Pasta machines

[platinumsage]

I am tempted by a pasta machine, both for making pasta and noodles.

It seems Philips is the brand to go for, with the HR2345 at £179.99 or the HR2375 which for some reason is more expensive at £290 and I guess can do more things or something.

One of the Amazon reviews I translated from Italian said they paid €90 for the HR2345 so perhaps I should wait for a deal?

Also they sound like they might be annoying to clean which I would find annoying. Is it worth it?

 

[Badgers]

no

 

[colacubes]

no

 

[bimble]

Yes you should get one immediately (i dont have one but gentleman friend does and its brilliant).
The whole thing of watching pasta extrude through the holes in the brass die things is just extremely satisfying. Also making raviolis with whatever you want inside.

 

[UnderOpenSky]

It's one of those things I'd love, but I know would get used a few times and not get the usage it deserves. Plus £290 is a lot of posh pasta.

 

[nogojones]

the HR2375 which for some reason is more expensive at £290 and I guess can do more things or something.

That's like 900 packs of cheapo spaghetti.

 

[dessiato]

I have an Atlas 150 which, albeit manual, produces some wonderful pasta. There’s a whole range of attachments for making different styles and there’s a motor option. For the price you are quoting you could get a lot more for your money.

The only things I’d say are that the dough is very easy to make by hand, but make it drier than you’d think it needs to be.

 

[killer b]

Have you used a hand cranked pasta machine before? Cause they're no bother and those prices seem... high for something you aren't going to be using every day.

 

[platinumsage]

More than half our evening meals are pasta or noodles, so it would get used all the time. The plan would be to never buy dried products ever again.

I'm vaguely aware of the hand operated ones, but it seems they involve prior preparation of the dough with a rolling pin etc so would likely not get used at all.

 

[dessiato]

More than half our evening meals are pasta or noodles, so it would get used all the time. The plan would be to never buy dried products ever again.

I'm vaguely aware of the hand operated ones, but it seems they involve prior preparation of the dough with a rolling pin etc so would likely not get used at all.

You simply mix the dough. The machine rolls it out. You don't need a rolling pin. It does take a little practice to get it exactly the right consistency for the different thicknesses and widths, but once you do the pasta is better than any shop bought.

 

[TopCat]

Just buy one and put it in the loft.

 

[Hearse Pileup]

I'm in favor of the hand cranked one, as someone who is eventually keen on getting a pasta machine of some sort.

 

[maomao]

I'll sell you an unopened hand-cranked one for a score if you're ever in Romford.

 

[Supine]

I've asked Santa for one this Christmas. Think it's about sixty quid, I couldn't justify any more than that.

 

[Epona]

More than half our evening meals are pasta or noodles, so it would get used all the time. The plan would be to never buy dried products ever again.

I'm vaguely aware of the hand operated ones, but it seems they involve prior preparation of the dough with a rolling pin etc so would likely not get used at all.

There is nothing inherently wrong with dried pasta - Italians use it all the time, and for some dishes it can be preferable.

(I would suggest making fresh for stuff like taglietelle where you are going to cook it very quickly for a light sauce, and home made ravioli can be spectacular - but your more heavy duty shapes and for heavier dishes do not suffer at all from being dried).

 

[Saul Goodman]

There is nothing inherently wrong with dried pasta - Italians use it all the time, and for some dishes it can be preferable.

(I would suggest making fresh for stuff like taglietelle where you are going to cook it very quickly for a light sauce, and home made ravioli can be spectacular - but your more heavy duty shapes and for heavier dishes do not suffer at all from being dried).

Is the right answer.
But in fairness, even if it does only get used for the things that benefit from fresh pasta, it will pay for itself in about 347 years.

 

[Fruitloop]

Hand cranked is fine, get a decent one, it'll be cheap and it will still work long after you're dead.

 

[FridgeMagnet]

There is nothing inherently wrong with dried pasta - Italians use it all the time, and for some dishes it can be preferable.

(I would suggest making fresh for stuff like taglietelle where you are going to cook it very quickly for a light sauce, and home made ravioli can be spectacular - but your more heavy duty shapes and for heavier dishes do not suffer at all from being dried).

I did get a pasta machine and I couldn't tell the difference between the stuff I made and dried - I mean apart from the time taken, of course.

I really wouldn't advise making your own pasta, noodles, etc - I've made udon as well - unless you are (absolutely strapped for cash|really bored) and have a lot of time on your hands, or you need weird shapes for a special purpose. It is a good boredom activity mind you.

 

[xenon]

If home-made pasta is so good, how come there aren’t High Street shops selling fresh pasta everywhere?

 

[FridgeMagnet]

If home-made pasta is so good, how come there aren’t High Street shops selling fresh pasta everywhere?

...

 

[dessiato]

If home-made pasta is so good, how come there aren’t High Street shops selling fresh pasta everywhere?

Like the supermarkets do?

 

[FridgeMagnet]

They don't sell it on the basis that it's better - though they do imply that - the stated benefits are really in cooking time.

I do buy fresh udon in packets, but that's really because you can't easily get it any other way in the UK. However it is a lot quicker to cook pre-cooked noodles in general. You're just heating them up.

 

[dessiato]

I’ve got the Marcato Atlas 150 as I said. This link shows it, and part of the range of accessories available. It’s a great machine, I love it. I use strong flour because I can’t get 00 here. I can‘t recommend it too highly.

Amazon.co.uk : atlas 150 pasta machine

www.amazon.co.uk

 

[dessiato]

They don't sell it on the basis that it's better - though they do imply that - the stated benefits are really in cooking time.

I do buy fresh udon in packets, but that's really because you can't easily get it any other way in the UK. However it is a lot quicker to cook pre-cooked noodles in general. You're just heating them up.

I use my machine for udon noodles. It’s very quick and easy.

 

[existentialist]

I’ve got the Marcato Atlas 150 as I said. This link shows it, and part of the range of accessories available. It’s a great machine, I love it. I use strong flour because I can’t get 00 here. I can‘t recommend it too highly.

Amazon.co.uk : atlas 150 pasta machine

www.amazon.co.uk

I got the ex-formerly-known-as-Mrs-E one like that YEARS ago. I'm going to grab it before she goes to France (14 days...)

 

[2hats]

Nonna says: get an Imperia. Though we only tend to make lasagne sheets, tagliatelle (and gnocchi) at home; a decent dried pasta brand is good enough most of the time.

 

[Saul Goodman]

 

[RubyToogood]

I had a hand cranked one, used it for a bit and then it sat unloved next to the juicer for a few years till I gave it away.

 

[Spymaster]

Fresh pasta is no better than decent dried pasta and if you don't get it spot-on it's significantly worse. If you want to buy one because you like the ldea of making your own pasta and think it'll be a nice thing to do, go for it. If you think you'll be making tastier pasta you'll be disappointed.

 

[killer b]

I had a hand cranked one, used it for a bit and then it sat unloved next to the juicer for a few years till I gave it away.

I drag mine out occasionally to make ravioli, but in all honesty I think dried is actually better for most purposes, not just 'will do'.