• Popeil Pasta Manual
• Viante Pasta Manual

Cerchi una macchina per la pasta? Qui troverai tutti i modelli di macchina per la pasta: macchina per la pasta Imperia, Marcato, Simac e ricette della pasta. Prepare the Machine for Use -Prepare the Dough Mixture -Roll & Cut the Dough -Maintenance -Warranty -Video How-To The classic high quality Atlas Pasta Machine with updated innovations to help you make healthy pasta easier. The Atlas is a genuine Italian masterpiece entirely made in Italy. The Atlas lets you prepare.

I bought this machine from Amazon for a little more than $110 about nine years ago and RTFM twice before I began making my first batch of linguine, which I served up with a white clam sauce and a nice Zinfandel. The pasta took two extra tablespoons of flour on that batch, but my wife looked at me like I was a cooking God!! The next year (and many batches of linguine and spaghetti later), I found that my daughter had Celiac Disease and needed to maintain a gluten free diet. I modified the flours from wheat to a combination of corn, potato and tapioca, adjusted the egg level and came up with a product that was indistinguishable from the wheat product in texture, flavor and density. Once again, my wife thinks I am a cooking God. This machine is STILL running in my kitchen at least once a week, and I have since acquired discs for macaroni, Shells, cappelini and several other extrusions.

I haven't bought pasta off the shelf since I tried this machine. If you can find one, buy it!!!

I bought this machine from Amazon for a little more than $110 about nine years ago and RTFM twice before I began making my first batch of linguine, which I served up with a white clam sauce and a nice Zinfandel. The pasta took two extra tablespoons of flour on that batch, but my wife looked at me like I was a cooking God!! The next year (and many batches of linguine and spaghetti later), I found that my daughter had Celiac Disease and needed to maintain a gluten free diet. I modified the flours from wheat to a combination of corn, potato and tapioca, adjusted the egg level and came up with a product that was indistinguishable from the wheat product in texture, flavor and density. Once again, my wife thinks I am a cooking God. This machine is STILL running in my kitchen at least once a week, and I have since acquired discs for macaroni, Shells, cappelini and several other extrusions.

I haven't bought pasta off the shelf since I tried this machine. If you can find one, buy it!!! We made the switch to the Simac with some trepidation after having been very happy with our former machine for so many years, but we found this unit to be a very pleasant surprise. The design is fairly simple with quick assembly and disassembly for cleaning. There are fewer parts which are much easier to clean than our previous model and the manner in which they fit together provides a good seal and functional placement for filling the mixing chamber and handling the extruding pasta through the die in the front. The variety of dies satifies all of our needs for different shapes and the dies store conveniently in a rack in the back of the unit where the power cord is coiled whether you stow the unit in a cabinet, leave it on your counter for frequent use, or slide it across into a small appliance garage. The motor is powerful enough to mix and extrude without bogging down and is much quieter than our older model, making it possible to carry on a normal conversation with all of the other activity going in the kitchen at the same time.

If you're looking for a way to enjoy fresh pasta meals on a regular basis without having to hassle with your machine, this will certainbly do the trick for you. Buon appetito! I bought this a few months back and must say for a novice pasta maker it is wonderful!! I found the best pasta was using semolina with egg. My family loves the taste of the fresh pasta. It does take a bit of getting used to in terms of texture.I suggest making the dough a bit more wet than the instructions say otherwise it comes out a bit dry.

The cleanup is simple.I sit it out overnight and tap out the dry dough in the morning and then wash. Simple to use, great pasta is the outcome, simple cleanup. I highly recommend this. THIS IS MY FIRST PURCHASE OF A PASTA MAKER.

IT IS FANTASTIC. I HAVE USED ALL THE DIFFERENT PASTA DIES THAT CREATE THE SHAPE OF THE PASTA WITH NO PROBLEM. THE DIES ARE STRONG. YOU GET AN EXTRA RING THAT HOLDS THE DIE IN PLACE BECAUSE WHEN FIRST LEARNING TO JUDGE THE CONSISTENCY OF THE DOUGH SOME MAKE THE DOUGH TOO HARD AND FORCING IT THROUGH THE DIE CAN CAUSE THE RING TO BREAK.

THE TRICK HERE IS TO BE SURE YOUR DOUGH IS THE RIGHT CONSISTENCY, NOT TOO DRY AND NOT TOO STICKY. I DID NOT KNOW IF I WOULD EVEN LIKE FRESH PASTA BUT I MUST SAY IT WAS WONDERFUL.

CLEANING IS EASY AND THE BOOK THAT COMES WITH IT SUGGESTS YOU LET THE DOUGH DRY ON THE PASTA DIES FOR EASY CLEANING AS YO CAN THEN JUST CRUMBLE OFF AND DOUGH THAT IS LEFT HARDENED ON THE DIE MUCH EASIER. IT COMES WITH AN INSTRUCTION BOOK AND A RECIPE BOOK AND AN ORDER FORM FOR MORE DIES IF YOU WOULD LIKE ADDING TO THE COLLECTION OF PASTA SHAPES. I WILL USE THIS MACHINE OFTEN. IT IS FANTASTIC!

I bought this a few months back, and have yet to make a batch of pasta. We bought the 'precise kitchen scales' per several recommendations and followed the directions precisely. The dough ends up a clump of glue that doesn't feed through the pasta die holes. Clean-up is a total mess, the pasta dies included are not for any popular/normal shapes, and on the first use my wife cracked one of the plastic dies that was included. We resorted to pulling out the dough, rolling it out, and cutting it by hand on the last use, and that even didn't work right. My advice is to stay far-away from the pasta maker, as the construction is flimsy/weak, its very difficult to clean, and unless you have more luck that us, you won't get it to produce pasta. It's become a $65 piece of junk taking up a corner of one of our back kitchen cabinets.

We make a lot of pasta at our house. Because of arthritus in my hands, hand kneeding is out of the question - so to make up a batch of dough, I use either my Simac - my bread machine - or my food processor. Any of the three will make acceptable pasta dough.

However you do need to know going in that the dough is going to be tougher, harder, and less pliable than any bread or cookie dough. It's basically a damp flour rock. And, YOu have to listen to the machine - whether it's the simac, or a bread machine/food processor - and not let your motor overheat, because, obviously, kneeding a damp flour rock is a lot of work.

But once it's all mixed evenly, the process is the same regardless of which machine mixes it, and which machine is going to turn the rock into luscious pasta. Take your flour rock and wrap it in plastic wrap and put it in the fridge for a half hour or more.

You have to do this to give the gluten in the flour time to form the long felxible strands necessary to turn rocks into spirals of spaghetti in sauce. Then take about half a standard pasta recipe (assuming you are starting with the standard recipe 3c-3.5c flour/4 egg/2T water/1t salt.) Take half that rock and either press it out thin enough to start a roller version (to cut into long strands of varying lengths, or stuff like ravioli) or put it back into the simac to extrude one of the pastas that doesn't simply slice - like penne, rigatoni, macaroni, or hollow spaghetti. A home-sized extruder machine is always going to be a bit of a wimp- because the big commercial machines used by dry pasta manufacturers cost thousands of dollars, take a gymnasium-sized factory to house, use mega-electricity, and turn out pasta that tastes like reconstituted school paste. The real stuff takes time, patience, attention, and a bit of knowledge - READ THE MANUALS! READ COOKBOOKS!

TALK TO THE CHEF AT A LOCAL cafe who makes his/her own pasta. And it also takes practice. Regardless of the machine, your 10th batch will be easier, faster, and tastier than your first. That's just the way it is. If cooking were so easy you could get it perfect the first time, everybody would get it perfect the first time, and there would be no need for cooking schools, cookbooks, or practice.

If you can balance your checkbook and drive a car, then you have mastered what it takes to make pasta or make bread, or make ice cream, or make polenta or black forest cake - the ability to learn. So give yourself a learing curve and go learn something new. (and quit blaming the machines.) A note about cut pastas - even if you've got a good Simac extruder, your noodles will still be easier to deal with if you roll-cut them in a good machine like the Imperia, the Atlas, or better still, the Trattoria. You don't have to worry about noodles sticking together, to the machine, or to anything else. Not everything in the 21st century benefits by plugging it into the wall.

Best advice for pasta making: get a sturdy ironing board with a cloth cover and clamp your apsta roller to that. Flour the cloth cover and you've got sturdy, clean elbow room without emptying your crowded cabinet tops.

I have both the Atlas (Goodwill for $10), the KA attachment (gift from friend), and an electric 'Pasta Machine' ($20 at a second hand store) that has several different dies for assorted pasta shapes. I've never had much luck with that door stop and I have to get the dough just exactly right for it to work properly = why I call it a door stop. The KA is touchy and I'm told the little plastic piece breaks with no replacement part available, but I've been gentle with it only using very soft dough, and still use it several times a year. As for the Atlas - I really love it because we like wide noodles the best. I add all kinds of extra stuff in the dough like tomato powder, dried basil, dried spinach flakes, or dried veggie flakes (that I make in my dehydrator). There is something soothing about turning that handle and seeing the dough progressively thinning out and getting so very long. A control thing for me I guess.

If I want a width bigger than my one spaghetti/linguine cutter makes, I use a regular pizza cutter on the uncut rolled dough down the edge of a clean ruler with several passes. If you don't want to do all the one-by-one strip cutting, you could do as I did and splurge on a 'Pasta Bike' for $28. It is a multi-wheeled gizmo that cuts 9 pieces (adjustable for wider/fewer strips) in one pass down the whole length of the rolled dough. It works for my noodles and for the best homemade tortellini that I never thought I'd ever fiddle with! I also use it for making those pesky strips for a lattice top crusts for my pies too! Too way simple.

Popeil Pasta Manual

I've always loved fresh pasta and had spent a bundle on just flour, water, and a bit of egg, for commercially made pasta over the years, even though it seems cheap for $1 a pound box, I realized that about 15 minutes of my time every couple of months was so much more enjoyable, tastier and amazingly cheaper (like 10 cents a pound). 'Course pride comes calling too.

'I made it myself!' With your chickens' products and your own flour, plus a bit a water, I'd think it's a no-brainer for you IMHO. But convenience over effort is your call. I have a Popeil pasta machine sitting in my basement.

Viante Pasta Manual

It's rather easy to use and the pasta quality is not bad. The only reason I don't use it often is that my husband always complains about having to clean the machine especially the dies. Yup, cleaning is the only part I don't like about it. It's a pain to have to listen to my husband whine every time I use to the machine.

So off it went to the basement a year ago and hasn't been back to the kitchen since.:-) Al Here is a link that might be useful. I have the pasta attachment for the KitchenAid and like Chase, I find it to be a huge PIA. First, I'm short, so I have to stand on a stool to reach a comfortable height to feed the dough in the top of the machine. No place lower to set it, so that's a problem. The second problem is that the dough is always too wet or two dry and it either comes out of the machine and crumbles or it comes out and then sticks back together into one mass. I hate the darned thing. Plus, it's a pain to clean up.

It's the only pasta maker I've ever used, and I wish I liked one because I don't care for white pasta and I'd like to be able to make my own whole wheat or spinach or basil or whatever. Microsoft office visio professional download. I do make basil noodles, but I roll them out on the counter and cut them by hand, so maybe it's time to hit eBay, although I've never found a good deal on anything I've looked for there and I've gotten turned off by shipping costs the couple of times I've tried to buy from them.

Deanna, I'm sorry we're hijacking your thread and I hope at least you're learning something more. Have you thought about getting one of the multi blade rolling noodle cutters so you can cut a bunch of strands at once? I've never made hand rolled pasta but I know Ann T and others have. Al, my spinach pasta recipe has 2 oz of finely chopped, cooked and squeezed out spinach added to the basic recipe of 4 eggs and one pound of flour. It also says to reserve the squeezed out juice in case you need a little more liquid. I would think by the time the pasta machine has gone through it's kneading cycle the spinach will be pretty broken up. I'm going to make whole wheat pasta later this week but I've already added frozen chopped spinach to my shopping list.

I mill durum wheat into flour for noodles, and mill a coarse grind similar to semolina for making pasta (fine flour for noodles, and coarse flour for pasta). Durum wheat is the type of wheat to use for noodles and pasta making, rather than hard or soft wheat varieties. You'll find the type of wheat used makes a lot of difference in the finished product. I make sourdough egg noodles (a traditional lacto-fermented Russian recipe) and make a very large batch so I only need to make noodles a couple times a year (at most). It's all about the clean-up, so I make it worth the effort and dehydrate the noodles. Noodles dehydrate very well and I store them in canning jars and vacuum-seal the lids on them. When you dehydrate noodles/pasta, be sure to use powdered whole eggs, powdered egg yolks, or liquid egg substitutes, for making the dough since these products are pasteurized, as a food safety precaution.

Quick-freeze fresh spaghetti (or other types of noodles) in serving amounts and vacuum-seal them into a FoodSaver bag and store in the freezer. I use an Imperia Pasta Maker. I also have a noodle rolling pin (link below), and both gadgets make quick work out of the whole thing.Grainlady Here is a link that might be useful.