On 7/19/2015 3:23 PM, sf wrote:
> On Sun, 19 Jul 2015 14:37:45 -0600, "Dr. Edward Morbius"
> > wrote:
>
>> On 7/19/2015 2:26 PM, Tim w wrote:
>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>> I'm not worried about the work involved but does it actually taste
>>> better? Better than dried? better than the fresh pata I can buy? I have
>>> a feeling this might be something which is just better done in a factory.
>>>
>>> Tim W
>>
>>
>> If you like ravioli or lasgna it is superior, period.
>>
> I made mine too thin. Where do you stop the machine?
>
If it's a hand crank you set the thickness dial and generally adjust for
how many passes through the press.

https://www.youtube.com/watch?v=704OOV7kwDE