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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 watched the infomercial and my first thought was that the machine will break quickly and the results don't look good. Afaik the dough for these kind of machines is supposed to be crumbly and you only get it to be crumbly if you pour in the liquid drop wise. Instead for a beginning, you could take a good thick whisk, mix up flour, egg and salt so it barely is whisk-able, cook some water with salt, lower the temperature to simmer, pour some of that dough on a wooden plate and scrape thin noodles right into the water. Do some and take them out right into cold water and continue until you have the amount you need. If the water is cooking too strong or sth is wrong with the dough, the noodles will fall apart and can be fed to the pigs. They taste great heated up in butter and salt only but there are at least 6 million different sauces

[–] • 1 pt

This was my error in my first run last night. I followed the recipe exactly as they instructed, but extrusion was a failure. My diagnosis was the dough was way too wet/sticky. I added more flour and it started coming out but I was annoyed so I shut it down. I scraped out the stuck dough then did pretty much exactly what you just said. Made a ball. Flattened (just with my hand), cut strips and cooked them. I had Parmesan and butter in a pan. Tossed the noodles around in there and it was good enough. What I harvested from the pasta maker was comical but edible as well. I took some pics.

I think the key is super dry dough for the machine. I’ll find out soon.

[–] • 0 pt

Out of curiosity I watched a review from 5 years ago where the pasta turned out great. There's a part of the extruder that had to be heated up in hot water before being screwed on. You did that as well I suppose?

[–] • 0 pt

I was on the fence about it. It didn’t need to be heated up to fit. So there’s debate I’ve seen that the hot disc would mess up the pasta coming out by heating it up a bit. Some said it’s to help the pasta go through the disc and they recommended just putting a little oil in there (lady host in infomercial even says that but Ron says something like “we are already using oil). I went the oil route. But I’ll say, the issue with it not extruding was the dough was super stuck in the back and not moving forward. Adding more flour helped. I also learned the machine was designed to be tipped forward off need be. That would probably help too.

I’m optimistic it’ll turn out better after more trial and error.

I also forgot how cheap it is to make things with flour. I used to have an all-in-one bread maker/baker but the belt inside broke. I broke it even more trying to get it open to fix it.