Pasta Maker Machine (177) By Cucina Pro - Heavy Duty Steel Construction - with Fettucine and Spaghetti attachment and Recipes
|Price:||$25.99 & FREE Shipping on orders over $49. Details|
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- Makes fettuccini and spaghetti
- Made of a chrome coated steel
- Attachments sold separately
- Includes easy-to-follow directions and recipes to get your started
- Heavyweight chromed steel construction
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This item: Pasta Maker Machine (177) By Cucina Pro - Heavy Duty Steel Construction - with Fettucine and Spaghetti attachment and Recipes
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Color||Silver||Stainless Steel||As Shown||As Shown|
|Dimensions||6 inches x 8 inches x 7.75 inches||7 inches x 8 inches x 8 inches||17 inches x 0.75 inches x 2.25 inches||1 inches x 12 inches x 4.25 inches|
|Item Package Weight||5.8 pounds||6.53 pounds||1.6 pounds||0.84 pounds|
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Top Customer Reviews
A lot of people think fresh pasta is better than dried pasta... I disagree. They are just different types of pasta. Dried pasta give you a firmer bite, while fresh pastas are softer. Keep that in mind when you cook. Also, don't be limited to pasta making. I think of it as a better rolling pin, so I also use it to crank out wonton skins.
You should dry your pasta sheet a little before attempting to cut it, especially if you are going to cut them thin (like angel hair), so they don't stick to each other and form a lump. I usually catch the cut noodles in a bowl and mix more flour in to keep them from sticking to each other. You should let the noodles dry out a little bit more before cooking it.
A few words about making the dough: it will take you a while to get a feel of how firm your dough needs to be, to go through the machine smoothly. If the dough is too wet, it will stick to the machine; if it's too dry, your pasta sheet will break. But once you got it down, you can crank out noodles pretty fast. The key is you need to let the dough rest for about 30 minutes, so the flour can fully absorb the moisture.
I took the tip from Alton Brown (Good Eats), and set it up on a ironing board for my mother. This is genius! It's so much easier using an ironing board than trying to do this on a kitchen counter! And you can move it to other places if your kitchen is small.Read more ›
Just some helpful hints for using the Cucinapro.
1. The thin noodle (tagliatellini) attachment will produce spaghetti-like thin noodles. But you need to dry the pasta sheets somewhat before you cut them. Otherwise they stick together and you will be saying nasty words in your kitchen.
2. You don't wash this thing. Flour and water equals paste and cement. So resist this bad idea. Just brush the thing out with a stiff pastry brush.
3. The pasta dough is best left to rest for 20 minutes, at least, under a damp tea towel. This allows the gluten in the flour to relax enough for you to roll it out. If you are impatient and neglect this step, you may think the pasta maker is having a tough time rolling the dough, but it is not--you have to allow the dough time to relax.
4. You go through the thickness settings from widest to narrowest, rolling out the dough and folding it into thirds, then re-rolling. If the dough piece gets unwieldy and way too long, just cut it in half, then process the halves separately. It means shorter noodles, but a lot easier handling for you.
5. Unless you really insist, you don't have to use semolina flour. In fact, this flour is often grainy and produces a less smooth result at home. I use bread flour. It's fine.Read more ›
Once the dough is ready, rolling it out is a snap. The first few passes through the machine are the trickiest, and it helps if someone holds the machine down (especially if you can't clamp it down, like me). The best thing about using the machine is that it works the pasta as it rolls it (you should send it through the highest setting several times and fold the resulting strip back into itself, in thirds, then roll it again), so even if your dough starts out sub-par, by the time you reach the second-lowest setting, it looks professional. (I don't recommend the lowest setting, it rolls too thin and the dough begins to tear.)
It comes with two cutting attachments, one which produces thin angel-hair/spaghetti-like noodles, and a thicker one which is closer to linguini. Both produce delicious pasta. If you're looking to make pasta from scratch, I highly recommend this pasta maker. I've never been disappointed by the results.
All that was for perspective on the logistics, but otherwise I have to say this is an easy way to make yourself feel like a gourmet. The taste is unlike anything you'll get at the store -- notably better than pre-packaged fresh. And yes, friends will be impressed. Solid construction -- I promise you won't need to buy a second one. A great book to go with is 'The Pasta Bible' -- one of the few books with dough recipies as well as sauces.
Most Recent Customer Reviews
I love this thing! I love it more because i got it used so it was WAY cheaper than store bought. I use it a couple of times a week or so. It's very easy. Read morePublished 5 months ago by Megan E.
Finally was able to use it and the noodle cutter is all bent and I had to throw it out! Don't waste your money!Published 6 months ago by Will Smith