Dee Randall wrote:

> Guess I was not clear enough.

I understood you <g>. Let me come at it this way. I have had this KA
attachment since it was first introduced. My cleaning regime has been,
let the rollers and cutters dry, then brush them.

It is true that bacteria must be present, yet I am quite comfortable
with the unit. 1) The numbers of critters that can survive on dry,
brushed clean, stainless steel is limited. So you are not building or
expanding a culture on the rollers. To the contrary, the length of time
that the appliance is stored works against the bacteria. There is
nothing to eat and the environment is dry. 2) the length of time that
elapses between when a new dough can be contaminated, meaning rolled
and cut, and the time pit is cooked is insignificant. Assuming
contamination, the inoculation is so small, that many, many, hours
would be required to reach a critical mass. Your pasta doesn't sit
that long. It is cooked, usually within the hour... is it not? 3) The
pasta begins drying as soon as it is rolled. The drying increases
rapidly after cutting. Since this drying works against the bacteria,
the chance of contamination reaching the point of causing illness is
remote. Finally, 4) the boiling is well... the end. Everything is
sterilized. What might make you ill is the toxic residue from the
bacteria. But you would have needed a significant culture. That does
not happen when the unit is stored dry and the pasta is used promptly.

This really is a safe appliance. Millions of Italians cannot be wrong
<g>.