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Cooking & Baking

Adsos Letter

(19,459 posts)

8. Thank you, Ninga.

Reply to Ninga (Reply #3)

Sun Dec 16, 2018, 05:05 PM

Dec 2018

We did the mix dough/roll out/cut by hand process on a trip to Rome in September (flat noodles and ravioli). It was a lot of work, as you noted (results were delicious).

Maybe I should try some innocent questioning to see how much we would actually use it.

Thanks again for taking the time to respond.

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Does anyone in here make their own pasta? [View all] Adsos Letter Dec 2018 OP

I have a Cuisinart one from the late 70s. I think I might have sinkingfeeling Dec 2018 #1

Is it just too much work? Adsos Letter Dec 2018 #4

Mine is a table top model. It was a hassle, back then, to sinkingfeeling Dec 2018 #6

We are really close to San Francisco, and drive in to The City often. Adsos Letter Dec 2018 #10

The proper flour is Duram wheat. Buzz cook Dec 2018 #17

I used to do it all the time, but not so much anymore Major Nikon Dec 2018 #2

Thanks, Major Nikon. Adsos Letter Dec 2018 #7

I enjoy making things from scratch Major Nikon Dec 2018 #15

I make my own pasta. Here are a few thoughts.... Ninga Dec 2018 #3

Thank you, Ninga. Adsos Letter Dec 2018 #8

I use my pasta machine Lindsay Dec 2018 #5

Thank you, Lindsay. Adsos Letter Dec 2018 #9

Thanks for all of the responses. Adsos Letter Dec 2018 #11

Still using the pasta gizmo on my trusty 20 yo Kitchenaid. procon Dec 2018 #12

Thanks for the insights, procon. Adsos Letter Dec 2018 #13

"you can just go with a hand crank rolling machine which is pretty cheap" mitch96 Dec 2018 #14

Thanks, mitch96. Adsos Letter Dec 2018 #16

"Sounds like your mom was quite the cook" mitch96 Dec 2018 #18

Someone gve a hand crank machine, used once dem in texas Dec 2018 #19

I've made a ton. A few tips: Fix The Stupid Dec 2018 #20

I love my hand crank roller wryter2000 Dec 2018 #21

I have a Marcato Atlas hand cranker hibbing Dec 2018 #22