Text 24554, 125 rader
Skriven 2015-03-05 21:14:22 av Janis Kracht (1:261/38.0)
  Kommentar till text 24543 av Dave Drum (1:18/200.0)
Ärende: Perciatelle was: New Toy
================================
Hi Dave,

>>> How do you make perciatelli? The way they look it seems that
>>> you need factory equipment, either that or be really good with
>>> a needle.

>> It took some digging but I found several "home" pasta extruders alleged to
>> capable of rigatoni, maccaroni, bucatini (perciatelli) and fusili. The Atlas
>> Manual Pasta Extruder Regina is available from Amazon for about 1/3 what the
>> Kitchen Aid attachment sells for. There are lots of others including the
>> RONCO And in all sorts of wallet ranges.

>> And it works great... the Atlas is what I use :)  The
>> Kitchenaid attachment tries.. but mostly fails <g>

> Plus the Atlas is about 1/3 the $$$ of the attachment for the KA.

Yes indeed.  I hesitated when I bought my daughter the ravioli attachment
because I knew at the time that my first kitchenaid had died at a very
frustrating time for me (in the midst of making bread ;))  but I bought it for
her anyway... I knew she would appreciate it even if it only worked "for a
while".. and that attachment had at least gotten much better reviews than their
extruder disks which run off the Kitchenaid meat grinder to make macaroni.

Then this year HER kitchenaid mixer died.

The KA meat grinder/pasta disk attachment was SUCH  a waste.  Great for
grinding steak with the blade included, but a total waste for macaroni (without
the blade of course.)

Anyway, you're right of course, the cost of the atlas or any one of the crank
machines is so nominal. And they are easy to use... the machine really does all
the work, you just have to turn the dial of the pasta roller to create thiner
slabs of dough until you get the thickness you want for the particular type of
macaroni you are making.  I have a great ravioli attachment Atlas makes that is
kind of neat to use... you dump all the ingredients in the "hopper" and it
comes out stuffed 2" ravioli.

>Not to
> mention that it's a stand-alone which doesn't require your buying a base
> appliance. It may be the least expen$ive of the lot but I don't know the cost
> of the RONCO.

It looks like it goes for about $79.99 to maybe $100.00, I assume the
difference in price has to do with the number of disks it includes.  I think
the $79.99 model inclues dies for spaghetti, linguine and ravioli... something
like that. They look exactly like the KA pasta extrusion disks (scary (bg))

I saw a few reports of the shaft breaking (I guess you can replace it).  It
uses the "crumbled" dough extrusion method the kitchenaid uses.  That a tough
dough for any extrusion machine so I'm not surprised at parts breaking.  When I
used my KA macaroni disks, it cracked the meatgrinder attachement that the
macaroni disks fit into...

>> There's an electric motor for the Atlas as well.. haven't
>> tried that yet though.

> That would be handy. Said Mr. Lazybones whose motto has always been "Work
> smarter, not harder."

Yeah I may pick one up at some point :)  I'm afraid the motor will push things
along faster than I usually go though Lol... well, I want to read more about it
and see it in action first :)

>> MMMMM----- Recipe via Meal Master (tm) v8.06
>> Title: Bucatini w/Bacon Sauce & Meatballs
>> Categories: Pasta, Pork, Vegetables, Herbs, Cheese
>> Yield: 7 servings

>> Looks good... I don't use bacon in sauce but it's an interesting idea.
>> :)

> Bacon is like garlic - there is no such thing as too much.

You are certainly right there :) :)

> MMMMM----- Recipe via Meal Master (tm) v8.06

> Title: Bacon Ice Cream

But I'm not sure I would go this far LOL  The recipe does make it sound good
though!  Candied Bacon.. :)

===Torrone (Nougat)===
About 2 1/2 pounds
1 cup blanched filberts
2 cans (4 1/2 -ounce size) blanched whole almonds 2 cups sugar
1 cup light corn syrup
1/2 cup honey
1/4 teaspoon salt
2 eggs whites
2 teaspoons vanilla extract
1/4 cup butter or margarine, at room temperature

Preheat oven to 350F and then toast filberts and almonds on a cookie sheet in
the oven for 10 minutes.  In a 3 quart heavy saucepan, combine the sugar, corn
syrup, honey, salt and 1/4 cup water.  Heat and stir over medium heat until the
sugar dissolves.  Continue cooking without stirring until the mixture reaches
252F on a candy thermometer , or until a small amount in cold water forms a
hard ball (hard ball stage).

In a large bowl beat the egg whites until stiff at high speed.  In a thin
stream, pour 1/4 of the hot syrup int the egg whites, beating constantly at
high speed.  Beat the egg whites and syrup for 5 minutes - the eggs whites
should be stiff and hold their shape as in meringue.  Cook the rest of the
syrup to 315-318X , or until a small amount in cold water forms brittle
threads.  Pour the remaining syrup into the meringue in a thin stream, beating
constantly at high speed. Continue beating until the mixture is stiff and holds
it shape.  Add the vanilla and butter and beat until thick again, about five
minutes.

Add the toasted nuts with a wooden spoon.  Turn the mixture onto a buttered
11"x7"x1 1/4" pan.  Smooth the top with a spatula. refrigerate until firm. 
Loosen all around the edges and remove from the pan.  Cut into 1 1/2"x1"
pieces.  Wrap each piece in wax paper and refrigerate.
====

Btw, I've read you can pull taffy with the Bosche mixer I just bought..
interesting idea :)

Take care,
Janis

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