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Author
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Topic: Does Anyone Have A Pasta Maker?
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llizard
Member
Member # 44
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posted November 05, 2002 08:41 AM
We got one last Christmas and couldn't be happier. It makes the best pasta we've ever had. It takes about half an hour or so to make enough pasta for two hogs or 4 appetizer portions of pasta. What we've noticed is most important is to have patience in getting the dough to the silky stage when rolling at the thickest level.link to page with picture and description of hand crank pasta maker We have tasted fresh pasta made with an electric machine (one of the stalls at the farmer's market sells fresh pasta and one can watch the electric pasta machine spitting out the pasta) and it wasn't nearly as good as ours made with the hand crank machine. I think it's really important to be able to feel the dough and decide whether it's time to cut it into its final shape. We haven't tried making noodles with water only yet but the egg dough for lasagna sheets (which can also be used to make tortellini, ravioli, manicotti) and various widths of noodles are fantastic. The other day we made buckwheat fettucine, also really good. The manager of the cooking supply store where we bought the pasta maker said that all of the hand crank chrome machines were made in Italy by the same company even if they have different brand names on them. We paid about Cdn$60.00 for ours that looks to be the same machine as the one on the above link. Along with the attachment for cutting fettucine and/or spaghetti - the attachment can be removed to leave only the roller for lasagne, there were some cutters for ravioli (these do not attach to the machine and are similar to a multiple cookie cutter)
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Bri
Member
Member # 1563
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posted March 31, 2006 10:59 PM
quote:
We haven't tried making noodles with water only yet but the egg dough for lasagna sheets (which can also be used to make tortellini, ravioli, manicotti) and various widths of noodles are fantastic. The other day we made buckwheat fettucine, also really good.
Oooooh sounds good. Thanks for the great post. Do you have any recipies for the tortellini, ravioli and manicotti? I just made some rice pasta tonight. I only had basmati rice so I had to add a bit of gluten flour. It turns out great, because I used to make my own seitan (gluten flour dumplings) but I found out that they weren't good for me, (my body told me), so I stopped making them, but when I use a flour that is weak in gluten I just put anywhere from 4 to 6% per volume to strengthen it. I the case of rice, that has no gluten, unless it is glutenous rice, I put in 10% gluten flour. I can also make bread with this formula, although I've never tried with rice flour. The buckwheat noodles sound great, I don't know if you've elaborated futher on in this discussion on the buckwheat noodles, but I hope so. Take care. Bri  -------------------- Bri
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dankeale
Member
Member # 1676
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posted January 03, 2007 10:30 AM
Yes, I make pasta... I am a very italian!Ah,ah,ah.
well, You mix one egg with 100 gr of flour, and you mix,you mix,you mix very good.Then , you can roll it with rolling-pin, but it is easier with a machine for pasta. We call it "imperia".You can see it here:
www.imperia.com
It is the model "sp 150".Press the button on your left.
This machine makes different kinds of pasta.It makes spaghetti, tagliatelle, lasagne.
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Madison
Member
Member # 2856
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posted January 05, 2007 02:46 PM
I am not sure how much an egg weighs but in the store you can buy i think 3 kinds of eggs, medium
large or
jumbo... Here you can see where it says 'large' on the side of the box... they come in medium and jumbo too! 
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