Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: woodburner on January 05, 2009, 21:36
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Does anyone have one? Is there much difference between brands? Argos seem to have the cheapest, but is that asking for trouble?
In case you haven't guessed I'm thinking of buying one. I have a glut of eggs, and a penchant for lasagne. ;) Making my own ravioli is also very appealing. ;) :D
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I bought one but alas after the usual few goes its in the deepest cuboard.
Shame as i bought it with very good intentions paid about £25 for it to.
Its a kitchen craft one and when i have the time it is very good, if that helps you woodburner.
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Try on Freecycle :D
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mine isnt an expensive one, (Ethos), and it works just fine. the hardest thing is getting your pasta consistency right. it took a bit of practice to get right but after a bit of help from my italian mother in law, i got there in the end. good luck. x
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paid £15 for mine from argos, cogs inside did break but took it back and exchanged it.
not sure if the second one has made it out the box.... :roll:
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Thanks for all your comments, I am having second thoughts now, with the deep cupboard effect, (with me it's the high shelf ;) ) as well as the frequency of breakages and non fitting parts (someone on another foum) I think I will practice with a rolling pin and get a ravioli tray instead. ;)
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I have one, bought it years ago, dont use regular but when we do what a difference fresh pasta is, I mainly use it summer, making your own lasagne sheets and different ravoli is worth the few bob you pay for them, I suppose the question is how much pasta do you eat? can you be bothered to spend a few minutes making it?
Oh I got mine from Boots.
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I have one, bought from Argos and we think it's great. We use it a lot, especially in the summer and as Aidy says the resulting pasta is scrumptious. Well worth the money.
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i'd certainly agree that there is no comparison to fresh pasta made with a machine as opposed to that which has been rolled out by hand no matter how good you are with a rolling pin.
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Whats the recipe/ingrediants for the pasta please.
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i used jamie oliver's
http://www.jamieoliver.com/recipes/pasta-and-pizza/a-basic-recipe-for-fresh-egg-pasta
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i bought the kitchen craft one and it broke on the first use. returned it for a more expensive model by imperia and haven't looked back since. i use it once a fortnight to make fresh tagliatelle. and then i freeze it in batches. it only takes 2 mins to cook once it comes out of the freezer. i've hardly bought any pasta since. its one way to use up all the eggs from the chickens
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the imperia's pasta machine are great, the roller stay where they should even after years of rolling ( wouldn t say the same on the not so cheap pasta machine).
the cheap one (http://www.nisbets.co.uk/products/ProductDetail.asp?SiteType=cat&productCode=J408),
the big and expensive one (http://www.nisbets.co.uk/products/ProductDetail.asp?SiteType=cat&productCode=K581).
Jamie recipe is a basic recipe, you can use a food processor ( way faster and messy than by hand), you can even freese the dough for later use. I personnaly use that recipe:
300gr of of "typo 00" flour ( or type 45 , or pastry flour )
1 whole egg
5/6 egg yolk
pinch of salt
pulse blend until the dough come together, cling film, keep in the fridge for 20 minutes. start rolling. a good sprinkle of semolina between the layer of pasta to stop em from sticking. et voila
the link are for a catering company but not limited to the catering trade.
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300gr of of "typo 00" flour ( or type 45 , or pastry flour )? It's very late (to say the least, I must me suffering from insomnia)! No way I'd pay £299 + VAT and delivery though. We find that the "7 eggs per kilo ready made pasta" from France is better than anything we can find here. No, it's not the same, but I haven't any more room in the cupboards for any more machines! I do, however, have a couple of rolling pins. :tongue2:
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the imperia's pasta machine are great, the roller stay where they should even after years of rolling ( wouldn t say the same on the not so cheap pasta machine).
the cheap one (http://www.nisbets.co.uk/products/ProductDetail.asp?SiteType=cat&productCode=J408),
the big and expensive one (http://www.nisbets.co.uk/products/ProductDetail.asp?SiteType=cat&productCode=K581).
So have you got the £299 machine then lefrog, or do you mean the cheaper Imperia is better than another cheaper one.Sorry to be thick.....but ....
I went on the website...there's free postage for this month too , so if the £29.99 is ok I might be tempted.....
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I have the large one at work , and the small one at home. Working on getting the large one with motor. :)
I might have been a tad technical with the flour names, but a simple rule when decided what flour to use when in a supermarket depending if you are looking for something to make pasta or to do bread.
The lower the protein content , the better it is for pasta or pastry.
the highest , the better it is for bread.