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Thread: Philips Pasta Maker

  1. #11
    Site Founder And Administrator Steve Williams's Avatar
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    FWIW, I decided my wife needed a new pasta maker so going to school on John's putt, I ordered the Philip's pasta maker
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  2. #12
    [WBF Founding Member] Addicted to Best! JackD201's Avatar
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    Quote Originally Posted by Keith_W View Post
    Not really, Gary. If you ask an Italian, it is the pasta that is the actual star of the dish.

    I admit that out of reason of laziness, 95% of the pasta I eat is the store bought dried variety. But every now and then I do make my own pasta (I have a pasta roller, not an extruder). The advantage of fresh pasta is that you have real egg in it.

    Amir, if your fresh pasta melts in your mouth, you have overcooked it Whether fresh or dry, pasta should be al dente.

    To get al dente fresh pasta, I borrow a trick from the Italians and one from modernist chefs. After making the pasta, I hang it to dry for 12 hours. The other tip is to make the pasta with 0.5% xanthan gum by weight (i.e. for every 100g flour, add 0.5g xanthan gum). I also boil the pasta in as little water as I can get away with for two reasons - (1) it is more economical on salt, and (2) the cooking water will have a stronger pasta flavour and can be added back to the cooked pasta to loosen it up. I have even boiled the pasta in so little water that by the end of cooking, no water is left - if you do this, you will end up with very flavourful pasta but it may be a little gummy for some.
    Exactly. It's the same with sushi where sushi is about the rice.
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  3. #13
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    This is the same thing as saying all amps consist of a chassis, resistor, capacitors and speaker terminals. It's how you put them together that matters to some. Best pasta I have ever eaten was made entirely by hand including the cutting and shaping. Now that's just not practical for most. I haven't used that machine but for an electric pasta maker, ease of cleaning the parts is high on my list.

    Also, just as in audio discourse, many people can discuss in length about the advantages of one type/grade of flour over the other!

    Beau


    Quote Originally Posted by GaryProtein View Post
    Pasta is just noodles/formed wet flour.

    I'll never understand their attraction or why people go to such lengths to make what you can buy so easily and cheaply in the store.

    The sauce is what gives it flavor and is the actual star of the dish and you can put that on many other things that are much more nutritious.

  4. #14
    Member Sponsor [WBF Founding Member] Johnny Vinyl's Avatar
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    Quote Originally Posted by chrisr View Post
    I have that one. Works great. Easily cleaned and dependable. Somewhat slow, but not too bad. I recommend it. - cpr
    That's most encouraging to read! Thanks for your input chrisr.
    Quote Originally Posted by Steve Williams View Post
    FWIW, I decided my wife needed a new pasta maker so going to school on John's putt, I ordered the Philip's pasta maker
    Cool! Please let me know your impressions when you have time.
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  5. #15
    VIP/Donor [VIP/Donor] amirm's Avatar
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    Quote Originally Posted by beaur View Post
    Also, just as in audio discourse, many people can discuss in length about the advantages of one type/grade of flour over the other!

    Beau
    Indeed, there is a school of thought that says pressing the pasta through extrusion ruins it vs cutting by hand. In other words, what "pressing" you use matters!
    Amir
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  6. #16
    Site Founder And Administrator Steve Williams's Avatar
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    Quote Originally Posted by Johnny Vinyl View Post
    That's most encouraging to read! Thanks for your input chrisr.

    Cool! Please let me know your impressions when you have time.
    by way of followup we have been using the Philip's Pasta Maker for almost a month and it performs far better than our old unit. The one thing that is wonderful about this unit is it is absolutely quiet during the extrusion process.

    We have had no problems with it. and I am not so sure I would call it slow
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  7. #17
    Looks like a great unit. I might have to buy one. Hopefully this thread won't turn into a dry vs fresh pasta debate


    I was thinking about picking up one of these for the kitchen, however the Philips unit looks like a more cost effective approach.

    http://www.italgi.it/e-micra.htm

  8. #18
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    Quote Originally Posted by amirm View Post
    Indeed, there is a school of thought that says pressing the pasta through extrusion ruins it vs cutting by hand. In other words, what "pressing" you use matters!
    Or in music often it is the notes that are not played.
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