Giusi said...

> Andy wrote:
>> jmcquown said...
>
>>>>> So, are you saying you have a pasta press and make it actually from
>>>>> scratch?!
>>>>
>>>> Why yes! Yes I am! I do it all from scratch, with help from the KA
>>>> mixer and pasta attachments.
>>>>
>>>> Spaghetti, linguine, fettuccine and ravioli.
>>>>
>>>> That AND scratch pesto to adorn it.
>>>>
>>>> You think I just hang around r.f.c for my health??? Not obviously!!!
>>>> <VBG>
>>>>
>>>> Andy
>>> Sorry, luv, wasn't apparent to me I don't make pasta from scratch,
>> nor
>>> bread nor pie crusts.
>>
>>
>> I could always swing by and mess up YOUR kitchen!
>>
>> Andy
>
> The only thing messy about making a small amount of egg pasta (100 g of
> flour) is grating the cheese. I don't use a big ole machine, but do use
> an Atlas roller. Lil mound of flour, pinch of salt, an egg, and foof
> around with the hands until it is sleek and smooth. Roll out, cook.
> 10-15 minutes from conception to ingestion.


Giusi,

I make a family batch for one! My first try I took a tennisball sized hunk
of dough and eventually worked it into probably a 10-foot sheet. It was
hilarious. I dusted flour over it and everything to prevent it from
sticking together. I smartened up real quick to golfball sized hunks for
about 3-foot sheets.

I run a string across the kitchen and use plastic coat hangers to hang
sheets and finished pasta from.

An AndyBatch probably takes an hour, including about 15 minutes of dough
rest.

Here's a plate of some of my finest...

http://www.tinypic.com/62eox2r.jpg

Andy
"Mr. Linguine"