make more fresh pasta!
89492
who doesnt love fresh pasta? I know I do, and its a great machine to do it with. Has perfomed well and I reccomend it to anyone looking for one.
3367459
Some great tips ..even for more experienced pasta makers!  Adding semolina to the pasta water...genius .....would definitely recommend this book...
3732416
Fabulous!  And fun!  We made pasta from Zucchini, boiled it and had chicken and alfredo sauce with parmesan.  Really cool, easy to clean, hope to make more fun recipes with it.  It has suction cups which help stick it to the counter.  Everything was very good quality.
1049333
For those into making their, pasta, etc from scratch, this works well and, add the Marcato Atlas Ravioli Pasta Cutter Attachment and the sky's the limit!
3022929
Okay guys, got to admit I was skeptical but these noodles are great!  As an Italian born and raised in NY you know I'm loving me some pasta !  Now the true test is if I can eat this everyday and still lose weight!  I will check back and give you an update in 6 months!  Fingers crossed :)
638466
I love my pasta maker! It comes with a recipe book that teaches you to make multiple types of pasta. The flavor for the Asian noodles is not quite what I expected but the Italian noodles are good. They quality of the noodles are not as good as if you make the noodles by hand and let the dough rest beforehand, but they are amazing for throwing everything together and having noodles within 10 minutes!
2579417
I absolutely love the new Barilla Collezione Pasta! I received a free box as a BzzAgent from Barilla and made a delicious dish of pasta and meatballs. I love the new shapes and the taste is fabulous. I really like how each style is based upon a region in Italy and they are very unique shapes. It cooks in about 12 minutes and really holds a lot of sauce in the middle of the noodle, acting almost like a scoop. Every bite has a lot of delicious flavors in it because the pasta holds a lot of it in.
1185363
I have earlier acquired and used one of Giada De Laurentiis' cookbooks, "Everyday Pasta," which was jammed with good pasta recipes. None that I ever tried turned out to be a dud. So, I took a look at another of her books, "Giada's Kitchen."  Again, this is a fine resource.

She begins be speaking to her approach (Page 10): "These days, my palate responds most to clean, vibrant, simple flavors, and my eyes can't resist the undeniable freshness of great ingredients and bursts of bright colors." So, presentation of dishes is an element in her selection of recipes for this volume. And, indeed, the pictures of the finished product are mouth-watering and aesthetically appealing!

I married into an Italian family, and one of the benefits is my introduction to dishes such as stuffed mushrooms.  Giada presents a recipe for Tuscan Mushrooms as an appetizer. Not quite the same as my family recipe, but a filling of red bell peppers, olives, cheese, and scallions spooned into mushroom caps sounds awfully appetizing.

A very attractive dish (see the photo on page 79) is simple to make--Asparagus and Zucchini Crudi. A couple zucchini (shaved) and a bunch of asparagus (trimmed and sliced into small pieces), tossed with a dressing of olive oil, lemon juice, salt and pepper. After tossing, shave some Pecorino Romano cheese and sprinkle over the vegetables.  Like I said, both simple AND tasty.

Pasta? Take a look at the photo on page 104 and the recipe for Asparagus Lasagna on page 105. Instead of using tomato sauce as the basis for the lasagna, she suggests sun-dried tomatoes. I have not yet made this, but it is on my list to try out in the very near future.

I made my first risotto yesterday (featuring mushrooms), and was well pleased with the results (I can't say that every dish I try comes out wonderfully!). The Lemon Risotto presented here is another approach. Arborio rice, chicken broth, lemon juice, shallots, white wine, grated Parmesan cheese etc. One thing that I learned when making my first risotto is also emphasized by de Laurentiis: one must stir pretty much constantly as you add the broth bit by bit to the cooking rice.

One nice feature comes at the end of this book--recipes that kids can help out with. The author says that (Page 203): ". . .my hope is that these recipes will help kids be more comfortable in the kitchen and give them the confidence to try new foods and to ultimately create their own dishes."

To conclude, this is a very nice cookbook, filled with recipes that are (and promise to be) tasty. The recipes are, for the most part, accessible to the amateur chef, not so fancy that you need a sous chef to help out! And the photos are attractive indeed.
1311323
Now I really like this pasta rack. The wood was smooth & I had no problem w/ assembly.  It has a rustic look which I love for my pasta drying racks. I truly don't think one is enough if you plant yo really make pasta.
It would have been better if instructions were included' the box was open on receipt so there may have been instructions.  As far as doing long pasta, yes you can. To accomplish drying the very long pasta, do not lay the pasta on a single drying dowel but stretch them out across 3-4 or all the dowels, depending on how long you'd like your pasta. Again, as I explained earlier, I use 4 drying racks when I dry my pasta in order to obtain the amount & length of pasta I desire. The wood is sturdy and smooth. I found no problems w/ stability. I'm happy w/ this rack & I hope some of my suggestions help you when making your pasta! Have fun & try some new ingredients you can alter recipes, customize them for your kids sneak in veggies. How about an Italian night w/ spaghetti done in white (regular pasta), red (beet added to the pasta) & green pasta (spinach pasta.
2252559
Mum! So good to the taste, well overstuffed. I just want more and more. Chef Boyardee Big Overstuff Itaian Sausage Ravioli, now that's good eating.
666731
Please, oh please, disregard the negative reviewers above.
  The Imperia machine is easy to use, very cheap, and the results are extraordinarily better than store-bought pasta.  Frankly, there is no justified comparison between the two.
  Only a few essential items must be kept in mind, to reiterate from other positive reviews:
  1.  The dough MUST be on the dry-side.  You can very easily make dough in a food processor: It will take about two minutes and involves simply flour and eggs (you may add a little water or oil, or other additives such as spinach, if you like).  Mix a couple cups of Flour with three eggs, pulverize into a ball, then continue to add flour until the dough is no longer sticky.  You may need to push it down and break it up a few times, and may lose a little bit in the bottom of the processor, but it's just flour and eggs (!!!)...
  2.  Buy the motor.  It makes the process of producing Linguine or Cappellini a thousand times easier.  Yes, it's $70, and a bit flimsy, but it's worth it in the end.  Considering the unit itself is under 40 dollars, this shouldn't be a hardship.
  3.  When putting the pasta through the roller, DUST IT WITH FLOUR THOROUGHLY FIRST.  This prevents sticking.  Flour = No Sticky.  Sticking in machine = Not enough flour.  I know this is a tough concept, I know flour is really expensive and hard to come by, and I know it's really time-consuming to spend an extra three seconds dusting a ball of dough in flour before rolling it out, but it works.
  4.  If you lose a little bit of pasta, DON'T WORRY ABOUT IT.  It's just flour and eggs.  You're going to lose a little, or have it enter the rollers a bit off-center, your first few tries.  It's NOT a big deal.  You'll become a pro in no-time.
  5.  DO NOT COOK FRESH PASTA MORE THAN A FEW SECONDS!!!  The reviewer above who commented on the "inability" to get fresh pasta "al dente" must be being facetious: Either that, or Italians have been purchasing their dry pasta in store-bought plastic bags for the past, oh, 700 years (?!?!?!?!?!).  Store-bought dry pasta is a disgrace, and the fact that it takes 8-10 minutes to cook proves that fact.  Fresh pasta cooks perfectly in about ten seconds: Personally, I always turn the heat off when I add the pasta, and drain it as quickly as I can get the pot to the colliander.
  I hope this helps.  You will love fresh pasta if properly made and properly cooked, as store-bought pasta is a pathetic, industrialized equivalent of the real thing.  For the above reviewer who feels that store-bought pasta is better than fresh pasta: Stick to McDonald's and Chinese Take-out... Leave the cooking to the rest of us.
4399207
I am a dad that can boil water, and following the directions explicitly and remembering to start the timer when the water starts to boil again allowed me to make something that my pasta loving kids (17 & 20) enjoy. The first time it was a bit salty for our taste, but a very brief spray of water took care of that. I add a half a pad of butter on the pasta after draining to avoid the glumping other reviewers caution against.

The lack of a gf pasta alternative had put a crimp in our revised meal planning. No longer. And since it stores well in the 'frigerator, we have even more options.  For example, the pasta stays firm and tasty after sauteing, something I heard other gf pastas fail at,  with green onions and sliced mushrooms. The microwave does not turn it into goo.

My same thoughts apply  to their&nbsp;<a data-hook="product-link-linked" class="a-link-normal" href="/bionaturae-Organic-Penne-Rigate-Gluten-Free-12-Ounce-Bags-Pack-of-6/dp/B001E5E0YW/ref=cm_cr_arp_d_rvw_txt?ie=UTF8">bionaturae Organic Penne Rigate, Gluten Free, 12-Ounce Bags (Pack of 6)</a>
2247566
I actually really really like this! I got the fuseli and I think it's awesome! The texture may be a little different than regular pasta but it doesn't bother me one bit.
4236337
I will love this. You made last reading this as the reader but I'd like to slip this pasta in my oodles and noodles. The pasta plumps up nice with it 5 10 minutes and I eat it with the regular package contents. It works great and I almost never make it by itself anymore.
3221229
What a wonderful gift this is for any foodie or pasta lover!  I enjoyed the marinara sauce especially, it has a distinct, fresh flavor that exceeded my expectations.  Not too sweet and just the right amount of basil to elevate any pasta dish or other creation you make.  The pastas were very fresh, and seemed to be high quality and came out excellent too.  The dish towel is an added bonus, although thin, is a large size and good for having in the kitchen for cleanup.  The colander is a very decent size but dented easily since it's quite thin.  All in all, it makes for a very thoughtful present for food-minded people and would be well enjoyed.
2306130
My husband and I are not the biggest of pasta eaters but this little gadget along with the "The Complete Book of Pasta and Noodles" that I bought from Amazon might change that.  I have never owned a pasta machine before but my husband (who is half Italian, half Swed) was pampered by his grandmother who makes most of her meals from scratch.  Tonight was our first night using this machine and it was simple to set up and use (handle is a bit long and I removed a kitchen drawer so I could comfortably clamp it down to my counter).  The only thing I wish was that the manufacturer had listed which thickness settings worked best when making various types of pasta.  Tonight we made fettuccine alfredo with grilled chicken. Yum Yum!  We had taken our thickness to 5 which produced thick, but manageable noodles (next time I will use a 3).  But in all I feel that this is a great little addition to my kitchen gadgets.  I have one suggestion for cleaning however.  Others have suggested either using a brush and cloth to whipe off excess flour.  I tried doing this, however I am impatient.  So, I used canned air (like the kind you clean a keyboard with).  If you do this blow your air into a sink so your flour does not go everywhere.  I think it made cleaning a lot faster!
2373864
by far the best gluten free pasta -- cant tell the difference from real pasta, i prefer mine a minute or so shorter than the instructions.  I would recommend mixing any leftovers with sauce to keep it hydrated as it doesn't stay that great in the fridge.