sf wrote:
>
> On Wed, 4 Aug 2010 14:40:17 -0700 (PDT), sueb >
> wrote:
>
> > On Aug 4, 1:34 pm, "Pete C." > wrote:
> > > sf wrote:
> > >
> > > > I found one at a good price at Ross (baby steps - find out if I like
> > > > it before making an investment), but the instruction manual surprised
> > > > me by saying not to use any water on the unit. OK, I can understand
> > > > not putting it in the dishwasher, but not even hand washing in the
> > > > sink. Is this normal? I can't visualize pasta dough not sticking to
> > > > it.
> > >
> > > > I'm sure my dough will not be perfect to begin with, but JL is giving
> > > > me some pointers.
> > >
> > >
> > > Correct, use absolutely no water on the roller type pasta machines (as
> > > opposed to extruder type), or they will rust badly. The machine is
> > > provided with a brush to brush the crumbs off after they have dried.
> > > Occasionally you may need to use a butter knife or similar to dislodge a
> > > digger crumb stuck at the edge of the rollers.
>
> My pasta machine is a cheap one, so no brush. I have a pointy one
> that I can use though. Thanks for the tip.
> > >
> > > You add flour to the dough as you work it, so it should never be
> > > particularly soft or sticky and stick to the rollers. Your pasta dough
> > > should not be a soft cohesive dough when you go to roll it, if it is it
> > > has way too much liquid in it. The dough should start out clumpy and
> > > crumbly and after a few passes through the rollers at their widest
> > > setting it should begin to hold together. Roll and fold repeatedly,
> > > dusting with flour as the outside starts to get tacky and the dough will
> > > begin to smooth out. Take the dough down a few steps towards the final
> > > thickness, dusting with flour as needed and then let it rest a little
> > > while to relax. Roll to final thickness after resting and then run
> > > through the cutter rollers, manually cut, or use in full sheets for
> > > lasagna as needed.
> > >
> > > It helps to have a second set of hands available to crank the machine
> > > and handle the dough. The Kitchenaid pasta roller accessory for the
> > > mixer is very handy if working solo. FYI, the Kitchenaid accessory is
> > > made in Italy as is the Atlas manual machine.
> >
> > You can also run a sheet of paper through the cutter if something is
> > stuck in there.
> >
> > In a previous house, I used to use my pasta machine regularly. In the
> > place I'm in now, there's no easy place to set it up in the kitchen,
> > so I don't use it as often.
> >
> > That said, I mixed up the dough, kneaded it, and let it rest. Then I
> > started rolling. There was never any clumpy or crumbly parts if it's
> > properly kneaded. You do need to use a lot of extra flour.
> >
>
> Thanks to both of you! Did you use semolina or stick with all purpose
> flour?

I use all purpose. I tried semolina a few times, but didn't find enough
difference to bother restocking when the small bag ran out.

What's more fun is to add stuff like spinach or sun dried tomatoes to
the pasta to get both color and flavor. In the dried color pasta there
isn't really any flavor, just color, but with fresh made you can
actually get some flavor too.