On Jul 18, 8:24 am, Giusi > wrote:
> 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.

I tried that once. I ended up with egg all over the front of me,
because
it was heading for the floor and I leaned up against the edge of the
counter to stop it.

Unfortunately, I was alone in the kitchen, so my husband could derive
no entertainment from the debacle.

Cindy Hamilton