When HN users recommended it
2 HN users recommended this between 2015 and 2024, in 3 comments.
20072026
Each tall tick is one HN user's first recommendation. A short tick is the same user again. Click a tick to jump to the comment.
2 HN users recommended this between 2015 and 2024, in 3 comments.
Each tall tick is one HN user's first recommendation. A short tick is the same user again. Click a tick to jump to the comment.
> [fresh pasta] isn't shelf stable.
You can freeze it.
I use something like this [1] to make pasta very often. Ok, making ravioli is something that takes at least 30 minutes (and up to 4 hours if you're making an elaborate recipe for a large party). But you can make tagliatelle for four in the time the water boils.
[1] http://www.amazon.com/CucinaPro-150-Imperia-Pasta-Machine/dp...
Don't waste your money on electric and get the $60 manual thing.
http://www.amazon.com/CucinaPro-150-Imperia-Pasta-Machine/dp...
it depends on your taste, usually home made pasta is not dry pasta and it's made with eggs, so actually not the same thing. I wouldn't recommend Barilla anyway, it's just average, there are much tastier brands.
I've read someone here lamenting the cost of the machines to make fresh pasta, you don't need any, just your hands, elbow grease a rolling pin and a good knife to cut it.
If you wanna skip the rolling pin phase, which is the most difficult one, and don't make huge amount of pasta, you can buy one of these.
https://www.amazon.it/Imperia-Macchina-Manuale-Manovella-Sfo...
As an Italian I've learned from my grandma to make it, with a little practice you can make it in minutes.
p.s. it's De Cecco