Homemade noodles –

with a good one pasta Maker no problem

Not only Italians love spaghetti, lasagna, ravioli & Co. Although the supermarkets offer a rich selection of pasta in a variety of shapes and qualities, but homemade, freshly prepared noodles taste better. In the cookbooks or on the Internet are recipes for the dough, the ingredients every housewife has in stock. In the simplest case, flour, eggs, a dash of oil and some water are processed to a smooth dough, rolled out thinly after resting and cut into the desired shape. With a little practice, the result can be quite impressive. Significantly more comfortable is the work with a pasta Maker from the hand. In addition, the noodles that score with the help of a pasta Maker were shaped, with a perfect appearance. These are the reasons why pasta machines are now increasingly found in private kitchens. What is important in the selection, learn here.

Basic types of pasta machines

The range of pasta machines that are offered in the trade ranges from the simple, manually operated dough roller to the fully automatic machine in which the cook or the cook has to worry about (almost) nothing at all. The special feature of the fully automatic machines is that they not only shape the pasta, but also take over the dough preparation. The ingredients are filled, the machine kneads the dough on its own and then forms spaghetti, lasagna or the noodle form that is just desired. Owner of a good food processor is, should weigh whether the purchase of a relatively expensive fully automatic machine worthwhile. If the food processor kneads the dough, one is enough pasta Maker that forms the dough. These pasta machines again have different types. With most pasta machines, the dough is shaped by rolling. A bit rarer are pasta machines where the noodles are pressed into shape. The operation of the press reminds of the principle of the mincer. The result is good for both variants. However, the presses are usually much more expensive than pasta machines with rollers. Ultimately, the question remains about the drive. The classic pasta machines are driven by hand with a crank. This works well, but can be exhausting for larger quantities. It is more comfortable with electric drive.

How a classic works pasta Maker

Is it any wonder that the most popular pasta machines, such as the Atlas 150 Classic Pasta Pasta machines, which also have many lovers in Germany, come from Italy? The classic in this area is the roller, which is powered by a crank. Experienced pasta chefs already make sure when kneading that the dough initially turns out to be relatively dry. After the dough has rested for a while, it is brought to the desired strength in several passes. The rollers are adjustable and are gradually getting thinner. Beginners work best for two. One leads the dough in front of the roller and turns on the crank. The other takes the rolled dough strand and lays it down. If the dough is thin enough, the cutting roller is inserted and cut in the desired manner. Lasagna, round spaghetti, tagliolini, fettuccine, raviolini or pappardelle – with a good pasta machine, nothing to be desired.

The devil is in the details

Anyone who grabs the topic of pasta machines for the first time may wonder what the difference between cheap and expensive machines is. To anticipate it right away: Whether the machine costs 20, – Euro or a three-digit amount is due – in principle, can be conjured with any pasta machine noodles. How much fun the cook has, is a second question, because even with the pasta machines it depends on the details. Important is the secure attachment to the worktop. The more rolls are supplied, the more varied pasta can be produced. And also the cleaning is a criterion. Manually operated stainless steel machines can usually be placed in the dishwasher. Absolutely necessary is not. Dry cleaning is recommended with a cloth or brush.