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Old 10-16-2015, 08:00 PM   #21
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Quote:
Originally Posted by Silversage View Post
Andy,

I have th KA rollers and I really like them.

Several years ago I took a pasta class at a local shop. They had several different appliances for us th work with, manual, electric, and KA. The KA was at least as good as all the other options. It's what prompted me to buy mine.

I would make the same choice again.
Thanks for the endorsement. DH was just talking about how much he would like homemade pierogies. I'm going to look into the KA pasta roller.
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Old 10-16-2015, 08:30 PM   #22
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Originally Posted by GotGarlic View Post
Thanks for the endorsement. DH was just talking about how much he would like homemade pierogies. I'm going to look into the KA pasta roller.
Amazon has them for $69.

Then there are these: http://www.fantes.com/catalogsearch/...&p=1&q=ravioli
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Old 10-16-2015, 09:31 PM   #23
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Lessons learned:
Don't over stuff the ravioli.

1) as you seal them, the filling seats out of the edges, creating a bad seal and ultimately falling apart when boiling.

2) The more filling you put it, the more the ravioli expands as you seal it up. This stretches the dough, making it , sometimes, too thin. This also can make them fall apart when boiling.

Luckily, this time around, I was smart enough to have learned from my mistakes made int he past, so I had no casualties.
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Old 10-16-2015, 09:44 PM   #24
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Thank you all for your advice on both equipment and technique. I have some decisions to make.
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