Pasta Machines

Flyn

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Some friends came over last night and gave me a pasta machine they found at an auction. Never used one before. Anyone have any tips? I'm looking forward to making fresh pasta. The machine has rollers for pasta sheets, spaghetti and linguini.

 

Yaj Yak

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id get so fat with one of those
 

BillyBru

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Make the pasta thinner than you think! Start at the highest setting then work you way down each setting. Don't skip any! You should be able to see right through it. Enjoy.
 

RICH17

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Always wanted to make my own.
 

Z28Camaro

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I have one very similar to what you show. I have made the pasta dough with a few different recipes but they are all about the same with varying amounts of egg vs flour ratio. If you have a food processor it works well to make the dough. Adding a tablespoon of olive oil to the dough helps if you go that route.

If you're up for it, you should make this recipe. It's the only one I will bother to make my own pasta for now:

Thousand Layer Lasagna Recipe - 101 Cookbooks

The deeper the pan you can find for that recipe, the better. I also find that it helps to have a helping hand to crank the machine while I guide the dough in over and over, turning the dial and thinning it down further with each pass down to the thinnest setting. This way you can roll it faster and make strips that are a couple feet long at a time. They sell small motors to attach to those too depending on the brand but they can be kind of expensive. I'd rather just buy the pasta roller attachment for my Kitchenaid mixer at that point.

Have fun and post up the results when you give it a try.
 

10thSVT_03

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Some friends came over last night and gave me a pasta machine they found at an auction. Never used one before. Anyone have any tips? I'm looking forward to making fresh pasta. The machine has rollers for pasta sheets, spaghetti and linguini.

I have my grandmothers from the 50's and it's the same. It's versatile for making linguine, spaghetti and even ravioli. Get your dough recipe down and you will be golden.
 

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