and mixing blades.
5. If pasta extrusion begins to slow, you may need to clear dough from the opening gate. Turn unit off. Using a small spatula, remove dough from gate opening inside the mixing bowl.
6. When mixing, if motor begins to labor excessively, turn machine off. Dough is probably too heavy (wet). Try adding more flour as instructions dictate. I may be necessary to start over with new ingredients if this occurs.
7. To dry pasta, spread in a single layer on a baking sheet or other flat surface or hag on a pasta drying rack. Store in an airtight container in refrigerator for up to 3 days.
 

Variations to Basic Recipe

 
Herb Pasta: Add 1 tablespoon dried herbs to flour in mixing bowl.
Jalapeno Pasta: Add 2-4 tablespoons minced jalapeno to flour in mixing bowl.
Carrot Pasta: Add 2 tablespoons pureed carrots or carrot baby food to eggs before adding water.
Tomato Pasta: Add 2 tablespoons tomato puree to eggs before adding water.
Beet Pasta: Add 2 tablespoons pureed beets or baby beet food to eggs before adding water.
Spinach Pasta: Add 1/4 cup finely chopped, cooked spinach that has been well-drained to flour in mixing bowl or add 2 tablespoons spinach baby food to eggs before adding water.
Lemon Pasta: Add 1/4 cup lemon juice to eggs before adding water.
 
Personal Note: Based on the above formula above, you can add 2 tablespoons of anything mushy to the dough. As I was making homemade chicken noodle soup, I added Stage 1 (IE really pureed, not lumpy) Vegetable Chicken baby food to the noodles. Another time, I added a spice "Parmesan & Garlic" to the noodles. Experiment and have fun. I figured if you'd add it to the finished dish, why not add it to the noodles. That's part of the fun of making it yourself.
 

Additional Recipes:

See above for converting their measuring cups.

Egg Pasta

2 Pasta Chef cups all-purpose flour
1/2 teaspoon salt (optional)
4 large eggs
1 teaspoon oil
warm water
 
Pour flour and salt into Pasta Chef mixing bowl. Break eggs into Pasta Che liquid measuring cup. Beat eggs with a fork until all yolks are broken. Add oil to eggs. If necessary, fill the cup to upper black line with warm water. Mix slightly. Follow mixing/extruding instructions.
 

No Egg Pasta

2 Pasta Chef cups all-purpose flour
1/2 teaspoon salt (optional)
1 teaspoon oil
warm water
 
Pour flour and salt into Pasta Chef mixing bowl. Put oil in liquid measuring cup. Add warm water to the upper black line. Follow mixing/extruding instructions.
 

Butter Cookies

 
1 Pasta Chef cup all-purpose flour (1 1/4 cups)
1/2 cup (standard measuring cup) of sugar
1/2 teaspoon salt (optional)
1/4 teaspoon cinnamon
1/2 cup melted butter
2 tablespoons hot water
1 teaspoon vanilla
 
Attach cookie disc to Pasta Chef. Preheat oven to 375ºF.  Add all dry ingredients to Pasta Chef mixing bowl. Place cover on mixing bowl. Combine butter, water and vanilla. Turn on Pasta Chef. Slowly add the liquid. Mix for 3-4 minutes. Dough should be the consistency of small, pea-sized lumps. If you do not see small lumps, add 1 tablespoon hot water. If the dough forms very large lumps, add 1 tablespoon flour. Turn off Pasta Chef. Turn knob to extrude. Turn on machine. Dough should begin extruding within 1 minute. Cut off cookies to desired length. Place cookies on cookie sheet and bake in preheated oven for 10-12 minutes or until slightly browned.
 

Alfredo Sauce

1 pound pasta
2 large cloves garlic, minced
1 cup butter or margarine
2 cups whipping cream
1 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 teaspoon salt
Freshly ground pepper to taste
 
Cook pasta according to chart (see above). Melt butter in a large skillet. Saute garlic until translucent. Add whipping cream and heat 1 minute, stirring occasionally (do not boil). Add cheese and remaining ingredients; stir well. Toss with pasta.
 
 
Note: The only other recipes included in the manual I am not including as you can find similar recipes in any cookbook. They are: Artichoke and Pepper Sauce and Classic Tomato Sauce.
 
The above is not the extent of the manual.
~Happy Cooking
 

38 comments:

  1. Thank you a million for posting that, it is very helpful, thanks for making my day

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  2. Thanks for sharing useful information with us we will use this information in our daily life.

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  3. Thank you! Got the maker new in box at an estate sale…only came with a VHS instructional video…LOL!

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  4. Thanks for sharing nice information with us about pasta dies i will use this recipes in my house this week please post regular posting regarding pasta making

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  5. HI THERE...I AM LOOKING FOR THE MISSING DISC'S FOR MY RIVAL PM1000...ANY IDEAS? THANK'S IN ADVANCE FOR YOUR COMMENTS.

    TERESA

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  6. so I too bought this pasta maker at a thrift store, there was no owners manual but found your blog very insightful and helpful. After following all of your instructions I still wasnt getting pasta and took it all apart and realized that whatever mechanism that goes inside the bottom chamber and pushes the dough through is missing!!!! I am going to hang onto the discs for it and keep my eyes peeled for another one and try again!

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  7. Glad this was helpful Heather. I'm on the look out for another one as well as I need to replace the cracked ring that holds the disks onto the front of the pasta maker. What your missing is a huge corkscrew bolt that goes through the bottom, from the sounds of it. From the sounds of what others have posted most are missing the manual, the measuring cups and some disks. Since I was lucky enough to get a manual with mine, I copied the relevant parts to my blog here to help others.

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    1. Hi Kate! It just so happens that I kept the ring off of the rival before I tossed it. After reading tons of posts all over the net I knew that finding that one missing piece was going to be an almost impossible feat. However, I found a new machine never been used at goodwill with all the discs wrench knife but not manual and not measure cups again LOLOL if you want to email me your address I will send you the ring neck that you need tritaksmom@yahoo.com

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  8. Thank you so much! We goit ours at a thrift store, too, and it had the wrench and knife, but not the measuring cups or manual, so I am really gratefukl for the measurments and recipes. Thanks again for sharing!

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  9. Thanks,

    Got ours at thrift store with no cups. Thanks so much for the measurements!

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  10. You're all welcome. It's my most popular blog post. Since the company doesn't support this anymore, there are not any official places to get information about it anymore for those lucky enough to find one.

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  11. Kate,

    I have one of these Rival Past Chef machines, model M1000, and have lost the lower shaft so am parting it out to anyone who needs pieces. Please tell your readers they may contact me at tellmelanie@gmail.com to coordinate with me.

    Melanie

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  12. I have the machine for years but not the measuring cups.
    Thank you very much.

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  13. Hi All
    I am in need of the CorkScrew the Pushes the pasta out. By chance does anyone have this and will be looking to part with it?
    Luck9225

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  14. Thanks to Kate for her insightful blog. I love my pasta maker. Randy

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  15. Just got my pasta machine yesterday at local thrift store. Thank heavens for your blog. No measuring cups, no manual. I did have one in the past (different brand) but Mother in law has it (long story). Anyways, my only question left after reading your blog is this: How to clean it thoroughly? It appears to me that the inner "barrel" where the mixing occurs does not come out? My other one came totally apart. Any insights? Again thank you thank you thank you(oh yes, rival sent me to walmart who sent me to you!)

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  16. Surprised to learn Walmart sent you to me!

    OKay, by request, I'm updating the above blog post to add washing instrucions.

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  17. Also surprised that Rival would send you to Walmart since this model is discontinued.

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  18. Kate, Kathy from 31Aug here. The key phrase in the disassembly instructions was "press lever at back of mixing bowl". I actually got the machine on my way to work last Thurs(carried it w/me)and didn't get off work til almost 830 pm and back there at 830 am friday, so...I hadn't spent much time with the machine and hadn't spotted the release. So again, thank you.PS I too love reading, cross stitch, and cooking. (I'm a librarian ;)

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  19. Thanks so much we lost our manual, picked up second hand so we're looking forward to using it. So your information helped a bunch! -Terresa

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  20. odd how many of these machines ended up at thrift stores in the last few months...i suspect the company dumped them .got ming for 10 bucks at savers so glad wanted one for years cant wait to make pasta tonight

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  21. Hello everyone. I found a Rival Pasta Chef PM1000 at a thrift store too. Unfortunately, mine ran one time and worked never again (electrical smell...I suspect burnt out motor). Since I see people are looking for parts... I have pulled mine apart and am selling the measuring cups, discs, mixing blade, colar and wrench etc...as pieces on ebay. Search PM1000...and you'll find parts if you're missing something and want to buy.

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  22. Give it a rest. The pasta dough will be easier to roll out and cut if the gluten relaxes for at least 20 minutes at room temperature, or up to 2 hours.

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  23. Please post the alfredo sauce recipe,lost my book. To me this recipe taste better than some fancy restaurants.

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    1. Done. Added recipe to end of blog.

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    2. Thank you so much,thought some might like to know that instead of so much butter,I add just 2 TBLE spoons. Enough to soften the garlic and instead of whipping cream use half and half. Taste just as good with less calories,to me the taste is as good as Olive Garden.

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    3. You're welcome. And thanks for the healthy substitutions.

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  24. Kate, would you mind uploading the manual to manualsonline.com?
    Thanks,
    Richard

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    Replies
    1. I don't know anything about that website. The copy of it here will have to suffice.

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  25. I cannot get my machine to extrude....the mixer parts just keeps going around and around and won't let the pasta drop to the extruder???? I am so daggone frustrated. I have sprayed with nonstick canola oil...I have done everything I know how to do....any ideas?? Shouldn't the mixer part stop when the machine moves to extrude??? So Frustrated...my email is penny68682002@yahoo.com if anyone has an answer for me...sure would appreciate the answer. Thanks....

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  26. Kate: Kathy here, from Sep/Aug 2012. Just wondering, have you ever come across any recipes for rice noodles made in pasta machine? Or even handmade that could be adapted to machine. We really love asian dishes and the rice noodles and the cellophane noodles are ridiculously expensive.

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  27. Hi, I found your page and wanted to ask you a question. I picked up this same pasta maker earlier at a thrift shop, and when I brought it home realized that it was missing the disc collar. I have tried to find one on line, and also contacted Rival. They do not have this part as it was discontinued. I was wondering if you had any suggestions. Thanks,

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    Replies
    1. Rival no longer supports this product nor do they admit to having any replacement parts. You're only hope is in finding another machine to ravage for parts or find someone else whose machine doesn't work who will part it out.

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  28. Thanks for posting Kate. I have the VHS video and no longer have a VHS player. I'm trying to use more organic foods and thought making my own pasta would be a fun way to incorporate organic foods into my diet.

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  29. I just got my pasta maker at a thrift store yesterday, no cups, so let me get this right the dry cup=2 1/4cup, wet cup = 3/4cup, so the black line on the wet cup =3/4 cup.
    and thanks you for all your postings.

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  30. i got mine today at a garage sale everything still in box with as is but missing this thanks sooooo much !

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