Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Debbiebillg on October 10, 2011, 12:19:50 pm
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I bought a while ago a cheapo manual pasta machine from Aldi. Thought it would be a bit of a novelty fun thing to do with kids here and there. Well to my huge suprise, it was my husband who got right into making pasta. But the cheapo one broke and of course it was half way thru making pasta for dinner that night so hmmmm, very untimely. Funny thing was though I was out and he started making pasta as a suprise, but the only problem with that was he hadn't organised anything to go with it. That is such a male thing isn't it lol. And after all I was at the shops so I could have easily picked up something ........... that's a whole other story but, had to share lol.
Anyhow, now he wants a good pasta machine. So what is a good pasta machine and what do you use ?
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I've just received this (http://www.victoriasbasement.com.au/Product_Detail.aspx?ParCatID=&SubCat1=&SubCat2=&ProductID=67797) one today Deb. Fundj gave me the link as she uses it and if it is good enough for her then it is certainly good enough for me.
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I have one that connects to my kitchen aid - love it ;D
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If you can afford it, the Atlas (Marcato) 150 is the best machine you can get. Made in Italy, where they know how...
I've been using the same one for 45 years and it still works perfectly. In the cheaper machines the "plastic" gears are not strong enough and if you have fairly stiff dough, the teeth will break off or the crank will become stripped and won't turn the rollers.
The Marcato (http://www.cutleryandmore.com/pasta.htm) has several attachments for specialty pasta and they fit the old machines as well as the new ones - a big bonus for me as I have purchased several over the years.
I don't know if all are yet available in OZ but eventually they should be.
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I have one for my kitchen aid like Megan.
Robyn
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I have an Imperia, ( Italian ) when I was looking for one I was told the Atlas or Imperia, they both sell for about the same price, and are almost identical to loook at. I picked ine up at a garage sale for $15! great bargin, going by its brand new condition and the box being perfect I would say wedding present maybe used once. It also came with the Ravoli molds and will take all the standard accessories.
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I'll follow this thread with interest: we also broke our cheap pasta machine recently -knob didn't cope with my DS's passionate pasta-making ;D
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Thanks everyone, I thnk he's looking for a Marcato, (thanks Andiesenji) but it seems some are made in a China now and some in Italy, he's waiting on a call back from Home Depot. They seem to have the best deal on the sets at the moment.
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Do not get one made in China. They are cheap knock-offs that have poor chrome plating that chips off and the gears are bad.
Last year a bunch were sold in the U.S. and the ones sold by department stores were recalled by the distributor but those sold on eBay by a shady vendor could not be returned.
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Yeh we were suspicious Andiesenj, but the trick is determining which is which, which is why he's called Home Depot. We're trying to sus it out first and want to be sure that it is the one manufactured in Italy.
Many thanks
Debbie
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Well what do you know I have a Macato (7 tipi de pasta - which prob means I have 7 attachments). It cost me $260 from the Re Store in Leederville. I was wondering why it cost a bomb cos I thought pasta machines were only about $100! The spaghetti attachment is the only one I know how to use. I would love to know how to use the ravioli attachment one day.
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is it a ATLAS MARCATO 150
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No numbers. I keep it in its box, and it has Marcato Multi-past Wellness.
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If you can afford it, the Atlas (Marcato) 150 is the best machine you can get. Made in Italy, where they know how...
We have this model also. I bought it on ebay for $60 and it had only been used once. It is so sturdy and strong in comparison to some of the cheaper models I checked out in kitchen shops. Definitely check out product reviews online before buying a cheaper model. :)
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I'm following with interest too. I have just been doing pasta like this (http://www.forumthermomix.com/index.php?topic=1831.15) for the last couple years. :)
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I would also recommend the Marcato Atlas mostly because if you really get into making pasta it is possible to buy an motor which really eases up the process.
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I also have the Marcato Atlas - a strong machine which is easy to clean. My only problem has been that my kitchen benches have a very deep edge and the clamp which comes with the machine doesn't reach. I have to clamp it to a chopping board and then clamp that to the kitchen bench :(
I use it mostly for sheets which I hand cut or for fetuccine/spaghetti. I've looked at getting the ravioli attachment but wonder if it just as easy to do it by hand if you don't have a helper.
Like others, I use my drying rack to dry pasta. Used to drape it over the back of kitchen chairs but our dog took too much of a liking to it :D
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Atlas Marcato is the best. We bought it in melbourne a number of years ago from a wholesaler in coburg or somewhere. I think Ed saw it online and went to get it. Do not buy a cheap one. It will put you off pasta making, break, fall apart or whatever. David jones do sell it but it is so much more expensive than the catering suppliers. Not sure whether we have used it since Thermie moved in but Ed has a wonderfully simple pasta recipe, if you like I will get it from him. He used to make it in the Kenwood but I am sure next time he will use Thermie...
Make sure you buy the electric one. Makes life much easier (for Ed!) He is the pasta maker in the family.
Good luck and have fun making pasta, it is the most delicious pasta you will ever eat.
Xxx
;D
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Ohhhh I just had a flash back to the last time my DH made pasta. You see we have a rule in this house that if you cook, you don't clean up. And boy oh boy, he makes a hell of a mess. He never cleans anything as he's going, it all gets left. Looks like we let our 3 little kids loose when he's finished. Hmmmmm maybe I don't want another pasta machine !!!!
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Don't know that I would like that rule then Deb - is it worth it ;)
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Since I do most of the cooking Judy (because he makes so much mess), it usually works in my favour, just not in this instance lol.
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I reckon you always need a second pair of hands when you make pasta. its pretty good exercise.
On the same site as the cuisonpro foam soap dispenser, these prices (http://www.yourhomedepot.com.au/brands/marcato/) look alright for the pasta machine.
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Good prices CreamPuff don't know whether I want to buy one or not, I will also have to be careful my bench tops are very thick, so will have to make sure the clamp fits
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He's ordered this set, http://www.yourhomedepot.com.au/products/marcato/atlas-150-wellness-multipast-pasta-gift-set-9-pcs-9-types-of-thicknesses/pasta-machine-amp-parts. There's another set one their website too but it's only 6 piece and $10 dearer, so this was the better deal. He rang to ask them why and they said they get a better price on the 9 piece because they sell more (we wondered if it was a China made one but they assured us that this isn't the case).
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Good prices Debbiebillg.When does it arrive ;)
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thats the one I have
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That is what we have too. You will not regret it
Xxx
;D
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I'm not sure Fundj, haven't ordered from them before. With a bit of luck it might be here before the weekend ! Could be fun making ravioli with the TMX, I often wonder what is in the mystery bag ones you buy ! Home depot did seem to be quite a bit cheaper (even than ebay).
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i cheat when i make ravioli i use the wong tong wrappers (the egg ones)
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Ed never uses to the ravioli thingy, bit too annoying. Kind of like the liquidiser attachment that came with the ken wood, still in it's box along with the mincer attachment. With a thermomix who needs other gadgets?
Xxx
;D
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They've sent me an email saying it's been posted, so may just get it before the weekend, cool !!
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Wow: you're lucky- a very efficient company + you'll be able to play with your new toy this week-end!
I'll have to look at this Marcato Atlas more closely :)
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Our poor pasta maker is a little dusty though since the advent of Thermomix. I must get it out of the cupboard and hint to Ed to make me some pasta with a yummy sauce made in Thermie... Maybe Friday night..
xxx
;D
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This is the one i use when DH is around, to heavy for me to clean ;). he does a better job than me :P
http://www.dealsdirect.com.au/p/eurolab-electric-pasta-maker/?cm_mmc=newsletter-_-appliances20111013-_-prods-_-15493
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This is the one i use when DH is around, to heavy for me to clean ;). he does a better job than me :P
http://www.dealsdirect.com.au/p/eurolab-electric-pasta-maker/?cm_mmc=newsletter-_-appliances20111013-_-prods-_-15493
One that is almost identical is sold in the U.S. as the "Weston Roma Express pasta machine (http://www.amazon.com/Weston-01-0601-W-Express-Electric-Machine/dp/B001V5JAA4/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1318452846&sr=1-2)" and has gotten some less than stellar reviews.
Many complained that the top feed roller stopped working early on and the pasta cutter assembly either broke or mangled the pasta.
It's sad that the first ones that came on the market here worked very well (and were expensive) and were carried by some of the upscale catalogs. Then the price dropped significantly and they showed up in Walmart and the quality was definitely not as good. A different manufacturer was listed.
The one sold here is a copycat of the Imperia electric pasta machine (http://www.explore-italian-culture.com/electric-pasta-maker.html) that is made in Italy and is a lot more expensive but is used in small restaurants as it is a workhorse. They make several sizes including one that is a production model.
However, most of the Italian folks I know prefer the Atlas that handles wider sheets of pasta, more pasta for less work!
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i just checked and the brand is Bravetti and not the eruo lab one that i thought i had
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I am sure that you have one of the better machines and not the lookalike that has plastic parts.
You can often tell by the weight listed. The cheap one has a shipping weight of 20 pounds, the all metal one that is made in Italy has a shipping weight double that. Obviously plastic doesn't weigh as much as metal.
It's like knives. Henckels has been a well known name for decades but a few years ago there were some "great" bargains being offered and by some really upscale department stores.
The sets in wood knife blocks were made in China, and not only were the blades truly awful, the wood blocks had some kind of bugs in them and when one picked up the block to more it there was sawdust and God knows what else on the counter.
A friend had received a set as a gift and almost fainted when a bug crawled out of one of the slots. Her husband cut it apart and found things like grubs inside tunnels in the wood. They took the cut apart block and the knives back to the store and got a refund and an apology. Their daughter, who had purchased the gift, was shocked. Me too.
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:o image that! :o
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We figured with the Marcato one, if we want to add a motor later on we always can. But at least it will still work without the motor it the motor fails half way through making dinner !
Ewwwww andiesenji, that's just gross.
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Andiesenjie, your daughter's friend must have been so crossed!
Ed never uses to the ravioli thingy, bit too annoying. Kind of like the liquidiser attachment that came with the ken wood, still in it's box along with the mincer attachment. With a thermomix who needs other gadgets?
Xxx
;D
Lee, your post makes me wonder how useful the ravioli attachment would really be ???
I've looked at the different prices for the marcato atlas 150 and, yes, it's tempting to get the $150 4 pieces set which includes the ravioli attachment: temptation of a bargain!!! But would I use it or would it be cluttering a cupboard?
I've made ravioli a few times by cutting a lasagna sheet with a pasta cutter- pretty fiddly, end result quite rustic but ravioli tasted great. Particularly remember ravioli with roasted pumpkin, ricotta and parmesan filling served with a coriander macadamia pesto...
Sooo, has anybody used their ravioli attachment with success?
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Carine try wong tong wrappers so easy ;)
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good cheating option but I just want to experiment with different dough too :D
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Carine, you could always sell the Ravioli attachment on Ebay if you don't use it.
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I have a ravioli attachment but have never used it. I like BIG ravioli, fat ones with lots of filling, so use the manual "press/crimpers", have square, round, triangle and "eye" (long, pointy oval) different shapes for different "flavors."
Like the ones about half-way down the page here (http://fantes.com/ravioli.html).
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Don't laugh at my first attempt at pasta making girls :P :P I wasn't sure how thin you had to roll it, decided on No. 2 in the end but it took me a while to get the hang of it hence the different lengths of pasta. It cooked up well though. Is it OK to just store the leftovers in tupperware and for how long? Haven't had a bad back for ages - guess what I had after my pasta marathon ;)
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Well done JD, looking at your pasta inspired me then I read about the bad back and my enthusiasm has waned. At the moment my tmxing is only foruming, pathetic hey.
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If you can get some help in the kitchen Denise, it would be great. Someone to hang and someone to roll & cut.
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I reckon you always need a second pair of hands when you make pasta. its pretty good exercise.
I did warn you ;)
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Yes but what can you do when you do everything around the place CP ;) It doesn't hurt to push yourself occasionally - just takes longer and that is probably why I ended up with a sore back. I can now say ' I have made pasta' after all these years but I take my hat off to all the Italian mummas who must spend their whole day in the kitchen cooking for their families.
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I agree, but think that the Europeans mostly tend to make it a time to get together and make things, be productive and share the goodies eg. tomato sauce, pasta, crostoli, etc. My helping hands (if there was such a thing) have the tendency to disappear but magically reappear at dinner time ;D
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Looks great Judy. Just worth a mention though, before you hang it, flour it first. Otherwise when you put it in a container later, you end up with pasta dough again. Not sure whether you did that or not, but just in case for next time. It's a mammoth effort hey, now you see why I let my husband do it lol. I did it the first time then thought naaa too much hassle, and he took on the job, so I'm not complaining ! Do you think the taste is worth the effort ?
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The electric pasta maker, does make it easier
I dont think i ever made more than 500g fettuccine, a few night ago i only made 200g just enough with the type of sauce we were have with them ,lasange sheet are so much easier and faster
whatsa matter you hey
mamma ;D
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I was disappointed with the leaflet that came with the machine Deb - it told you how to make the pasta, roll it, cut it and how to clean the machine but not a single word about what to do with your little pile of pasta. Trudy told me her daughter tosses her pasta in semolina if she is going to use it straightaway and not hang it but I was in no hurry so I just hung it (without the flour or semolina). I think it should be a bit thicker like the fresh pasta you buy in the shops so I might go for No. 3 next time. DH enjoyed it and he is not a pasta lover. Everyone says home-made pasta is so much better, it was nice but I don't think it was heaps better for the effort. As fundj said, lasagne would be good as it would be so much quicker and I will definitely be rolling my savoury biscuits too. So my dried leftovers are going to be no good then?
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JD why do you say that the leftovers are going to be no good ,Is it breaking up?
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Just worth a mention though, before you hang it, flour it first. Otherwise when you put it in a container later, you end up with pasta dough again.
Because of what Deb said here fundj. I didn't flour it, I have just put the dried pasta (not cooked pasta leftovers) in a tupperware bowl.
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Is it breaking up
i dnot flour b4 hanging
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No, have a look.
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Let it completely dry out on a cooling rack or on a tea towel over night, the dryer the better
In the morning boil a few strands if they cook up to your liking, then you can pack them up, i store mine in the pantry
When my pasta is **** i break it up and use for soups
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Fundj, maybe we have trouble because we put it in the fridge ? We just thought with it being fresh (and is made with eggs) and Latina in the supermarket is always in the fridge, we put ours in the fridge. Maybe it doesn't need to be in the fridge ? What do you think ?
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If you can get some help in the kitchen Denise, it would be great. Someone to hang and someone to roll & cut.
Very lucky there Judy, my two daughters are very helpful,even more as they have missed us.
I think you did very well with your pasta. My first attempt I didn't use strong flour and it was glugg. Haven't tried since,that was before Thermie.
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Maybe the Latina pasta has some sort of preservative. you really need to make sure its completely dry.
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Ahh ok, we're probably in a rush to get it away because little Mr 2 year old and little Mr 4 year old, try to eat it lol. Do you cover it overnight to stop any insects etc getting on it ?
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you can cover it with a t towel or put it in the oven
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Ohhh sorry Judy, didn't respond to you. It might take you a little while to get the nack of how you like it. We've only made it I think 3 or 4 times and it got better with each time. A shame the book wasn't more informative about what to do with it. Did you use a Thermomix recipe or the one that came with it ? I think we've also tried a few recipes including a masterchef one, still mixed in the TMX of course ! If ours arrives tomorrow, I'll post the recipe that comes with that. I'm sure if it arrives, it will be pasta for dinner over the weekend.
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I used the EDC pasta dough recipe Deb.
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So after it's really dry, do you put it in the fridge ? I don't want to end up giving the kids food poisoning yikes ?
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Basically its 1 egg to 100g of flour
Most of the time you do need to use a little more water once you tip it on to the counter and start kneading i knead mine until when you press it with a finger and it pops back up if you know what i mean
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Fresh and Homemade Pasta: Fresh pasta can be stored in the refrigerator for 2 or 3 days. If the pasta will not be used within that time, it can be frozen and stored in the freezer for 2 to 3 months. Homemade pasta can be store in the refrigerator for 1 or 2 days or frozen for 2 to 3 months. Homemade pasta can also be allowed to dry thoroughly and then placed in a plastic bag or airtight container. The length of time it will take to dry will vary depending on the type of pasta and its size, shape and thickness. If dried completely, the pasta can then be stored in a cool dry place for a couple of months. If you are going to be using the pasta the same day as it is made, you can allow the pasta to dry on a clean towel for a couple of hours before you cook it unless it is stuffed pasta. Stuffed pasta, such as ravioli, should be cooked within half an hour, otherwise the pasta will begin to discolor and become damp.
http://www.recipetips.com/kitchen-tips/t--166/pasta-handling-safety-storage.asp
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Ahh thank you fundj. Interesting. Will give it a go.
Thanks
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Judy, well done with your first go at making pasta! I grinned at your pasta rack ;) I use a broom stick tied between 2 chairs- easy to clean afterwards and cheap pasta drying rack!
I have a ravioli attachment but have never used it. I like BIG ravioli, fat ones with lots of filling, so use the manual "press/crimpers", have square, round, triangle and "eye" (long, pointy oval) different shapes for different "flavors."
Like the ones about half-way down the page here (http://fantes.com/ravioli.html).
uuummmh.. so it looks like nobody use their ravioli attachment on their pasta maker... Like you andiesenji, I like nice big raviolis with a generous amount of filling!
fundj, thanks for the pasta storing info. When I make pasta we rarely have any left-over: that's fresh pasta after all ;D Have a few friends over if you make a lot of pasta dough!!!
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Thanks fundj. I think I will only make 1/2 the quantity of dough next time for the 2 of us - the leftovers I dried thoroughly last night will be used within a week anyway so not a problem.
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thats right C, make only what you need :)
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I'd love to use the rav attachment but think I need to have someone show me rather than working out from the pictures and instructions
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have you utube it CP
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now why didn't I think of that :-))
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It's arrived, pasta for dinner tomorrow night !! I'll let you know how it goes.
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Ed says that for every 100g of flour, use one egg. Do not use any water at all. Pop it in glad wrap in the fridge for half an hour before use and all will be perfect
Xxx
;D
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I think some time you do need to use a little more water lee , when a say a little i mean just wetting ur hands is plenty
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I agree but my Doctorly Professor husband says absolutely not.
Xxx
;D
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Ask DH (ed), just rubbing hands with a tiny bit of oil lol
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i like larger ravioli too...tupperware makes a ravioli mould that I have and find it quite good..comes with a spoon too for the right filling size...pasta dough rolled out on bottom, fill all the holes then a top dough sheet the roll with rolling pin and voila ravioli..there are knock offs on the market that im sure do the same job but probably not as solid as tupperware..
is there an attachment for larger ravioli or only the smaller ones for the pasta machine?
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i like larger ravioli too...tupperware makes a ravioli mould that I have and find it quite good..comes with a spoon too for the right filling size...pasta dough rolled out on bottom, fill all the holes then a top dough sheet the roll with rolling pin and voila ravioli..there are knock offs on the market that im sure do the same job but probably not as solid as tupperware..
is there an attachment for larger ravioli or only the smaller ones for the pasta machine?
The only one I found when I was looking made the small ravioli. It was also fiddly to use so I just got the cutter/presses and besides, I wanted to identify the fillings without having to cut one open. Having the different shapes was ideal for me.
I just roll out a long sheet, place spoonfuls of filling every few inches, brush lightly with water around the fillings, cover with a slightly larger sheet, allowing it to droop a bit between the fillings as I lay it out, then use the cutters, going down the row. For me this is much faster than using the attachment or a form.
Here is a U-Tube video (http://www.youtube.com/watch?v=_nnkNd7ctxY) that shows exactly how I do it.
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Forgot to update, pasta was great (but just a little bit tough) , the kids devoured it though. We were in a kitchen shop the other day talking to a lady in there about the Marcato machine and she makes pasta all the time. She was telling us that an Italian lady told her to make pasta with 1 part semolina flour to 2 parts 00 flour (Is this just normal bread flour ? I've seen it in the shops, but wonder if you could just use normal bread flour). So we're going to try this next time. She was telling us it makes the pasta very silky and soft, so worth a go.
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I make pasta a lot and when I first got interested in making my own I went off the deep end and imported an Italian machine that did everything - that is, the mixing and had the extruding shapes for macaroni etc etc.... the Pastamatic by Simac, it's solid and works well but to be completely honest I prefer to get out the cheap Atlas or Jamie Oliver roller style machine and that is what I mainly use. I use the tried and true one egg to every 100g of flour. If you use large eggs then don't add any water. If the eggs are smaller I add a tiny bit of water. Usually I make around 300g of flour and cook and if there are leftovers it freezes really well. For Ravioli etc I just roll sheets lasagne style and as someone else suggested just put down the filling, brush around with water, pop another sheet on top, press around the filling and use a crimper or cutter by hand. Easy and efficient.