|Note the orientation|
The wheel width is not adjustable like some brands but if you aren't demanding a variety of noodle widths, you might be happy with this. I wasn't quite sure how to use it but we decided to give it a try. Of course that means we needed pasta dough!
I turned to my faithful The Great Food Processor Cookbook by Yvonne Young Tarr.
Yields enough to serve 4 to 6
3 cups flour
1 1/3 teaspoons salt
1/3 cup water
Turn on machine and add eggs, 1 at a time, until both are well incorporated, then start the machine again and add enough water in a thin, steady stream to make a soft, well-formed, but not sticky dough. Cover dough and set aside for 30 minutes.
Knead dough according to directions for your machine until it is smooth and elastic, then turn out onto a lightly floured pastry board.
Divide dough into 4 equal-size pieces; roll out, one piece at a time, into very thin, even sheets of pasta. Sprinkle each sheet lightly with flour and cut into desired pasta shape.
|No pastry board but a floured counter top worked great.|
I used my mixer with a dough hook to do most of the kneading and found I had to add a little more water to make the dough soft instead of stiff and hard. Once I got the right amount, the kneading looked "right" in that the dough was being manipulated by the hook instead of just bouncing around the bowl.
To use the pasta cutter, I tried holding it and dragging it across the dough in a variety of ways.
|This is wrong! : )|
There were several other issues I had to deal with. One was that the wheels didn't really roll well; this was fixed by a bit of cooking oil dribbled down the shaft and the wheels rotated by hand until they turned smoothly. The other is that the shield kept rubbing against the wheels; that was just a matter of wiggling it back and forth until it fit over the wheels and snapped into place without touching the wheels at all.
To get it to work well, I had to push it hard against the dough and it still didn't always cut the dough through. I suspect the wheels need some sharpening, which I didn't do, but I found the noodles separated easily with a gentle pull from my fingers.
After the noodles were cut, I hung them on a wire rack to air dry for at least 30 minutes (as recommended by the cook book instructions for cutting fettuccine).
|For the second batch, we put the rack horizontally and let the noodles hang below.|
I liked how it cut noodles into a sensible width and made many at one time. It worked much better after I oiled the axle and properly aligned the shield over the wheels. Oh yes, and it worked much better when I held it in the correct position!
The noodles themselves were tasty: tender not chewy (I cooked them al dente) and with a mild flavor that showed off the sauce well.
Success! I would use this gadget again, just making sure it is oiled and properly aligned. The finished noodles are a good width for my needs and I think they would be excellent in a soup as well as with other sauces.