After a recent trip to Italy, I decided to try to make my own pasta. So, I got a Marcato Atlas 150 after seeing the positive reviews on Amazon, and started pasta making. So far, I have made fettucini, capellini, spaghetti, and ravioli. All have come out reasonably well, but I have some niggling issues that I could use some advice on.
I use this dough recipe for my kitchenaid mixer:
* First of all, what are you supposed to do to separate the pasta? The fettucini was pretty easy to seperate by hand after it came out of the Marcato rollers. But the capellini and spaghetti are too thin to separate manually. The pasta was stuck together, usually 2 or 3 strands were stuck after cooking. It was still edible, but it would have been nice if it was more separated. Should the strands be coming out of the pasta rollers already separated? Is there some special drying technique I need to do? Was my dough maybe too wet? Do you actually need to manually separate each strand? (I hope not!)
* How do you determine the proper thickness of the sheets that you run through the pasta maker? The Marcato has rollers that let you produce sheets of varying thickness, that you then run through the desired pasa roller. The manual says nothing about what sheet thickness setting goes with each type of pasta roller. And can anyone recommend a thickness for ravioli on the Marcato?
* How long do you cook fresh pasta? I've scoured the internet, and have seen everything from "less than 1 minute", all the way to 5 or 6 minutes (for spaghetti). I know I could test it, but is there any prevailing wisdom on this topic?