What a dope. I have owned an Atlas pasta maker for over 15 years. I have put it together looked at it, scrunized it and put it back in the box. I have made Chinese dumplings by hand, heck I've even made ravioli (Huge moon like things) but never pulled the machine out.
How freakin easy can it get? I used a recipe that had eggs, flour, and wine. I used red wine since it was open. The three year old and I mixed it, kneaded it and let it rest.
I broke out the roller contraption. I produced the most wonderful long sheets of thin silky pasta. It smelled wonderful. I was amazed at how thin and that it didn't breatk. I laid it out and cut fat strips and floured it laying it on a cookie sheet dusted with a little flour.
I think I need help with that part. What is the best way, while you're waiting to use it, to keep it from sticking together. Some stuck, but for the most part it was nice. I made chicken picatta, and the pasta absorbed the caper lemon sauce sooooooo nicely. What a treat. The hubby devoured it, my son and his girlfriend had huge crab legs (they had a craving), and they wanted the pasta. Sot they made up bowls of the pasta with the sauce. Lots of "mmmmmmm" sounds.
I just can't believe how fast it went. I am kicking myself all over the kitchen and I can't wait to try more shapes, flavors etc...
Fun stuff! So What is your favorite pasta to make, and care to share your recipes???