On 7/19/2015 10:37 PM, sf wrote:
> 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.
>

No worries.

You play catch-up as well as anyone I've ever met.

One thing I like with the Atlas is you control your flour choice.

If you really dig semolina, wham-bam, you're there!

For a time we experimented with more wheat flour, and yes you can use
rice flour.

There's a pretty robust world of pasta heads who have a variety of
recipes to share.

One thing I've not done is to craft decent blue corn flour tortillas.

Dunno why, just haven't...

I go back to my old cast aluminum press most times.


:-)