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Originally posted by jerryznv
I love homemade pasta...but it is a chore to make it for sure.
Thanks for sharing another recipe!
Steamed broccoli enter stage left!
Originally posted by Ben81
They look delicious im so ungry right now .. this is painfull to watch
did you make a tomato sauce ?
my bo-pere is italian and he love to make them with his pasta machine
last time he made some with seafood inside and when i cooked them
i totaly mess them up
what is the trick to cook them perfectly
5 min in the boiling water ?
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.
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.
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.
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 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!
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.
Originally posted by Erongaricuaro
I also use my Atlas to make wonton and eggroll wrappers, but despite the name I find it best to not use egg in these doughs or it comes out less crispy - for those I use the 8 or ultimate thinnest 9 setting on the Atlas 150 machine .
I also use the machine to make crackers using spices, baking powder and/or yeast in the dough. I have a small hand-cutter with a plain and a crinkled wheel to cut the crackers, and also use the crinkle-wheel to cut my lasagne (plural form of lasagna).
I loved the coat hanger idea lol I actually was about to use my lens holder for my telescope lenses. I dont have two chairs and completely forgot about the hanger idea and where I saw it then I saw it on here last night and laughed. I went to my fiancee's mom's so use her kitchen to roll, cut and dry the pasta. My kitchen is so small lol. An open rod is something I could do when I have the drop table put up for the pasta maker. I could use a curtain rod in the kitchen. The size will allow that at least, most tubs are wider I might have to do the rod thing in my kitchen. I can put one at the top and I can use a step stool to hang them. I use one for everything else that wouldn't be a problem. Again, thanks for the idea!
Recently mentioned in other thread(s) is a need for trees or hangers to dry the pasta. A number of good budget ideas were suggested, like plastic coat hangers, but I find best to use an open rod so the pasta can be easily slid off the end without having to lift it out and likely break fully-dried pastas. For a time I used a 1/2" stainless pipe that I could fasten in the middle and have both ends free, but when in my newer kitchen I placed several rods protruding out the side of a cabinet to use as hangers.
Originally posted by mblahnikluver
I have never heard of Mexican flour. I will definitely have to try that. What would you make with that flour for instance?
Originally posted by blair56
reply to post by mblahnikluver
this is so good. I made this exact recipe about 2 weeks ago for the family, my wife had never had home made pasta and now she's addicted.