Reddit reviews Imperia Pasta Maker Machine - Heavy Duty Steel Construction w Easy Lock Dial and Wood Grip Handle- Model 150 Made in Italy
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Pasta Maker- Traditional pasta roller lets you make the freshest pasta you've ever tasted right at homePasta Machine- Made of heavy duty, shiny chromed plated steel6-inch wide roller with double cutter head that makes thin spaghetti and wide fettucini noodlesEasy-lock adjustment dial with wood grip handle easily cranks out the doughMade in Italy by Imperia- Additional attachments for a variety of noodle shapes available separately
[Here you go] (http://www.amazon.com/CucinaPro-150-Imperia-Pasta-Machine/dp/B0001IXA0I/ref=sr_1_3?ie=UTF8&qid=1421072826&sr=8-3&keywords=pasta+machine). Had this for a while now and its still doing a great job. Very Sturdy.
In my experience, I've found that following this recipe to the letter yields good results, and although it can be done without it, one of these is basically a necessity. Err on the side of more egg than flour, flour the worksurface nicely, and when you're kneading the dough, knead it like you're trying to make it quantum tunnel through your table. And once you've run it through the cutter and got your first batch of pasta, drape it over a wooden chair, if you have one, or hang it until you're ready to cook all of it.
And jamie's correct about the type of flour you need - tipo 00 or gtfo.
(And since it's a lot of effort to make fresh pasta, a simple and easy sauce is this: Take four tomatoes, fry them in olive oil until they're brown on one side, and then burst them with a wooden spoon. Mix it about, add salt and pepper, and serve with the pasta.)
I do have a hand machine, and that is what I use. http://www.amazon.ca/CucinaPro-150-Imperia-Pasta-Machine/dp/B0001IXA0I
Get to it. Easier than you think.
I just bought an Imperia. Hopefully I can add some pictures of the process to http://magnamo.tumblr.com soon.
http://www.amazon.com/CucinaPro-150-Imperia-Pasta-Machine/dp/B0001IXA0I/ref=sr_1_1?ie=UTF8&qid=1341857093&sr=8-1&keywords=imperia
Well, while for risotto with a meat stock i advocate no creamy elements other than the parmesan at the end, for a mushroom risotto i like adding a bit of mascarpone at the end.
I rehydrate the dried porcini in boiling water, till soft, then saute together with a big bunch of chestnut mushrooms and some butter. Obviously reserve the mushroom liquor to add to the veg stock you are using. You can even get porcini stock cubes from some italian stores.
I split the mushrooms between added once the rice is getting toward cooked, and maybe 1/4 reserved to put on top of the finished dish. Then a big handful of parmesan and a couple of spoons of mascarpone once the rice is done and you have taken it off the heat.
Pasta is well worth it, but you need a roller. Also do not cheap out on the roller, cheap ones suck. Basic is Imperia Cucina pro. ALso acceptable are the roller attachments for kitchenaids.
WHen you make it yourself, just be sure to use some 00 flour and work it until it is nice and springy. You will make dodgy quality the first time ro two but after that it is incredibly satisfying. While not seasonal I love making a primavera-ish pasta. Take a big bunch of asparagus spears, and cut off the tips and reserve. Boil the stems and a big handful of peas until just done, then pure up with some butter, parmesan, salt and pepper. Then in a pan saute diced leek, carrot, onion and celery. Add the puree and the asparagus tips and a few more peas, also boiled to just done. Mix most fo it through and keep a little for the top and a few parmesan shavings. It looks like this http://imgur.com/zqJQ0Bg It also works with bought fresh pasta but so much better home made.
We have an Imperia. It's really well made. It's a lot more heavy duty than the Norpro that seems to be really popular for not that much more money. It feels almost identical to my grandma's as far as weight and quality, and works just as well.
For reference, we've made pounds of pasta with it so far. This includes hundreds of ravioli's (I HIGHLY recommend a ravioli press). I buy my semolina flour from Amazon, since it comes out way cheaper than the grocery store. I find a 50/50 mix of semolina to regular flour makes a nice, manageable consistency.
Happy eating, and good luck!