Yep, that is the one. With that model you will be able to switch the hand crank and use it for tagliatelle and a fine spaghetti too as it has two cutters built in. It is surprisingly easy to make fresh pasta, but next I want to start mixing the dough in a food processor to save in clean up time. Right now I am doing it by hand. I suspect once I get this down I could mix the dough and roll a noodle pasta in roughly the time it takes to boil the water.Is this the pasta roller you got? I've never looked into making my own pasta and now I'm really intrigued, this is good enough to get the job done? I would only be feeding 3-4 people maybe once a week so I wouldn't want to spend too much money.
http://www.amazon.com/dp/B0009U5OSO/?tag=skimlinks_replacement-20
Now that wine is a very good idea.Fantes rocks. We make it a point to visit 1-2xs/ yr. It's become an integral part of the ECG weekend for us :cool2:
Another dough tweak I have seen is adding a splash of white wine to the mix. It is very subtle, but adds a little bit of enhanced flavor.
How long is it taking you to mix it? I can usually form a dough in a couple minutes, it would take me much longer to clean the processor. Also I am under the impression the dough should rest before rolling and cutting, but that could just be preference from one to another.Yep, that is the one. With that model you will be able to switch the hand crank and use it for tagliatelle and a fine spaghetti too as it has two cutters built in. It is surprisingly easy to make fresh pasta, but next I want to start mixing the dough in a food processor to save in clean up time. Right now I am doing it by hand. I suspect once I get this down I could mix the dough and roll a noodle pasta in roughly the time it takes to boil the water.
just roll out sheets, cut rectangles, and hand cut pappardelle... thats how everyone i know does itI think my next pasta is going to be pappardelle. For some reason it is impossible to find where I live and my wife has been begging for it. I know there are pappardelle cutters, but I saw some neat rolling technique on Iron Chef the other night. They always do pastas, so I have been paying attention to how they make it a bit more.
I also got "The Pasta Machine Coookbook" today and now my inspiration is going wild (too fast). There is a recipe for apricot corn pasta (semolina, cornmeal, and apricot nectar). I think I am going to substitute agave nectar when making pappardelle and serve it with some fish on top . Maybe thin cut walleye strips or catfish.
k.
That's how we have done it.Yeah, that sheet thing was how I was going to do it, but this guy on IC rolled the sheets like a jelly roll and then cut it like a loin. It was easy to get uniform width.
k.
+1 to that!!That's how we have done it.
BTW, the best use of pappardelle is in pappardelle con cinghiale (my user name namesake) :hungry: