What brand of pasta machine is best ?

[fundj&e]

Maybe the Latina pasta has some sort of preservative. you really need to make sure its completely   dry.

[Debbiebillg]

Ahh ok, we're probably in a rush to get it away because little Mr 2 year old and little Mr 4 year old, try to eat it lol.  Do you cover it overnight to stop any insects etc getting on it ?

[fundj&e]

you can cover it with a t towel or put it in the oven

[Debbiebillg]

Ohhh sorry Judy, didn't respond to you. It might take you a little while to get the nack of how you like it.  We've only made it I think 3 or 4 times and it got better with each time.  A shame the book wasn't more informative about what to do with it. Did you use a Thermomix recipe or the one that came with it ?  I think we've also tried a few recipes including a masterchef one, still mixed in the TMX of course !  If ours arrives tomorrow, I'll post the recipe that comes with that. I'm sure if it arrives, it will be pasta for dinner over the weekend.  

[judydawn]

I used the EDC pasta dough recipe Deb.

[Debbiebillg]

So after it's really dry, do you put it in the fridge ? I don't want to end up giving the kids food poisoning yikes ?

[fundj&e]

Basically its 1 egg to 100g of flour
Most of the time you do need to use a little more water once you tip it on to the counter and start kneading i knead mine until when you press it with a finger and it pops back up if you know what i mean   

[fundj&e]

Fresh and Homemade Pasta: Fresh pasta can be stored in the refrigerator for 2 or 3 days. If the pasta will not be used within that time, it can be frozen and stored in the freezer for 2 to 3 months. Homemade pasta can be store in the refrigerator for 1 or 2 days or frozen for 2 to 3 months. Homemade pasta can also be allowed to dry thoroughly and then placed in a plastic bag or airtight container. The length of time it will take to dry will vary depending on the type of pasta and its size, shape and thickness. If dried completely, the pasta can then be stored in a cool dry place for a couple of months. If you are going to be using the pasta the same day as it is made, you can allow the pasta to dry on a clean towel for a couple of hours before you cook it unless it is stuffed pasta. Stuffed pasta, such as ravioli, should be cooked within half an hour, otherwise the pasta will begin to discolor and become damp.

http://www.recipetips.com/kitchen-tips/t--166/pasta-handling-safety-storage.asp

[Debbiebillg]

Ahh thank you fundj. Interesting. Will give it a go.
Thanks

[Carine]

Judy, well done with your first go at making pasta!  I grinned at your pasta rack    I use a broom stick  tied between 2 chairs- easy to clean afterwards and cheap pasta drying rack!

I have a ravioli attachment but have never used it.  I like BIG ravioli, fat ones with lots of filling, so use the manual "press/crimpers", have square, round, triangle and "eye" (long, pointy oval)  different shapes for different "flavors." 
Like the ones about half-way down the page here.

uuummmh.. so it looks like nobody use their ravioli attachment on their pasta maker...  Like you andiesenji, I like nice big raviolis with a generous amount of filling!

fundj, thanks for the pasta storing info.  When I make pasta we rarely have any left-over:  that's fresh pasta after all    Have a few friends over if you make a lot of pasta dough!!!

[judydawn]

Thanks fundj.  I think I will only make 1/2 the quantity of dough next time for the 2 of us - the leftovers I dried thoroughly last night will be used within a week anyway so not a problem.

[fundj&e]

thats right C, make only what you need  

[CreamPuff63]

I'd love to use the rav attachment but think I need to have someone show me rather than working out from the pictures and instructions

[fundj&e]

have you utube it CP

[CreamPuff63]

now why didn't I think of that