| "Way too cool!!!"|| |
|- Reviewed By An Amazon User|
|I bought this thing with the grinder cuz I think it's kind of fun,and it was quite cheap.I tried once,with Martha's pasta recipe.And they were all stick together.So I put it in the cupboard,and think this will never work,and never touch it then
Later,I bought Marcus Waereing's cookbook-Cook the perfect... I saw his pasta recipe,which came out of the food processor crumbly.Then it come together after kneading,withou stick to your hands.So I think about using his recipe and try the pasta maker again.The dough is very hard to knead,but it come together,smooth and dull after kneading,just like MArcus said.I leave it in the fridge for 1 hour then start with the pasta maker.First the spaghetti plate,I turn on the KA,put in the dought,small piece by small piece,and the spaghetti start come out.A little curl at first,then the beautiful spaghetti,as long as you want,doesn't stick at all!I cut it out of the machine after it's long enought,then toss with some flour.I change the plate,one by one and they're all come out beautiful,no sticking.I took some pics and I'll update on my blog soon to show you how my pasta come out.
Becuz the dough doesn't stick,you can wash the machine easily.Just use a tooth pick and take all the dought out of your pasta maker,then wash.Easy and clean!
I love Marcus,first he taught me how to make the best bolognese,then he make my pasta maker works! With this recipe,I think I can make all the fresh pasta at home!
| "perfect so easy - dont know why bad reviews"|| |
|- Reviewed By An Amazon User|
|There are so many negative comments about these pasta plates I was so worried but ordered them anyway.
WELL they are awesome! I used plate #2 thick spaghetti. Yes the noodles stuck together, but that didnt matter. I used a fork to seperate them as they were cooking it was so easy!
3eggs, 2tbs water, 2 3/4 cups flour how much simplier can it be.
I mixed the dough in the kitchen aid for 2 minutes as it stated. Then kneaded by hand 2 minutes. AS dough was resting I assembled the meat grinder (sold seprately) and the plates. I broke up the dough in SMALL pieces (walnut size but the size of the walnuts you eat peeled and everything) I turned the mixer to 10 and I dropped the pieces in. It worked fast and great. I cut the pasta off with a knife every 8 inches or so and just draped it over the mixing bowl side. No seperating it. It was so delicious. You wont be disappointed! I wish I could add a photo
| "A way to make this frustrating device work."|| |
|- Reviewed By An Amazon User from Idaho USA|
|I've had these plates for ten years and only used them a few times. Like most people the experience has been frustrating at best. The noodles usually stick together as soon as I touch them to remove them from the extruder plate. For some reason I tried using them again and in my disgust at the sticking noodles I just put the mixer by the stove and extruded the spaghetti noodles right into the pot of hot water. Each time I cut off a section I gave the water a stir to help the noodles separate. That worked just fine. The noodles that were sticking together so badly before stayed separated when they hit the water. I used semolina flour from Bob's Red Mill and mixed it they way he indicates on the package. I let the dough rest in the fridge about an hour before making the noodles. The cooking time is of course not ever really right because it takes time to extrude all the noodles into the pot but the resulting noodles were fine to me - firm with good flavor. I shall try this technique again.
Other notes: I have a 350 watt lift-bowl mixer. The directions that came with my plates have the machine on setting 10. The machine slows quite a bit when it is extruding the noodles so I know that it will be getting hot. It definitely needs a cool down period.
I had a chance to use the roller version that a friend has. Buy that if you can as it works much better. We worked all day with it making sheets of pasta for a special dish and the mixer was not overworked.
| "Just okay!"|| |
|- Reviewed By An Amazon User from Sacramento, CA|
|I wouldn't recommend this product because the consistency of the dough has to be just right. After half the dough is processed the disc gets clogged so you have to remove it and clean it out. The only way you would be able to use it without frustration would be to have two sets. I also have experience with extruding pasta machines and none of them work that great. Not all of the dough comes out evenly and they burn out because they're hard on the motor. If you're an avid homemade pasta maker, buy the roller and cutter. |
| "Great Tasting Pasta including whole wheat!!"|| |
|- Reviewed By An Amazon User from Portland, OR USA|
|I gave this 5 stars because it does what it is supposed to do.|
As with any pasta making method the recipe is always a little by experimentation because the moisture level of the flour varies.
I have used semolina, graham, and white whole wheat flour with great success.
Add just enough liquid to the flour so it sticks together when pressed into a ball. Knead for a few minutes, wrap in plastic and let rest for 30min to 2hr. Roll out on a smooth surface to about 1/4" thick, fold up, and roll out again adding flour until the dough no longer sticks (leaves bits of dough behind) to the counter top.
After the final roll out cut into about 1" squares, sprinkle the squares with some flour to keep them from sticking together.
Add the squares to the pasta maker at the rate of about 1 every 5 seconds.
If the pasta sticks together and does not easily pull apart sprinkle more flour on the pasta squares.
| "Interesting Shapes"|| |
|- Reviewed By An Amazon User from Los Angeles, CA, USA|
|makes interesting shapes...a bit harder to use than the hand crank Italian one as you have to have the dough a bit softer-clean up is a bit harder too..Also--have to rest machine after second batch for an hour.|