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Discussion:

Fresh Pasta machines?

Messages  1 - 7 of 7

 
 
 

Message 1 - posted by U6532874, May 1, 2007

Which is best, the classic Italian graduated mangle thingy or a modern bells and whistles electric machine where you put the ingredients in one end and the extruded pasta appears at the other through a choice of a dozen templaes?
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Message 2 - posted by U3508276 - alt id 4, May 1, 2007

I only open packets.
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Message 3 - posted by U6196471 - alt id 5, May 2, 2007

Are you trying to make flat rolled or extruded? Can't you be bothered to make the simple dough? The metal rolling devices are very easy to use and cheap.
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Message 4 - posted by U2379384 - alt id 3, May 2, 2007

Delonghi make a plastic machine which mixes dough and produces extruded shapes. Its the PM100. She used it twice and it jammed. She could not unstick it without a service. Four times later two bits broke apparently through bad designs. She recommended a pasta roller and cutter attachment to a kitchenaid. She has fed us several times on the pasta it makes and we have bought the same but don't yet have the nack with the roller.
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Message 5 - posted by U7410096 - alt id 2, May 2, 2007

You sound like sad obsessives. Pasta is pasta is pasta. I agree that fresh is 1000% better than dried but you can buy fresh and there's very little wrong with keeping some dried spag for unplanned late night drink fuelled famines.Don't be too proud to keep a jar of shop bought arabiata or bolognese ragu.
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Message 6 - posted by U2448401, May 3, 2007

Fresh pasta cooks almost instantly.
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Message 7 - posted by ironmatthewz, Feb 3, 2008

i know this may sound strage, but i was just woundering if any one in here knows wat cream and egg yokes are called when they are added to a sauce to help me with a test tomorro, if you do know could you reply asap! thax
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This discussion is tagged with:
- Devon
- food
- COOKERY
- pasta

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Messages  1 - 7 of 7

 


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