My pasta making machine is cracked. Curious if people here ever make their own and, if, so, what machine is used.
indeed we have it and actively used it for the past 6-7 years. Never had a problem with it. IIRC they recommend putting the extrusion device in the freezer for several hours until the pasta is frozen. Remove it and give a small firm tap on the sink and the residual falls out like little pencil leads. We use it constantly and have made every type of pasta in every type of flour. The machine is bullet proof.We love fresh pasta but gave up on these machines. Cleaning is work as is figuring out what mix to use to get the extrusion to work.
NO experience with CTC though. Steve, do you have it and how is it in regards to above issues?
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