Wen researching pasta-machines, I was told that the extruders were not the best bet for one's money and that in fact they did a relatively unsatisfactory job when it came to shaping pasta, and was told that one should do it by hand.
This procedure sounds WILDLY daunting and perplexing to me. I can even beGIN to fathom how one could POSSIBLY make spaghetti, macaroni or even ziti, penne with FLAT pasta dough.
Can anyone PLEASE help? I am absolutely thrown in for a loop and cant wrap my head around this at all. Any tips, website, or recommendation on any books that delve deeper into this manual hand-making/cutting pasta subject would be much appreciated.
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