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Old 04-16-2006, 12:35 PM   #1
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Imperia hand crank pasta machine.

Hi GB I hope I'm in the right place for this post?

I just bought a new Imperia Pasta Maker, that cost me about 47.$ CND. It seem that I had the pasta made before I got the maker home. I am use to making pasta by hand, but I have never made pasta as well and with as little effort as I did yesterday.

I made it with spelt flour. I will be makeing rice flour pasta tonight. Pasta for a while...!!!

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Old 04-16-2006, 01:37 PM   #2
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Congratulations, Bri, on your new pasta maker!! My grandparents brought my mother a Zena 46 when they visited Italy in 1953! It is a hand crank also and still works perfectly. I remember cranking it for my mother as she made all kinds of different pasta. Those days, unless you were Italian, pasta wasn't anywhere as popular as it is today, especially homemade pasta. Now, I have the old machine and still use it. I also use it to make very thin dough for a special Italian cookie that is cut into long strips, tied in knots, and deep fried. Enjoy your new toy!!!!!
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Old 04-16-2006, 01:40 PM   #3
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Quote:
Originally Posted by BrianMorin
Hi GB I hope I'm in the right place for this post?

I just bought a new Imperia Pasta Maker, that cost me about 47.$ CND. It seem that I had the pasta made before I got the maker home. I am use to making pasta by hand, but I have never made pasta as well and with as little effort as I did yesterday.

I made it with spelt flour. I will be makeing rice flour pasta tonight. Pasta for a while...!!!
Brian, I love the Imperia pasta machine. Had it for many years. $47, wow. Don't recall what I paid, but it's worth the money over time.

Can you tell me please, what is spelt flour? I've never tried rice flour pasta - would like to know more about it. I have a wonderful pasta recipe book and have tried many flavored pastas - lemon etc, & some striped dough. Do you have a favorite recipe? Thanks in advance.
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Old 04-16-2006, 01:43 PM   #4
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Quote:
Originally Posted by auntieshelly
Congratulations, Bri, on your new pasta maker!! My grandparents brought my mother a Zena 46 when they visited Italy in 1953! It is a hand crank also and still works perfectly. I remember cranking it for my mother as she made all kinds of different pasta. Those days, unless you were Italian, pasta wasn't anywhere as popular as it is today, especially homemade pasta. Now, I have the old machine and still use it. I also use it to make very thin dough for a special Italian cookie that is cut into long strips, tied in knots, and deep fried. Enjoy your new toy!!!!!
Oooh, auntieshelly, I would love your recipe for the Italian cookie dough.
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Old 04-16-2006, 02:39 PM   #5
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auntieshelly;

Thanks for the congratulatory post...
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- "History is a set of lies agreed upon" - Napoleon Bonaparte
- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
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Old 04-16-2006, 02:49 PM   #6
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Quote:
Originally Posted by auntyshelly
Originally Posted by auntieshelly
Congratulations, Bri, on your new pasta maker!! My grandparents brought my mother a Zena 46 when they visited Italy in 1953! It is a hand crank also and still works perfectly. I remember cranking it for my mother as she made all kinds of different pasta. Those days, unless you were Italian, pasta wasn't anywhere as popular as it is today, especially homemade pasta. Now, I have the old machine and still use it. I also use it to make very thin dough for a special Italian cookie that is cut into long strips, tied in knots, and deep fried. Enjoy your new toy!!!!!

Quote:
Originally Posted by mish
Oooh, auntieshelly, I would love your recipe for the Italian cookie dough.

Glad you said it first, Mish. I'd love to see your recipe auntieshelly, if it would please you to share it.

It reminds me of the time I went into this store on the main (Blvd. St. Laurent) in Montréal and saw these beautiful biscotti. They were more cake like than the traditional biscotti that I have known. they told me that they were Viennese biscotti’s. I asked if I could get the recipe, and they told me that they could not give it to me. Whatever the reason, I respected it, but have not forgotten my quest to find a recipe like it since, this was at least four years ago.
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- "History is a set of lies agreed upon" - Napoleon Bonaparte
- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
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Old 04-16-2006, 03:14 PM   #7
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Quote:
Originally Posted by mish
Brian, I love the Imperia pasta machine. Had it for many years. $47, wow. Don't recall what I paid, but it's worth the money over time.
It will pay for itself through health and sensual enjoyment (taste). What more can we want in life, except maybe someone else to do it for us. Just kidding that could be very boreing.

Quote:
Originally Posted by mish
Can you tell me please, what is spelt flour? I've never tried rice flour pasta - would like to know more about it. I have a wonderful pasta recipe book and have tried many flavored pastas - lemon etc, & some striped dough. Do you have a favorite recipe? Thanks in advance.
Spelt is an ancient grain that has been re-introduced into our available food chain in the last – oh I don’t know – 20 years or so. The gluten in this flour is easier to digest, especially for someone with an intestinal/immune/digestive system weakness. You can probably find it in your local grocery store these day’s but that has not always been the case.

Maybe less than four years ago you would more than likely have to go to a health food store to get it. That of course, especially if you live in a smaller town or city, could spell (no pun intended) rancidity.

I grind all my own grains, here at the house, and find that the spelt grain in a bit week in gluten, so I add about 6% gluten flour to it to get it to what I believe to be between 6 and 12%.

The rice flour that I use on the other hand is Basmati Rice that I grind up and add about 12% gluten flour to that, otherwise I don’t believe it would roll out.

I also know that there is a rice called sweet rice sometimes and glutinous rice at other times. It may have enough gluten in it to serve the purpose of making pasta; I’m not sure and would like to try it out. You could, essentially, grind the rice in a coffee or herb grinder (herb grinder, being the same thing as a coffee grinder), to make it fine enough to make dough. I don’t recommend using a blender, but maybe a food processor might work. But if you have the coffee/herb grinder, since you only need a cup or so to make pasta, would probably be more worth your while.

Ciao
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- "History is a set of lies agreed upon" - Napoleon Bonaparte
- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
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Old 04-16-2006, 06:34 PM   #8
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Thank you, Bri.
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Old 04-16-2006, 07:13 PM   #9
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Quote:
Originally Posted by mish
Thank you, Bri.
This is sooooo much fun. It's a pleasure.
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- "History is a set of lies agreed upon" - Napoleon Bonaparte
- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
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Old 04-17-2006, 03:50 PM   #10
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Hi Mish and Bri ~ Here is the recipe for the Italian cookies I mentioned in my post. These cookies are thin and crunchy. I remember my mother stored them in gift boxes lined with paper towels in our linen closet. They stayed crisp for a long time.

Italian Bow-Tie Cookies
4 eggs
4 tablespoons sugar
3/4 teaspoons salt
4 tablespoons (1/2 cube) butter, melted
3 teaspoons anise extract (you may use lemon, orange, vanilla, or almond extract in place of anise)
2 teaspoons orange or lemon zest, optional
3 teaspoons water
2 3/4 cups flour
Oil (I use Canola) for frying
Sifted powdered sugar

Beat eggs until very thick and lemon colored. Gradually add sugar and salt and beat until dissolved. Stir in melted butter, extract, zest(if used), and water. Gradually blend in flour until a stiff dough forms (like a pasta dough). Chill for 15-30 minutes. Divide dough into five or six parts. Roll out one piece of dough at a time, by hand or using a pasta maker. Roll dough as thin as possible, until it is almost transparent. Lightly flour work area and with a sharp knife, cut the dough into strips about 1" wide and about 10" long. Tie the strips of dough into loose knots or bows as you would a ribbon. Drop the bow-ties, a few at a time, into deep hot oil (360º) and cook just a few minutes, turning often, until very lightly browned. Remove and drain on paper towels. Sprinkle generously with sifted powdered sugar. This recipe makes about 100 cookies.
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