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Old 01-06-2008, 08:59 PM   #31
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Beautiful work, Jeekins. I love my Atlas pasta maker. I've had it for about 30 years and it never fails me. My only challenge now, due to carpal tunnel and arthritis in my right hand, is turning the crank. Although, I can get an electric motor to retro-fit it. I had considered getting the pasta attachment for my KitchenAid mixer but the retro motor for the Atlas is far less expensive. Plus, I already have multiple cutters for the manual cutter. Why buy more?! There's nothing like homemade pasta. I also love making "flavored" pastas like spinach, beet, mushroom, etc.
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Old 01-06-2008, 10:47 PM   #32
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Dang Jeeks!!!! That looks totally awesome! Now you got me wanting a pasta machine. Hmmmmmm..... surveys kitchen for place to put it. I'm comin with expatgirl, table for 7!
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Old 01-07-2008, 01:30 AM   #33
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yum......yum....I'm on board...........
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Old 01-07-2008, 01:38 AM   #34
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we'll make room for you Sattie..............just come on in........
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Old 01-07-2008, 02:13 AM   #35
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Hohohoho red pasta machine, just wait to taste your pasta dude

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Old 01-07-2008, 04:19 AM   #36
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If you don't cook the pasta immediately, can we store it in the fridge and for how long ?
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Old 01-07-2008, 04:29 AM   #37
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wow jeekinz!

great pix. i'm hungry.


you're gonna need to learn to speak italiano be able to pronounce all of the types of pastas there are.


how are you set for sauces? you send me pasta, i'll send you sauce. deal?

dw and i are just finishing off the last bit of vincent's (bottled in the restaurant, totally different than the store crap) medium sauce.
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Old 01-07-2008, 09:16 AM   #38
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If you don't cook the pasta immediately, can we store it in the fridge and for how long ?
I think it lasts a week by itself, but you can freeze it in freezer bags. Just let it dry out a little first or place it on a cookie sheet in the freezer first so it doesn't stick together.

Each dish came out awesome. It's addicting.

Thanks BT, I'm good on the sauces....that's my favorite part.

BTW, I found a little shortcut for the cavatelli. Most recipes say to "roll out the dough into a 1/4" dowell" ...well, that's just a PITA. I roll the dough out into a 1/4" thick sheet then cut 1/4" strips. Now I just have to roll it for 2 seconds to make it round. I stack them all back together and cut them into 1/2" segments then form the pasta.
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Old 01-07-2008, 10:00 AM   #39
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is that jeekinzatelli???
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Old 01-07-2008, 10:06 AM   #40
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is that jeekinzatelli???
..could be?

Italian pasta with German engineering.
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