My partner would like a pasta maker, I think she is referring to a
pasta machine that cuts it as it appears from my limited scan of the
web that you make up the dough then put it though to slice/cut
whatever?

It will be a surprise and and she enjoys cooking, but has not made
pasta before I don't think. I think I need something that is of good
quality and flexible enough to make different pastas, spaghetti etc.

Any thoughts on a good machine in terms of ease of use, value for
money, flexibility (ie won't then have to go out and buy a better one
if she wants to make a new type of pasta) etc?

Many thanks
Colin

wrote:
> My partner would like a pasta maker, I think she is referring to a
> pasta machine that cuts it as it appears from my limited scan of the
> web that you make up the dough then put it though to slice/cut
> whatever?
>
> It will be a surprise and and she enjoys cooking, but has not made
> pasta before I don't think. I think I need something that is of good
> quality and flexible enough to make different pastas, spaghetti etc.
>
> Any thoughts on a good machine in terms of ease of use, value for
> money, flexibility (ie won't then have to go out and buy a better one
> if she wants to make a new type of pasta) etc?
>
> Many thanks
> Colin

If you have a Kitchen Mixer, the pasta roller/cutter set is the best
thing going. Rolls a 5" wide sheet from fairly thick to see-through.
>From there it's easy to make raviolis and rolled shells. Comes with 2
cutters. You will not need to upgrade.

The mixer is great for making dough. Use the flat beater, not the hook.
Let the dough rest for an hour or two.

Will wrote:
> wrote:
>> My partner would like a pasta maker, I think she is referring to a
>> pasta machine that cuts it as it appears from my limited scan of the
>> web that you make up the dough then put it though to slice/cut
>> whatever?
>>
>> It will be a surprise and and she enjoys cooking, but has not made
>> pasta before I don't think. I think I need something that is of good
>> quality and flexible enough to make different pastas, spaghetti etc.
>>
>> Any thoughts on a good machine in terms of ease of use, value for
>> money, flexibility (ie won't then have to go out and buy a better one
>> if she wants to make a new type of pasta) etc?
>>
>> Many thanks
>> Colin
>
> If you have a Kitchen Mixer, the pasta roller/cutter set is the best
> thing going. Rolls a 5" wide sheet from fairly thick to see-through.
>>From there it's easy to make raviolis and rolled shells. Comes with 2
> cutters. You will not need to upgrade.
>
> The mixer is great for making dough. Use the flat beater, not the hook.
> Let the dough rest for an hour or two.
>

The best use for those extrusion machines you see where they
mix, extrude, and cut is to practice dropkicking. ;-)
To put it mildly - they suck.

Either go with Will's suggestion or an Atlas.
Here's an example:
http://www.surlatable.com/common/pro...&PRRFNBR=13101

There is also a motor attachment that you can get if
you don't want to hand crank it.

--
Steve

"Steve Calvin" > wrote in message
...
> Will wrote:
>> wrote:
>>> My partner would like a pasta maker, I think she is referring to a
>>> pasta machine that cuts it as it appears from my limited scan of the
>>> web that you make up the dough then put it though to slice/cut
>>> whatever?
>>>
>>> It will be a surprise and and she enjoys cooking, but has not made
>>> pasta before I don't think. I think I need something that is of good
>>> quality and flexible enough to make different pastas, spaghetti etc.
>>>
>>> Any thoughts on a good machine in terms of ease of use, value for
>>> money, flexibility (ie won't then have to go out and buy a better one
>>> if she wants to make a new type of pasta) etc?
>>>
>>> Many thanks
>>> Colin
>>
>> If you have a Kitchen Mixer, the pasta roller/cutter set is the best
>> thing going. Rolls a 5" wide sheet from fairly thick to see-through.
>>>From there it's easy to make raviolis and rolled shells. Comes with 2
>> cutters. You will not need to upgrade.
>>
>> The mixer is great for making dough. Use the flat beater, not the hook.
>> Let the dough rest for an hour or two.
>>
>
> The best use for those extrusion machines you see where they mix, extrude,
> and cut is to practice dropkicking. ;-)
> To put it mildly - they suck.
>
> Either go with Will's suggestion or an Atlas.
> Here's an example:
> http://www.surlatable.com/common/pro...&PRRFNBR=13101
>
> There is also a motor attachment that you can get if
> you don't want to hand crank it.
>
> --
> Steve

I have used the Atlas Pasta machine for years and would recommend it. It's
also very well made and will hold up forever. I have the one in Steve's
example above, model 180 Atlas. You might also look at this URL.
http://www.cutleryandmore.com/pasta....asta%20machine
Unless you're disabled you don't need, or would even want a motor driven
unit.
Once we got fresh egg pasta in our neighborhood, we very rarely use it.

Kent

Thank you for your replies.

Forgive my ignorance ... to clarify it would seem the pasta has to be
made by hand or in a normal food mixer that mixes dough.

It is only then machine kicks in to flatten and cut into shapes etc.

It does not work like a bread maker where you pop in the ingredients
and off it goes?

Colin


Kent wrote:
> "Steve Calvin" > wrote in message
> ...
> > Will wrote:
> >> wrote:
> >>> My partner would like a pasta maker, I think she is referring to a
> >>> pasta machine that cuts it as it appears from my limited scan of the
> >>> web that you make up the dough then put it though to slice/cut
> >>> whatever?
> >>>
> >>> It will be a surprise and and she enjoys cooking, but has not made
> >>> pasta before I don't think. I think I need something that is of good
> >>> quality and flexible enough to make different pastas, spaghetti etc.
> >>>
> >>> Any thoughts on a good machine in terms of ease of use, value for
> >>> money, flexibility (ie won't then have to go out and buy a better one
> >>> if she wants to make a new type of pasta) etc?
> >>>
> >>> Many thanks
> >>> Colin
> >>
> >> If you have a Kitchen Mixer, the pasta roller/cutter set is the best
> >> thing going. Rolls a 5" wide sheet from fairly thick to see-through.
> >>>From there it's easy to make raviolis and rolled shells. Comes with 2
> >> cutters. You will not need to upgrade.
> >>
> >> The mixer is great for making dough. Use the flat beater, not the hook.
> >> Let the dough rest for an hour or two.
> >>
> >
> > The best use for those extrusion machines you see where they mix, extrude,
> > and cut is to practice dropkicking. ;-)
> > To put it mildly - they suck.
> >
> > Either go with Will's suggestion or an Atlas.
> > Here's an example:
> > http://www.surlatable.com/common/pro...&PRRFNBR=13101
> >
> > There is also a motor attachment that you can get if
> > you don't want to hand crank it.
> >
> > --
> > Steve
>
> I have used the Atlas Pasta machine for years and would recommend it. It's
> also very well made and will hold up forever. I have the one in Steve's
> example above, model 180 Atlas. You might also look at this URL.
> http://www.cutleryandmore.com/pasta....asta%20machine
> Unless you're disabled you don't need, or would even want a motor driven
> unit.
> Once we got fresh egg pasta in our neighborhood, we very rarely use it.
>
> Kent

wrote:

> Thank you for your replies.
>
> Forgive my ignorance ... to clarify it would seem the pasta has to be
> made by hand or in a normal food mixer that mixes dough.
>
> It is only then machine kicks in to flatten and cut into shapes etc.
>
> It does not work like a bread maker where you pop in the ingredients
> and off it goes?
>
I have seen some extrusion machines which also mix the dough. But -
having tried both extrusion and rolling, I would definitely recommend
the rolling. Better pasta, and less hassle.
The dough can be mixed by hand, or in a heavy-duty stand mixer, or in a
food processor.

S Viemeister wrote:
> wrote:
>
>> Thank you for your replies.
>>
>> Forgive my ignorance ... to clarify it would seem the pasta has to be
>> made by hand or in a normal food mixer that mixes dough.
>>
>> It is only then machine kicks in to flatten and cut into shapes etc.
>>
>> It does not work like a bread maker where you pop in the ingredients
>> and off it goes?
>>
> I have seen some extrusion machines which also mix the dough. But -
> having tried both extrusion and rolling, I would definitely recommend
> the rolling. Better pasta, and less hassle.
> The dough can be mixed by hand, or in a heavy-duty stand mixer, or in a
> food processor.
>
>

Yup. I mentioned the extrusion machines in my initial reply.
Some people like them. I thought that they were a PITA to
clean and they didn't make good pasta. Making pasta is not
at all like making bread dough. You do not want to kneed the
dough for pasta as you'll get way too much gluten developed.
For pasta you just want it to come together in a dough and
then stop working it. It takes less than five minutes to
make pasta dough by hand with a little practice.

I tried extrusion machines and they only thing that they're
good for (IMO) is target practice. YMMV.

--
Steve

wrote:
> Thank you for your replies.
>
> Forgive my ignorance ... to clarify it would seem the pasta has to be
> made by hand or in a normal food mixer that mixes dough.
>
> It is only then machine kicks in to flatten and cut into shapes etc.
>
> It does not work like a bread maker where you pop in the ingredients
> and off it goes?

Those machines make lousy pasta, really lousy pasta. The dough is easy
to make by hand or in a stand mixer. And yes... the machine simply
rolls and cuts sheets. The trick <g> is making good dough. Why not do a
test run by hand just to see what you're getting into? Rolling/cutting
machines are nice, but folks did without for centuries.

Combine in mixing bowl... (serves 4)

220 grams of semolina flour
120 grams of AP flour
2 eggs at room temperature
1/3 tsp salt
2-3 tablespoons of water.

Combine all ingredients except water. Mix (with large fork) until you
have corn kernel sized particles. Then start adding water (a spoon at a
time). The kernels will start to merge. Stop when the kernels began
forming chunks of dough. Do not over mix. If in doubt, less is better.
Gather into a loose ball. Cover or wrap securely and let rest one hour
or longer. THE REST IS CRITICAL. Separate into 5 or 6 pieces. Roll out
on lightly floured surface. You can fold it on itself and re-roll to
get a good thin rectangle for noodle slicing.