Pasta machines revisited

[karen w]

After making homemade pasta for the first time(thanks to the encouragement of you guys on the BB), I have decided to go ahead and invest in a "new gadget" of some kind to make life easier(and fill the kitchen cupboards!). I have narrowed it down to either a handcrank model with a motor attachment(Villaware Imperia), or the roller head attachment set (3 rollers-linguine, fettuccine, and flat) for the kitchen aid mixmaster. I don't know anyone who has used them personally, and would like an opinion/advice about either of these before I spend the money. Any recommendations?

[willgmendh]

I have several... A hand crank (no motor) including a ravioli attachment, an attachment for my Kitchen Aid mixer, and an attachment for my Cuisinart food processor. I've also owned a seperate motor operated pasta maker. I'm a garage sale-oholic, so I've picked them up at very reasonable prices, and figure out which works best. Believe it or not, I like the hand crank the best. I usually make the dough in my food processor. I think the hand crank is easier to use, and easier to clean. I don't like "meat grinder" style (my Kitchen Aid and Cuisinart ones) as the pasta frequently breaks if it's not exactly the right consistency.

[This message has been edited by willgmendh (edited 08-04-2000).]

[Beth H]

I have to admit that I have a pasta maker that I received 4+ years ago for a wedding gift which has never been used! In my excitement of registering for kitchen gadgets/appliances, etc., I think I just got a bit carried away. Unfortunately, I can't justify spending the time making pasta when it's so cheaply available at the store.

[Mamasue]

Karen w,

I have the crank type pasta machine with the motor and wouldn't use anything else. Investing in the motor (some 10 years ago) was the best thing I could have done. Having the motor allows you to use both hands in handling the pasta sheets. I don't have the attachment for ravioli but I have the ravioli form and little rolling pin that I use and it works great for me. When I make pasta I do it the old way by placing the flour on a board, making a well for the eggs and slowly incorporating the mixture together. I then knead for a few minutes, adding a little flour as I knead to get the consistency that I am looking for (the rest of the kneading is done with the machine). I think working with the dough (just like bread baking) is knowing the feel which produces a tender pasta. I did consider buying the new pasta attachments for the Kitchenaid. Why ruin a good thing! http://www.cookinglight.com/bbs/biggrin.gif