On Sun, 19 Jul 2015 15:30:59 -0600, "Dr. Edward Morbius"
> wrote:

> 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
>

I went all the way to 9 and it was too thin, even for ravioli.

--

sf