On 22/06/18 00:15, Sally Thompson wrote:
> Nick Odell <***@themusicworkshop.plus.com> wrote:
>> On 20/06/18 15:33, Sally Thompson wrote:
>>> I don’t usually watch cookery programmes but have recently been watching
>>> Britain’s Best Home Cook. They all used a particular pasta maker on
>>> occasion and I wondered (a) if anyone knew what make it was, and (b) if any
>>> of you make your own and had any comments about how easy/difficult it is
>>> and what you use.
>> I've no idea what you've seen on television because its on television
>> but, if it is any help, I've bought two of 'em and, apart from the
>> different names of celebrity chefs engraved on each of them, they appear
>> to be exactly the same. Think I'm surprised btms has problems clamping
>> it: on mine, provided the feet are clean and free from grease they hold
>> with just a gentle pressure from the clamp and a smooth and controlled
>> winding of the handle doesn't disturb the set at all.
>> My favourite recipe for spaghetti/tagliatelli is
>> One hundred grammes of flour
>> One egg
>> One tablespoon of olive oil mixed together and left for
>> One hour before rolling out etc.
>> It's delicious, with two reservations.
>> Firstly, cook straight from rolling out of the machine - it's useless
>> when dried out.
>> Second, it's useless for making ravioli - DAMHIKT
> That’s very useful. I’ve kept the recipe. I’ve never actually made ravioli
> because I suppose it isn’t my favourite pasta. However if I get a machine
> there might be no end to my experiments!
I ought to have mentioned that buying a second pasta machine doesn't
mean that the first one was rubbish and broke. I bought the second one
for Liliana because I liked the first one so much