Pasta machine

[houghton cut head]

Sainsbo’s have got loads of stuff in.

Which on, Silky? Didn’t have a single bag last week

 

[Gala]

Which on, Silky? Didn’t have a single bag last week

Fulwell

 

[MackneyHackem]

Dried pasta is nicer imo.

 

[Slatz63]

Dried pasta is nicer imo.

No it isn't

 

[MackemBob]

people make their own pasta?

Aye. It's canny for Ravioli if you fancy a different filling. Also use mine for making chinese dumpling wrappers, for these: Pan-Fried Pork & Cilantro Dumplings | Coupon Clipping Cook® rather than buying wonton wrappers.

Dried pasta is nicer imo.

This. You can dry what you make as well, but the fresh stuff is nice if you want to do your own ravioli.

 

[MackneyHackem]

No it isn't

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This stuff is better than anything you can get in the supermarkets.

 

[Epping]

We had Morrison’s fresh pasta tonight and it wasn’t nearly as good as the dry stuff we usually use (De Cecco) but if it takes an hour to make then it will be a worthwhile activity to fill the day.

De cecco is the Italians pasta of choice

 

[MackneyHackem]

De cecco is the Italians pasta of choice

This or Barilla is also decent.

Only ever buy Mutti passata and polpa if possible.

 

[Slatz63]

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This stuff is better than anything you can get in the supermarkets.

Still not as nice as my home made fresh pasta. Been using a pasta machine for about 15 years now. Piece of piss and tastes lovely. Had lasagne last night.

 

[HoffTTM]

Airing Stand? Thats known as the back of a chair

 

[pillars of hercules]

De cecco is the Italians pasta of choice

2nd most well known Chinese import to Italy

 

[Old Prestonian]

Been watching Masterchef and thought it looked like a piece of piss so just bought one on Amazon.

Any tips to help me along the way to be the best pasta maker on the SMB would be welcome....

Buy some dried pasta so that you have something to eat when it goes wrong and ends up in the bin.

 

[Poo Butties]

Salt the fuck out of the water to an insane degree or it'll taste if nothing

 

[mcq10]

Italians think we are mental for our love of “wet pasta”. Any pasta chefs in Italy use, is the dry stuff.

 

[monkeytassle]

Italians think we are mental for our love of “wet pasta”. Any pasta chefs in Italy use, is the dry stuff.

Aye bit you can't get egg based dry pasta here. We buy bundles if it France and bring it back. Brand is called lustucru. So so nice.

 

[Hair Flick]

Aye bit you can't get egg based dry pasta here. We buy bundles if it France and bring it back. Brand is called lustucru. So so nice.

Waitrose & Partners

Buy quality groceries and wine from Waitrose & Partners

www.waitrose.com

is canny

 

[yamar1]

Been watching Masterchef and thought it looked like a piece of piss so just bought one on Amazon.

Any tips to help me along the way to be the best pasta maker on the SMB would be welcome....

send it back and pull yourself together.

 

[Patch]

Nah think we all went mad about 10 years ago when that Jamie Oliver was in his pomp making pasta in minutes flat
Bet the bastard had shares in pasta making machine companies

Ours has been clogging up a cupboard for 25 years. The drying rack was used to get the fire going a couple of months back.

However, it probably is a great time to try to master making food from scratch.

 

[Wilfy]

When the missus has made it in the past, it always tastes better to me. I’m nee pasta expert like.

 

[Deleted member 22162]

Been watching Masterchef and thought it looked like a piece of piss so just bought one on Amazon.

Any tips to help me along the way to be the best pasta maker on the SMB would be welcome....

They’re a game changer. I use the Trullo recipe for dough, not failed me once.

Perfect portion for two = 5 egg yolks + 100g of pasta/00 flour

Make a small well in the flour (in a bowl of course) and add the yolks. Start to combine til it turns to crumbs (add the smallest splash of water if need be) and you can mould it to a rough ball, then take it out and knead til smooth and shape or roll into a rectangle about a pound coin thickness. Wrap in clingfilm and stick in the fridge for 30 mins. Out it comes and let it return to room temp before rolling it through the pasta machine on its widest setting twice. Then the next widest twice and so on til it’s nice and thin.

Piece of piss.