kilikini wrote:
> "Andy" <q> wrote in message ...
> > kilikini, after taking an infinite amount of time, finally, on 17 Aug
> > 2006, typed out:
> >
> > > We're really looking for some good flour, *and*, my aunt was just here
> > > two weeks ago, so :-P. <g>
> > >
> > > On a serious note, I'd just like to see someone use it so I have an
> > > idea. Once we find good flour, I'll experiment, but it's kind of like
> > > bread or pizza crust making to me; it's intimidating!
> > >
> > > kili
> >
> >
> > kili,
> >
> > It IS intimidating. No matter how many times you see it done on TV,
> > there's just NO WAY this powdery all purpose flour and eggs and salt is
> > gonna turn into pasta. It's a trick of the camera behind the scenes!!!
> > That is until you try it and it WORKS!!!
> >
> > I had my doubts, too!
> >
> > Just be sure to make a mess and have fun!
> >
> > My very first few gobs of dough went back through the roller attachment
> > after I ran out of arm reach and the sheets folded and glued together.
> > Just keep the sheets short (2'-3') and lightly dusted with flour if they
> > get tacky as you roll out the sheets.
> >
> > If I can do it, Kili, that speaks volumes for the rest of humankind.
> >
> > The only hardship is TFM® having to do all that cranking and gathering
> > and shifting "gap gears" while you feed the dough in a straight line.
> >
> > Andy
>
> Hah, actually, we have a hand crank AND a motor - a worthy $75 attachment!
> I can't wait until I crank out my own ravioli. I have so many ideas for
> stuffings!
>
> kili

Kili,

You can do it!

Our camp theme this week was Now That's Italian, and we made homemade
spaghetti. If we can teach 6 year olds how to make pasta, I know we can
teach you!

It's like any other dough....you have to get a feel for it. Making the
well and incorporsting the eggs slowly is important.

And as far as rolling it out, once you've done it a ferw times, you'll
know how to gegt it right every time.

jude