If the flour/water ratio used is not the recommended one, your pasta might break.
To resolve this, unplug your pasta maker from the power source and discard the dough.
Then, clean the pasta maker and follow these instructions to restart the pasta-making process (Please refer to the chapter “Using the pasta maker” in the user manual for more detailed steps):
1- Prepare the ingredients.
2- Remove the chamber lid.
3- Pour the flour into the chamber.
4- Close the chamber lid properly.
5- Use the “Pasta-making recipe table” and measure out the required amount of water.
If the water/flour ratio is correct, the dough should have the following consistency:
It should be crumbly and appear rather dry. This consistency is needed in order for the extrusion forces to turn the dough into the perfect pasta dough.
*Use the flour cup provided. Be aware that it is not a standard 28-g (8-oz.) measuring cup and should not be used as such.
*You can use a kitchen scale to measure the flour weight more accurately.
Your dough should look like this: