I have made my own pasta for a long time and I also wasn't too happy with the result from the TMX.  The recipe was pretty much what I always use so I'm not sure why but mine also came out like breadcrumbs.  I had to take it out of the TMX and knead it by hand so I felt like I got the TMX dirty for no real value.

I have found that pasta making, like bread making, is all about feeling the dough rather than following the recipe.  It should be smooth and flexible and not stick to your fingers.  If mine isn't moist enough I add olive oil or a little water.  You have to be careful to add only a very small amount at a time and work it in (by small amount I mean just wet your hands).

After you've got it to the right consistency, cover in plastic (I usually stick in a tupperware) and rest in the fridge for about an hour.  Then you can start working through your pasta maker.

It's important to work the dough so it needs to go through each setting on the pasta-maker (well to be honest I use every second setting because I'm lazy).  So cut off a small piece, pass it through at setting 1 - 3 - 5 - 7 - 8 (for example).  The more times you pass it through the better it is.  If you want to get a nice even, tidy look, fold it into a nice rectangle and then pass through the same setting.  So do setting 1 - fold - setting 1 again.  It gives a more professional look and works the dough more (although I usually only do this if I'm giving the pasta to someone else!).

Good luck!  It's worth the effort.

Here's my favourite of my bread experiments to date.  The kids like the variation as it doesn't look like "brown" bread.  I like it because it's got plenty of fibre but is still reasonably light.


100g Kibbled Oats or Wheat (I usually mix the two)
2 Tbsp Psyllium Husk
400g Bakers Flour
2 1/2 tsp Dried Yeast
340g Water
30g Light Olive Oil
1 tsp Salt

1.  Mill oats/wheat for 30 seconds on speed 9
2.  Add water and salt, then all other ingredients (with yeast on top)
3.  Mix for 5 seconds on speed 5
4.  Knead for 1 min 30 sec on interval speed
5.  Turn onto bread mat and manually knead for about 30 seconds
6.  Wrap in bread mat and allow to rise for 30 mins
7.  Return to TMX for 1 min on interval speed
8.  Shape into rolls (I usually make 6 - 8 rolls with this much dough) and put on a lined baking tray
9.  With very wet hands, rub the tops and sides of each roll to get a nice smooth finish
10.  Put baking tray into cold oven.  Turn oven to 175C (not fan-forced) and bake for 25 - 30 minutes

I have made this dough into a loaf but I allow it to do a second rise first (for about 1 hr) and put into a pre-heated oven.  To cover the loaf for the second rise I put an large upturned tupperware container over the top.  I usually sit it on top of my dishwasher if it has been running as the bench gets quite warm.

ETA  Sorry, should have mentioned that I based this recipe on the basic buckwheat recipe from the EDC.

Happy to do so but after having read most of the bread posts I'm feeling a bit intimidated by all of the expertise!  I really am a novice!

Thanks very much for the warm welcome.

I've been making variations on the basic buckwheat bread recipe.  I'm still experimenting to get it just right (for our tastes) but I think I am getting very close now.  I've finally figured out that I should not use fan-forced when cooking!  I've been making the rolls into fun shapes (as a lunchbox surprise) which the kids love.