A few days ago I found out that the shop I buy kitchen appliance from is making home deliveries (this is still allowed under our lockdown rules for any kind of product), so I decided to buy the pasta machine I've been wanting to buy for quite some time (everybody in our household is still working, from home, so I wanted to spend some money in the local economy).
Yesterday we called them to order… and about two hours later we had a shiny, new, pasta machine: take that amazon and next day deliveries!
(ok, it was just a lucky accident: they already had a delivery scheduled to our area — and they have known us long enough to trust us with delivery before the payment had cleared — it's not going to happen a second time)
(in this context, the real advantage over amazon is that this involved the shop owner preparing and delivering the package safely on her own, rather than underpaid workers risking contagion in an unsafe warehouse)
Yesterday we called them to order… and about two hours later we had a shiny, new, pasta machine: take that amazon and next day deliveries!
(ok, it was just a lucky accident: they already had a delivery scheduled to our area — and they have known us long enough to trust us with delivery before the payment had cleared — it's not going to happen a second time)
(in this context, the real advantage over amazon is that this involved the shop owner preparing and delivering the package safely on her own, rather than underpaid workers risking contagion in an unsafe warehouse)
@valhalla
What machine did you get, & what recipe are you using? I've only recently tried making pasta (just with a rolling pin), so I'm curious.
@SlowRain this one www.marcato.it/en/product/manu… with the linguine and the reginette add-ons.
The recipe I'm using is 100g durum flour and 50g water per person; the other traditional recipe would be 100g durum flour and 1 egg, but at the moment I can't eat eggs :(
Which recipe to use depends on the pasta type; e.g. for linguine I would use water even if I could eat eggs, while for lasagne and tagliatelle (both supported by the basic machine — and also perfectly doable with just a rolling pin) I think the egg-based dough is better.
The recipe I'm using is 100g durum flour and 50g water per person; the other traditional recipe would be 100g durum flour and 1 egg, but at the moment I can't eat eggs :(
Which recipe to use depends on the pasta type; e.g. for linguine I would use water even if I could eat eggs, while for lasagne and tagliatelle (both supported by the basic machine — and also perfectly doable with just a rolling pin) I think the egg-based dough is better.
@SlowRain I've also bought the motor, but that's mostly for my mother; from my experience with their mill (www.marcato.it/en/product/manu…) I think I actually enjoy using the machine manually.
@valhalla
I may have to try durum, then. I'm using '00 pizza flour right now.