Conference turris::cooks

I use an Atlas crank machine with a motor called PASTA-EZE.  The motor has 
2 big advantages:  first, I no longer need 3 hands (1 to feed, 1 to recieve, 
and 1 to crank), second, I no longer need to clamp the machine to my counter 
(which involved removing my silverware drawer) or to my pastry board (which 
required counter weights to avoid tipping during cranking).

I mix my dough in a Cuisinart.  With this scheme, it takes about 30-60 minutes 
to get finished pasta.

Hot pepper pasta:

Tear up 2 hot red chili pepper pods (the big ones), discard the stems and half 
the seeds.  Soak for 10 minutes in hot tap water to cover.  Place in food 
processor with about 2 Tbsp of the soaking liquid, 2 eggs, and Tbsp olive oil. 
Puree.  Add 2 cups of flour, and process until dough forms.  Add more 
flour/soaking liquid to get a moderately dry dough.  (If it's too wet, it's 
difficult to cut.)

Cut into four pieces, and roll out one ball at a time to about the #5 setting.
Hang the sheets until all are rolled.  The sheets should be supple, but 
slightly dry at the edges.  Cut into fettucine noodles.

This pasta boils up in about 2 minutes.  It's great with white sauce with 
mushrooms.

						     
							- JP

I have been making pasta in my Cuisinart (DLC-7) (I think) but all I
can do is role it into lasagna or manicotti because I don't have a
roller / cutter. 

I have looked at and intend to get the pasta maker attachment to my
cuisinart.  It runs about $99.00 and from what I can tell, uses the
motor and stem of the machine to move it's parts.  It has about 9
different pasta blades for different shapes. 

I guess this wouldn't help if you don't own the machine, but I figure
why buy another motor-driven machine when I already own the motor and
have found a place to put it. 

I haven't heard anything about this attachment.  Actually, I wouldn't 
have found it if I looked in the pasta makers section.  I just 
happened to be in the Cuisinart section and saw it.

Karen

    I received a used pasta machine (crank type) from my Mom over the
    weekend, and immediately set out to make some pasta.  The machine has
    directions and recipes, but I'm not happy with them.  For instance, I
    made some egg noodles.  The dough was fine, taste was fine, but
    according to the general directions I rolled it out to the lowest
    setting.  This was much too thin for egg noodles.  Does anybody have an
    idea of how thick each type of noodle should be?  For angel-hair pasta,
    that thickness would have been great.  But it was much too thin for a
    filled-type pasta, such as ravioli or lasagne.   The machine has
    settings for 8 - 1, 1 being the thinnest (paper-thin).  I know I can
    experiment, but would rather not waste the time if I can find some
    guidelines from you folks.  Incidentally, this is a great way to occupy
    your toddler while you cook - my 14 month old son was more than happy
    to crank the machine for me, leaving my hands free to pull the dough
    out the other side!  
    Sarah
    

    I used to make my egg noodles on 2-3, and found that to be
    satisfactory.  I say 'used to' because my father liked making macaroni
    from scratch so much that he kept my machine when I moved away from
    home.  He still makes noodles every few weeks, or whenever the
    grandchildren or great-grandchildren invite themselves down for dinner.
    
    And I never used the recipes that came with the machine. My grandmother
    taught me how to make the dough (and the first time, we used a broom
    handle to roll it out and then cut it all by hand), and I learned to
    measure the water using a water glass (it was easier than using 2
    eggshells of water), and the flour using a particular coffee cup.  Of
    course, all her recipes were like that!
    

    I gave my husband on of these hand crank machines for
    Xmas.  We have made the egg noodles by following the
    directions and by trial & error.....
    
    We start at #1 and get thinner as we move to #9.
    #1 is used just to work the dough, flouring and folding
    the piece and putting it thru #1 many times.  We found
    this gives the dough the right "texture" for making pasta.
    Then we move to #2, then #4, #5 to #6.  At #6 thinness, we put
    it thru the cutter.  It came out fine.
    
    Lynne

    I too got one for xmas and my directions were just about non existent.
    I guess if I spoke a foreign language, then I would of been ok, but
    a few questions..
    Does someone have a recipe for enough noodles just for two people?
    How long do you normally dry them and where or what do you all hang
    them on. I got two dogs that roam my house and they also like noodles.
    Can you freeze them or the dough for later use?
    
    TIA
    mike
    

    
    My husband bought me a machine for x-mas too...however, he
    also bought a book for beginner pasta making.   
    
    Pasta Tecnica...by Pasquale Bruno, Jr.
    
    It has tons of illustrations and instructions...it's pretty
    good.  It has instructions on freezing, etc.  We don't let it
    dry at all and cook it right away.  We don't hang them; we just
    fold them on a plate and dump them in the boiling water.
    
    For 8 oz. of pasta 
    
    	3/4 cup flour
    	1 egg
    
    (for the 2 of us we double it to have extra around)
    
    We use the food processor to mix it and it comes out great.
    
    We make Fettucini Alfredo with Chicken and Mushrooms all the
    time...yum!
    
    Kristen

    I use a mix of 1 egg + 1 cu flour + 1 tsp olive oil + optional flavors
    to get enough pasta for one entree or 2 appetizers.  I often mix 3/4
    cup all purpose flour with 1/4 cup semolina to get a harder pasta.
    
    For the flavorings, I have used a dried chili pepper, or dried
    mushrooms, or garlic and herbs, etc.  Put the flavorings in a blender
    and grind to a powder.  Add the egg or Eggbeaters, and the oil, and 
    blend until smooth.  Add to the flour mixture in your favorite way. 
    The traditional method is to put the flour in a mound on a board, make
    a well add the liquids and mix... very authentic, very slow, very
    messy.  I (being the totally equipped yuppie) use my food processor.
    
    I think you are better off making the pasta and drying the extra rather
    than storing unrolled dough.
    
    I roll out sheets about 2' long and hang them on a shower curtain rod
    spanning two chairs.  My dog doesn't seem to bother it, but the cats
    are a different story.  You could use some coat hangers and hang the
    pasta out of reach. 
    
    I find a short drying period helps a lot when it comes to cutting the
    pasta.  Once cut, I let it hang to dry further if I'm not going to cook
    it immediately.  Before I store it, I let it dry completely.
    
    When it comes to books, I found you gotta look closely.  The
    description of the pasta process is often less than 10 pages, and the
    remainder of the book is recipes for flavors and sauces.  So get the
    best book you can find for describing the process!

    It easy.  I've seen powdered spinach in the Williams Sonoma catalog,
    that can be added to the liquid.  It's probably easier to use fresh or
    frozen STEMMED spinach, though.  If it's fresh, cook it until it is
    completely wilted.  Squeeze it until almost all the water is removed. 
    This is facilitated by placing a wad of spinach in a towel, folding the
    towel up around it, and twisting the towel.  Use a green towel, or one
    that can be bleached, by the way.  Add about a tbsp to each egg, and
    process in a blender until it is thouroughly pureed.  Use this to make
    your pasta as mentioned before.

	This is the recipe I use for spinach pasta,

	1 Pkg frozen chopped spinach <12oz. I think, one of the small boxes>
	1 3/4 - 2 Cups A.P. flour
	1 Egg

	Defrost the spinach in a strainer to remove the as much of the liquid as 
	possible. Puree the spinach in a blender or food processor. Put the flour
	in a medium bowl and make a well in the center. Add the egg and spinach
	and combine to make a hard dough. you may have to add more flour or alittle
	cold water depending on how much liquid was in the spinach. Start with 1 3/4
	cups of flour and go from there.

	I have also made tomato pasta using the same recipe. Just take about 10-12
	dried tomatoes and soak them in water until soft, then drain and puree.
	I've also used 1 small jar of roasted red peppers drained and pureed.
	
	This recipe makes enough pasta for one 13x9 pan of lasagna.


	-mike


	

    
    The Alfredo sauce is from the cookbook, Italian Gourmet Cooking
    La Cucina di Pasquale by Master chef Pasquale Carpino
    
    This is a great Italian cookbook if you've ever been thinking
    about buying one.  I paid $12.95 about 6 years ago...ISBN 0-920197-01-9
    
    I added the chicken and mushrooms mixture on my own.
    
    
    
    		Fettuccine Alfredo with Chicken & Mushrooms
    
    
    
    1 chicken breast
    Handful of Fresh sliced mushrooms, 
    8 oz. fettuccine, cooked and drained (fresh made is best)
    Garlic Salt
    
    Sauce:
    
    4 TBS Butter
    2 egg yolks, beaten
    4 oz. heavy cream
    1/4 cup Parmesan cheese, grated
    Salt & Pepper
    
    Note:  We usually double the sauce mixture and cook 1 lb of
           pasta and have it as a meal rather than a side dish.
    
    Dice the chicken breast, sprinkle with garlic salt and fry in butter
    covered (makes it more tender) on medium low - medium.  Add the
    mushrooms and cook for a few minutes (can also use canned mushrooms)
    
    While the chicken is cooking prepare the sauce mixture and cook the
    pasta.
    
    Add the butter to the cooked and drained pasta and toss until the
    butter is melted.
    
    In a bowl, combine the remaining ingredients and mix.  
    
    Add the chicken & mushrooms to the pasta and pour in the cream and
    egg mixture.  (I also add some parsley for color).  
    
    Note:  The recipe now says to toss and serve immediately, but I 
    prefer to leave it on low for about 10 minutes because of the raw 
    eggs.
    
    Enjoy!
    
    Kristen

    I am also interested in buying a pasta machine.  Can anyone reccommend
    a good motorized one?  For instance, I see the Takka pasta machine on 
    sale at Lechmere all the time for $99.00.  Is this a good machine?
    
    What are the advantages and disadvantages of the motorized versus the 
    hand crank?  I've never made pasta before so I am really a novice.  I
    do know I love the homemade stuff though - thus the motivation to
    learn.
    
    Thanks for the help,
    
    Karen

    I have a motorized pasta machine, a Tokina I think, it's basicly the
    same as the one on sale at Lechmere. I have also used the hand crank
    style, so I will sahre my view.
    
    Hand cranke - Make the doe, need the doe, roll it through the machine
    (multi trips) cut it to shape. Makes a great pasta, is time and labore
    intensive, and not something you would do when you arive home from work
    to serve for the evening meal.
    
    Motorized - Basicly a miker with an extrusion die, put the ingredients
    in the top, turn the switch, in about 5 mins, move the switch to
    extrude the finished product. The pasta is good (has a different
    texture, it is courser, but that is not bad because it soaks up more
    gravey) it is fast, and is not much work. If you have an average stove
    it will take longer to boil the water than to make the pasta.
    
    If you want the highest quality, and have time to make it than go with
    the hand crank roller type.
    
    If you want good pasta, without a lot of effort, which to me equates to
    using the machine moor often, than go for the motorized extrusen type,
    then you can take it home and enjoy fresh pasta in les than a hour.

    I think someone makes a motor which pops onto the hand crank machines.

    They do.  It's called a Pasta E-Z.  Using my food processor to make the 
    dough, I can make pasta ready to boil in 30 minutes.  
    
    I assume the question was about motorized extruding pasta makers versus
    rolling (hand crank or motor crank) pasta makers.  I've never used an
    extruder.  I've heard that rollers make a more tender pasta.  But on
    the other hand, all they make is basic flat noodles (which can be
    turned into lots of stuff, but not into macaroni or shells, etc.).

    I have a motorized pasta machine at home which I would like to sell.  I
    can't remember the name at the moment.  If any one is interested I will
    get all the information and post it.  
    
    It makes really good pasta.  I just don't use it that much any more.  I
    used to make a lot at a time and divide up what I didn't use that
    evening and freeze it.  It was great and cooked so much quicker than
    the dried kink.
    
    I am located in the Maynard area.
    
    Mary Lou
    

    >intensive, and not something you would do when you arive home from work
    >to serve for the evening meal.
    
    Actually, I do come home from work and make pasta with my hand-crank
    machine.  Using my food processor to make the dough, I put a pot
    of water on the stove before I start the dough, and by the time
    the water is boiling, my vermicelli is ready to be dropped in.
    20 minutes tops.  (JP - I've got you beat by 10 minutes :-)
    
    I've never seen the motorized ones at work - can they create
    sheets of dough at varying thicknesses?  I use my hand-crank
    machine to make sheets of dough for cutting up into squares
    for home-made capaletti (or tortellini).
    
    --Sharon
    

Sharon:

The pasta EZ is a motor unit that attaches to an atlas or similar variety hand
crank machine.  It eliminates the need for clamping the unit to a table, and
it allows you to work with longer sheets of pasta without the use of a third 
hand (one to feed, one to accept the output, one to crank). 

			-JP

ps:  the 30 minutes includes thawing the eggbeaters, and pulverizing the dried 
     mushrooms!

    I saw Julia Child use a pea-sheller, to which she attached her electric
    mixer (the hand-held variety). I use a manual-crank pasta machine and
    always wondered if I could use my mixer. The place where you insert the
    handle has a notch similar to the end of the  beaters.  Not sure why I
    never tried it, probably because when it occurred to me I was up to my
    elbows in dough and flour, and didn't want to mess up yet another item!
    Sarah

    Let us know if it works.

What I was really asking was whether or not the electric (automatic) pasta
machines could make sheets of dough.  If you want to make ravioli or
tortelli, you'd want to know this before making the decision of which
type to buy.

--Sharon

    I have the book in here with me for the Simac PastaMatic and this
    particular machine has many attachments.
    
    Two of them look, from the pictures, like they will make sheets of
    dough but I have no idea of the size of them.  One disc claims to make
    pizza or bread and another, not so thick, says it makes something
    called sfoglia - which looks similar to lasagna. [in fact now that I
    really look at the pictures, it shows lasagne.
    
    It makes capellini, spaghetti, spaghettoni, chitarre, linguina,
    taglitella, bucatino, bucatino rigaot, bucato, penna, maccherone,
    sfoglia, tagliatella grande, bread sticks, gnocchi, pizza and cookies.
    You just change the discs.
    
    I want to sell it.  It works fine I just don't want to bother anymore.
    
    Best offer.
    
    Mary Lou @ MSO
    

re .22

I don't think a hand held mixer has the horsepower needed to run a pasta roller.
The motor I use is pretty strong, and it slows down a lot in the initial stages
of rolling, especially if I use semolina in the recipe.  The load would probably
burn out a hand mixer in no time flat.


re .24

Some of the extruding machines I've seen have a sheet disc.  It produces a 
continuous sheet in the form of a cylinder with a cut down the top.  So, the
width of a sheet is limited by (approx 3x) the diameter of the disc.  I've never
looked that close to see if they have a variety of thicknesses, but I kinda
doubt it.

				-JP

    I have a hand crank pasta machine imported from Italy.. It is made
    entirely of stainless steel - it makes sheets of pasta, and three sizes
    of noodle.  I highly recommend it - not only does it make wonderful
    pasta I find the whole operation to be quite therapeutic and could
    sit/stand for hours making pasta...

    My best tip for making pasta came from a top Italian restaurant owner
    in London - he told me to make the dough with 1/2 strong bread flour 
    and 1/2 semolina (cream of wheat!) - I use eggs for the liquid with 
    a drop of oil and salt.  If I'm making flavored pasta I puree the 
    carrot, spinach, mushroom etc. and combine it with the eggs (reducing
    the egg in proportion to puree I'm using) - by using half semolina I get 
    an outstanding texture and it never gets that glazed jelly look after 
    cooking that you get with a soft flour.  If using vegetable puree in
    your pasta keep it as "dry" as possible.. when I do carrot pasta I
    shred the carrot fine - I then make the pasta in the food processor
    adding the finely shredded pasta (almost a dry puree).  When I use
    spinach I puree it raw with only a drop of water - the color is better
    and the flavor is MUCH better!

    I have a recipe at home for, get ready, Chocolate pasta!  It is
    wonderful.. I'll post it if anyone is interested.. it is a desert
    pasta and is served with an orange sauce.

    gailann

    When I use my hand crank pasta maker the sides of the sheets of pasta
    get a dark coloring to them. It looks like all of the roller didn't get 
    covered with whatever was used to cover them and that something from the 
    metal is getting on the pasta.  Anyone know how to correct that?
    
    Carole

   Inspired by someone else's note somewhere else in this file...

   I've lost my directions to my TAKKA pasta machine.  Would someone out 
   there in notes-land be willing to photocopy their directions and send
   them to me?  I'm at MR01-2/S43.  

   Thanks so much!

   Take care,
   Tara 

   RE: .29

   I'm all set!  Thanks!

   Tara

    The fresh pasta place near where I work just went under a few months
    ago.  We had really gotten addicted to fresh pasta and sauce, so we
    want to try making our own fresh pasta.
    
    However, we both work, so we'd like to find an appliance to facilitate
    this.  From the notes in this string, it seems like a pasta machine is
    in order.  
    
    I occasionally see pasta makers in catalogs and department stores, but
    I haven't a clue as to how to select one.  I don't think we're
    interested in anything fancy or time/labor intensive, like ravioli,
    although lasagne would be nice.  Occasionally macaroni might be good,
    too.  But 99% of its use would be to make fresh fetticini.
    
    Suggestions and advice welcome!
    
    Jim
    
    (P.S. We're not "into" cooking, so don't assume any knowledge at all on
    our part - if you can't recommend something, feel free to warn us away
    from something we might not want)
    

        Hi Jim,

	Alot of cooks have an Atlas pasta machine.  What you do is mix
	the pasta ingredients by hand, then use the Atlas to "knead" it
	and roll and cut it.  I have one of these and I am into cooking
	but I've only used it 2-3 times in the 6 months I've had it.
	The reason is the time involved.  It takes at least 1/2 hour
	to make fresh pasta.  Doesn't seem like a long time but I always
	manage to find excuses.  Mainly, I feel like if I take the effort
	to make fresh pasta, I need to also make some fancy sauce to
	go on it and I just don't like to spend that time on weeknights.
	Weekends... maybe but I've got tons of interesting recipes
	to make then so pasta is on the bottom of the list.

	Anyhow, the Atlas is hand cranked but you can get a motor for it.
	There are motorized pasta machines but they cost alot.  I'd just
	find an alternative source for fresh pasta if I were you.  If
	you want fresh pasta once a week, you probably will not find the
	Atlas worth the effort.

	Karen

    
    	Spag's in Shrewsbury carrys ATLAS pasta makers for under $30.
    	I think they were $27.  Cheaper than most place for the same machine.  

Can anyone offer any feedback on either the Pasta Perfetto Electric Pasta
Maker by Vitantonio or the Pasta Express by CTC?

Thanks!

    Everyone that I know, including myself, has had the motor burn out on
    the Pasta Express by CTC.  Perhaps they have corrected the problem, as
    this was 4 years ago.

I noticed that the North End Deli in Nashua is selling Atlas hand-crank
pasta machines for $28.  It's the same machine sold in places like 
Williams Sonoma and Crate & Barrel for $45-ish.

For all of you who think that making pasta takes lots of time...
I can put my water on the stove on High, and by the time it's
boiling, my pasta dough is made, rolled out, and cut and ready to go into
the water.  Using a Cuisnart to make the dough helps the process to be
so fast.

--Sharon

North End Deli:  Exit 7E off of Route 3, take a right at the end of the
                 ramp, and it's about a mile on the right.

Anybody got a used (or new one) they want to sell VERY cheaply?

Sue
DTN:  271-7332 or
(207) 685-4510

    I can't remember the brand, but I got a pasta maker for Christmas. 
    I've only made one batch so far, but we enjoyed it.  Next time I'm in a
    bookstore, I will look for a book, but in the meanwhile -
    
    	One of these replies mentioned tough pasta.  What makes pasta 
    	"tough"?  Lack of handling?  Too much handling?  Wrong ratio of
    	ingredients?

    I *think* it's the same as with pastry doughs - too much handling will
    make it tough.  Wrong ratio of ingredients may be a factor, too, but
    it's been a lot of years since I made any kind of pasta.  I think the
    electric machines take the pressure off somewhat - it kneads the dough
    for you, so you don't have to worry so much about too much handling. 
    At least that's the impression I get from sales pitches (haven't picked
    up one yet, but really want one!!).
    
                                       
    Susan

   It's sort of hard to imagine homemade egg-based pasta ever being
   tough, at least my handmade pasta is always very tender, more so
   than correctly cooked store bought dried pasta.

   It is true that overworking dough will make it tough - I've had a
   few "cannonballs" (as Bernard Clayton calls them) when baking my
   own bread.

   But a couple times, I screwed up when cutting my noodles with my
   hand machine, and, infuriated, wadded up the dough, rolled it out
   anew, and cut them again and they came out fine (to my amazement!)

   I have no experience with the machines for pasta or bread.

    - Jim

    My mind was combining notes .16 (which talks about machine made pasta
    being coarser) and note .18 (which mentions tender pasta).

    So, you're right, no note said that pasta would be tough.

    
    I called the Kitchen Place at the Auburn Mall last night, and they 
    quoted me a price of $72 for the motor attachment for the ATLAS pasta
    maker.  This seems rather high to me.  Does anyone know if this is 
    a reasonable price, or where I could get the motor cheaper ?
    
    Thanks, Larry

I got one for $35, many years ago.  After that, I watched them climb in price
like crazy.  $72 is probably in the ballpark nowadays with all the fancy and
pricey pasta extruders around.  

On the good side, if it's the PASTA EZ that you are buying, you will never have
to replace it.  That sucker has horsepower!  And, yes, I would pay $72 for it
today if I had to.

	Try Fortunoff......
	They had the PASTA EZ for $65

	That's the cheapest I've seem it...
		JP probably got some marketing arrangement!   :)

    Kitchens, etc. usually has a better price, if they carry the item.
    It'd be worth a call.
    
    ed

    
    Thanks for the pointers.  Btw, where is Fortunoff's, haven't heard 
    of them before ?  And one more question, does anyone know of a 
    reliable source for semolina flour ?  I usually get it a Shaw's in
    Hudson which is the only place I've been able to find it, and they 
    didn't have any this morning when I stopped by.  I like using the 
    semolina in a mix with regular flour for pizza dough, and I also 
    prefer semolina for making pasta.
    
     I've had a difficult time finding it anywhere else.  
    
    Thanks all, Larry
    
    

Semolina flour can be had at the Pasta Company (downstairs from Monty's Garden
in Leominster).  I also found some at the new Stop 'n' Save in Lunenburg.  And
I'm sure that Concord Spice and Grain on Thoreau St in Concord would have it,
but call there first.

My motor unit (Pasta Facile is all I can remember - it may or may not have
an English translation of Pasta EZ on the box - but it's Marcato's, anyway)
was purchased from Lechmere less than 2 years ago for under $40.

-Jack

    Reply .7 states that 3/4 cups flour and one egg will yield 8 oz. of
    pasta.  

    So, 1 1/2 cups and 2 eggs would yield a pound?  

    Is the weight before or after cooking?

    Would more or less eggs change the weight?  Or would the water which
    would be used to replace the eggs cause the weight to be about the
    same?

	Sorry, Fortunoff is a chain in the NY metro area...
	Thought it extended to New England too...

	On the semolina, another source you might try are
	Italian bakeries. That's where I get mine. It's cheaper
	than specialty stores.

    .49: "Reply .7 states that 3/4 cups flour and one egg will yield 8 oz. of
    pasta."
    
    Offhand I don't think that's true.  I think 1 cup flour is really close
    to 100 grams which would make it just under 1/4 lb -- and 1 egg
    wouldn't be heavy enough to make up the difference.  :-)
    
    I'd weigh them to be sure though.
    
    ed

   fwiw,
   
   I also saw pasta flour at Idylwilde in Acton (MA) yesterday.  Its up
   on the wall display to the right of the coffee display.  I couldn't
   see the price from the floor, but given the rest of the store, this is
   probably not the cheapest place you could get it, but at least they
   have some.
   
   - Tom

 Last Christams my wife purchased me a Popiels pocket fisherman --->
 Just kidiing, a Popiels Patsa machine. She shopped around and got the gizmo
 for $129 in cow-hampshire.

 I have used this just about every week for a year trouble free. I find that 
 the best pasta comes from a mix of 3/4 regular ole flour and 1/4 seminola.
 
 This machine is soooo fast. I start the water on the stove and by the time the 
 water is under full boil, the pasta is ready. It's good/quick and easy to
 clean. I've made soooo many different types of pasta and my wife is spoiled.
 When we have to buy store bought pasta for those easy nights she let's me 
 know it would only take 8 minutes to make fresh!...

 I have no complaints about this machine or the quality of the pasta it makes.

 - Dave
 

    I agree with -1. The machine is great. My wife is part Italian and
    brought up on pasta at least once a week. The directions for the 
    pasta blends are great. We have made most of them. It will take a
    long time to recover the $130 we paid but the taste of fresh pasta
    more then makes up for the cost. We have had it for over a year and
    it is running just fine.
    
    pete
    

    ... just FYI re the Popiels pasta machine -- it has the heaviest duty
    motor of *any* of the versions you can buy in the stores.  The history
    of the other units, so I heard,  under heavy load is dismal re burnt out 
    motors, etc.
    
    I use my machine about 1-2 times a week -- a half load is just right
    for one person.  I use about 50% seminola, 50% regular flour, 1 egg,
    and a good size dollop of good quality olive oil, for the half load. The
    seminola flour is sold at local stores (Nashua) in the pasta section.
    
    Carel

    I saw a RIVAL Pasta Machine (PM1000) on sale at Filene's last week
    for $49.99 that is normally $129.99.
    
    It has 12 attachements.
    
    Anyone know anything about this?  I heard its going on sale again
    tomorrow for the day only.
    
    cj