What is Nina’s mixing arm made of?
The mixing arm is made from BPA-free plastic and is dishwasher-safe, making cleaning simple and hygienic.
Can I make ravioli with Nina?
Nina does not have a ravioli attachment.
However, you can easily prepare Spaghettini, Spaghetti, Spaghettoni, narrow and wide tagliatelle, penne, and lasagne sheets with the included pasta discs.
Is there a basic egg-free pasta dough recipe?
Yes!
Simply combine 200 g of flour (type 00) with 72 g of water and select the Plain Pasta Mode.
This creates a smooth, elastic dough perfect for classic pasta shapes.
Can I pause or stop a running program?
Yes.
To pause, just remove the lid — the program will automatically resume once you put it back on.
To cancel completely, press and hold the Start/Reset button for about 3 seconds.
Can I make gluten-free pasta with Nina? What should I keep in mind?
Yes, Nina can also prepare gluten-free pasta.
The key lies in the flour blend. Choose a gluten-free mix containing corn starch, whole-grain rice flour, millet flour, and guar gum.
Most ready-made gluten-free baking mixes already include binding agents to replicate the texture of classic pasta.
Can I make Italian egg pasta with variable egg-to-flour ratios?
Yes – Nina can prepare pasta with or without eggs.
The correct balance between dry and liquid ingredients is essential.
If your dough is too wet, add a bit of flour. If it’s too dry, mix in 5–10 ml of liquid (water or oil).
In general, pasta dough for automatic machines should be slightly drier than dough made for manual pasta rollers.
My homemade noodles break easily – what can I do?
Use flour with sufficient gluten content – type 550, 405 or 00 works best.
For gluten-free dough, add a thickening agent (e.g. guar gum).
If the noodles still break easily, add a bit more liquid and 5–10 ml of oil to make the dough smoother.
If the dough is too soft, add a small amount of flour and let Nina knead a little longer.
The attachment rotates with the mixing arm – what should I do?
If the pasta-forming attachment turns unintentionally, please check:
- Is the attachment fully seated on the mixing chamber?
- Is the small locking nub worn or damaged?
- Are the threads on the attachment or fixing ring intact?
If any parts are worn, contact customer service for replacement components.
What if more dough than expected remains inside Nina?
Pasta dough should have a dry, crumbly texture.
During kneading, the dough absorbs moisture and may form clumps – simply break them up by hand before extrusion.
You can also run the extrusion program multiple times.
Leftover dough? Just freeze it for your next pasta session!
Which flour is best for each pasta program?
Nina offers two preset modes:
Program | Recommended flour |
Plain Pasta | Type 00 flour or a 1:1 mix of household flour (405/550) and durum wheat semolina |
Egg Pasta | Standard household flour (405 or 550) |
Avoid using hot water in any program.
You’ll find additional recipes and inspiration in the included recipe booklet or by using the Manual Mode.
How wide are the tagliatelle?
Two tagliatelle attachments are included:
- Narrow tagliatelle: approx. 0.5 cm wide
- Wide tagliatelle: approx. 1.3 cm wide
How long does homemade pasta last, and how should I store it?
Fresh pasta tastes best when used immediately.
Stored in the refrigerator, it keeps for about 3 days.
For longer storage:
- Egg-free pasta can be fully dried and stored airtight, in a dark place for up to 1 year.
- Pasta with egg should be frozen and thawed completely before cooking.
How can I prevent my noodles from becoming mushy or sticking together when cooked?
After extrusion, allow your pasta to dry for about 5 minutes before cooking.
Spread it loosely on a rack to prevent clumping.
Fresh pasta cooks much faster than store-bought — typically 2–4 minutes.
Taste-test during cooking to find your ideal consistency.