On 7/19/2015 8:26 PM, sf wrote:
> 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.
>


That I can easily believe - you'd have been in angle hair territory.

Easily fixed next time.

I go 3 at most for ravoli/lasagna.

And not too many passes, just two if possible.

Better texture that way.