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Old 01-18-2008, 11:54 AM   #11
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Katie, is it possible for you to send a pic of the rack Buck made you? My Rob could build this for me if he had a pic. If not, no biggie.

also, do you mix using the flour and well method or does anyone use a food processor?
I'll get Buck to take a picture of it for me. I'm not so skilled at such things.

I used the "well" method until the pain in my hands became a problem. Now I use my food processor.
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Old 01-18-2008, 10:37 PM   #12
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thanks Katie
do you find much difference in the final product using the well vs. food processor, taste, texture etc?
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Old 01-18-2008, 10:39 PM   #13
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thanks Katie
do you find much difference in the final product using the well vs. food processor, taste, texture etc?
Really, none at all.
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Old 01-19-2008, 07:58 AM   #14
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I actually received my pasta machine today as a gift so I am psyched.
Very cool!
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Old 01-19-2008, 08:43 AM   #15
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Hello, when making homemade pastas, why do some recipes call for cold water and others warm? Is there a difference because of the flour, it being an eggless pasta, or some other reason? Any help would be appreciated. Thanks.
I posted some info here Fresh Homemade Pasta Day

I use 1 large beaten egg to 3/4 cup of all purpose flour, thats it. I made a batch with semolina but wasn't too thrilled with it. You can add a tablespoon of evoo and a pinch of salt if you'd like. You really wont taste it in the finished product.

Did your machine come with the fettuchini/angel hair cutter? Stop rolling the pasta BEFORE the thinnest setting for fettuchini, it will give the pasta more substance at the end. With long pastas like that, I cut the sheet into 12-15" sections, feed that through the cutter, lightly flour and make a little nest on a sheet pan. When I have enough, I put the nests in a container and freeze them. You can also freeze them on the sheet and stack them in a container or bag after they are frozen. You can cook the pasta frozen, too.

Today, it's some more ravioli and maybe some more bow-ties. Have fun!
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