Text 24593, 141 rader
Skriven 2015-03-06 08:26:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Janis Kracht
Ärende: Perciatelle
===================
-=> Janis Kracht wrote to Dave Drum <=-

 >>> 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.

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

 JK> Then this year HER kitchenaid mixer died.

Pretty sucky. Equipment like the KA should be uber-durable. I had one of the
top range lift-the-vessel to the beaters KAs. But it was getting *very* little
use. So, I gave it to my S-I-L and it is getting regular workouts. No
attachments - so no extra stress on the nose cone. But, she makes bread, rolls,
muffins, etc quite regularly.
 
 JK> The KA meat grinder/pasta disk attachment was SUCH  a
 JK> waste.  Great for grinding steak with the blade included,
 JK> but a total waste for macaroni (without the blade of
 JK> course.)

I went to one of those travelling circus "Tool Sale" tent shows about 20 years
ago and bought both a motorised meat slicer and a powered meat grinder/sausage
stuffer. Both are still going strong.

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

I borrowed an Atlas once and made some pasta - as an exercise to see if it was
something I wished to continue. Pasta dough, AFAICS, is not substantially
different from the egg noodles I've been making since I learned from my
Grandmother. Flour, salt and egg. Knead the snot out of it, roll it out, cut it
up. Biggest difference is the flour used.

Anyway, as long as Barilla, Ronzoni, etc. are in business I see no reason to
roll my own. The slight difference in quality, etc. isn't enough to justify
making my own.
 
 > 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
 > don't know the cost of the RONCO.

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

 >> 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."

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

 JK> You are certainly right there :) :)

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

 > Title: Bacon Ice Cream

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

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

      Title: Candied Bacon
 Categories: Five, Pork, Snacks
      Yield: 7 servings

    1/2 c  Firm packed brown sugar
      2 tb Prepared (yellow) mustard
      1 lb Thick-cut (1/4") pork bacon

  In a large frying pan over medium-high heat, slowly cook
  bacon until crisp (you'll probably have to do this in
  batches); drain the fat each time. Remove from pan and
  place cooked bacon onto paper towels.

  After draining fat for the last time, reduce heat to low
  and put all the bacon back into frying pan. Drizzle sugar
  and mustard mixture over bacon, tossing with a fork to
  coat. Remove from heat and transfer onto a serving
  platter.

  NOTE: If the bacon slices touch each other on the serving
  platter, they will stick together.

  Makes 6 to 8 servings.

  Recipe from: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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