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Thread: Pasta maker score!

  1. #1
    Woolstitcher Guest

    Default Pasta maker score!

    I was a the thrift store today, while I don't buy food prep/serving
    equipment there, I am often looking in that deparment for curtains, table
    cloths and sheets that I use in my sewing projects. So ... I set my eyes on
    an imperia de luxe' pasta maker.
    It is new, in the box, never used. I bought it for $10!
    I can't wait to get started on home made pasta!





  2. #2
    kilikini Guest

    Default Re: Pasta maker score!

    Woolstitcher wrote:
    > I was a the thrift store today, while I don't buy food prep/serving
    > equipment there, I am often looking in that deparment for curtains,
    > table cloths and sheets that I use in my sewing projects. So ... I
    > set my eyes on an imperia de luxe' pasta maker.
    > It is new, in the box, never used. I bought it for $10!
    > I can't wait to get started on home made pasta!


    When you do, let me know what the best flour is to use. I've got a pasta
    roller thingy that I've had for 2 years and would love to use on a regular
    basis, but types of flour....I'm clueless on. I don't care for AP as the
    only flour. This thing rolls out sheets of dough, can cut fettucini, it's
    got all sorts of attachments - including the motor. I've got the full set.
    It's made by Imperia. (And, yes, I've done the Google. Found the page, but
    I don't care for the flavor of the dough the recipes suggest.)

    kili



  3. #3
    kilikini Guest

    Default Re: Pasta maker score!

    Woolstitcher wrote:
    > I was a the thrift store today, while I don't buy food prep/serving
    > equipment there, I am often looking in that deparment for curtains,
    > table cloths and sheets that I use in my sewing projects. So ... I
    > set my eyes on an imperia de luxe' pasta maker.
    > It is new, in the box, never used. I bought it for $10!
    > I can't wait to get started on home made pasta!


    When you do, let me know what the best flour is to use. I've got a pasta
    roller thingy that I've had for 2 years and would love to use on a regular
    basis, but types of flour....I'm clueless on. I don't care for AP as the
    only flour. This thing rolls out sheets of dough, can cut fettucini, it's
    got all sorts of attachments - including the motor. I've got the full set.
    It's made by Imperia. (And, yes, I've done the Google. Found the page, but
    I don't care for the flavor of the dough the recipes suggest.)

    kili



  4. #4
    Giusi Guest

    Default Re: Pasta maker score!

    "kilikini" <[email protected]> ha scritto nel messaggio
    news:4848147f$0$4247$[email protected]..
    > Woolstitcher wrote:
    >> I was a the thrift store today, while I don't buy food prep/serving
    >> equipment there, I am often looking in that deparment for curtains,
    >> table cloths and sheets that I use in my sewing projects. So ... I
    >> set my eyes on an imperia de luxe' pasta maker.
    >> It is new, in the box, never used. I bought it for $10!
    >> I can't wait to get started on home made pasta!

    >
    > When you do, let me know what the best flour is to use. I've got a pasta
    > roller thingy that I've had for 2 years and would love to use on a regular
    > basis, but types of flour....I'm clueless on. I don't care for AP as the
    > only flour. This thing rolls out sheets of dough, can cut fettucini, it's
    > got all sorts of attachments - including the motor. I've got the full
    > set. It's made by Imperia. (And, yes, I've done the Google. Found the
    > page, but I don't care for the flavor of the dough the recipes suggest.)
    >
    > kili

    Kili, really, millions of Italian housewives use 100 g of plain flour per
    egg and a pinch of salt. That's it. If you use other kinds of flours you
    only cjange the bite.

    The trick is in knowing when it is ready to thin. I put a piece of dough
    through, double, put it through again, rtc. for about 12 times, or until the
    dough feels like damp skin. Then it's ready to thin and then cut. Try it.
    (I don't have no stinkin motor!LOL)
    >




  5. #5
    Giusi Guest

    Default Re: Pasta maker score!

    "kilikini" <[email protected]> ha scritto nel messaggio
    news:4848147f$0$4247$[email protected]..
    > Woolstitcher wrote:
    >> I was a the thrift store today, while I don't buy food prep/serving
    >> equipment there, I am often looking in that deparment for curtains,
    >> table cloths and sheets that I use in my sewing projects. So ... I
    >> set my eyes on an imperia de luxe' pasta maker.
    >> It is new, in the box, never used. I bought it for $10!
    >> I can't wait to get started on home made pasta!

    >
    > When you do, let me know what the best flour is to use. I've got a pasta
    > roller thingy that I've had for 2 years and would love to use on a regular
    > basis, but types of flour....I'm clueless on. I don't care for AP as the
    > only flour. This thing rolls out sheets of dough, can cut fettucini, it's
    > got all sorts of attachments - including the motor. I've got the full
    > set. It's made by Imperia. (And, yes, I've done the Google. Found the
    > page, but I don't care for the flavor of the dough the recipes suggest.)
    >
    > kili

    Kili, really, millions of Italian housewives use 100 g of plain flour per
    egg and a pinch of salt. That's it. If you use other kinds of flours you
    only cjange the bite.

    The trick is in knowing when it is ready to thin. I put a piece of dough
    through, double, put it through again, rtc. for about 12 times, or until the
    dough feels like damp skin. Then it's ready to thin and then cut. Try it.
    (I don't have no stinkin motor!LOL)
    >




  6. #6
    kilikini Guest

    Default Re: Pasta maker score!

    Giusi wrote:
    > "kilikini" <[email protected]> ha scritto nel messaggio
    > news:4848147f$0$4247$4c368faf@roadrunner.c[email protected]..
    >> Woolstitcher wrote:
    >>> I was a the thrift store today, while I don't buy food prep/serving
    >>> equipment there, I am often looking in that deparment for curtains,
    >>> table cloths and sheets that I use in my sewing projects. So ... I
    >>> set my eyes on an imperia de luxe' pasta maker.
    >>> It is new, in the box, never used. I bought it for $10!
    >>> I can't wait to get started on home made pasta!

    >>
    >> When you do, let me know what the best flour is to use. I've got a
    >> pasta roller thingy that I've had for 2 years and would love to use
    >> on a regular basis, but types of flour....I'm clueless on. I don't
    >> care for AP as the only flour. This thing rolls out sheets of
    >> dough, can cut fettucini, it's got all sorts of attachments -
    >> including the motor. I've got the full set. It's made by Imperia. (And,
    >> yes, I've done the Google. Found the page, but I don't care
    >> for the flavor of the dough the recipes suggest.) kili

    > Kili, really, millions of Italian housewives use 100 g of plain flour
    > per egg and a pinch of salt. That's it. If you use other kinds of
    > flours you only cjange the bite.
    >
    > The trick is in knowing when it is ready to thin. I put a piece of
    > dough through, double, put it through again, rtc. for about 12 times,
    > or until the dough feels like damp skin. Then it's ready to thin and
    > then cut. Try it. (I don't have no stinkin motor!LOL)


    Okay, maybe I just need more practice. Thanks, Giusi. I appreciate it.

    kili



  7. #7
    kilikini Guest

    Default Re: Pasta maker score!

    Giusi wrote:
    > "kilikini" <[email protected]> ha scritto nel messaggio
    > news:4848147f$0$4247$[email protected]..
    >> Woolstitcher wrote:
    >>> I was a the thrift store today, while I don't buy food prep/serving
    >>> equipment there, I am often looking in that deparment for curtains,
    >>> table cloths and sheets that I use in my sewing projects. So ... I
    >>> set my eyes on an imperia de luxe' pasta maker.
    >>> It is new, in the box, never used. I bought it for $10!
    >>> I can't wait to get started on home made pasta!

    >>
    >> When you do, let me know what the best flour is to use. I've got a
    >> pasta roller thingy that I've had for 2 years and would love to use
    >> on a regular basis, but types of flour....I'm clueless on. I don't
    >> care for AP as the only flour. This thing rolls out sheets of
    >> dough, can cut fettucini, it's got all sorts of attachments -
    >> including the motor. I've got the full set. It's made by Imperia. (And,
    >> yes, I've done the Google. Found the page, but I don't care
    >> for the flavor of the dough the recipes suggest.) kili

    > Kili, really, millions of Italian housewives use 100 g of plain flour
    > per egg and a pinch of salt. That's it. If you use other kinds of
    > flours you only cjange the bite.
    >
    > The trick is in knowing when it is ready to thin. I put a piece of
    > dough through, double, put it through again, rtc. for about 12 times,
    > or until the dough feels like damp skin. Then it's ready to thin and
    > then cut. Try it. (I don't have no stinkin motor!LOL)


    Okay, maybe I just need more practice. Thanks, Giusi. I appreciate it.

    kili



  8. #8
    Michael \Dog3\ Guest

    Default Re: Pasta maker score!

    "Woolstitcher" <[email protected]>
    news:mdU1k.3593$[email protected]: in rec.food.cooking

    > I was a the thrift store today, while I don't buy food prep/serving
    > equipment there, I am often looking in that deparment for curtains,
    > table cloths and sheets that I use in my sewing projects. So ... I
    > set my eyes on an imperia de luxe' pasta maker.
    > It is new, in the box, never used. I bought it for $10!
    > I can't wait to get started on home made pasta!


    What a really good find that is. Let us know how it does.

    Michael


    --
    "I'd like to be in Hell in time for dinner"
    -Edward H. Ruloff

    To email - michael at lonergan dot us dot com

  9. #9
    Michael \Dog3\ Guest

    Default Re: Pasta maker score!

    "Woolstitcher" <[email protected]>
    news:mdU1k.3593$[email protected]: in rec.food.cooking

    > I was a the thrift store today, while I don't buy food prep/serving
    > equipment there, I am often looking in that deparment for curtains,
    > table cloths and sheets that I use in my sewing projects. So ... I
    > set my eyes on an imperia de luxe' pasta maker.
    > It is new, in the box, never used. I bought it for $10!
    > I can't wait to get started on home made pasta!


    What a really good find that is. Let us know how it does.

    Michael


    --
    "I'd like to be in Hell in time for dinner"
    -Edward H. Ruloff

    To email - michael at lonergan dot us dot com

  10. #10
    Arri London Guest

    Default Re: Pasta maker score!



    Giusi wrote:
    >
    > "kilikini" <[email protected]> ha scritto nel messaggio
    > news:4848147f$0$4247$[email protected]..
    > > Woolstitcher wrote:
    > >> I was a the thrift store today, while I don't buy food prep/serving
    > >> equipment there, I am often looking in that deparment for curtains,
    > >> table cloths and sheets that I use in my sewing projects. So ... I
    > >> set my eyes on an imperia de luxe' pasta maker.
    > >> It is new, in the box, never used. I bought it for $10!
    > >> I can't wait to get started on home made pasta!

    > >
    > > When you do, let me know what the best flour is to use. I've got a pasta
    > > roller thingy that I've had for 2 years and would love to use on a regular
    > > basis, but types of flour....I'm clueless on. I don't care for AP as the
    > > only flour. This thing rolls out sheets of dough, can cut fettucini, it's
    > > got all sorts of attachments - including the motor. I've got the full
    > > set. It's made by Imperia. (And, yes, I've done the Google. Found the
    > > page, but I don't care for the flavor of the dough the recipes suggest.)
    > >
    > > kili

    > Kili, really, millions of Italian housewives use 100 g of plain flour per
    > egg and a pinch of salt. That's it. If you use other kinds of flours you
    > only cjange the bite.
    >
    > The trick is in knowing when it is ready to thin. I put a piece of dough
    > through, double, put it through again, rtc. for about 12 times, or until the
    > dough feels like damp skin. Then it's ready to thin and then cut. Try it.
    > (I don't have no stinkin motor!LOL)


    We don't have no motor either I don't even know what brand machine
    it is...has a stylised logo on it which we haven't deciphered in all
    these years. Was bought in Germany years ago with minimal instructions
    that look hand-typed LOL. Works just fine.

    But we do essentially as you do with the pasta dough Giusi. It gets
    doubled and put through many times until it feels right.

  11. #11
    Arri London Guest

    Default Re: Pasta maker score!



    Giusi wrote:
    >
    > "kilikini" <[email protected]> ha scritto nel messaggio
    > news:4848147f$0$4247$[email protected]..
    > > Woolstitcher wrote:
    > >> I was a the thrift store today, while I don't buy food prep/serving
    > >> equipment there, I am often looking in that deparment for curtains,
    > >> table cloths and sheets that I use in my sewing projects. So ... I
    > >> set my eyes on an imperia de luxe' pasta maker.
    > >> It is new, in the box, never used. I bought it for $10!
    > >> I can't wait to get started on home made pasta!

    > >
    > > When you do, let me know what the best flour is to use. I've got a pasta
    > > roller thingy that I've had for 2 years and would love to use on a regular
    > > basis, but types of flour....I'm clueless on. I don't care for AP as the
    > > only flour. This thing rolls out sheets of dough, can cut fettucini, it's
    > > got all sorts of attachments - including the motor. I've got the full
    > > set. It's made by Imperia. (And, yes, I've done the Google. Found the
    > > page, but I don't care for the flavor of the dough the recipes suggest.)
    > >
    > > kili

    > Kili, really, millions of Italian housewives use 100 g of plain flour per
    > egg and a pinch of salt. That's it. If you use other kinds of flours you
    > only cjange the bite.
    >
    > The trick is in knowing when it is ready to thin. I put a piece of dough
    > through, double, put it through again, rtc. for about 12 times, or until the
    > dough feels like damp skin. Then it's ready to thin and then cut. Try it.
    > (I don't have no stinkin motor!LOL)


    We don't have no motor either I don't even know what brand machine
    it is...has a stylised logo on it which we haven't deciphered in all
    these years. Was bought in Germany years ago with minimal instructions
    that look hand-typed LOL. Works just fine.

    But we do essentially as you do with the pasta dough Giusi. It gets
    doubled and put through many times until it feels right.

  12. #12
    sf Guest

    Default Re: Pasta maker score!

    On Thu, 5 Jun 2008 12:10:05 -0400, "Woolstitcher"
    <[email protected]> wrote:

    >I was a the thrift store today, while I don't buy food prep/serving
    >equipment there, I am often looking in that deparment for curtains, table
    >cloths and sheets that I use in my sewing projects. So ... I set my eyes on
    >an imperia de luxe' pasta maker.
    >It is new, in the box, never used. I bought it for $10!
    >I can't wait to get started on home made pasta!
    >


    I hope you can understand how *green* my complexion is right now.



    --
    See return address to reply by email
    remove the smile first

  13. #13
    sf Guest

    Default Re: Pasta maker score!

    On Thu, 5 Jun 2008 12:10:05 -0400, "Woolstitcher"
    <[email protected]> wrote:

    >I was a the thrift store today, while I don't buy food prep/serving
    >equipment there, I am often looking in that deparment for curtains, table
    >cloths and sheets that I use in my sewing projects. So ... I set my eyes on
    >an imperia de luxe' pasta maker.
    >It is new, in the box, never used. I bought it for $10!
    >I can't wait to get started on home made pasta!
    >


    I hope you can understand how *green* my complexion is right now.



    --
    See return address to reply by email
    remove the smile first

  14. #14
    sf Guest

    Default Re: Pasta maker score!

    On Thu, 5 Jun 2008 12:30:01 -0400, "kilikini"
    <[email protected]> wrote:

    >When you do, let me know what the best flour is to use. I've got a pasta
    >roller thingy that I've had for 2 years and would love to use on a regular
    >basis, but types of flour....I'm clueless on. I don't care for AP as the
    >only flour. This thing rolls out sheets of dough, can cut fettucini, it's
    >got all sorts of attachments - including the motor. I've got the full set.
    >It's made by Imperia. (And, yes, I've done the Google. Found the page, but
    >I don't care for the flavor of the dough the recipes suggest.)


    Kili, I'm positive you can use AP and be satisfied. Food snobs may
    say different, but I've eaten home made noodles... made with AP and it
    was great.

    Does your pasta maker do strips? I love the idea of a mandolin (wire
    strings), if it doesn't.

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    See return address to reply by email
    remove the smile first

  15. #15
    sf Guest

    Default Re: Pasta maker score!

    On Thu, 5 Jun 2008 12:30:01 -0400, "kilikini"
    <[email protected]> wrote:

    >When you do, let me know what the best flour is to use. I've got a pasta
    >roller thingy that I've had for 2 years and would love to use on a regular
    >basis, but types of flour....I'm clueless on. I don't care for AP as the
    >only flour. This thing rolls out sheets of dough, can cut fettucini, it's
    >got all sorts of attachments - including the motor. I've got the full set.
    >It's made by Imperia. (And, yes, I've done the Google. Found the page, but
    >I don't care for the flavor of the dough the recipes suggest.)


    Kili, I'm positive you can use AP and be satisfied. Food snobs may
    say different, but I've eaten home made noodles... made with AP and it
    was great.

    Does your pasta maker do strips? I love the idea of a mandolin (wire
    strings), if it doesn't.

    --
    See return address to reply by email
    remove the smile first

  16. #16
    sf Guest

    Default Re: Pasta maker score!

    On Thu, 5 Jun 2008 19:58:57 +0200, "Giusi" <[email protected]>
    wrote:

    >"kilikini" <[email protected]> ha scritto nel messaggio

    <snip>
    >>
    >> When you do, let me know what the best flour is to use. I've got a pasta
    >> roller thingy that I've had for 2 years and would love to use on a regular
    >> basis, but types of flour....I'm clueless on. I don't care for AP as the
    >> only flour. This thing rolls out sheets of dough, can cut fettucini, it's
    >> got all sorts of attachments - including the motor. I've got the full
    >> set. It's made by Imperia. (And, yes, I've done the Google. Found the
    >> page, but I don't care for the flavor of the dough the recipes suggest.)
    >>
    >> kili

    >Kili, really, millions of Italian housewives use 100 g of plain flour per
    >egg and a pinch of salt. That's it. If you use other kinds of flours you
    >only cjange the bite.
    >
    >The trick is in knowing when it is ready to thin. I put a piece of dough
    >through, double, put it through again, rtc. for about 12 times, or until the
    >dough feels like damp skin. Then it's ready to thin and then cut. Try it.
    >(I don't have no stinkin motor!LOL)
    >>

    TY, Giusi.... this is the type of information we need!

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    See return address to reply by email
    remove the smile first

  17. #17
    sf Guest

    Default Re: Pasta maker score!

    On Thu, 5 Jun 2008 19:58:57 +0200, "Giusi" <[email protected]>
    wrote:

    >"kilikini" <[email protected]> ha scritto nel messaggio

    <snip>
    >>
    >> When you do, let me know what the best flour is to use. I've got a pasta
    >> roller thingy that I've had for 2 years and would love to use on a regular
    >> basis, but types of flour....I'm clueless on. I don't care for AP as the
    >> only flour. This thing rolls out sheets of dough, can cut fettucini, it's
    >> got all sorts of attachments - including the motor. I've got the full
    >> set. It's made by Imperia. (And, yes, I've done the Google. Found the
    >> page, but I don't care for the flavor of the dough the recipes suggest.)
    >>
    >> kili

    >Kili, really, millions of Italian housewives use 100 g of plain flour per
    >egg and a pinch of salt. That's it. If you use other kinds of flours you
    >only cjange the bite.
    >
    >The trick is in knowing when it is ready to thin. I put a piece of dough
    >through, double, put it through again, rtc. for about 12 times, or until the
    >dough feels like damp skin. Then it's ready to thin and then cut. Try it.
    >(I don't have no stinkin motor!LOL)
    >>

    TY, Giusi.... this is the type of information we need!

    --
    See return address to reply by email
    remove the smile first

  18. #18
    Steve Pope Guest

    Default Re: Pasta maker score!

    sf <[email protected] > wrote:

    ><[email protected]> wrote:


    >>When you do, let me know what the best flour is to use. I've got a pasta
    >>roller thingy that I've had for 2 years and would love to use on a regular
    >>basis, but types of flour....I'm clueless on. I don't care for AP as the
    >>only flour.


    >Kili, I'm positive you can use AP and be satisfied. Food snobs may
    >say different, but I've eaten home made noodles... made with AP and it
    >was great.


    As I understand things, AP flour is different in different markets,
    and is likely to be more like cake flour down where kili lives.

    Steve

  19. #19
    Steve Pope Guest

    Default Re: Pasta maker score!

    sf <[email protected] > wrote:

    ><[email protected]> wrote:


    >>When you do, let me know what the best flour is to use. I've got a pasta
    >>roller thingy that I've had for 2 years and would love to use on a regular
    >>basis, but types of flour....I'm clueless on. I don't care for AP as the
    >>only flour.


    >Kili, I'm positive you can use AP and be satisfied. Food snobs may
    >say different, but I've eaten home made noodles... made with AP and it
    >was great.


    As I understand things, AP flour is different in different markets,
    and is likely to be more like cake flour down where kili lives.

    Steve

  20. #20
    Christine Dabney Guest

    Default Re: Pasta maker score!

    On Fri, 6 Jun 2008 04:16:17 +0000 (UTC), [email protected] (Steve
    Pope) wrote:


    >As I understand things, AP flour is different in different markets,
    >and is likely to be more like cake flour down where kili lives.
    >
    >Steve


    Not true.

    If she buys White Lily or Martha White, it is made from soft wheat..I
    think that is the term. However any other brand, such as Gold Medal,
    will still be made of a harder wheat.

    It is only certain brands that are the soft wheat flours...

    Christine

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