Discussion
sleep envy said:
HRG said:
Go on then... What is a good mainstream brand that you're likely to find in the supermarket.
basically any egg pastaAnd don't say Papa Dolmio...
don't know if you can get the napolina egg pasta over here but that's worth trying as well as barilla
tbh it takes nothing to make your own if you have an imperia machine and a place to dry it
it freezes well too
thats the machine i have.....
When i make mine i dry it on Mrs CVMs 'clothes horse'
when you make the sheets of pasta run the pasta through each setting on the imperia otherwise it'll just tear, droip it down a number each time it passes through
don't go lower than the number 2 setting as it'll be too thin and the raviolo will fall apart when you cook it
you wont need too much flower on the rollers but the trays need a decent flowering to stop the pasta sticking
don't go lower than the number 2 setting as it'll be too thin and the raviolo will fall apart when you cook it
you wont need too much flower on the rollers but the trays need a decent flowering to stop the pasta sticking
sleep envy said:
when you make the sheets of pasta run the pasta through each setting on the imperia otherwise it'll just tear, droip it down a number each time it passes through
don't go lower than the number 2 setting as it'll be too thin and the raviolo will fall apart when you cook it
you wont need too much flower on the rollers but the trays need a decent flowering to stop the pasta sticking
No.2 for ravioli.....got yer. Last time i took it all the way down and found they were quite fragile.....the key to ravioili is getting all the air out I understand.don't go lower than the number 2 setting as it'll be too thin and the raviolo will fall apart when you cook it
you wont need too much flower on the rollers but the trays need a decent flowering to stop the pasta sticking
Cipriani's pasta is really fantastic - Waitrose/Ocado sell the Linguine which is really fantastic (and I think Sainsbury's might in their special selection section).
Don't really rate their sauces, but the pasta is really special (and it should be at that price!)
Also M&S used to sell an organic twirly pasta - not as tight a twist as fusilli - not seen it in a while so perhaps they've got rid of it, but again, it was really very good indeed.
Like the look of those ravioli trays. I've got the ravioli rollers for my Imperia and they're rubbish. Tend to make my own taglitellie (sp?) but not really got the hang of linguini or spagetti in it, think I might have had the dough a bit too wet and it tends to get stuck in the cutting rollers.
Usually put a bit of tomato puree in the mix, but liking the sound of the OP's basil and garlic pasta.
Usually put a bit of tomato puree in the mix, but liking the sound of the OP's basil and garlic pasta.
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