On Sun, 19 Jul 2015 20:55:49 -0600, "Dr. Edward Morbius"
> wrote:

> 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.

Seems like I did everything wrong. Oh, well. One of these days I'll
give it another go.

--

sf