What should one keep in mind when buying one? I yearn to make my own pasta
Or is making your own pasta just a meme
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Pasta Rollers
What should one keep in mind when buying one? I yearn to make my own pasta
Or is making your own pasta just a meme
Shopping Cart Returner Shirt $21.68 |
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Shopping Cart Returner Shirt $21.68 |
making your own pasta is a meme 80% of the time
I own a pasta machine pretty much identical to the one you've posted. (bought is decades ago) It's an absolute pain to clean. You essentially have to disassemble it to reach every surface.
just boil it
The pasta machine?!
Yes, just remove the plastic handle, boiling will clean it 100%.
Holy shit you're a goddamn fricking genius
wouldn't a rolling pin and a knife work just as well
Do you wash your clothes in the river too?
No I use tide
But wouldn’t using the river and a bar of soap work just as well?
how do you mean?
the absolute state of this website
>don't you want to soak your clothes in sediment?
your analogy was shitty because you're a simpleton
>What should one keep in mind when buying one? I yearn to make my own pasta
Get an Italian one. Marcato or Imperia. Marcato seems to be more stable though. Skip on the motor and most attachments.
> Or is making your own pasta just a meme
Probably but it still is fun from time to ime. At least here supermarkets over decent foils of pasta dough. But it is still more satisfying to make your own pasta from time to time.
>Imperia
Neat. This is a lesser known brand, so you're likely to encounter Chinoise bootlegs less often
its probably a waste of money but if you by one just buy the italian one from sur la table its the best one and its not that expensive and all the accessories are made for it.
I have this exact model. It's great. My tips for you are to wait until you are ready to cook the noodles before you put them through the cutting function. Having them pre-rolled on the counter dusted with flour before you cut them and cook them works best. Frick hanging pasta. I use mine for egg pasta, homemade ramen, and for rolling out dough for perogi and dumplings.
>Having them pre-rolled on the counter dusted with flour before you cut them and cook them
What do you mean by "pre-rolled"?
When you make pasta dough, you divide the bulk dough into pieces that will form each sheet. The next step after this would be to cut them into noodles. I'm suggesting to get your pasta to the sheet stage and dust them with flower until you're ready to boil them. Only then do you take a minute or so to cut them. This is more to help timing of pasta. Pasta that stays cut too long will start to stick together once it sits on the counter too long. This also implies you put each batch into little clumps before cooking. If you let the pasta hang, this doesn't matter. Hanging is a chore and a waste of time, so I'm trying to give advice for timing purposes. It's best to be quick with pasta once you want to cook it.
that's the one to get
mercato atlas 150, it does thin, and thick noodles
I have this one, I love it. Only use it for ramen and udon, but thats why I bought it.
Italian pasta is too easy to find to bother making it from scratch
Forgot pic
>Or is making your own pasta just a meme
Here in Italy basically every "old" household has a hand pasta machine, at least where I do live (central Italy, not in a big city), can't speak for big urban people. It's used extensively by our women because everyone can have local or even house produced eggs, that are the whole point of that: pasta made with quality ingredients.
To be honest right now younger couples and families rarely use/have it anymore always because if you don't have fresh, quality eggs, you don't have a better product than buying it from a handcraft pasta shop that are available everywhere. Anyway tho, people that are cooks, even amateur ones, should be able to make fresh egg pasta as one of the basic skills.
>tl;dr it is not a meme if you have access to good eggs
DO NOT STICK YOUR HAND IN THE ROLLER
YES IT WILL TURN INTO A SHEET LIKE THE CARTOONS AND IT WILL BE REAL FUNNY
BUT YOU WANT BE ABLE TO PULL IT OUT WITHOUT TEARING IT OFF
Start making your own fettuccini using a rolling pin and then cutting with a knife. If you find you’re still consistently making pasta after 2 months then invest in a maker with steel gears.
My bet, you make it 2-3 times then just revert back to buying dried pasta.
>just do something the hardest way possible first before buying something to make it come out better and easier
extruder gang
Put your willy in it
>What should one keep in mind when buying one?
The turning mechanism. Avoid truncated rotation at all costs, go for incremental.
The actual rollers. Mill-style is pure cancer and a waste of money. You need the press type.
The feeding mechanism. Absolutely avoid top-in, it makes the whole thing useless. You need the downfeed type.
Last but not least, do NOT get one with a lipped output. Your shit will get fricked up and you will cry over your wasted money.
t. have owned over 50 pasta rollers over the last 30 years.
Make your own pasta with a rolling pin for a few months and then decide if you wanna buy the machine; otherwise it will just be another thing that you get and never use.