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From: notes@ucbcad.UUCP
Newsgroups: net.cooks
Subject: Re: Pasta Making Machines Questions - (nf)
Message-ID: <454@ucbcad.UUCP>
Date: Fri, 14-Oct-83 22:35:52 EDT
Article-I.D.: ucbcad.454
Posted: Fri Oct 14 22:35:52 1983
Date-Received: Tue, 18-Oct-83 01:35:49 EDT
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Organization: UC Berkeley CAD Group
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#R:ihhfl:-10500:ucbcad:8000004:000:762
ucbcad!max    Oct 14 12:27:00 1983

I have used and seen various pasta machines in the last few years. If
someone really likes pasta, they'll be hooked on good homemade pasta, 
since it has so much more character than the dried version (including dried
homemade pasta).

Some machines have motors and some can even mix the noodle dough. There
is one big distinction, though -- some machines roll the pasta in sheets
and cut it, while others force the dough through holes. Avoid the extruding
type at all costs. The texture of the product is inferior; it lacks the 
resilience of rolled pasta, as you'll see right away if you compare them.
Restaurants and shops featuring fresh pasta almost always use a rolling
machine.

			Max Hauser,  UC - Berkeley

			(...ucbvax!ucbcad.max; max@ucbmedea.arpa)