Pasta Maker

<

Do you like pasta?, Then why not use a pasta maker at home.

You can get to your house now, from wholesale outlets and online, and will not dry pasta, once you've tasted your own homemade pasta dough using this recipe:

Pasta Pasta Machine

2 cups flour (350 grams) 2 large whole eggs

To prepare the mixture by hand, place the flour on a clean countertop or material on board and make a well in the center.

Break the eggs into the well and with a fork, whisk eggs, flour lightly on the side. Continue dragging the flour in the center and, stirring the ingredients together until the dough begins to form a dough.

IMPORTANT: If the dough is too dry or crumbles, sprinkle with a little warm water. When the right texture has come to form a ball and let it rest in an inverted bowl for 10-15 minutes.

If making noodles, Roll out the dough with a rolling of the pasta machine, lightly dust with flour to prevent sticking. Fold and roll a second time, or continue to roll each piece until it becomes soft.

Once the pasta sheets begin to soften, decrease the adjustment roller 2 numbers, and then again by 2 numbers, until the leaves are the thickness you require for the product you're doing.

Use the sheets of pasta to make ravioli, lasagna, or jelly roll sheet roll fashion and cut noodles to desired width (or use the attached cutting machine).
You can add color to the dough by adding drops of beet juice (red), spinach juice (for green), carrot juice to orange / yellow.

Making pasta is fun, your child can help, and they taste fantastic. The machines are easy to use and you can only attach to your counter. Get cooking! You will feel like a gourmet chef.

http://www.my-pampered-kitchen.com/pastamachine.html click here for a free video on making fresh pasta, more recipes and how to use it. Article and website by Diane Palmer

What kind of pasta maker is best, extruder or crank work?

If I could recommend a brand, so it would be useful. I which operated a hand crank pasta maker would be better, because it flattens the dough before cutting. I need nothing to mix the ingredients well, I have a processor makes wonderful food without damaging the pasta dough. Just need to know how to get pastry cutter. I must say, my instinct is not going to crank operated one, Am I wrong in this?

I have the Atlas crank and mine is more than 20 years of age. I've run about 200 to 300 pounds through it easily without any problem. I have most of the attachments to that and wouldnt use any other machine. extruders are easier, but creates a crank machine pasta better.