Originally posted by Erongaricuaro
Good find and great price on that Atlas 150. This is the same machine I have but buying it new I'll tell you I paid considerably more for it.
Oh I have seen what they cost and yes it was a great price. I have found two things I just love from the thrift store,: my pasta maker and my iMac
desktop lol both totaled less than 100
This pasta maker is great. Next week I'm going to make crab and goat meat filled ravioli attachment. I of
course will post a thread
Semolina flour is not easily available here and I have great results using Mexican all-purpose flour. Most time I use whole-wheat flour, about
50% along with the regular flour. My machine instructions say to not use salt in the mix, perhaps it could cause some corrosion, so that is left out
of the mix and I just cook it salted water instead.
Yea we have a variety of food stores that have great selections of flours, herbs, spices and other ingredients for cooking. I don't know if you have
Publix grocery store but they always have a good selection in their bigger stores of flours and spices. I also like certain Super Target's for their
spice, olive oil and flour section. This is the flour I used. My fiancee's mom actually gave me this. I use King Arthur brand usually but this stuff
came out great!
I have never heard of Mexican flour. I will definitely have to try that. What would you make with that flour for instance? I have used whole wheat
flour before as well. I tend to use bread flour most of the time for my breads and I have also used it for pasta. I like semolina flour though, it is
great but it is expensive. If I don't have semolina flour I use semolina oil in the mix with the bread flour and eggs and I let it sit for about 3 +
hrs wrapped in plastic that is brushed with the oil as well. I let it sit so the semolina can set into the pasta.
I use salt in my pasta but it's equivalent to a double pinch lol. I clean mine with a cloth. I was told to never clean them with water every time esp
if you use it often. Mine I was told to wipe it with a cloth and if you needed to clean it with water, use a brush and don't put it directly on the
machine. I have done that. My pasta maker gets treated well.
I cook mine in water with extra virgin olive oil.
I don't know what the
instructions say, they are all in Italian.
I have the Kitchen-Aid mixer but never bought the pasta attachment. My hands are large enough I have a knack for feeding the pasta through the
machine while turning the crank through the progressively thinner stages of the dough.
I have a mix like that and I don't have the attachment either. I have mastered the crank method too! lol I know what settings to put it on for what
thickness I want and what pasta. It took me a while but trial and error and now my pastas have their set settings.
For those who have never used a pasta machine it may be surprising to them how elongated a fist full of dough becomes around setting 6 or 7,
which is about where I find it best for most pastas. A final setting of around 4 or 5 works best for spaghetti in that machine.
I cut my pieces into smaller sections for when I feed the pasta thru because I'm only cooking for me. My noodles are half the length of most. I used
4 to roll it out and then 1 as the setting for the thickness I wanted before I cut the pasta shape but this was for fettucini. I used a higher setting
for the spaghetti noodles and lasagna noodles.
An electric machine is good for those with smaller hands or who have trouble handling the dough and cranking the handle or is just simply
easier, but there will be a few die-hards that like the manual-crank machines who like the feel of the dough.
I have tiny hands and love my crank
I could see why for some the electric would be easier. The crank does hurt my hand when I make lasagna
lol It takes longer. I think I'm one of those die hards. I'm also one who won't use a bread machine for bread. I prefer to use my hands just like
my pasta. I actually pulled my back last year between kneading and cranking that thing for 6 lasagna's I made lol. So yea I'm die hard!