[allotmentann]

3ft long! You are just showing off now! The best I can manage is about a foot. Although I was just watching them rolling the pasta on Masterchef and they do use far more flour than me, so perhaps that is my problem!   

[Lardman]

I'm impressed! You should try the cutter attachment - it's lots of fun - even if you then need a third hand!

That's definitely a 3 hand job. Hold the pasta sheet, turn the handle and catch the result, whilst keeping the dogs nose out of it.    but I have a container full of tagliatelle for tomorrow.

Now this may sound surprising being as I make everything else from scratch but I really can't be bothered to make my own pasta.

I feel the same way about trying to stuff cannelloni tubes, or trying to get square lasagna sheets to fit in a round dish and I hate to think what they put in the meat ravioli 

[Trillium]

the secret with these rollers is to start at the largest setting and progressively work down to the thinnest setting, and then slice. Otherwise you'll sprain your wrists from the effort. 

[Mrs Bee]

I'm impressed! You should try the cutter attachment - it's lots of fun - even if you then need a third hand!

That's definitely a 3 hand job. Hold the pasta sheet, turn the handle and catch the result, whilst keeping the dogs nose out of it.    but I have a container full of tagliatelle for tomorrow.

Now this may sound surprising being as I make everything else from scratch but I really can't be bothered to make my own pasta.

I feel the same way about trying to stuff cannelloni tubes, or trying to get square lasagna sheets to fit in a round dish and I hate to think what they put in the meat ravioli 

From the one time I was persuaded to buy some 'Artisan' stuffed ravioli I think they put sawdust in them!!!

[plum crumble]

or, you could invite Gino Di Campo round     

[mumofstig]

The best ever were made by a little Italian lady Squash and sage, served in a simple tomato sauce
I asked what the other seasonings were in the stuffing but she said just squash and sage, so I've never managed to get them to taste quite the same 

Good luck with your fillings, anything is better than sawdust !


Gino Di Camp is only eye candy, other Italian chefs have better recipes - honest 

[plum crumble]

mum, I wasn't thinking about his cooking...

[mumofstig]

He is ........................
but I don't want ravioli filled with sawdust   
perhaps he could just bring the wine 

[chrissie B]

it looks reay neat , ive never had freash pasta , what are the differences  ,
chrissie b

[Trillium]

He is ........................
but I don't want ravioli filled with sawdust   
perhaps he could just bring the wine 

If he's that good looking, then just showing up would work too   

[mumofstig]

 

[allotmentann]

it looks reay neat , ive never had freash pasta , what are the differences  ,
chrissie b

I find the texture nicer, you get softness in a different way to dried. If dried goes over al dente, it has a weird mushiness to it. And, it cooks almost instantly. Much quicker than dried.
The unrolled dough also freezes pretty well, so you can make extra and freeze some for your next meal.   

[Lardman]

it looks reay neat , ive never had freash pasta , what are the differences  ,

There's so little in it in terms of ingredients it would be difficult to notice any taste difference - although I do appreciate real fresh eggs from the garden rather than whatever is in the dry stuff. It cooks better, and doesn't have the stickyness of cheap dried and has more of a crisp than chewy texture.

It was more for the versatility of sheets of flexible pasta I bought the machine though, at over £6/kgs in the supermarket it should pay for itself pretty quickly.

Has anyone tired rolling pasty out with them ?

[Mrs Bee]

No, no, no, no, no.
 
Not pastry. That is just wrong. The pastry will stick and squidge and you will need lots of extra flour which will unbalance your pastry and make it heavy.

There is a special tool for the job with pastry...... it is called a rolling pin.


Don't do it.

[Trillium]

Either that or you'll have to live with 6" wide x X ft long pies