Pasta machine FAQS
How do I make homemade pasta using my pasta maker?
‘The most important thing to do when making pasta is to work the pasta so it is elastic and has a Play-Doh like texture – this helps to make it more manageable and more forgiving when you roll it through the machine,’ says chef Theo Randall. ‘The best way to start is to place the dough through the rollers on the widest setting and each time the dough goes through the machine you must fold it over and repeat the process at least five times.
‘This will give you a smooth pasta dough and will give the pasta good texture which will therefore give the pasta a better al dente bite. Using the widest setting also helps to not place too much pressure on the rollers. The machines are strong but if you are not cautious the internal cogs can wear down.’
What are the key differences between a manual and electric pasta making machine?
This entirely depends on the machine. A manual pasta making machine can be turned into an electric one by purchasing and connecting a motor instead of a hand crank, but nothing else changes – you still have to knead the dough yourself and the rollers and cutters are identical.
Meanwhile a fully electric pasta making machine takes away almost all of the labour of making pasta. It will mix and knead the dough for you, and in the case of the SMART electric pasta maker, for example, you don’t even need to feed the dough through rollers yourself, it’s all automated.
Which pasta maker machine is right for me?
First, choose between electric or manual. Manual pasta machines are more traditional and take up less space in your kitchen, but they are also more hard work, requiring you to knead the dough yourself and crank it through the rollers by hand. If you make pasta very frequently, for large numbers, or struggle with your hands at all, then an electric pasta maker or pasta attachments for a kitchen stand mixer will suit you far better.
What kind of dough can I use in my pasta maker?
Use a classic pasta dough – flour, eggs and water. Chef Theo Randall recommends his pasta recipe, for which you will need 350g Italian tipo 00 flour, 25g fine semolina flour, two whole eggs, four egg yolks and a tablespoon of water.
“Mix the flour and semolina flour together, add the lightly whisked eggs and a tbsp of water,” says Randall. “Mix together with your hands until you get a dough that has a similar texture to Play-Doh.”
Source: telegraph.co.uk