Reddit mentions: The best pasta makers & accessories

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> Famous, traditional dishes
>
> beef stew: what Hungarians call 'pörkölt', this is what's incorrectly known as 'goulash' abroad.
>
> beef and potato soup, aka. what Hungarians consider real 'goulash'.
>
> chicken paprikash: the chicken variation of the above stew, with added sour cream.
>
> The iconic side dish for Hungarian stews is egg noodle dumplings, called 'nokedli' or spaetzle in German-speaking areas. Specialty stores and shops throughout Central Europe sell spaetzle makers. A potato ricer with adjustable discs might work as well. Pick the one with the large holes and use a knife to cut them if they don't separate into small pieces on their own.
>
> If you don't have either, all you need is a teaspoon dipped in hot water, a pot and a fair amount of patience to individually spoon each noodle into the boiling salted water. They are done when they float to the top (do it in small batches).
>
> Somló trifle: a scrumptious walnut-chocolate sponge cake dessert, but very time consuming to make. Most Hungarians eat it at confectioneries because of this, but if you're a hardcore cook, prove they are wrong to do that!
>
> Dobos torte: another labor intensive, but delicious and traditional cake of caramel, cocoa and walnuts.
>
> Lesser-known dishes
>
> catfish paprikash: another variety of the two recipes up top. Best served with dill-cottage cheese 'nokedli' (adjust the above recipe).
>
> pork fillet Bakonyi-style: pork in creamy mushroom sauce
>
> sirloin Temesvári-style: with yellow wax or green beans (yellow is preferable)
>
> tripe stew: tastes great if you're an adventurous eater!
>
> fruit soup: if you're not weirded out by tripe already, this is a sweet soup with whipping cream, fruits and cloves and it's not a dessert. Yes, we do eat and like it!
>
> bean goulash: substituting the potatoes for pinto beans in the goulash recipes transforms it into a very different, but equally fantastic soup.
>
> drunkard's soup: the perfect hangover cure or something that warms you up in the winter - sauerkraut soup with root vegetables, pork and sausage.
>
> lecsó: pepper-heavy ratatouille, feel free to make it more filling with adding rice or beaten eggs. Use spicy Hungarian sausage (sub for chorizo or other air-dried, smoked, paprika-heavy sausage). Do not use bell peppers for this or any other Hungarian recipe ever, the sweetness will ruin it.
>
> főzelék, vegetable stew or pottage is also very traditional and simple, though in my experience the creamy consistency of some of the recipes can be off-putting for many foreigners (maybe don't start with the green pea one). However the spinach or lentil one will not be alien to the fans of Indian cuisine.
>
> sweet dumplings of different varieties are favorites of all children.
>
> Cookbooks, recipes
>
> For a general Hungarian cookbook, use Zsuzsa's Cookbook. Written by a Hungarian grandma living in Canada, her recipes are already adjusted for what's available in North America. Her site is antiquated, click on the names of the categories, not the images. She also cooks a fair amount of non-Hungarian food, you can spot which is traditional by the Hungarian name written after the English ones.
>
> Zserbo.com's focus is lesser-known, but commonly eaten Hungarian dishes as well as regional specialties that even Hungarians can be unfamiliar with. Updates are infrequent, but there's a solid number of recipes up already.
>
> Among cookbooks this and this are solid, English-language cookbooks with both classics and everyday recipes.
>
> This one is a super and very traditional Jewish-Hungarian cookbook by a famous family of restaurateurs who also run the best traditional restaurant of the country. Also available as an e-book if you'd like to save on shipping fees.
>
> Cooking tips, ingredients
>
> Hungarian paprika is not the same as what's sold as that in North America (ground bell pepper). Ours is a much more flavorful pepper variety grown for exclusively spice use. You can order from here, they ship from Hungary and carry the real deal! Or if you'd prefer domestic shipping, this business with shops in Wisconsin and Illinois comes recommended.
>
> Most of the recipes suggest using oil to fry the onions. If you do that, make sure you're not doing it with some harsh olive oil, but sunflower, canola or something equally neutral tasting. However it's lard that really brings out the best flavours from the paprika, you should go for that. Make sure to only mix in the paprika powder when the pot is off the flame, otherwise it'll burn within 10-15 seconds and becomes bitter.
>
> Some of these recipes suggest bell pepper, which is odd as we never use it in Hungary. Use something mildly hot instead (Hungarian wax pepper or closest equivalent), it has moderate heat, so account for that and the guests' tastes as well.
>
> Celery root (celeriac) and kohlrabi are somewhat important and widely used ingredients in Hungarian soups, not sure if you have them available. Their roles are similar to bay leaf, rounding the other flavors out. They are put in whole (well, a quarter or a half to be precise depending on the size, you need maybe 150-200g sized bit each) and are removed after cooking. You can omit them if you don't have them available, but it's best to include them.

Both Zserbo.com and Zsuzsa's Cookbook have simple recipes along with averagely complicated ones, but obviously they assume typical kitchen skills. If you don't know what roux is, or how brown sauteed onions should look like, you should watch some basic tutorial videos on YouTube, there are plenty.

One commonly used thickening ingredient in Hungarian recipes (mostly for soups and 'főzelék', which is a thick vegetable stew) is roux, either in itself or with paprika mixed in it. In the latter case, only mix in the paprika once the roux is nearly done, for the last 10-20 seconds or so, otherwise the spice will burn and turn bitter. And it should be done over low flame from the beginning.

Hungarian recipes greatly prefer lard over oil for cooking, so if you have that available, use that. If you don't, do search out sunflower or rapeseed oil, don't use olive.

As far as paprika brands go, almost everything pre-packaged will be crap, and I doubt the few good ones go for exports, because they are usually from smaller companies. However do go to a gourmet/import food deli for the best chances. If you fail, unsmoked Spanish paprika (pimentón dulce) is quite close in flavor and should be easier to find.

The most basic recipe I can think of is lecsó. But since it's not much more than (ideally flavorful) veggies cooked together, you will find it almost identical to peperonata. The only difference is that we use Hungarian wax peppers instead of the too sweet bell peppers, and which you can further flavor it by adding beaten eggs and/or sausages.

The second easiest ones are any of the soups. Goulash soup is quite easy, as are others, pick any one here.

Meat stews take a while to cook, especially if you're using pork or beef instead of chicken, but the cooking process itself is simple as well. Foreigners incorrectly believe 'goulash' is a meat stew, but we actually call that 'pörkölt'.

Good luck!

Trying again without links:

So, I decided that I don't feel like spending more time on this, and I got most of them, so let's roll with it.
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Riddle 1

Wine

[Item - Spaetzle Maker] amazon.com/dp/B00004UE89/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=2RQMTOPDX95LA&coliid=I3T5XA41NPA20B

So this is kind of a stretch, but hear me out. Over the weekend, I let the "German" in me out, and I cooked a wonderful meal consisting of schnitzel (pork shoulder blade, fried to perfection) and a side of spaetzle (German dumplings). That evening, I also bought a bottle of Roscato (a sweet red wine from Italy) to have with dinner, and it was DELICIOUS. While making the meal and drinking the wine, I mentioned to my wife how great it would be to have a spaetzle maker. She agreed, so it's on the WL.

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Riddle 2

A doormat (though based on theme it should really be a broom, but that doesn't make sense in your riddle)

[Item - Subaru Floor Mats] amazon.com/dp/B004HGXWXU/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=1462GJGC40KP1&coliid=IAIIHKXJYAGUI

So on Thursday I bought myself a new-to-me 2011 Subaru Legacy. It's pretty cool minus the issues with the key, but besides the $100 I had to spend to "fix" it, it's grand. I noticed when checking out the car that it had gray Jetta floor mats. Note that my car has black leather interior, and is a Subaru, not a VW Jetta. I found these, they have good reviews, so I put them on my WL as something to get for my new car so I can get rid of those awful floor mats.
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Riddle 3

A hat

[Item - Sunglasses] amazon.com/dp/B005P195KU/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=P31L4QN6S6PK&coliid=I2DOHRI12MKZ6T&psc=1

There are two things every good baseball/softball/wiffleball player needs. A good hat, and a good pair of sunglasses. I always wear a hat (thanks a lot, male pattern baldness), so I've got plenty of those (need to get a new one, but Amazon doesn't have the one I want). What I don't have is a good pair of sunglasses for playing ball outside. My aviators are scratched, and, well, wearing aviators to play sports doesn't exactly work well. These are sitting on my WL for that day where I finally go "DAMMIT I NEED SUNGLASSES TO GO WITH MY HAT."
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Riddle 4

A book

[Item - A+ Cert Study Book] amazon.com/dp/1118324056/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=E9RD1GO4V1KF&coliid=I3I1EOQ0P5X4TS

So this one is REALLY lame compared to my other stories. For this, it's an ACTUAL BOOK (how lame). I work in IT, and one of the most BASIC qualifications for most jobs is CompTIA A+ certification. I know that with a brief refresher I could pass the test pretty easily, but I don't want to take any risks, and would rather study up and blow it out of the water. I need this book in order to help me do that.
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Riddle 5

This one I'm not sure about, but I can't take any more time to figure it out (thanks a lot, work). A trunk? that seems to make the most sense based on the theme here....

[Item - LEGO VW Camper Van] amazon.com/dp/B0050R0XEG/ref=wl_it_dp_o_pd_nS_ttl?_encoding=UTF8&colid=2KY51TV5KVQCC&coliid=I1FBGVJXQ9BEYK)

This one is a real stretch. When I went through this the first time, I thought that you were looking for "A car" (boot//trunk//place to store stuff or even hide in), but then when I looked at the theme of everything, I decided that was wrong. I changed my mind and went with a trunk. To combine those two things, here's the LEGO version of a car, which has a trunk, and also has a little suitcase on the top of it, as it is meant for camping and camping activities - a great place to hide away from everything!
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Bonus

A cape!

[Item - LEGO Movie Batman figure] amazon.com/dp/B002U2UFB0/ref=wl_it_dp_o_pC_S_ttl?_encoding=UTF8&colid=2KY51TV5KVQCC&coliid=I2J6HQ9IEA6T9E)

What better way to exemplify the answer of "A cape" to a riddle than with a legit superhero. I actually bought this little batman for a friend of mine, and after putting it together, thought I should have one myself. He has two faces, a cape, the bat helmet, and a batarang. This character is simply awesome in the movie, and looks pretty damn awesome to boot! (Get it? Boot? From the last riddle? ^(I get it ... it's not funny...))
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No WL Additions were made for this, I improvised and managed to connect everything to something already on my WL. Thanks for the contest!!!

Oh I'll definitely be posting here. I just feel like I make a good amount of stuff that isn't really worthy for reddit, but might be interesting in a blog. (Like... who wants to see me rant about noodles all day? I dunno...).

Regarding Hakata noodles: Luckily, Sun Noodle makes some decent ones in their "tonkotsu" ramen packets. So there's hope!

If you're still curious about Hakata noodles, the method I've found/made/used was actually not bad! It's not quite like the standard Hakata noodle, and it's challenging, but doable. Worth a shot I think! Here's the recipe:

(Per portion, measure by weight)

• 99 g King Arthur Bread Flour (approx 12.7% protein by weight)
  
• 1 g vital wheat gluten (approx 77% protein by weight)
  
• 36 g water
  
• 1 g kansui (I use baked soda, as you may recall)
  
• 1 g salt
  
  Tools needed:
  
  
• Food processor. Invaluable for combining the flour with the water. Helps hydrate the flour far better than mixing by hand. A standing mixer is a good alternative.
  
  
• Electric pasta machine. Doing this by hand is insanely tough. The electric rollers will make this recipe possible; I can't imagine doing it without them. Get the kitchenaid attachment, or consider this electric motor pasta machine, which I've had boatloads of success with.
  
  *Some recipes I came across said that a vacuum sealer can actually press dough together. I can't vouch for this (I don't own one), but it might be helpful if you've got it!
  
  You'll notice the kansui level is lower than what I've used for Sapporo noodles, as is the gluten content. Protein often makes doughs thirsty, which would mean needing to add more water, and kansui makes doughs tougher to work with. We're going for more of a bite than a toothsome chew, so it actually works in our favor to reduce the protein content to around 13% total, and keep the kansui level more standard (1% total flour weight is pretty typical).
  
  Steps:
  
  

1. Combine the flour and wheat gluten in a food processor. Blitz until incorporated.
   
2. Combine the water with the kansui, stirring until fully dissolved. Then, add the salt, and dissolve as well.
   
3. With the food processor running, add the water mixture in an even stream, occasionally stopping to scrape the sides of the processor.
   
4. When incorporated (it'll look like fine grains of sand that clump together nicely when pressed between the fingers), cover and let rest for 30 minutes.
   
   There are a few deviations from here that you can take. You can knead the dough together (super hard), or you can use your electric pasta machine to gradually sheet the semi-wet dough together. Running it multiple times through the widest setting, then rolling the sheets up, actually works like a primary kneeding, but helps you mantain the shape of the dough. It's important to keep your dough as covered as possible, as this stuff dries out REALLY quickly.
   
   From there, you let it rest, again, for about an hour. Then all that's left to do is sheet the dough out to the desired thickness, and cut it with a pasta machine noodle cutter. Let the noodles sit out in the open air for a bit, until they feel sort of brittle. They should bend, but also feel rigid.
   
   Like other noodles, these guys freeze super well, so make it in advance, use what you need, and bag them bad boys up for another day.
   
   I'll should write up something more organized on this, but hope that provides some insight.

Cheez-Its! you need a food processor to make it, but it's reasonably easy. They are my favorite processed snack, so I was stoked to find a way to make them myself.

Making your own ricotta is also not too tough and a really cool process. Watching the milk separate into curds and whey is really awesome. And you can make the best lasagna with it.

Yogurt is also pretty easy. Basically you just warm up milk, add some old yogurt too it and let it sit. I let mine culture in a beer cooler, because the temperature is more static.

Making pasta is also pretty easy, but requires equipment. My recipe is 1 cup of white flour to 1 egg, with about a half eggshell's worth of water (for two people). If you want to mix it up, do half whole wheat/buckwheat/semolina flour and half white. It's so much tastier than store bought dry pasta, cooks faster, and keeps well in the freezer. I have very fond memories of making pasta with my mom when I was younger.

Anyway that was longer than anticipated. I make almost all my food from scratch, so if there is something you want to know about I can probably point you in the right direction. Cheers!

>Other boxes?

Game boxes or really any boxes can be put in and will be structurally sound to "raise the floor" of a section like you did in your build so you don't have to "dig for pieces". You might have to cut off one wall of the box to make it fit, but that's a great way to get a weight bearing "floor" that's easily reachable if you don't need the empty space in the box for storage. It is a lot faster than building structure elements if you can just cut up a small box you got from packaging at the grocery store, and if lining the box, no one will ever see it.


>Nested trays

I've done that. I have innovation in a bigger box, with one of the actual innovation boxes inside as a holder of play mats.

Use this on almost any cut over 1 inch
T-Square

Use this along the T-Square to make super straight, square lines. The reviews say "make sure and put some excess foam board underneath" but I've gotten by with cardboard and a self healing mat: Linear Foamboard Cutter

If you're making boxes that are to be structurally stable on their own, will be passed about, or will need to support an ailing box, don't skip using this. It makes a perfect glue surface and good looking (but not perfect) corner: Rabbit Cutter. This product packaging shows what a rabbit looks like.

This prevents your table from getting hurt. I believe they all use that chemical (phalates maybe?) to be soft and such, so keep it away from pregnant people and children. A self healing mat

This is more useful on paper itself than long cuts on foam board, as it doesn't stay against the T-Square well. But, for short cross cuts, I think it's superior than Xacto knives and utility knives: [Rotary Cutter](https://www.amazon.com/Fiskars-Comfort-Grip-Rotary-Cutter-45mm/dp/B00DD2W1Q8/ref=sr_1_9?s=office-products&ie=UTF8&qid=1492008006&sr=1-9&keywords=rotary+cutter](https://www.amazon.com/Fiskars-Comfort-Grip-Rotary-Cutter-45mm/dp/B00DD2W1Q8/ref=sr_1_9?s=office-products&ie=UTF8&qid=1492008006&sr=1-9&keywords=rotary+cutter)

If you want to absolutely floor your BF, then consider making kothu roti. It is a very popular street food dish in Sri Lanka, and has tons of variations. Kothu means "chopped" or "cut". It is originally a leftover dish. The idea is to take leftover flatbreads such as roti or plain paratha (you can buy them in an Indian store - fresh or frozen), fine dice the roti or paratha, stir fry it with Sri Lankan spices (such as curry leaves, garlic, turmeric powder, and coriander powder) and, add an egg and any leftovers such as yesterday's chicken or sausages, and stir fry it for a couple of minutes. If you see the video above, the street food kothu vendors will then continue to mix and chop the stir fry while making a clanging sound with their spoons/scoops.

Sri Lankan cuisine is very similar to Tamil and Kerala cuisine (part of South India and very close to Sri Lanka as well). In my previous reply, the video I shared was about North Indian cooking. When most people talk about "Indian food" or what they eat in an Indian restaurant, they usually refer to North Indian food, in fact, specifically Punjabi food.

Tamil and Kerala and Sri Lankan cuisines are quite different from your typical "Indian food" aka Punjabi food. The spices are different, the cooking techniques are different, the ingredients are quite significantly different. And the food is a lot more coastal cooking - lots more seafood and coastal/tropical flavors and ingredients like using fresh and dessicated coconut, coconut milk, etc. Tamarind is also extensively used as the acid or souring agent, and black peppers are mainly used for spice.

On a side note, South Indian and Sri Lankan cooking is ancient and predates the adoption of "New World" vegetables like chili peppers, tomatoes, potatoes etc. I mean, a lot of recipes have adopted these veggies over time, but a lot of them still use the more traditional spices and vegetables like black pepper and tamarind.

If you want to learn more about South Indian cooking, look at Vah Chef's videos on youtube. He also has a recipe for kothu. Also try making appam and stew. Here's a separate recipe for just appams because the batter is key, and so is the technique. It is like making crepes - a bit hard in the beginning but once you get the hang of it, becomes easier. Similarly, consider making egg curry with a tamarind based curry.

Other staples are sambar (a tamarind based lentil and veggie soup, usually had with rice), and rasam (again a tamarind and tomato based broth, eaten with rice).

If you want a really elevated gourmet but simple to make dish, consider making Chef Vineet Bhatia's pan-fried chicken made with rasam powder, served with idi-appam or string hoppers. This dish is well worth making and is also super elegant. It is literally a Michelin star dish as Vineet Bhatia is a Michelin star chef and I think this is what he serves in his restaurant.

Idiyappams are a South Indian rice noodle dish, and you will need a special press. It costs about $20 and is well worth buying it. You will also need a steamer to cook this. Or an idly steamer.

This is a bit too much effort to be honest. You could just make the chicken-rasam dish above and serve it with white rice (or any other bread). Of you can pair it with lemon rice or tamarind rice

Hope I haven't overloaded you with too much information! This barely scratches the surface of South Indian cooking. You can also google "south indian fish curry" or "south indian prawn curry" or "chettinad recipe". Chettinad is a part of Tamilnadu that is known for its meat and seafood dishes. It is also more on the spicy side, so be warned!

Thanks. Yeah. Pasta is hard to give up. You could cheat the white carb rule a little by making homemade handcut whole wheat pasta someday. You are both probably too busy now but it sure is fun and tastes great. I got to the point I could make fresh pasta for two in the time it took the water to get to a boil. Then it cooks in under two minutes. I have celiac now so I can only make oat pasta (which is weird) but as I recall the recipe was a scant cup of flour with two eggs or a half cup white wine or water and some salt blended into a dough you knead mercilessly. Then you roll it flat like pie dough and cut it into narrow strips with a big knife or a pizza cutting wheel. You can also flour the surface of the dough and fold or roll that and slice it like cookies off a roll of cookie dough then shake them out loose. If you have time let the strips dry a bit either drapped over an open cabinet door, flat on a cutting board or piled in a loose nest. Then when a bit dry on the surface throw into boiling water and scoop it out with a slotted spoon after it floats up in a minute and a half to two minutes depending on how thin you rolled it. If you use the yellow colored “semolina” wheat it is divine. Durum bread flour also gives an nice al dente texture. If you buy a cheap hand roller press/cutter the results will look professional. Don’t get an expensive electric extrusion pasta maker though... extrusion pasta is not as good a rolled pasta. Learn to make pasta together and you will be a very happy chubby couple ;0) This is the only machine you need: https://www.amazon.com/OxGord-Pasta-Maker-Machine-Fettuccine/dp/B01COGM5YQ

Not sure where yours is from, but from the title of the listing it sounds like it's made of Chinesium. Mine looks exactly the same but was made in Italy, it's held up great for 10 years. Return yours if you can and go for the $60 Marcato model.

If you have a KitchenAid stand mixer, their roller attachment is also legit good, plus it will save your arms. Downside is it's way more of an investment to get all the attachments. I personally really love the extruder.

Hey! I bought it on Amazon during Cyber Monday, but it's still cheaper than the original price! It works lovely: Marcato Atlas Wellness 150 Pasta Maker.

I bought it at $50, but it's currently $70 which is still a great price for such great quality

We have an Imperia. It's really well made. It's a lot more heavy duty than the Norpro that seems to be really popular for not that much more money. It feels almost identical to my grandma's as far as weight and quality, and works just as well.

For reference, we've made pounds of pasta with it so far. This includes hundreds of ravioli's (I HIGHLY recommend a ravioli press). I buy my semolina flour from Amazon, since it comes out way cheaper than the grocery store. I find a 50/50 mix of semolina to regular flour makes a nice, manageable consistency.

Happy eating, and good luck!

> I remember making them from scratch last time and my arm felt like it was about to fall off

There are many ways to ease your workload, if you don't want to scrape them off from a board one by one in the old school way, you can just put the dough through a sieve or similar plate with holes and let the strings fall off into the boiling water (much like spaghetti, but the dough is wetter, the strings will fall off quicker and thus be shorter). I'm sure there are enough DIY videos on youtube that show some hacks.

There are things like these: amazon.com/dp/B000J0XGZW/ but they are not that great, especially if the dough is not in perfect condition but a bit too thick, then it won't get through properly. Better is something like this: amazon.com/dp/B00V8QXNEA/ where you can press the dough through, then you can make it a bit less wet and it is better to handle anyway. Also you can use that for Kartoffelpuffer (put cooked potatoes in, squish them into a pan with frying oil, flatten the heap a bit, brown from both sides. Serve with apple sauce), or just quickly mash all kinds of cooked vegetables for your toddler or grandma if you use the insert with the little holes.

But pre-cooked Spätzle are not really that bad. They just might be hard to come by in the U.S., and probably rather expensive. Also you impress people more if you can say you made the Spätzle completely on your own.

So my dad taught me how to make spaetzle a few years ago and our recipes are close to identical. I love it.

If you have room in your kitchen this is another spaetzle cutter that is extremely easy

Zoie + Chloe Stainless Steel Spaetzle Maker Lid with Scraper https://www.amazon.com/dp/B01A59GYNM/ref=cm_sw_r_cp_api_Dns.zbBZPFJY5

One of the best meats I like is a pork loin that I do with a sweet apple mustard rub/gravy. Apple and spaetzle is amazing.

You can buy them on Amazon, though rather expensive. They do have a Spätzle Maker from Amazon Basics as well, which seems to be good value for money: https://www.amazon.com/Norpro-3128-Spaetzle-Maker/dp/B00004UE89/

The recipe is simply flour, eggs and lukewarm water. I add salt, pepper and chili flakes as well... Can post 'my' recipe if you care? It's actually super super simple to make, and done in a heartbeat.

I just made a huge batch of Spätzle. And I can only recommend getting one of these. All the other contraptions are far messier and bulkier and more expensive. I've tried them all and this simple thing works best.

As for Spätzle: Mix Eggs and Water in a bowl. You need as much water as you got eggs by volume. Add a pinch of salt. Add flour until you have the right texture. What you are looking for is a very wet dough which "climbs" up your dough hooks and yet still drips off. Since this is my grannies recipe this is all by gut feeling. Once you are reasonably comfortable with your dough let it rest for at least half an hour. then check the viscosity again. Add flour if needed.

Then you need to heat up water in a pot. It is absolutely important that the water is hot but you don't want hot steam. If you get hot steam you will steam the dough while you are making Spätzle.

Pass the dough through the contraption. Don't use too much dough at once because you want your Spätzle to cook evenly. Fish the Spätzle at the surface out of the water using something like this.

Drop the Spätzle into a pan with melted butter. You are not looking for a lot of heat. You only want to keep them warm. Ideally you will drop them into a pan of very dark roasted onions. That's how I prefer them. If you've got nutmeg, use some of that. If you feel like granulated garlic, use some of that.

As for cheese: use Emmental or similar cheeses. Do not use weird stuff like Cheddar. I made my last batch with equal amounts of Emmental and not-quite Parmigiano. If you feel your cheese isn't quite melting you can pop the whole thing into the oven at a not too hot temperature. Just enough to melt the cheese.

My girlfriend adds cream before the Spätzle go into the oven.

Be careful with the flour you use. None of the self-raising stuff.


There are variation of Spätzle without adding water to the dough. Those are very eggy indeed and I'm not too fond of those.

Tomato salad with goat cheese and basil. Dress that with olive oil and just a little bit of salt and freshly ground pepper.

I've found out that making food that people is not used to do anymore at home causes a great impression. For instance I like making pasta from scratch. Having a pasta maker machine and a little bit of practice it is incredibly easy. For me it takes the same amount of time to make pasta from scratch than to cook dehydrated pasta, only cleaning up is a little bit more of work. The flavor of fresh pasta is way better than store-bought noodles and when you point out that you made the noodles, your guests get really impressed.

Same with sauerkraut (or anything pickled), ginger ale, sausages. Most people have no idea how these things are made, because for a couple of generations now, these foods have been bought in a store. So it causes a big impression when somebody actually takes the time to watch a youtube video and then prepare these foods.

Yes, I think it tastes better and the texture is far superior. In addition, the surface is rougher, so it "picks up" the sauce better. The basic recipe is simple:1 egg per 100g flour, plus water to make a pliant, non sticky dough. Although a true Semolina "00" flour is prefered or a Durham... Truth be told I use good ol' GD unbleached all purpose flour (or maybe half and half with whole wheat)

I failed my first few attempts to hand-cut the dough (or did not have the patience) to make uniform thickness, which is vital. I gave up until I bought a pasta maker.... Now I will never go back to store bought pasta. My machine is a Marcato Atlas 150. It comes with a tagliolini (like a square spaghetti) and fettuccine cutter. For around $79 on Amazon And you can get a bunch of different cutters.

This is the one I have, works like a charm for the batches I usually do (5-10 lbs for each flavor). It'll put a smile in your face first time you use it. I got smooth sausage links in 10 mins that were taking over an hour with the grinder stuffing insert. Highly recommended. I also got this "cake press" to push the farce remaining in the main one after a batch. It's a joke in comparison but if I was coming from my first days of using the grinder to stuff, I'd be delighted. Finally I have this funnel for blood sausages, I don't use it anymore as my technique improved and I can use the piston with liquids without creating a mess, but it would also have been better and faster than the grinder stuffer.

I've become a bit of a foamcore junkie, and my designs have gotten much more complex as time has gone on. I keep meaning to post here, but always forget until my design philosophy changes again and I think "I need to wait until I get more pictures of X", then the cycle repeats.

Part of my evolution has been changing how I do joints. I want to start off by saying this -- unless you are a perpetually unsatisfied perfectionist like me, pinning and gluing is more than enough. In fact, I rarely find pinning necessary if you have a good triangle set in several sizes.

For the love of God, don't dove-tail. It is not worth the time you will spend on it and you will hate yourself after a while. I'm not saying this from direct experience, but given the experimenting I have done, just the thought of cutting dovetails makes me break out in hives.

The middle ground that I have found in both increasing attachment surface while maintaining efficiency is making rabbet cuts with the FoamWerks rabbet tool. Rabbets cut part of the foam board away, leaving an extension that consists of one papered side and a small amount of actual foam. You can glue each joint on two surfaces, so it's much stronger, and has the side benefit of hiding foam edges on all but the top surface.

The rabbet is not perfectly calibrated, so there is always 1-2 mm of excess that needs to be trimmed away, and it changes the way pieces fit together by a few mm, but once you get used to that the process of rabbet cutting your joints only takes an extra minute or so per joint. To me, the aesthetics of it make it worth doing.

ALL OF THAT said, if you just want something functional, and are not using it as some kind of twisted art/engineering project, then square cutting and gluing joints is perfectly fine.

Well, while for risotto with a meat stock i advocate no creamy elements other than the parmesan at the end, for a mushroom risotto i like adding a bit of mascarpone at the end.

I rehydrate the dried porcini in boiling water, till soft, then saute together with a big bunch of chestnut mushrooms and some butter. Obviously reserve the mushroom liquor to add to the veg stock you are using. You can even get porcini stock cubes from some italian stores.

I split the mushrooms between added once the rice is getting toward cooked, and maybe 1/4 reserved to put on top of the finished dish. Then a big handful of parmesan and a couple of spoons of mascarpone once the rice is done and you have taken it off the heat.


Pasta is well worth it, but you need a roller. Also do not cheap out on the roller, cheap ones suck. Basic is Imperia Cucina pro. ALso acceptable are the roller attachments for kitchenaids.

WHen you make it yourself, just be sure to use some 00 flour and work it until it is nice and springy. You will make dodgy quality the first time ro two but after that it is incredibly satisfying. While not seasonal I love making a primavera-ish pasta. Take a big bunch of asparagus spears, and cut off the tips and reserve. Boil the stems and a big handful of peas until just done, then pure up with some butter, parmesan, salt and pepper. Then in a pan saute diced leek, carrot, onion and celery. Add the puree and the asparagus tips and a few more peas, also boiled to just done. Mix most fo it through and keep a little for the top and a few parmesan shavings. It looks like this http://imgur.com/zqJQ0Bg It also works with bought fresh pasta but so much better home made.

Protip: make the water in which you boil the Spätzle briny with salt. Also you can get Spätzle from Cost Plus. As awesome and handy as having a Spätzle press might seem, only get one if you have disgusting amounts of free cupboard/ closet space in or around your kitchen. It takes up a lot of space and will spend a lot of time gathering dust.
I love mine, but I don't know if buying it was my wisest decision.

EDIT: Apparently mine is a restaurant sized press. I'd recommend one like this, or this

You can get a spaetzle maker for cheap at a lot of ethnic stores (my mom got one in Chinatown of all places). And its pretty damn easy to make: recipe I use a lot.

If you don't want to buy the spaetzle maker, you can also use a good a metal colander over a pot of water. The recipe I linked to above also has a "How to Make Spaetzle" demo video.

It's very delicious and very cheap/easy to make. The only downside is waiting about 20-30mins after mixing the ingredients before you cook. Good luck!

In my experience, I've found that following this recipe to the letter yields good results, and although it can be done without it, one of these is basically a necessity. Err on the side of more egg than flour, flour the worksurface nicely, and when you're kneading the dough, knead it like you're trying to make it quantum tunnel through your table. And once you've run it through the cutter and got your first batch of pasta, drape it over a wooden chair, if you have one, or hang it until you're ready to cook all of it.

And jamie's correct about the type of flour you need - tipo 00 or gtfo.

(And since it's a lot of effort to make fresh pasta, a simple and easy sauce is this: Take four tomatoes, fry them in olive oil until they're brown on one side, and then burst them with a wooden spoon. Mix it about, add salt and pepper, and serve with the pasta.)

None, really. You can readily make simple noodles like ravioli, stranded noodles, etc with nothing but your hands and something to roll it out with - roller, or a flat bottle or something.

However, this is an excellent tool for rolling out sheets. from there you can cut them to the size of your raviolis into strips, place filling balls and lay a strip on top, and then press the sides with a fork. Otherwise there are other things on amazon to help as well, but I find them unnecessary.

>Spaetzle
>
>Ingredients
>
>1 C Carbalose Flour
>
>2 Eggs
>
>6 T Heavy Cream
>
6 T Water
>
½ t Salt
>
¼ t Pepper
>
⅛ t Guar Gum
>
⅛ t Xanthan Gum
>
⅛ t Grated Nutmeg
>
2 Drops Liquid Sucralose
>
Instructions
>
>Bring a pot of water to simmer.
Put flour & spices together and stir.
Beat eggs then add water, heavy cream, & Sucralose and add to flour.
Batter should be of a medium thick consistency.
Using an old fashioned large holed grater, put about ½ C batter on top, and with grater over the water, run your index finger gently over the dough and let it drop into the water. It will sink and almost immediately float. Cook about 2 minutes.
Remove with a small strainer or spider.
Repeat until finished.
>
>
>4 Servings
>
>171 Calories, 9.8g Protein, 12.7g Carbs, 4.8g Fiber, 7.9g Net Carbs

Somewhat higher in carbs than I'd like for a side dish, but if you plan the rest of the day, 8g of carbs is manageable. I think so at least. Plus, it's totally worth it for this pasta.

Oh yeah, if you don't mind a one use tool, I highly suggest getting a Spaetzle Grater. It will be much easier than the cheese grater method described in the original recipe.

My family makes lasagna every year by hand at Christmas. We usually average 70lbs of it. No joke. Don't worry, it's for a party, we don't eat all of it ourselves. That being said, one of these is a must have if you wanna get down to pasta making roots. It makes the process fun, and gives your arm a workout (and looks much better doing so than a shake-weight)

I'll definitely be using this recipe, just ordered some B2 from amazon too! I've used the KA to mix my dough with sub-par results (operator error?) and have taken to using the food processor method. Honestly thinking about buying this beast to see if my results are better. It's scary what a man will due in pursuit of ramen nirvana. Thanks for the help!

[Fancy pants automatic pasta extruder.](Philips Pasta and Noodle Maker with 4 Interchangeable Pasta Shape Plates - HR2357/05 https://www.amazon.com/dp/B00REJMIJ6/ref=cm_sw_r_cp_api_i_yAizDb3RF85QK)

Saw one on Pinterest and thought it looked super cool, hubby splurged and got one for me a couple of years ago for Christmas. It was amazing for a while once you figure out the ingredient ratios, but one day it stopped working (after pretty light use) and we were outside the warranty and we can't find anyone to repair it. I'm still holding out hope that it'll magically work one day or we'll find someone that can figure it out. My husband wants to trash it, but I can't bear to do that yet!

On the off-chance the he's got a KitchenAid, this attachment is pretty great -
https://www.amazon.com/s/ref=nb_sb_ss_c_1_16?url=search-alias%3Dkitchen&field-keywords=kitchenaid+pasta+attachment&sprefix=kitchenaid+pasta%2Ckitchen%2C175&crid=23R2U2MR2LSWQ

Otherwise you might try combo gift with things like a couple pasta drying racks, some ravioli cutters, and a chitarra pasta cutter https://www.amazon.com/gp/product/B0047T6VAI/ref=ox_sc_sfl_title_31?ie=UTF8&psc=1&smid=A3OJS1UM61W602,

If he's into making sauces, too consider going into a local Italian market and buying some large cans of top-quality San Marzano tomatoes, a high-quality parmesean, and some awesome cured meat like guanciale. It may seem silly, but if I got those under my Christmas tree it would be a top present!

I love my Kitchenaid attachment for pasta since it's easier for one person to use. But if you're more dexterous than I am (or less klutzy) and can manage a hand crank version. this is the one I used for years and still have.

https://www.amazon.com/Marcato-Machine-Chrome-Cutter-Instructions/dp/B0009U5OSO

Since you have a kitchenaid, This one.

That's just the roller, but it's only 60 bucks.

Now if you add the cutters, they cost a lot more.

This one makes spaghetti and fettuccine, but it's about 130 bucks

But if you have to get the cutters, might as well buy the set. for 180 bucks.


You can hand cut the noodles btw. It's not that difficult, but getting it consistent is the difficult part.

But to be honest, it's that inconsistent noodle thickness that adds to the charm of homemade pasta, if you ask me.

As long as they're consistent enough to cook even enough, it's fine I say.


There's also this set

But really I wouldn't pay for a cutter that cuts ravioli for me.

For pasta maker,try checking out goodwill. I found a perfect pasta maker (under $10) in goodwill and Amazon sells the exact one for almost $70. (https://www.amazon.com/gp/aw/d/B0009U5OSO/ref=s9_top_hm_awbw_b1DO3_g79_i2/163-6104625-6906523?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=mobile-hybrid-11&pf_rd_r=5HW3YZH78QFS00DMYJ9Y&pf_rd_t=30901&pf_rd_p=6b64e573-a66c-5e58-8d8c-c9f5244d3bb2&pf_rd_i=289791)
I would love a set of high quality Japanese kitchen knives as well.

Try making it yourself, it is surprisingly easy and cheap.

https://www.amazon.com/Marcato-Machine-Stainless-Silver-Instructions/dp/B0009U5OSO/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1493825909&sr=1-3&keywords=pasta+machine

That is the machine I got and it works great. Fresh pasta is just eggs, flour and maybe olive oil.

Here is a video that tells you how to make it:

https://stellaculinary.com/cooking-videos/kitchen-preparation-techniques/kp-021-how-make-fresh-pasta

creating things from scratch will definitely change your perception of them, and also let you alter the flavors to taste. It can be as hard or as easy as you want. The biggest thing is to just follow the recipes. Other people have done all the hard work, all you need to do is repeat what they did.

For example:

-This pizza dough

-or this pasta sauce, which can serve as a great base to add other flavors. Then, you can customize it even more by making pasta from scratch with one of these.

Well done! Isn't fresh pasta the best! Those tomatoes look luscious. What color? What kind?

Edit: When you get back get a machine! I have this one. REALLY well made and cannot beat the price" Had it forever.

I’ve made Italian-style pasta from scratch before and there’s no way the dough would ever be fluid enough to do that- ideally you need a special noodle rolling machine. (Example: Marcato Atlas 180 Classic Manuelle Nudelmaschine für Teigblätter, Verchromtem Stahl, Silber 24 x 20 x 15.5 cm https://www.amazon.de/dp/B004BDKI68/ref=cm_sw_r_cp_api_i_xXzUCb5E72GA1)

So my question- what kind of noodles are these? I’m super impressed.

I'll save you a ton of scrolling through long-winded stories and baby pictures:

Ingredients

• 4 eggs
  
• 1/3 cup milk
  
• 2 teaspoons salt
  
• 2 cups all-purpose flour
  
• 4 Tablespoons unsalted butter
  
• 1 Teaspoon white pepper
  
• 1/4 teaspoon nutmeg
  
  

  Instructions
  

  
  

1. In a medium bowl, whisk together the eggs, milk, and salt. Add in the flour and stir until well combined.
   
2. Bring a large pot of salted water to a boil over high heat. Place your spaetzle maker over the top, then pour half of the batter into the cup of the device. Quickly slide the cup back and forth to allow the batter to drop through. Repeat with second half of batter, working quickly, until all the batter is cooking in the pot.
   
3. Set the spaetzle maker aside and give the dumplings a good stir in the pot. Let them cook for 1 to 2 minutes, until floating on the surface. Remove with a slotted spoon and place in a large bowl. Toss with butter and spices. Serve warm.
   
   

On the rolling pin and by eye. Cutting it on the rolling pin helps with consistency because you are cutting several layers of dough (i.e. several noodles) at once. It's very much a case of practice makes perfect. The advantage of learning to do it by hand is that you aren't limited by the dimensions of whatever cutter you buy if you want, say, papardelle.

Edit: here is an example of the the only traditional pasta cutter I'm aware of. It's used only in the Abruzzo region and only to make a very specific type of pasta.

I have this one and it works very well. It's pretty quick to make pierogies because you just put down one layer of dough, add filling, add another layer of dough, and go over the whole thing with a rolling pin.

I don't have experience with the fold-over kind, but it looks like it would be slower and probably be harder to clean.

I went with this one last month when I was buying a gift for my wife. We've since made ravioli and fettuccine, both of which turned out great. I don't ever want to eat store-bought dried pasta again. I was looking for a well-reviewed machine for <$50, and this fit the bill.

I've made both ravioli and fettuccine "by hand" before, and using the machine resulted in a huge reduction in time/frustration and a huge increase in the quality of the end product. I'd recommend an entry-level hand crank model, like the one I listed. For another $30-40 or so, there are better reviewed models out there, but I have zero complaints from the one I referenced above.

I got a spaetzle maker on amazon http://www.amazon.com/gp/aw/d/B00004UE89?pc_redir=1405865560&robot_redir=1 and it made all the difference! Perfect delicious spaetzle every time (I think the package had a recipe on it I've been using even)

Yep. First time posting, and I sorta missed that originality memo.

As for acid in the salad, I let the tomatoes carry that component. Now that you mention it, it probably could have gone for a spritz of lemon.

This is my pasta machine. It is a thing of beauty. If you shop around, you can find it for much cheaper than Amazon.

Thanks for the review!

I have a slicer that looks like This one. They're all basically the same thing and they all get the job done. Choose one that fits your budget. I would stay away from a Julienne Peeler. Yes, its the least expensive option but from my experience julienne peelers don't work well and it's a pain in the ass. If you're willing to spend a little bit more for a better product, The Paderno is probably the best option and comes with more blades and is very user friendly. I'm going to get the Paderno for my birthday in May.

It's was so fun! I have a pasta maker so that made it sooo easy. What are some great is my recipe makes about 4 to 6 servings and you don't have to dry it before you cook it, you only do that if you want to use it in a few days.
This is the pasta maker I use.
And this is the pasta I made.

I'll help you out. That's a pasta maker with a fettuccini cutter attachment.

Fun Fact: It also makes pasta!

My recommendation is to get one of these for $10 next time you're on Amazon.

https://www.amazon.ca/dp/B00004UE89/ref=cm_sw_r_cp_awdb_t1_695RBb5STV29C

Spätzle recipe is very simple, and nothing in a plastic bag comes even close to fresh, homemade ones. By the time the water comes to boil, you will have whipped up a batch. Grate them into boiling water, scoop up when they surface, and that's it. Enjoy!

Oh, and for the rest of you who have no clue what we're talking about, please order Käsespätzle or Paprikash with a side of spätzle next time you're deciding where to dine out!

Some crumpled bacon is also wonderful in spaetzle ;) I got a special tool just for making it http://www.amazon.com/Norpro-3128-Spaetzle-Maker/dp/B00004UE89 I also find that browning the spaetzle a tad in a skillet after boiling it makes it even tastier.

https://www.amazon.ca/gp/product/B00REJMIJ6

The phillips maker is on sale right now. for the alkaline you can get away with using baking soda. since this is an extruder they aren't as chewy and don't hold up if overcooked but fresh noodles in 10 minutes... can't argue with that. another + is you get to tweak the recipe to your exact liking

Kitchen Active Spiral Slicer, ABS Plastic with Stainless Steel Japanese Blades, Black https://www.amazon.com/dp/B00MG6ZEZM/ref=cm_sw_r_other_awd_Qr8Iwb6KEZG98

$10 spiralizer. Buy some zucchini or squash, takes about 1 minute per item. There are fancier ones out there and you can buy them at target or Walmart or where ever you shop.

Just heat them up in some oil, top as you choose. The other option is spaghetti squash, also delicious, but takes baking in the oven to prepare. Really does turn out "like spaghetti."

I don't have one yet, but I'd love one of these pasta machines, and a food processor is always handy.

The Atlas is a really good one, hand cranked: http://www.amazon.com/Marcato-Atlas-Wellness-Pasta-Stainless/dp/B0009U5OSO

This is one of the best dish's in Germany, bake it with some cheese and its also very tasty.

you can totally buy a maker in the states, on amazon prime too!

http://www.amazon.com/Norpro-3128-Spaetzle-Maker/dp/B00004UE89/ref=sr_1_1?ie=UTF8&qid=1415033337&sr=8-1&keywords=spetzel

How much pasta you eat in one sitting has to do with your height and weight, yes. It also depends on what kind of pasta you're talking about. You can likely find approximate measurements for your size somewhere on the internet, then measure out the dry pasta in those amounts.

If you want to make it extremely easy, go with a long-noodle pasta like spaghetti or something similar and use a serving measurement tool to make sure that you're getting the same amount each time. Here's an example of one; here is a different one.

You can also look at the nutrition facts and use measuring cups to measure out serving sizes as labeled on the packaging. The measurements for servings in the nutrition facts are using the dry pasta (before being cooked), so you don't even have to worry about figuring anything out.

If you wind up cooking more pasta than you could or should eat in one sitting before a match or training session, you do not have to throw the excess away. Get out a ziplock bag, put a small amount of olive oil in the bag (start with about a half tablespoon) and then put the leftover cooked pasta in the bag. Shake it up and make sure it's all lightly coated in olive oil - add small amounts of oil if necessary. Put the pasta in the fridge and you can have it the next time you want pasta. To reheat the pasta you can either try your microwave (though I'd only recommend this if your microwave has a Reheat setting option - it effectively uses half-power to heat the food, so that you don't wind up with that dried-out nasty mess you usually wind up with when microwaving leftovers) OR you can boil a new pot of water, drop the noodles in and stir around for about a minute or so, just enough to get them hot again. Then serve as usual.

Amazon has one that works pretty well. Spaetzel maker

for my entry I made an album

-something from nature: grass, clovers, sticks
-something metal: aluminum foil as the campfire flames and metal wire holding some of my sticks on and together with each other

• image clipped from a magazine or comic book: the images were clipped from walking dead comics
  -paint: watercolor. I painted the background, sky, grass, etc
  -words: dialogue cut from the comics
  
  If I win I'd love this so I can make ravioli.
  
  thanks for the contest and getting me back into painting!

Almost all of them.

The better I get at cooking the less gadget I use. Serving & wood spoons, cheap tongs, good knives and a spider and a spatula are my main and almost only tools.

That being said there are 3 tools that may be considered gadget that I use all the time. A good quality madoline (believe me that's not a gadget!), My pasta machine that I use almost once a week and finally my avocado cutter that I use almost everyday. (I could live without the avocado tool but it's faster and we eat a lot of avocados)

This is excellent and has worked for me really well for 3 years now, but it's hand-cranked, which is alright with me. I do not know about the quality of electric pasta machines.

check these out. They work great, but are a bit tough to clean.

It's a lot faster to roll out a larger amount of pasta. you can get it thinner and more precise and cut quicker. I have one that I love when I make fresh pasta, I make a lot and freeze some for later. this is the one I have

[Pasta Machine]
(https://www.amazon.com/Marcato-Machine-Stainless-Silver-Instructions/dp/B0009U5OSO/ref=sr_1_1?ie=UTF8&qid=1493526504&sr=8-1&keywords=pasta+machines)

[Here you go] (http://www.amazon.com/CucinaPro-150-Imperia-Pasta-Machine/dp/B0001IXA0I/ref=sr_1_3?ie=UTF8&qid=1421072826&sr=8-3&keywords=pasta+machine). Had this for a while now and its still doing a great job. Very Sturdy.

Agree, like this one

Norpro Spaetzle Maker https://www.amazon.com/dp/B00004UE89/ref=cm_sw_r_cp_api_9Ao7BbM3BESRD

If you are looking for a cheap pasta maker I came across this for $16.99 on ebay with free shipping. Not sure how long the sale would last. http://www.ebay.com/itm/Stainless-Steel-Fresh-Pasta-Maker-Roller-Machine-for-Spaghetti-Noodle-Fettuccine-/401082713240?rmvSB=true

The same machine is $24.99 (and even that is cheap for a pasta maker) on Amazon and have decent reviews http://www.amazon.com/Pasta-Maker-Machine-Heavy-Stainless/dp/B01COGM5YQ/ref=sr_1_1?ie=UTF8&qid=1459182470&sr=8-1&keywords=oxgord+pasta+maker

get one of these! They're so fun and easy https://www.amazon.com/Marcato-8320-Machine-Cutter-Instructions/dp/B0009U5OSO/ref=asc_df_B0009U5OSO/?tag=hyprod-20&linkCode=df0&hvadid=193129986239&hvpos=1o3&hvnetw=g&hvrand=12277080462211218735&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9030970&hvtargid=pla-312518347092&psc=1

Do yourself a favor and get one of these bad boys https://www.amazon.com/PierogiKingTM-Pierogi-Maker-Dumpling-Mold/dp/B00BBRYBC4/ref=sr_1_1?ie=UTF8&qid=1481984466&sr=8-1&keywords=pierogiking

I have a similar one that makes small pierogi and it is super simple to use and makes a bunch of them at once!

1/4 lb beef liver

1 small onion

1/2 tsp black pepper

1 tsp allspice

1/2 tsp clove

2 eggs

3 cups flour

1 cup milk (add ONLY IF using spaetzle maker)

Grind liver and onion in a blender. Add spices and eggs to the blender and blend. Measure the flour into a mixing bowl then pour the blended mixture onto the flour and mix.

If SCRAPING DUMPLINGS: Add 1-3 tsp of water to make a stiff dough. Remove dough from the mixer and kneed until you have a stiff dough, return the dough to the bowl and push the dough to the edge of the bowl. Scrape dumplings with sharp knife into boiling water (add 1 Tbsp of oil to water to prevent sticking). When dumplings rise to the top of the water remove with a slotted spoon into strainer then spread onto a cookie sheet to cool. Spray with Pam and DO NOT LET THEM DRY OUT. Refrigerate or freeze. I freeze in gallon size ziplock bags.

About 30 minutes before serving time heat bacon grease over med. heat in a large nonstick skillet and toss kneflies in grease to reheat, salt to taste. Cover and stir often to prevent browning and sticking. Serve with turkey or beef gravy.

If using Spaetzle Maker: Do not add water but remember to add the milk.

My spaetzle maker looks like this one

What kind of pasta? If you're only looking to make basic stuff, fettuccine, tagliolini, lasagna, buy one of these, skip the class, and just watch a couple youtube how-to videos. I promise you, it's stupid easy, just takes a little practice.

For cooking classes, I recommend Korean Fusion and Chinese Southern Belles.

I am using a "Spätzleblech" like this one: https://www.amazon.com.au/Chloe-Stainless-Steel-Spaetzle-Scraper/dp/B01A59GYNM/

Works fine.

I use this one. It's really cheap and gets the job done. A full tube is about 230 g.

LiebHome Food Grade Quality Manual Sausage Maker Meat Stuffer Filler Hand Operated Salami Maker Funnel Hand Tools (Sausage Stuffer Barrel) https://www.amazon.com/dp/B075LNY8DD/ref=cm_sw_r_cp_api_s.DYAb011PHKH

Also, I've been making salamis with freshly ground pork from my butcher and I ask to grind in extra fat. I may get a grinder someday, but it hasn't cost me more to ask them to grind it for me. Until then, I will continue to do so.

Bought mine years ago at Williams Sonoma for around $200. But, looks like Amazon has them a BIT cheaper, not much ($179.99).

http://www.amazon.com/KitchenAid-KPRA-Pasta-Roller-Cutter/dp/B000KPULR2/ref=sr_1_2?ie=UTF8&qid=1421524293&sr=8-2&keywords=kitchenaid+pasta+maker

I do have a hand machine, and that is what I use. http://www.amazon.ca/CucinaPro-150-Imperia-Pasta-Machine/dp/B0001IXA0I

Your spaetzle is nice and long. Mine usually end up 'short'. I'm roughly using 2 cups flour, 2 eggs, 1 cup milk, salt, and using a Norpro. How do you make yours?

I just found on on Amazon Prime for $11.69 for anyone else interested in doing this project!

I think OP is referring to a tool like this or this.

I just bought an Imperia. Hopefully I can add some pictures of the process to http://magnamo.tumblr.com soon.

http://www.amazon.com/CucinaPro-150-Imperia-Pasta-Machine/dp/B0001IXA0I/ref=sr_1_1?ie=UTF8&qid=1341857093&sr=8-1&keywords=imperia

It looks like an add-on to a Marcato noodle maker

https://www.amazon.com/dp/B0009U5OSO

If you have a kitchen aid mixer, you can purchase a pasta maker attachment.

Kitchenaid KPRA Pasta Roller and cutter for Spaghetti and Fettuccine https://www.amazon.com/dp/B000KPULR2/ref=cm_sw_r_cp_apa_i_KFHqDb0QVAYYC

I don't have any other things to make with it, but I think this is the same machine for half the price. That's the one I have and it hasn't failed me yet.

This one was the one recommended to me when I was in the market for one.

https://www.amazon.com/Marcato-Atlas-Wellness-Pasta-Stainless/dp/B0009U5OSO

nah a legit pasta maker, like making the pasta from scratch yourself

https://www.amazon.com/Marcato-8320-Machine-Cutter-Instructions/dp/B0009U5OSO

Once you do it, you will consider boxed pasta filth, and you won't ever want to pay to get pasta when you go out to eat, the cost would be absurd

https://www.amazon.com/slp/pasta-storage/o6wvrumoteyq6ye

This is how I first started making it and then after about the tenth time of making it, I decided to fork out the $30 for a pasta roller/cutter like this and now I crank it out in no time flat.

https://www.amazon.com/Philips-HR2357-05-Avance-Pasta/dp/B00REJMIJ6/ref=sr_1_9?s=home-garden&ie=UTF8&qid=1519144145&sr=1-9&keywords=pasta+maker

And here's a totally serviceable one for $27!

It's so easy, made some a few days ago. I use a spaetzle maker.

Two words: pasta maker

Do you know what the difference is between this one, the $200 model and the $300 model?

From the descriptions they all seem to do the same thing, so not sure why one is twice as much

They both contain roller and cutters..

https://www.amazon.co.uk/KitchenAid-KPRA-Pasta-Attachment-Mixers/dp/B000KPULR2

https://m.johnlewis.com/kitchenaid-3-piece-pasta-attachment-set-for-stand-mixers/p/2967135?sku=236366604

I can see a slightly different design. What about features?

Cheap knock off for 1.75. https://www.amazon.com/gp/product/B00IKFMSF2/ref=ox_sc_act_title_1?smid=A5EEHHD21AQ8I&psc=1

There is no slider to push the spaetzle through the holes.... The dough would just sit on top of this thing.

https://www.amazon.com/Philips-HR2357-05-Avance-Pasta/dp/B00REJMIJ6

Here you go, the lazy way to have fresh pasta!

I don't like single-use kitchen tools, but I've used my mom's spaetzle grater and it's so worth it!

I have no knowledge about machines for restaurant use but for us home cooks, the Philips Pasta Maker is as pro as it gets.

Rabbet cutters are the tits for foamcore work: http://www.amazon.com/gp/product/B001JSWKLO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

When I got mine, I researched obsessively. I got a cheap one, and it feels cheap. However, I've had zero problems with it and I'll keep it until I give it away to upgrade a few years from now. This was the only one consistently recommended under $100.
https://www.amazon.com/dp/B000ATUKBK/ref=cm_sw_r_other_awd_10nOwbWMZHQ5K