Post by Sally Thompson
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 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