Text 24788, 78 rader
Skriven 2015-03-11 19:52:36 av Janis Kracht (1:261/38.0)
  Kommentar till text 24744 av MICHAEL LOO (1:123/140)
Ärende: fish/sea/italian 340
============================
Hi Michael,

>> Yes, will do.. It will be here Tuesday.  Seems like a nice company
>> that I ordered it from.  They pay shipping and still sent it 2nd day.

> Makes one wonder where they find their profit.

I dunno, but it works great :)  And so easy to clean... the dies are covered in
metal to protect them when you use a sharp knife to slice off the extruded
macaroni, and the metal covered die pops apart with no effort.. I used the
brush I had from the kitchenaid, or perhaps it was from some other Atlas tool
(like my ravioli maker).  The die just cleaned up easily...  The rest of the
machine came apart easily as well, and it was packed back in it's box in no
time.  The perciatelli I made were great that night for dinner :)  With their
pin hole as expected.  I'll make some rigatoni this weekend most likely.

Now I'm trying to find this attachment for the Regina that will let me dump 4
cups of flour and 5 or 6 eggs into the thing and then the crank will be used to
knead the macaroni dough with that attachment.  You just swap out the extruder
tool in the Regina box with this other part, and it does a nice job from what I
see in the videos.  Hard to find though so far.

>> Too bad I ordered it very late at night on Thursday (grin).

> Heh.

It arrived right on time on Tuesday afternoon so I was able to mix up some
dough quickly and start extruding.  I love it so far.

> On the rare occasions when I've encountered an extrusion
> machine, the dies have been metal, which gave me confidence.
> Of course, there's cheap brittle metal, too.

These are not brittle metal.. very smooth and shiny.  Instructions say to let
the dies dry completely before putting them back in the die case.

> Yes, they get dough
>> in them, but it's not hard to get it out at least that I've seen.

> For bucatini it just seems that the spaces are so small,
> and what a pain.

Nope, wasn't hard at all.

> Here's what looks to be a decent recipe from an unlikely source.

> Bucatini a La Surf and Surf
> categories: shellfish, main, pasta
> Yield: 4 servings

> salt
> 1 lb bucatini
> 1 c pancetta, diced
> 1/4 c EVOO, plus more for drizzling
> 6 cloves garlic, sliced thin
> 1 shallot, diced
> 1 Tb red pepper flakes
> 16 Manila clams, scrubbed
> 12 oz dry white wine
> 12 oz tomato sauce
> 1 sprig thyme, leaves chopped
> 1 lb 16/20 shrimp, peeled and deveined, tail on
> 1/2 lb calamari, cleaned and cut into rings
> 1/2 lb large bay scallops, cleaned, patted dry
> Coarsely ground black pepper
> 2 Tb freshly chopped basil leaves
> 3 Tb freshly chopped parsley leaves

This is essentially what I made for our homemade perciatelli Tuesday night.
Less scallops, but it didn't hurt the dish.  Oh, and I didn't include tomatoes
that night.  I made it a white sauce with olive oil, garlic, red pepper flakes,
etc.

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)