Do you use your pasta maker?

[sallyfran]

Thinking of buying a pasta maker. If you have one, do you find you use it regularly or is it tucked away at the back of a cupboard? Not sure whether it would join my breadmaker and ice-cream maker (both used loads) or juicer (hardly ever). Any recommendations for models?

[titch juicy]

Used it once in two years

[Jeremy]

My wife (keen cook) was desperate for a pasta maker, and was finally given one as a gift a couple years ago. She's used it once.

[Huggers]

wedding present, looks lovely, never used it. But breadmaker and juicer now have permanent place on worktop and are used constantly- when put away are never used at all.I am looking forward to my soup maker!

[DJKillaQueen]

Soup maker? Would that be a pan with a lid then :D ?

[Applespider]

sally - do you like eating lots of filled pasta or lasagne? If the answer is yes, then a pasta maker is great. If it's more for making linguine etc, I'm not sure I'd bother.

I inherited my nonna's pasta machine and I use it occasionally for special occasions - probably once or twice a year. For comparison, I make bread (by hand) several times a month but for some reason, making pasta dough feels like much more effort.

[stacey-lyn]

Agree with Applesider. It is a bother but one I enjoy - but only very occasionally.

It's great to get the kids involved.

Home made pumpkin & ricotta filled ravioli or wild mushroom tortelloni are sublime and consumed in a fraction of the time it takes to make them, but imho, worth it.

I got one as a wedding gift many years ago and though it's not used often, I wouldn't part with it.

[LouiseC]

Being a blatent opportunist....If anyone out there has one they don't use and want to sell, let me know!

[Loz]

Huggers Wrote:

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> I am looking forward to my soup maker!

Is that the blender with the heating element? They are all over late night TV in Australia at the moment and look like rubbish. A pot and a hand blender would do the same job.

[Ted Max]

Pasta is just bread with no air in it and raw eggs instead. All that good work by British bakers to make proper bread and people want to put their cheese on something flat and slimy that tastes of nothing because they want to feel superior to the people they have pushed out of their neighbourhoods.

Homemade pasta also carries all the filth and disease from your hands and work surfaces, which are usually disgustingly dirty in the sort of boho-bourgeois kitchens that would house a pasta maker. I will be having proper, hygienic tested British dishes like Macaroni cheese, but you carry on with your home-made Ravioli al Rat for ?6-12 a serving if it makes you feel better about yourselves.

[Ted Max]

And proper soup comes in a can.

[david_carnell]

Ted, have you married Louisa in a secret ceremony somewhere in Bromley?

[Ted Max]

You should have seen the buffet.

[david_carnell]

Wall-to-wall vol-au-vents?

[El Pibe]

An angel delight wedding cake, pleeease say there was!

[Ted Max]

Louisa's bottom drawer turned out to be a trunk freezer of salvaged Kennedys sausages and Manze's liquor. At 9:45pm, after the dancing, we served a late night snack of ironic proto-Yuppie street food: a "wrap" (piece of bread) with "artisan cheese" (Cathedral City).

Then Lou got one of her iconic posters out that said "Piss off home now you freeloading bastards" and we made for the bridal suite (Rm 1343, Eltham Travel Lodge).

[stacey-lyn]

Ted Max Wrote:

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> Pasta is just bread with no air in it and raw eggs

> instead. All that good work by British bakers to

> make proper bread and people want to put their

> cheese on something flat and slimy that tastes of

> nothing because they want to feel superior to the

> people they have pushed out of their

> neighbourhoods.

>

> Homemade pasta also carries all the filth and

> disease from your hands and work surfaces,

Obviously personal hygiene and Dettox (and any other anti-bacterial surface cleanser that kill 99.9% of bacteria and viruses - don't want to be seen to have a partiality to Dettox now) have passed you by.

> on with your home-made Ravioli al Rat for ?6-12 serving

Sweet jesus, not talking about spun gold encrusted with blood diamonds.

Flour, eggs, bit of filling (optional). Cheap as chips.

Btw, surprisingly my kitchen is devoid of rat droppings.

>if it makes you feel better about

> yourselves.

Not necessarily, but it paints a dire picture of the state of your kitchen.

[Jeremy]

* woooshh *

[stacey-lyn]

Jeremy Wrote:

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> * woooshh *

Not at all. Just don't subscribe to Ted Max's sort of 'humour'.

[Loz]

Ted Max Wrote:

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> Louisa's bottom drawer turned out to be a trunk

> freezer of salvaged Kennedys sausages and Manze's liquor.

We've always wondered what was in Louisa's drawers.

[El Pibe]

huh?

If you get that it's humour then what's the point of responding to it at face value. It doesn't require a subscription.

That's just a bit weird. That or the *whoosh* has *whoosh*ed.

Or is this a cunning misdirection ploy to make me think you're not wolfie after all?

[stacey-lyn]

.

[OD]

Oh well this thread had started out quite good....

Sallyfran - like you i wan wondering whether to invest in a pasta maker and think I will go ahead and do it!! Unless I see anyone offloading one on EDF; saw a few decent models on ebay for ?20!

[Loz]

Sounds like there might me a few possible takers for your ?20 on this very thread, OD. Well, early on this thread, anyway.

[woodrot]

I have never used a pasta maker. I find the pasta in my tins of alphabetti spaghetti more than acceptable. Should I need hand made pasta, the I waltz the short distance to the vibrant ( but not edgy any longer ) NCR, where I spunk about ?35 on enough pasta for 2.as a starter.