The Pizza Therapy Forum and Pasta Therapy Forum

[dfandreatta]

I have found there is no comparison between the dried box stuff off the shelf and fresh, whether store bought or home made.

I have recently started making pasta at home. I have a Marcato Atlas 150 pasta machine - it's all manual labor.

Any comments on any of the machines that mix the dough, extrude, etc.?

Ron Popeil hawked a pretty nice looking and reasonably priced unit. Anyone have one of those who would like to comment?

There are also several others that do the mixing and pipe the pasta through a die.

I am looking to do more of this, and wondering what works best for those of you who are pasta aficianados.
_________________
"Papa Don"
Apollo Beach, Florida

[pizza]

I also have a Mercado Hand Cranked Pasta Machine.

I have made pasta a number of times, but I certainly do not feel I am an expert by any means. I think the pasta machine works great.

Here is the basic idea with the pasta machine: I first make the pasta dough by hand, then, let it rest for a short while and you are ready to go.

I certainly think a kitchen aide or heavy duty food processor works great. I have used both several times and they do a great job. I like the feel of kneading my pasta dough by hand, however.

I have an easy recipe here:
http://www.pastatherapy.com/howtomakepasta.htm

Pasta dough is much harder to work with than pizza dough.

I think the concept of the pasta machine is two-fold. First you want to continue to knead the dough. I think that is why you need to run it through the pasta machine so many times.

Secondly you want to flatten and shape the dough to the final shape you want.

A number of years ago, I recieved one of Ron P.'s pasta machines. It is different than a mercado pasta machine in that it extrudes the dough through a small opening.

After using it to make a batch of pasta, it broke and stopped running. I immediately contacted the maker and they sent me another machine. That one broke as well. I never even got a chance to taste homemade pasta from it...

I would love to hear other opinions. My opinion is, do not waste your time or money on extruding pasta machines. But that is my opinion.

The money you invest in a well made pasta machine will make pasta for many years.
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[chefrockyrd]

I have been making pasta for years. I grew up on the stuff and continue to make it all the time. Unless you have the $$$ to purchase a really expensive (like $2,000 and up!) commercial pasta extruder with brass dies don't waste your money on any home style unit.
In my opinion they make lousy pasta. The only machine I have found to be somewhat ok, but tempermental is the Cuisinart attachment. But you must have the dough exactly the right consistancy or it is trouble.

I have made perfectly silky beautiful pasta with a hand crank machine, just like my mother did. Although most of the time she rolled it by hand with a thin dowel as her mother did.

Your best bet is to continue with what you have - a hand crank model. Make the dough in a food processor or heavy duty mixer and then let it rest and roll it out with the machine. If you don't have the muscle, enlist a family member to crank it for you or purchase a motor attachment.
GAWD, I LOVE home made pasta! I get marriage proposals everytime I make it for guests.
chefrockyrd

[AAndreatta]

Until I was recently given a Marcato Atlas 150 for my birthday, I bought the "fresh" pasta from the market, which I considered to be far better than the stuff from the box. Now that I have the pasta maker, I will never go back.
_________________
-Andy

[footballron]

i have an older model Ampia 150 which i think works just fine. getting the dough the right consistenty seems to be the real key for me. the manuals are a good way to include a friend/family member in a truly enjoyable task. i involve my granddaughters and they have a ball, and then cannot wait to eat.