Home pasta machine
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: The Tools of the Trade
Forum Discription: A place to discuss pots, pans, appliances, crockery, utensils and gadgets.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3780
Printed Date: 26 March 2026 at 20:33
Topic: Home pasta machine
Posted By: Effigy
Subject: Home pasta machine
Date Posted: 13 September 2013 at 20:29
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I was delighted to discover that I have enough loyalty club points to get one of http://www.amazon.co.uk/Imperia-Italian-Double-Cutter-Machine/dp/B0001IXA0I" rel="nofollow - these pasta machines. Does anyone have one or know if its worthwhile? ------------- Resident Peasant |
Replies:
Posted By: TasunkaWitko
Date Posted: 13 September 2013 at 20:42
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i'm no expert but given my limited experience it looks great to me - also, it seems that the reviewers love it. i'd say, go for it! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: HistoricFoodie
Date Posted: 13 September 2013 at 21:00
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I have one that is branded differently, but is a virtual twin to that one. I love it. My only complaint, and it's a minor one, is that the clamp that comes with it isn't as sturdy as it could be. But if it doesn't work well for you, just replace it with a C clamp or two. Keep in mind that it only comes with one cutter head, for fettucini and spaghetti. If you want other flat pastas you have to buy the accessory cutters. There are about a half dozen of them, ranging from angel hair to lasagna. |
Posted By: Hoser
Date Posted: 14 September 2013 at 02:17
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It's not the type of machine I use personally, but I would highly recommend homemade pasta of any type over dried. I have an attachment for my Kitchenaid mixer that does the trick for me. http://foodsoftheworld.activeboards.net/cheese-ravioli_topic1843_post11507.html?KW=ravioli#11507" rel="nofollow - http://foodsoftheworld.activeboards.net/cheese-ravioli_topic1843_post11507.html?KW=ravioli#11507 ------------- Go ahead...play with your food! |
Posted By: Effigy
Date Posted: 02 October 2013 at 22:14
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!!!! NEWS FLASH !!!! It's here!      I am delighted with how heavy and solid it is. Maximum width pasta is 150mm and it has arrived with a spaghetti and fettuccine spare. I am totally rapt
 (And basically all for free)------------- Resident Peasant |
Posted By: TasunkaWitko
Date Posted: 02 October 2013 at 22:20
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enjoy! and get to work with it....lol.... let's see some food! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: africanmeat
Date Posted: 03 October 2013 at 01:22
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Wow it is an IMPERIA .it is a great make. you will have fun with it.  ------------- Ahron |
Posted By: Melissa Mead
Date Posted: 26 December 2016 at 19:33
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My parents gave me a pasta maker and drying rack for Christmas. Apparently it doesn't always have to be dried? Is that for if you're freezing it? How long do you dry it for?
------------- Melissa http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/ |
Posted By: HistoricFoodie
Date Posted: 27 December 2016 at 03:34
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Don't get frustrated, initially, Melissa. There is a learning curve involved. But it's a great toy! There are two classes of pasta: Fresh and dried. The dried is what most of us are used to. Some say there is a different taste, shape to shape, as well. But the big difference is that dry pasta takes much longer to cook. Fresh pasta is what it implies. You make it, and cook it almost immediately. Drying is just long enough to keep the individual pieces from sticking together. Cooking time is measured in seconds, as opposed to the minutes of dry. An analogy would be the difference between starting with won ton wrappers or eggroll skins, that you purchase, vs. making your own dough and using it for fresh dumplings. There's no specific time for drying pasta, only because each shape and thickness of dough takes more or less time. The instruction manual that came with the pasta maker should give you some clues. But there are quite a few books available on pasta making as well. One thing I've found: Unless you've got a very long counter, ignore the suggestions for how big a piece of dough to start with. By the time you've run through the numbers, that ribbon of dough can get very long. Initially, I'd start with only a quarter of the size suggested. Then, as you develop a feel for it, you can increase it as necessary. Cautionary note: Once you get the hang of it, making your own pasta can become addictive. Have fun! ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: Melissa Mead
Date Posted: 28 December 2016 at 15:29
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I made a batch of spaghetti last night. I think it came out right, but I cooked it wrong, because it looked fine but turned into mush. "Seconds vs minutes" helps. Thank you! ------------- Melissa http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/ |
Posted By: HistoricFoodie
Date Posted: 28 December 2016 at 19:26
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That's probably it, Melissa. Fresh pasta cooks very quickly. But you'll develop a feel for it soon enough. ------------- But we hae meat and we can eat And sae the Lord be thanket |