Tag Archives: cooking

Making Pasta

Atlas pasta makerLast year I decided to start making my own pasta. Seems a natural extension of my bread making. But it took several months before I could get started, what with personal issues and, of course, the holiday season interfering. This week I finally took the step.

As usual with me, I did a lot of online research and reading before I took the first step. I looked at many reviews of pasta makers, as well as read techniques and recipes from hundreds of sites and several of my cookbooks.

I wanted a manual pasta maker, although I know that you can make your own pasta without a machine, just a dough cutter and a rolling pin. That requires a lot of rolling, folding and cutting, and I simply don’t have the patience or the skill. The result is never consistent, either. I chose manual in part because the price of a motorized/electric machine is rather too high to justify for something I expect to use at most once a week, and usually for just the two of us.

There are a lot of pasta makers on the market, and a lot of accessories for food processors. Despite the number of brands, most look and operate essentially the same. For manual machines, the options are in the available width settings and the types of pasta you can create (through interchangeable cutting heads).

Some types of pasta can be made manually after rolling, using the flat sheets of dough and cutting it into shapes.

Basically a pasta machine does two things: it rolls/flattens the dough, and then it cuts it into strips or shapes. It’s pretty simple, and one person can do it alone.

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Something so basic, yet so different stands between us

My kinda bread!You’d think it should be this easy: just take a bread machine, throw in all the ingredients listed in the recipe, push a button, wait, remove loaf and eat. Yum.

Nah, of course not. Never is. And there are reasons for this, I’ve been learning.

I have an old bread machine – must be 20 years old or near as dammit – and my results were always mixed, using the recipes in the manual. I constantly tinkered with them. The best loaves were qualified successes. I ate them, Susan balked. The worst were, well, inedible, even for a guy who puts hot sauce on peanut butter.

The machine’s been in the basement fort so long now I’m not sure it still works. Even if it does, it’s a vertical pan and I never liked the crust that produced or the round loaves (when it worked, that is). But I recalled that device last week, with some – possibly misplaced – nostalgia.

Some economic considerations first. I pay $2-$4 for most breads I buy. Some elite types are $5-$7. The small loaves at the $2-$3 range generally last a week, the larger may last two. Depends on what we have for weekend lunch – soup, sandwiches or beans-on-toast. But that’s an average of $2-$3.50 a week on bread. Not a lot of money (Susan has her own bread, but that’s a different tale…).

So a bread maker costs (he checks his notes…) roughly between $100 and $300, depending on whether I want the family sedan or the Rolls Royce model. To justify that cost, the bread I make has to cost less than what I buy. So if I can make a one-week loaf for $1 (most recipes suggest somewhere between 50¢ and $1 per loaf depending on what you add to the mix), it will take me two to six years to amortize the cost. Ouch. But at half that cost, I can justify an inexpensive machine in about a year.

Okay, I can live with that. Just need to convince Susan (this is where the bottle of nice old-vine Zinfandel we’d been saving comes into play…)

Time, I thought, for another one. Bread machine. Not bottle of wine. Or wife.

Last time I bought one, I went into stores, spoke to staff, and essentially chose one at random (as random as my then-threadbare chequebook would allow). This time I have the internet to help me choose. Just read a gazillion reviews, find a model sold in Canada (and, I hope, locally), buy and bake. Fire up the browser and start surfing…

Nah. Not that easy. Nothing ever is.

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