"Will" > wrote in message
oups.com...
>
> Dee Randall wrote:
>
>> Eggs are in the dough.
>
> The elapsed time between the dough's exposure to the roller and cutter
> and your boiling water is what: half hour? Hour? It's simply not enough
> time to get a contaminating culture going.
>
> There's more danger in the average package of supermarket chicken...

Guess I was not clear enough.

1. Make dough in a pan, or on a board, or on a ss table; roll dough in
pasta machine; cook pasta.
2. Clean rollers with brush -- no water, no soap.
3. Put away rollers.
4. Make pasta next time.

Between 3. and 4. there is time for the rollers to be sitting around - egg
is a yukky odor, as well.

If I make dough in a pan before I put it in the rollers, I would always wash
that pan that I made dough in. Just a natural course of events.
Why would I not wash a roller for the same sanitary reasons. Basically I
don't just let that pan sit around and knock off the particles - hehe.

Thanks for your previous response.

Just wondering,
Dee