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Old 04-22-2016, 11:36 AM   #11
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Took it apart, hot, soapy water.
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Old 04-22-2016, 12:16 PM   #12
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Machine - safety hazards

It was insensitive of me to assume that everybody could make pasta by hand.
Many apologies for that, I didn't mean to offend and I beg your pardon.

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Old 04-22-2016, 12:21 PM   #13
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Originally Posted by di reston View Post
It was insensitive of me to assume that everybody could make pasta by hand.
Many apologies for that, I didn't mean to offend and I beg your pardon.

di reston

Enough is never as good as a feast Oscar Wilde
No offense was taken. I was just offering another point of view. I would love to go back to the time when I could do many things with my hands, but time and good old arthritis have forced me to find alternatives or not do some things at all.

Even with the pasta machine, turning the crank handle is a bit problematic but my wonderful, capable husband attached a small electric motor to do that task for me. I'm not down for the count by any means. Stubborn Irish, but not a giver upper.
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Old 04-22-2016, 01:24 PM   #14
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All of the instructions I have read tell you to never use water to clean the pasta machine, as it will rust if you do. How did you prevent rust?
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Old 04-22-2016, 01:38 PM   #15
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Since we know that at 212F water boils, and boiling water sterilizes an object. So if we put something in an oven in a temp higher than 212F, would that sterilize it? It wouldn't rust. Dry heat. Right? Just thinking out loud.
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Old 04-22-2016, 01:50 PM   #16
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Since we know that at 212F water boils, and boiling water sterilizes an object. So if we put something in an oven in a temp higher than 212F, would that sterilize it? It wouldn't rust. Dry heat. Right? Just thinking out loud.
Polymer clay is not a live pathogen, so the concept of sterilization does not apply.

btw, boiling water is not hot enough to sterilize. That's why a pressure cooker is necessary to properly can foods containing proteins.
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Old 04-22-2016, 04:43 PM   #17
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P
btw, boiling water is not hot enough to sterilize. That's why a pressure cooker is necessary to properly can foods containing proteins.
Is it a matter of time, as opposed to temperature?

While riding the trainer this winter I watched a series of lectures on inventions that shaped the modern world. In the lecture on food preservation and canning it was pointed out that once they learned that by adding salt to the water in the can, thus increasing the boiling point, they could greatly shorten the processing time. I think it was something like reducing it from 18 hours to 4 hours (I can't remember the numbers, but it was something like that magnitude). This was in regards to vegetables, and I can't remember if the same applied to meat or fish.
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Old 04-22-2016, 05:12 PM   #18
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Is it a matter of time, as opposed to temperature?
It's both, as well as the ingredients and whether they are high- or low-acid. Salt, sugar and vinegar are all preservatives, but in order to be safe, there has to be a minimum amount, which varies with the food being preserved.

Here's more information: http://extension.psu.edu/food/preser.../basic-canning
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Old 04-23-2016, 11:05 AM   #19
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All of the instructions I have read tell you to never use water to clean the pasta machine, as it will rust if you do. How did you prevent rust?
Dry it off by hand and stick it in a 300 or so oven to finish drying (obviously not plastic parts ((if it has any)) that will melt). Ours got really gummed up with pasta dough once, knew it was too soft to roll but tried to do it anyway. Will never do that again. Ours is all metal except for parts of the ravioli maker which I don't use because I would rather make them by hand and not waste filling.
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Old 04-29-2016, 06:26 PM   #20
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Still looking... Cannot make up my mind.

Has anyone heard of a Mercet Ampia 150 pasta machine? Any opinions or info? I have never heard of it and I am unable to find any info on the net other than the one picture provided by the seller. Looks identical to the Marcato Ampia.

Thank you for your time.
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