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Latest Activity: Jul 10
This is the one I'm now leaning towards.....it has the best reviews within my price range.
Thanks very much for all the help.
I am leaning towards the manual type. With making my own bread for years, the mixing & kneading is second nature to me. I know how a dough should ''feel'', & I keep reading there is nothing like the ''hand'' work for pasta. Budget is limited too, so the manuals are less expensive.
The drying racks seem like a better way for air circulation.
I miss Daniel & his input too.
Patricia, I've used a Kitchen Aid pasta machine; it is very easy on the body and produces nice results after a little practice. It was easy to make delicious spaghetti, fettuccine, and ravioli noodles. You can made spinach, squash, tomato, or other vegetable flavors. Lots of fun!
I used a hand cranked one, too, and it was easy, but that was 20 years ago. I do not think I could use one now. It took about three hours from start to finish and I don't like to spend that much time in the kitchen these days.
My instructions were to not wash the machines, but remove all the dough and as much of the flour as you can by wiping it with a brush.
"Never wash the machine with water or in the dishwasher. Clean the machine after every use with a brush (included with most pasta makers) or a small specialty wooden rod. The simplest way to clean is to let the residue on the machine dry. It will then brush off easily."
I used a drying rack and I like the results better than laying out on a towel; they can be purchased or improvised.
pasta drying racks
No help from me either. I'm sure Daniel would know (sad face).
Patricia - I've used a hand crank version of one for years and it's great.
can't help you there. You could ask a Pastafarian...
Thinking of purchasing a pasta machine......manual, automatic.....???
Does anyone here use one & have a preference? I'm researching, but get so many comments on both that are for & against......*sigh*.
Happy Pi Day! (3/14)
(even if West Coast folks might read this a little early...)
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