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Old 12-03-2005, 08:37 PM   #31
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Wow! Information overload!

I've never seen those rollers. Unbelievable.

I'm the same as Michael. I use the manual rolling machine (Marcato) and have the cutting accesories to go with it.

We use large - extra large eggs which give us a similar dough to that described by Michael, but I do it by weight.

That is, 1 X 65 gram egg to a cup (130gms) flour (weighed) per serve. Some days upto a Tbsp of water needs to be added depending on humidity & temp. This allows for the dough to be rolled to the thinnest setting (#9) on our machine with no problems.

Cooking - Spag, fett etc no more than 3 mins at the boil. These are normally rolled to #5 for spag & #6 for fett. Ling. rolled to #7 or 8 about 2 - 2.5 mins at the boil.

Taking off and flying are optional. Landing is mandatory
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Old 02-11-2006, 11:53 AM   #32
Assistant Cook
Join Date: Feb 2006
Posts: 1
Does anyone know of a website that will tell you how to
repair a Pasta Machine?

I am desperate!

Thank you and BE BLESSED!

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