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Total impulse purchase, it was only £10. Looks just like this with a hand crank on the side:
http://www.abestkitchen.com/store/media/villaware-177.jpg
It has removable cutter thing for tagletelle and spagetti and a clamp for your worktop.
Anyone used one of these? Gonna have a play with it tomorrow. Whats the key?
I'd welcome any recipies for interesting pasta varieties for when I've got the hang of it. Or just decent pasta dishes to have a go at (vege please).
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I Bought A Pasta Making Machine!
#2
Posted 08 November 2005 - 03:32 AM
There's nothing to it. Make your pasta, stick it through the rollers, adjusting the thickness down one notch at a time, then do what you want with it. If you've a Waitrose nearby 00 flour is quite handy, but really any strong bread flour will do.
#3
Posted 08 November 2005 - 03:58 AM
I've never used one. It looks damn cool though.
I might get one of those. Pasta rocks.
I might get one of those. Pasta rocks.
#4
Posted 08 November 2005 - 09:27 AM
I love my pasta maker, I don't use it an awful lot but I've made some great lasagna with it.
I use normal plain flour though, not bread flour. How different is it with bread flour?
I use normal plain flour though, not bread flour. How different is it with bread flour?
#5
Posted 08 November 2005 - 11:30 AM
We have an imperia and it's great. If you look in the organic sections in most supermarkets they have dover farms pasta flour, but waitrose has their own very strong wheat breadmachine and pasta making flour which just makes pasta that is more firm than using regular flour.
#7
Posted 08 November 2005 - 12:51 PM
JPickford, on Nov 8 2005, 01:32 PM, said:
Can you make Alphabeti Spaghetti?
We've got some Nigella Lawson alphabet pastry cutters at home so yeah, I could totally do that.
#8
Posted 08 November 2005 - 04:44 PM
I got one of those a few weeks ago too, also a total impulse buy. It's brill!
#9
Posted 08 November 2005 - 04:55 PM
lfj, on Nov 8 2005, 12:51 PM, said:
We've got some Nigella Lawson alphabet pastry cutters at home
Sorry, that's the only excuse I need. Besides, it's been a while since we had a picture of her:
http://www.bloomsburystore.com/images/cat/nig.jpg
:o
#10
Posted 08 November 2005 - 05:12 PM
holly, on Nov 8 2005, 10:27 AM, said:
I use normal plain flour though, not bread flour. How different is it with bread flour?
The quality of pasta texture improves with higher protein content and gluten strength; better bite, easier to handle etc. Ideally you'd use 00 milled whole durum wheat flour but it can be a bit tricky to find.
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