What brand of pasta machine is best ?

[Debbiebillg]

It's arrived, pasta for dinner tomorrow night !! I'll let you know how it goes.

[leesmac78]

Ed says that for every 100g of flour, use one egg.  Do not use any water at all.  Pop it in glad wrap in the fridge for half an hour before use and all will be perfect

Xxx

 

[fundj&e]

I think some time you do need to use a little more water lee , when a say a little i mean just wetting  ur hands is plenty

[leesmac78]

I agree but my Doctorly Professor husband says absolutely not.

Xxx

 

[fundj&e]

Ask DH (ed), just rubbing hands with a tiny bit of oil lol

[Frozzie]

i like larger ravioli too...tupperware makes a ravioli mould that I have and find it quite good..comes with a spoon too for the right filling size...pasta dough rolled out on bottom, fill all the holes then a top dough sheet the roll with rolling pin and voila ravioli..there are knock offs on the market that im sure do the same job but probably not as solid as tupperware..

is there an attachment for larger ravioli or only the smaller ones for the pasta machine?

[andiesenji]

i like larger ravioli too...tupperware makes a ravioli mould that I have and find it quite good..comes with a spoon too for the right filling size...pasta dough rolled out on bottom, fill all the holes then a top dough sheet the roll with rolling pin and voila ravioli..there are knock offs on the market that im sure do the same job but probably not as solid as tupperware..

is there an attachment for larger ravioli or only the smaller ones for the pasta machine?

The only one I found when I was looking made the small ravioli.  It was also fiddly to use so I just got the cutter/presses and besides, I wanted to identify the fillings without having to cut one open.  Having the different shapes was ideal for me.

I just roll out a long sheet, place spoonfuls of filling every few inches, brush lightly with water around the fillings, cover with a slightly larger sheet, allowing it to droop a bit between the fillings as I lay it out, then use the cutters, going down the row.  For me this is much faster than using the attachment or a form. 

Here is a U-Tube video that shows exactly how I do it.

[Debbiebillg]

Forgot to update, pasta was great (but just a little bit tough) , the kids devoured it though.  We were in a kitchen shop the other day talking to a lady in there about the Marcato machine and she makes pasta all the time.  She was telling us that an Italian lady told her to make pasta with 1 part semolina flour to 2 parts 00 flour (Is this just normal bread flour ? I've seen it in the shops, but wonder if you could just use normal bread flour).  So we're going to try this next time.  She was telling us it makes the pasta very silky and soft, so worth a go.

[Jude59]

I make pasta a lot and when I first got interested in making my own I went off the deep end and imported an Italian machine that did everything - that is, the mixing and had the extruding shapes for macaroni etc etc.... the Pastamatic by Simac, it's solid and works well but to be completely honest I prefer to get out the cheap Atlas or Jamie Oliver roller style machine and that is what I mainly use.  I use the tried and true one egg to every 100g of flour.  If you use large eggs then don't add any water.  If the eggs are smaller I add a tiny bit of water.  Usually I make around 300g of flour and cook and if there are leftovers it freezes really well.   For Ravioli etc I just roll sheets lasagne style and as someone else suggested just put down the filling, brush around with water, pop another sheet on top, press around the filling and use a crimper or cutter by hand.  Easy and efficient.