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does anyone have an electric pasta make or a pasta maker period? I got one at a silent auction the other day and now I have no idea even how to use it. The directions, what little there were are in many languages, but the English part is about 2 sentences. I was hoping they would include a cook book, but they didn't. I have gone on line and gotten some ideas. I think I am going pour a glass of wine and attempt to put the darn thing together.
I've only made pasta with a rolling pin, but the pasta roller looks easy enough to use. I've only seen them used on TV on the cooking shows, but I'd bet there are hundreds of utube videos on pasta making.
Have fun with that thing. Fresh pasta is lovely.
I haven't made pasta for decades, but I can still give you my usual recipe off the top of my head: put a mound of flour on the counter. Hollow out the center. Add two eggs, and start mixing until the egg has absorbed as much flour as it will.
That's it. Roll thin, cut into strips, and air dry.
Does it have dies that the dough is pushed through or is it a hand cranked paste machine where the dough is rolled out to different thickness and various cutters are attached for cutting the pasta in various widths and lengths?
NMNITA, I watched about 6 youtube videos on using pasta machines and making pasta from scratch about 3 months ago.
Looked like a lot of time in the kitchen but definitely something anyone could do with a little practice (and patience). And I am pretty sure the fresh pasta would be worth the effort.
Good luck!!
Pictures will make things easier. You will need two glasses:>)
I just wore out the KitchenAid rollers, the plastic guidance thingies split - hello rolling pin.
I have an attachment for the KitchenAid, not the rollers but a press, it eventually trashed the gears on my KitchenAid and I really need to get the parts ordered and fix it.
If you post what brand your pasta maker is we really can help so much more.
If it's the roller kind, fairly easy to use. The extrusion kind (like a meat grinder), I wouldn't bother. The pasta just sticks to itself as it comes out.
I have the KitchenAid extruder, and I'm the roller if anything needs rolling. I used it exactly one time and it was so much work to me and if you could have seen the size of my NY kitchen you wouldn't believe I attempted it at all. It tasted just OK - like you could tell it was pasta (with semolina flour), but it was so much easier then to get fresh pasta that I never tried it again.
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