Conference turris::cooks

    note 2211 might discuss this (It's in the title, but once in a while we
    digress)
    
    ed

    
    Ed, 2211 talks mostly about Kitchen Aid mixers..not too much on
    automatic pasta machines.  :-)
    
    I've got an Atlas; but I dont think that's what you mean either. Mine's
    the stainless steel machine that has a handle you hand turn. You 'feed'
    it the dough. You can get different attachments to make different shapes. 
    It goes for about $55.00, but you can get it most anyplace now for $35. 
    The attachments are usually about $19/ea. I really like it though! You
    CAN get a motor for it that will automate it somewhat. Never used it
    but I've heard good things on doing this.
    
    I'm guessing you mean the more sophisticated machines that they have.
    I had looked into some of them, but they all start at $200+ and usually
    someplace between that and $400.00. I just couldn't justify it. I've
    read good things on them, but most of them seem to be limited to what 
    shapes they make without having to put out more $$ for special attachments
    to this type of machine also. So there's more investment.
     
    I have a friend who's got one and while she likes it, she complains all 
    the time about it being messy to clean. Mine you chuck in the sink. I 
    guess it depends on how much you want to spend, and how much you want 
    to do. It sorta gets into the same arguements as making bread by hand, 
    using a food processor to knead, or using a machine in its entirety.
    
    Me? I like to make bread by hand. And the same with pasta. The Atlas
    I have just does the "hard" work of cutting the fettucine into nice
    straight lines; something I CANNOT DO! :-)
    
    Kate
    
    

            <<< LYCEUM::DISK$NOTES:[NOTES$LIBRARY]CONSUMER.NOTE;1 >>>
              -< Consumer info exchange -- for Digital employees >-
================================================================================
Note 2348.6              Automatic pasta making machine                   6 of 6
ZEKE::FLECCA                                         15 lines  14-JUN-1993 09:45
                                -< TAKKA 2000 >-
--------------------------------------------------------------------------------
    
    
    My machine is a Takka 2000 or something like that.  It's made by
    Creative Technologies.  I recieved it as a
    gift so I don't know the price but I would guess $150-$200.  It was
    bought at Service Merchandise.  It comes
    with a set of 5 dies but you can order more.  They also have dies that
    will do pretzels, bagels and cookies.  
    
    I've only used regular flour with it and never had a problem.  The only
    thing that it doesn't do is ravioli...
    
    Let us know which one you decide on!
    
    Cheri

            <<< LYCEUM::DISK$NOTES:[NOTES$LIBRARY]CONSUMER.NOTE;1 >>>
              -< Consumer info exchange -- for Digital employees >-
================================================================================
Note 2348.5              Automatic pasta making machine                   5 of 6
MVDS00::MENDELSOHN                                   23 lines  11-JUN-1993 12:20
                               -< We like our's >-
--------------------------------------------------------------------------------
    My wife and I have the Pasta Express. We use it on average once a week,
    and love it.  Haven't had any problems with any any type of flour
    (whole wheat, baking, semolina).  It is easy to use and clean and comes
    with a great instructional video.
    
    The machine is available at Lechmere.  There are two models (different
    brand names but same manufacturer)  The difference between the two is
    the more expensive unit has more extruding dies and a dryer.  The dryer
    is useless. Depending on what you want to do with it, the more
    expensive unit may be better, because to purchase the other dies later
    is expensive.  
    
    Price: On sale I guessing about $100 for the cheaper model, and $170 for
    the deluxe model. I've seen the Pasta Express in mail-order gadget
    catalogues for a bit more $ plus shipping. The mail orders say the
    suggested list is $300+, but I think they inflated it. (Lechmere
    regular price is $200/$130). 
    
    I haven't seen any other manufacturers other than the Pasta Express,
    and I did a fair amount of digging last fall. . .   :-)
    

    I have a CTC brand pasta machine (aka Takka) and I'm about
    ready to throw it in the pond.  I've burnt the motor out twice
    in a very short period of time using mainly semolina flour.
    I also know several friends who bought this machine and have
    run into the same problems as me.
    
    If I had to do it all over again, I'd buy the hand-cranked Atlas
    model.  Everyone I've talked to thinks the motorized ones on the
    market are garbage.  Just my 2 cents...

    re -1  I boil my water in the kettle, then put it in the pot.  A lot 
    faster.
    
    My pasta maker is a hand-cranked stainless steel one, called Titania.
    Made in Italy.  It cost NZ$99 - about US$50?  I'd recommend it if
    you see it.
    
    regards,
    
    joyce

I have an Atlas with a Pasta EZ motor attachment.  The motor is great for me
because I don't have a convenient spot to clamp the machine down.  Also, it
makes it MUCH easier not to have to do all the cranking.  I've never used an all
semolina dough, but I make dough with up to 50% semolina, and while it slows the
motor down a lot, it has not burned out yet.  The crank style machines are
limited in the kinds of pasta they make.  Basically they do flat sheets (whole
for lasagna, rolled for manicotti) and can cut them into narrow or wide noodles
(linguini/fettucini).  Ia also have a spaghetti cutter that takes thicker sheets
and cuts/squeezes them into round noodles.  The ravioli attachment for these
machines is not worth it.  I prefer to take flat sheets and form the ravioli by
hand.  You get a better seal, especially if the filling is a bit oily or wet.
I also make the dough for peking ravs using the machine, by the way.

I used a friend's KitchenAid with a pasta extruder attachment.  I don't yet have
a major mixer, so I think if I was going to buy an extruder, I would go this
route, since I don't have acres of storage for lots of single purpose machines. 
The extruder had lots more trouble with high semolina content in the dough, but
I think if I used it regularly, it would not be hard to adjust the recipe for
the machine like I did for the Atlas.  Also, Ilike to make flavored pastas, and
once in a while I get a small chunk of shiitake mushroom or chili pepper in the 
pasta dough.  With an extruder, this would cause a major clog.  I would take the
extra step of passing the flavoring thru a fine seive before blending it in the
dough.

				-JP

    Save your money if you are thinking about one of the automatic machines
    that knead and then extrude the stuff.  I got one through one of the
    Awards Certificate Programs that Digital had a couple of years ago.  It
    was no faster than doing it by hand, was a pain in the a%& to clean and
    the product tasted no better.   In the end, I gave it away to someone I
    didn't like and figured that was the best use I could put it to!!
    
    Jack

A question, I know nothing about pasta makers...but what I am looking
for is a machine that will roll pizza type dough real thin.   I need
something that will roll a 3" round but very thin pancake.  I've never been
able to do it with an a rolling pin.

It sunnds like this pasta machine can do this, if so, does it get real
sticky???   If not does anyone know of any machine that can do what I want?

Thanks for the help
    

    
    I think if you tried to use a pasta machine to roll yeast dough you
    would have to use so much extra flour--to prevent sticking--that the
    final result would be more like a frisbee. 
    
    M 

    >final result would be more like a frisbee.
    
    :) :)
    
    If you need to roll your dough out *that* thinly, might I 
    suggest that you place the dough between 2 sheets of grease-proof
    paper before you assault it with the rolling pin.  I've done the
    same with some recipes, and it works fine.
    
    My pasta machine could never handle it, and cleaning up after would
    be a real mess!
    
    good-luck.
    
    joyce

    Hmmm. If you had an old washing-machine wringer, you might be able to
    make pizza dough with that - it's about the right width. [Just remember
    to put lots of oil on the rollers. And clean it well before doing the
    laundry. ;-)]
    
    -b

re .10

I'd be interested in hearing the recipe.  I don't know as I've ever heard of a
dish that used yeast dough rolled that thin!

    
    
    	I have also had a great desire for an automatic past machine.  I
    recently saw one of those half-hour "info-mercials" on television that
    was pushing such a machine.  I actually ended up watching the entire
    half hour and found the machine quite interesting.  Since then, I lost
    my note on the address and phone number.  I am wondering if anybody
    else saw this commercial.  Was this for the "PASTA EXPRESS"?  The
    machine ran about $150 and appeared to be easy to use AND easy to
    clean.  The guys that invented it ~supposedly~ owned and operated a
    pasta store in Chicago or some place.  They made something like a
    dozen different dishes in the half hour that I watched.  I am not one
    for such shows but must admit that I found this machine quite tempting.
    
    Any info would be greatly appreciated.
    
    
    	Carl.

    re: .15
    
    Is the pasta machine you're talking about the one that Ron Popiel
    invented?  The same guy that has invented several other gadgets.  If
    so, the company name is Ronco.  I don't know where they're located, but
    I'm sure they would have an 800 number listed somewhere.
    
    Lori B.

    
    
    	Nope.  Not that guy.  Personally, I wouldn't buy anything he
    	"invented" anyways.

    
    I found a place that sells the Pasta Express for $175.  After having
    seen it, I am 99% sure that is the machine that I saw on the TV info-
    mercial.  Only on the TV it was going for $139, I believe.  Anyways,
    it's on the Christmas list as I have heard nothing but good things
    about it.
    
    This place had one other but I can't remember what it was.

    
    I attended a seminar by Guliano Hazan last night and his opinion of
    these machines was along the line of:
    
    "you put flour and water in one end and you get a pasta substitue out
    the other"
    
    He felt that the machines weren't powerful enough to create proper
    extruded pastas out of hard flour and egg pasta was not that difficult
    to make, so why bother?  (I didn't expect him to say anything
    different).
    
    

    
    	So how did he do it, or suggest doing it?  Does he do it
    	entirely by hand?  I believe a pasta "machine" would still
    	be better than the store-bought dried & packaged stuff.
    	One step at a time, ya know?  Get used to something a little
    	better via the machine and then perhaps try making it by
    	myself.

    
    Fresh pasta is not necessarily better than dried, especially if the
    dried is a good-quality imported brand and the sauce is exhuberant.
    
    Lots of cookbook writers call for dried pasta for the majority of
    recipes and specify fresh when the sauce calls for a moral delicate,
    subtle bite.  

    If it's saucy its immoral.

    
    Sorry, I've been out for a couple of days and didn't catch the
    questions until now.  But,...
    
    WRT note 3808.21
    
    (Note .22 says this already) GH said that some of the brands of dried
    pasta are very good quality.  He mentioned a few. DeCecco is the one
    that is most easily obtained, with (brand name forgotten - yellow or
    white paper bag, printing in script, begins with an M I think) being
    better but harder to obtain.
    
     

    A moral delicate sauce is a fine, upstanding, mushroom-based sauce. (Of
    course.) This sauce is a favorite of people who type quickly and
    inaccurately.
    
    Find an Italian grocery if you want really good imported dried pasta. 
    
    M.

    
    This note hasn't been updated in a couple of years.  Does anybody
    have any experience with the latest model pasta machines?  I have
    a hand cranked Atlas but I never use it because I just don't want
    to take the time!  I've seen a pasta machine in all the stores
    lately (don't know the same), including BJs for about $100.  Is
    it any good?  Earlier replies to this note say that pasta machines
    are not as good as the Atlas.  Is that still the case?
    
    Karen

    We own the Popil Automatic Pasta maker and it is great. We have the
    machine and 24 disks. We have not used all the disks but we have used
    about half. Easy to make and the pasta has a nice flavor. Used about 7
    or 8 recipes from the book and video. Shrimp with lemon pepper pasta,
    tomato flavored pasta, spinach pasta in a cold salad with Vegs. Green
    Red and yellow pasta for salads (use tomato for red color and carrot
    for the yellow or orange pasta) etc. Made garlic pasta, regular flour
    pasta and we also used semolina for a richer pasta all with sauce.
    
    I am not sure if you save money but it is good and fresh and fun to
    make. 
    
    pete
    

24 disks????

Would it be possible for you to list the different disks?

I have an Atlas Regina extruder that came with less than half a dozen disks,
indicates that others are available, but checking with Marcato indicated
that such isn't actually the case. I'd love to know what sort of disks
I should complain about not having.

Popiel Pasta Dies

1  Angel Hair	very fine spaghetti
2  Spaghetti	regular
3  Oriental Noodle very thick spaghetti

4  Vermicelli	1/16" fine squire
5  Linguine	1/4" flat
6  Fettuccine	3/8" flat
7  Tagliatelle	1/2" flat
8  Pappardelle	3/4" smooth flat
9  Rugala	1" small lasagne
10 Lasagne	2" flat
11 Pastry	3" flat lasagne

12 Macaroni	1/4" round hollow smooth
13 Rigatoni	1/2" round hollow fluted
14 Penne	1/2" round hollow smooth
15 Manicotti	1" round hollow fluted
16 Shell	shell macaroni
17 Gnocchi	thick shell

18 Fusilli	3 sided spiral
19 Rotini	1/2" spiral looks like S

20 Small Cookie	1" bar with ripple top
21 Cookie	1 1/2" bar with ripple top

22 Breadstick	3/8" round
23 Small Bagel	1/2" round
24 Bagel or	1" round
   Meat Ball

Ringraziamento!

RE: .28

Do you know the phone number for ordering a Popeil Pasta Maker?  I 
don't own a TV set, so I can't get the number from the infomercials. 
I know I probably won't get the free Cap Snaffler and Pocket 
Fisherman thrown in :-), but I would like to order one.


RE: Ron Popeil

The man behind all those Popeil and Ronco products isn't himself an 
inventer.  Ron Popeil specializes in finding, producing, and 
promoting clever gadgets that other people invent.  For a percentage 
of the profits, Popeil will find an outfit to manufacture the 
invention, then promote it on TV.  Don't let the low-overhead style 
of his old TV commercials fool you--these gadgets actually work and 
are generally of pretty high quality.  His latest crop of food 
machines, such as the Pasta Maker and the Dehydrator, are quality 
merchandise, despite the high-pressure infomercials.

--PSW

AARGH!  Make that "inventor".

--PSW

    I've seen the pasta maker in local ads.  Try checking
    Kmart/Caldors/Walmart.
    
    These stores also carry tv sets so you no longer need to feel
    embarrassed when you friends get together to discuss the latest
    infomercials.

    I just saw a new 'package' at Filenes, in New Hampshire, for Ron
    Popeil's pasta machine -- it contains all kinds of stuff like *all* the
    dies, pasta pot, strainer, and a couple of other things.  Price I think
    was about $149.00. When my machine was new, about 1 1/2 yrs. ago, the
    dies were extra at $30.00. 1 In another Note (somewhere) I mentioned
    that the Popeil motor is simply the strongest and longest lasting of
    *any* pasta machine -- a regular little work horse.  My pasta machine
    gets used on average about twice a week. 
    
    Carel 

    We bought our machine from either BJ's or Sam's. At the time it was
    $129 and included the bagel cutter. I saw another package that had
    12 dies but included the Ronco Slicer and dicer for about $149. We
    have had ours for 2 years and use it at least once a week and sometimes
    2. It really works well. Get the water going. Throw in the ingrediants.
    Extrude and cook. It takes about 30 min.
    

    I've read the replies here and I have a question: what is the major
    advantage of a pasta maker?  It sounds like fun, but is the pasta any
    better?  Can you make more healthful food this way?
    
    Give me a good reason -I love gadgets.  I've put my breadmaker to good
    use and we eat much better bread now.
    
    Thanks!

    Advantages ... hmmmmmm, let's see. The major advantage is *fresh* pasta
    -- dried pasta, for the most part, just can't compare to the taste and
    tecture (IMO).  Aldente takes on a whole new meaning -- dropping the
    pasta into boiling water and 1-2 minutes it's done.  The very expensive
    Contidina brand fresh pasta that you buy at the store may be 1-2 weeks
    old and it is so expensive -- about $4.00/pound if memory serves.
    
    There is nothing in the pasta that I don't put there. 
    
    The variety is unlimited.  Use combinations of flours (my preference is
    1/2 white flour, 1/2 farina), with eggs or without, different flavored
    oils.  Add vegetable juice instead of water and you may make anything
    from tomatoe flavored pasta -- to lemon. There are even those (on the
    infomercial) that make chocolate pasta.  
    
    The dies I really use are angel hair, spaghetti, and alfredo -- I do
    find that I prefer the dried elbow or dried shells in salads, personal
    taste.
    
    Clean up is a dream -- just leave the pasta machine alone until the
    next day -- all the pasta dries and you can just brush it off the
    mixer and bowl -- you may then pop the parts into the dishwasher.
    
    Carel

    I have visited a pasta factory. The ingredients in home made are the
    same as fresh pasta except for cost, about 10 times. Dried pasta has a
    number of things to stop fungus and mold and other good things that
    break down waste food. I don't know if they are bad for you but why
    take the chance. The stuff you put in pasta is flour, eggs, oil, water
    and sometimes alittle salt. You can substitute any juice for the water
    and the oil is good quality olive oil, you can use veg. oil like crisco
    oil. A typical batch for 6-8 people is about 2 cups of flour, 2 eggs,
    oil and water. They use a special measure. Two measures of flour, 2
    eggs and 2 T of oil and fill with water or juice to the full batch
    mark. You can use tomato, spinich, carrot, alittle orange or lemon, a
    little worstershire, soy in with the water or as a substitute. The egg
    can be low colesteral (sp) or egg substitute. You can add pepper white
    or black, other spices. I have tried white flour, semolina, whole
    wheat, rye or parts of each. Pasta is a good source of carbohydrates so
    why not make it taste good. The number of variations is endless. We use
    the wide pasta for lasagna or making ravioli, try some lobster in there
    sometimes. It gives you variations not available in a store. Chicken
    soup with fresh egg noodles.

    My wife gave me the popiel PM for christamas.  We used it new years day
    and loved it.  It was easy and the taste was much better than dried
    pasta (true el dente).  I used a combination of duram flour and semilina
    and it was great. 

    Oh, you can make all kinds of cool pastas.  I make all of mine by
    hand, simply because it's therapeutic for me, but you can experiment
    with super-protein flours, different grains (finely ground), substitute
    pureed spinach or tomato paste for some of the liquid, etc.  
    Sarah

    
    I want one of these Automatice pasta makers but my husband won't get
    it for me since I never use my Atlas.
    
    Anybody want to by an manual Atlas pasta maker?  If so, send me mail!
    You'll be doing me a favor... I'll tell him I lost it!
    
    Karen
    

    I have a CTC pasta machine. It is okay, but still more work than
    opening a box. You have to get the consistancy just right (water, egg,
    flour) or it doesn't extrude very well. I love kitchen gadgets, but I 
    honestly don't use it very much, maybe 5 times in 2 years. I agree the
    Atlas is too much work. That one is in my attic, at least the electric
    one is in my kitchen. It does make good pasta if you have the time to
    play with it.

    I've noticed some very good buys on Popeil past machines lately. Caldor
    had it for $79.95 (not sure how many dies but of course they were out
    of them the first day). BJ's has the unit with 12 dies for the same
    price and Filene's just had a one day sale for $99.95 for the unti with
    24 dies. According to Filene's they were clearing out the old models to
    make room for the new. 
    
    Does anyone know what's up with the Popeil line? Could the new model
    just be repackaged with a pan to cook it in? 
    
    Is it worth buying the 12 die model for $80? My thinking is that any
    new model would be priced so high it probably wouldn't be as attractive
    a buy anyway. 
    
    Rick

 If that's the case and there's a "new and improved" model coming out, all these
 replies are for the old one which we all have. It is a great machine as the
 prior testimonies say. It is a deal. A friend of ours bough one at caldors
 for 79.95 and they were going like hot cakes. 
 IMHO if you can get it for 79.95 BUY IT!. If you find you need more dies
 the machines paperwork contains an order form to buy more dies at about $3 or
 so a piece. So... if the ones you want aren;t there, you can order the rest.

 - Dave

    Rival has an electric pasta machine (PM1000) on sale at Filene's for
    $49.99 from the normal $129.99.
    
    It has 12 attachements.  Can anyone offer any advice about this
    particular machine?
    
    Thanks in advance,
    cj

    Macy's (formerly Jordan Marsh) is advertising a Popeil with 8 dies,
    pasta fork (worth about 10 cents), measuring cup (ditto), recipe book
    and video for $94.99
    
    The deals in previous notes sounded even better, but I guess I missed
    those. Is this a good deal or are there current prices better?
    
    Thanks!
    
    Jane

    
    I bought the Rival Pasta Machine a few weeks ago ... well it was a
    present from my family for Easter.
    
    Anyways... After watching the video that came with this machine I
    disassembled the machine and used to it to make some Ziti (although I
    would of preferred Linguine but that isn't the point now is it) and
    at first they were coming out what seemed like the right consistency
    but very slow.  I quickly found that the dough was not stiff enough for
    the extrusion process and added more flour.  This made the dough quite
    stiff and dry but the end result was very good.
    
    I would like to try and make ravioli's tonight.  I do not have a cutter
    for these, but do have a lasagna which I thought I would be able to use
    and just cut them myself.  Are there any suggestions on how to do this
    exactely?  Anyone try this before?  How long would I boil these for?
    
    Any advice will be very helpful.  Thanks ...
    
    

    Well I hope everyone is reading their directions for their pasta
    machines.  
    
    I broke mine last night.  Evidently, the dough was too dry (something
    that never occured in my earlier two attempts.  I usually had it a bit
    too wet and as the dough extruded, I added more flour and the end of
    the extrusion process usually was the best.  But anyways... I heard
    this popping noise and immediately remembered reading something about
    possibly hearing that noise.  I turned the machine off and read that it
    was because the dough was dry and to take off the knob that had the
    disk on it and take out the dough in the extrusion panel, add water and
    start again.  But what did I do?  I pushed the on button on one more
    time just to make sure the sound was indeed a "popping noise" and the
    thing went POW and a piece came flying off, in two pieces to be exact. 
    It cut my chin as it flew by me.  My husband had to scrape me off the
    ceiling when he came home.  It scared the living crap out of me.
    
    Read those directions!
    
    cj

    Had a similar problem making manicoti with the Popill machine. Made the
    dough too stiff, started to extrude and the center of the die broke
    off. Did not fly off but just cracked. The note with the new part
    suggested that for large dies like this one should be made with a
    little more oil to help it slide better and a little more moisture.
    Also put the die in warm water prior to extruding. Try rubbing a
    little oil on the die prior to putting the machine together.
    

    I'm surprised that it is so hard for me to get the dough to the right
    consistency, to prevent what you are describing.
    
    I thought that this would be more like the bread machine. It took
    almost no time for me to "get" what the dough should look like and then
    get it right every time.
    
    This is not so easy.  I've even had to start over a few times -
    throwing the dough away when it was too wet and getting tough.
    
    
    It seems like I'm going from dough that's too dry to too wet in no
    time!   (without much additional liquid)
    
    Any hints?  
                                            

re: .51

>    I'm surprised that it is so hard for me to get the dough to the right
>    consistency, to prevent what you are describing.
 
If you have scale available you might want to try measuring the flour
by weight rather than volume.  You should be able to get more consistent
measurements that way.

-Hal   

    With the Popell machine, they suggest making a half batch for the first
    few times to get the consistancy thing about right. They also suggest
    this to break in the machine so it does not get too hot. They have a
    standard measure that they use. For a half batch, you use one measure
    of flour and use liquid to the lines. One egg then a tablespoon of oil,
    then water or liquid to the half batch line. I found that the mixture
    is rather dry. They suggest that the mixture should be like small peas
    or clumps of flour. Not a true dough like texture. They also suggest
    only adding water or liquid about a 1/4 teaspoon at a time. It does
    not take much to make it get dough like. Also be sure to scrape the
    stuff off the mixer arms as this is usually the sticky part of the
    batch before extruding.
    

    To the noter who talked about the dough getting tough if mixed too
    much... that is very true.  My machine says to mix for 2 to 3 minutes
    before extruding.  I find that its too long and the dough gets tough
    after 2 minutes tops.
    
    fwiw,
    cj

    BJ's now has the Popeil pasta maker for $59.95. This is the model with
    8 dies, video, measuring cup, etc. I paid $79.95 for it at BJ's a few
    months ago....guess I should have waited.
    
    Lechmere has a Popeil pasta maker packaged with a pan, some inexpensive
    utensils, etc. for $169.95. Now which do think is a better buy?
    
    Rick
     

RE: .55

I think the package with the utensils also has all 30+ pasta dies.  
The pot and utensils are not a particularly good deal.

--PSW

    Somewhere along the line, I "got it".  Now my pasta works every time. 
    I think I started waiting until it was well mixed before I adjusted the
    water+/flour, and I got more familiar with what the dough should look
    like when it's ready.
    
    The only problem now is - I'm spoiled!   This stuff is great!
    
    Anyone ever try the chocolate pasta?