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Old 01-19-2012, 08:07 PM   #31
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I'll have to try to remember to let it dry a bit before cutting it next time. Hey, maybe it will even cut it into spaghetti if I let it dry a bit first.
I think of spaghetti as round. How do you get that with home chef techniques? Or is it just no big deal as long as the cross section is about the right size?

I'd love to make my own spaghetti/linguini or whatever pasta some day. (When I have a kitchen.)
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Old 01-19-2012, 08:43 PM   #32
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I think of spaghetti as round. How do you get that with home chef techniques? Or is it just no big deal as long as the cross section is about the right size?

I'd love to make my own spaghetti/linguini or whatever pasta some day. (When I have a kitchen.)
Oh, it won't be found. It will just have the right size in a rectangular/square cross section.

Before I got my pasta machine, I used to make lasagna noodles every now and again. Narrower noodles were done seldom - too much effort.
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Old 01-20-2012, 05:59 PM   #33
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Oh, it won't be found. It will just have the right size in a rectangular/square cross section.

Before I got my pasta machine, I used to make lasagna noodles every now and again. Narrower noodles were done seldom - too much effort.
To get uniform noodles, roll the dough to the proper thickness, dust with flour and roll it up. Make thin slices perpendicular across the roll. When they are unrolled, you have beautiful noodles of any thickness you want.

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Old 01-21-2012, 12:05 AM   #34
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To get uniform noodles, roll the dough to the proper thickness, dust with flour and roll it up. Make thin slices perpendicular across the roll. When they are unrolled, you have beautiful noodles of any thickness you want.

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Yeah, but sometimes they stick to themselves when you are trying to unroll them and they fight with you.
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Old 01-21-2012, 09:25 AM   #35
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Oh, it won't be found. It will just have the right size in a rectangular/square cross section.

Before I got my pasta machine, I used to make lasagna noodles every now and again. Narrower noodles were done seldom - too much effort.
What kind of pasta machine do you have?
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Old 01-21-2012, 09:35 AM   #36
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To get uniform noodles, roll the dough to the proper thickness, dust with flour and roll it up. Make thin slices perpendicular across the roll. When they are unrolled, you have beautiful noodles of any thickness you want.
Seeeeeya; Chief Longwind of the North
Have you ever seen how Lydia cuts her pasta dough by hand? She rolls it from both ends so that they meet in the middle. Then she cuts them, puts a handle from a wooden spoon in the middle and picks them up and shakes them loose to separate. A really neat trick.
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Old 01-21-2012, 10:37 AM   #37
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What kind of pasta machine do you have?
Atlas 150 mm Deluxe:



I would probably get a wider one if I was getting one now.
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Old 01-21-2012, 11:00 AM   #38
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Atlas 150 mm Deluxe:



I would probably get a wider one if I was getting one now.
I have the KA one. What I like about it is that it is run by the motor. No hand cranking.
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Old 01-21-2012, 11:14 AM   #39
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Old 01-21-2012, 11:28 AM   #40
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That's mine as well.
You have more control when you have the motorized pasta maker. You can use both hands for long, long strips. Well worth the cost of the motor if you have a pasta maker like taxlady's.
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