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I’ve been on a kick that has me ordering As Seen On TV stuff I wanted when I was a kid. I bought an unopened (((Ron Popeil))) automatic pasta maker. I have no pasta making experience.

It seems the basic recipe is water, egg, oil, and flour. I see that “00” flour is preferred over all-purpose. I watched the instructional video and infomercial, both gave some ideas.

Spinach is something I’m going to experiment with. But surely you folks have some knowledge and experience. Let me know.

I’ve been on a kick that has me ordering As Seen On TV stuff I wanted when I was a kid. I bought an unopened (((Ron Popeil))) automatic pasta maker. I have no pasta making experience. It seems the basic recipe is water, egg, oil, and flour. I see that “00” flour is preferred over all-purpose. I watched the instructional video and infomercial, both gave some ideas. Spinach is something I’m going to experiment with. But surely you folks have some knowledge and experience. Let me know.

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[–] • 1 pt

I used to have a (((Ron Popeil))) pasta maker machine about 25 years ago. It was fun for a while, but it was difficult to get the pasta dough to the proper hydration level to extrude into shapes properly. The amount of force needed to push the dough through the extruder and dies is quite high and the machine will pay the price for it after a few dozen uses. The motor is strong enough to hanfdle the job, but the polycarbonate housing of the extruder section will start cracking from the pressure until it eventually fails completely and break off rendering the machine useless.

I recommend letting the dough rest and hydrate more between the initial mix and extrusion. It will require a little more water for the initial mix, but finding how much to add and how to let it rest will take experimentation, especially if you make egg pasta. I also recommend adding a little salt to the dough in the initial mix to keep your pasta from tasting too much of raw flour. I also tried letting the fresh pasta dry out over several days, but you will never end up with anything close to commercial dried pasta. I later learned that making dried pasta is a major challenge and not really possible to do at home without specialized equipment that is too expensive and large for home use.

Have fun with it while it still works. It is nice to have it do most of the hard work so it can also be used to start your pasta dough that you finish by hand after the extruder housing breaks off. My unit also claimed to make sausage, but I never tried that before it broke.

[–] • 1 pt

Thanks for all the info. I’ve opened it, cleaned everything, and assembled. Immediately, the plastic (the clear parts) definitely remind me of every piece of plastic like that cracking. Definite concern.