(Part 2) Reddit mentions: The best pasta & pizza tools

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.

So this is a little different, but hear me out.

A maple chopping block is a thing of beauty and a joy and I love mine beyond all measure. BUT ... for everyday cutting, I depend on these:
http://www.amazon.com/Cutting-Boards-Epicurean-Piece-Natural/dp/B004TJMPWO

They are the best cutting boards ever, are dishwasher safe, develop a "patina" with age and use, and won't damage her good knives. I have the "natural" color ones that I use for every day and the black ones that I use for meat only. (I think you said she was veggie, so that might not be something she needs.)

But a set of these would be an awesome gift, IMO.

Also the same company makes pizza peels (http://www.amazon.com/gp/product/B000PRI3TS/) and a whole slew of other kitchen items that you could bundle together to make a theme.

Wrap them up with a set of good quality, old fashioned, flour sack kitchen towels:
http://www.amazon.com/dp/B00UXNWGCY/

That would be an awesome gift - at least from my perspective. :)

I'm making pierogies on Sunday for a pot luck and freezing a batch to take to a friend I lost a bet to. I only make them on special occasions or when Alabama loses to Texas A&M, so it tends to be a big batch when I do. They're a lot of work but sooo tasty. I ordered a new gadget to try out. Hopefully faster than making them by hand!
For the dough:

2½ - 3 cups of flour

1 tsp salt

1 egg

2 tbs. sour cream

~½ cup lukewarm water

Double or triple it depending on how many you plan on serving. This recipe will make 25-30 pierogi. Mix it until the flour is absorbed and the dough becomes sticky - add water if you need to, but don't over work it!

Roll the dough as thinly as possible (sometimes I use a pasta roller)

Filling:

Pre-made frozen or refrigerated garlic mashed potatoes (grandmother rolls over in her grave)

1 small tub of garlic and chive cream cheese

Two cups of shredded cheddar cheese

Salt and Pepper to Taste


You want these to be a little overseasoned for this purpose. So go heavy on the salt, pepper, and garlic. The blandness of the dough can take a lot of strong flavor. I mix the potatoes first and put them in the fridge. They're easier to work with if they're stiffened from the cold.


Once you've rolled out the dough you can use a gadget like the one you see above, a ravioli press, an empanada press, or just your hands to stuff and seal the pierogi. My technique is part modern me and part tradition from the babushkas in the church basement : )

1. I roll the dough out, cut them in circles use and drape that over the side of my hand. (Make an o shape with your hand and drape the circle of dough over where the hole of the o can be filled. I use a #140 or #100 scoop to drop in the filling and then daub a little water along the edge of the circle. Then fold it over and pinch/fold the edges together.
   
   
2. You could also use a ravioli press to do basically the same thing, you just won't get the traditional pierogi shape. I use the scoop to drop in the potatoes and I still wet the edges of where they'll press together and I make sure they're sealed well by hand.
   
   In the mean time, I've got a large pot of gently boiling water on one stove eye and in another I've got chopped onions and tarragon in butter waiting on low heat.
   
   Make sure you're edges are sealed and drop a batch (a dozen or so) into the water. They're going to go about ten minutes with a gentle stir or a flip at the five minute mark. Don't over stir! The filling will come out. I hate that sinking feeling when the water turns cloudy white and I know they aren't sealed!
   
   As each batch is done pull them and put them in a strainer and add the next batch to the pot. Once they're drained, layer them in a baking dish with the onion and tarragon mixture and hold it in a low oven until you're ready to eat or pack up!
   
   I know the tarragon is a weird thing, but I get raves over them . . . so tasty. You can also freeze them after the boiling. Then thaw them out for a day when you're ready to eat them and saute them in a pan with butter to serve. I love them with butter and McCormick's Greek Seasoning spice blend. Another odd combination, I know, but I love it.

You paid 30 euros for two 20cm x 40cm x 1.5cm plates?!? No offense, but that sounds way too good to be true.

I think that peel is, how did you put it? Utter crap :) Wood is absolutely critical for the launch, because, as the skin sits on it, it absorbs some moisture, which gives you considerably more time than metal does before the skin starts to stick.

It's not that ideal, and should only be temporary as you're looking for a real wood peel, but a thick-ish piece of cardboard will work pretty well- better than aluminum will.

Does Metro carry any wood peels?

This is the metal peel that you want for turning and retrieving:

https://www.amazon.de/dsfeqwq-Edelstahl-Schale-Schaufel-Tablett/dp/B07KXPNJ41/ref=sr_1_1?ie=UTF8&qid=1543542724&sr=8-1&keywords=edelstahl+round+pizza+peel

The size should be just about right for a 40cm pie, and the price can't be beat. It looks like it's coming from China, which could take a while, so I'd order it quickly.

I can't tell if this is in stock or not, but this is the peel you want:

https://www.amazon.de/American-Metalcraft-Sch%C3%A4lt-verschiedene-Gr%C3%B6%C3%9Fen/dp/B0001MRSKM

You want the larger one- the 2616. This may have some trouble fitting in your oven, so you might need to sand down the sides a bit. This is the same one:

https://www.amazon.de/American-Metalcraft-Handle-AMERICAN-METALCRAFT/dp/B0118DZSI6/

but shipped from the U.S., and marked up accordingly.

You went through a lot of trouble to get a 40cm steel. Don't shortchange yourself with a small peel. You might not make 40cm pies right out of the gate, but, trust me, eventually you will.

Re; the flour you ordered. Yes, that's one of the ones I recommended. Perfect.

The cheese blocks we have here are about 2.5kg and look like this:

https://sc02.alicdn.com/kf/HTB1b474KpXXXXaQXXXXq6xXFXXX5/Mozzarella-cheese-block.jpg

3 euros for 150g is about how much we pay for scarmoza here. It is kind of extreme. It's the best cheese you'll ever find for pizza, but the price you pay for that level of quality is just too high.

On my last trip to my local distributor one of the blocks was firm but not yellow. I'm not sure how they achieved this, but, don't always go by color. Yellow and firm is ideal, but white and firm is still much better than white and soft.

Re; the photos. Metro most likely has security cameras in place, so, even if no one is around, try to be discreet about the photos.

-Pizza Rocker because I feel like it gets the job done faster and has the added bonus of feeling like a legit chef using it 😂



-I keep a baseball bat tucked behind the bedroom door just in case


-current favorite app other than alien blue for Reddit



-Holla


-Does a tub count as furniture 😂 I take hot baths a lot for migraines so I'd say that but if it doesn't count then I'll say the couch because the living room has really great natural lighting and it's just a happy and comfortable place to chill out


-Something I want is a new bed or at least a headboard that doesn't look like it belongs to a teenage boy. I hate the one we have so I hide it with pillows lol




Thank you for the contest shrdbrd you lazy bum, heres some cool stuff!

I'm moving soon too! In a week from today, exactly. I'm moving off to an apartment for college. Because of this, I have an entire wishlist of household stuff that I'll need. It's the wishlist called "Stuff I Actually Need", which is full of cool and cheap household items someone will need when moving into their first place and also school supply stuff- just ignore the school supply stuff.


As for a specific item, you should get one of these shower curtains



Other notably awesome things I've found that you should get include:

• This classic tattoo potholder set
  
  
  
• This sexy classic tattoo duvet cover
  
  
  
• I love this somehow classy skull sheet set
  
  
  
• This awesome key holder or this equally-awesome one
  
  
  
• This bitchin pizza cutter
  
  
  
  
• This comic lover's doorstop
  
  
  
• Cheap, simple bowls
  
  
  
• Cheap, complete kitchen tools set
  
  
  And you're a pretty, pretty dame. I don't know what to link for myself. Surprise me with whatever you think is cool. Thanks for the contest and food luck with your new place!

Fear cuts deeper than swords.

1 something grey

2 something reminiscent of rain Well it's a rainbow necklace and without rain you don't get a rainbow ;)

3 unusual food related item um yeah talk about yummy dreams hehe

4 something for someone else a psy gangnam guy mask for Liz. She swears she's going to marry that man lol

5 a book you should read One of my favorite memoirs of all time by Frank McCourt growing up dirt poor in Ireland. I would like to read a thousand times

6 item less than a dollar an mp3 from the 80s oh yeah!!

7 something about cats, nothing on my list, will edit soon

8 something beautiful but not useful this shirt is lovely but I have no clue where I'd ever wear it.

9 a movie Grease!! Everyone should see it because it's effing amazing!

10 for hurting zombies You could attack them with this amazing pizza cutter that looks like a saw!!

11 profound impact would be this awesome stream mop, cleaning is getting difficult for me sure to health issues and this would make life easier

12 add on item eyebrow shapers

13 most expensive I have no computer at the moment. I use a kindle. I need a computer to keep me business organized amongst other reasons.

14 bigger than a bread box, well a bread box could fit inside this laundry bag

15 This pretty ring is smaller than a golf ball

16 This peppermint oil smells wonderful

17 sfw toy would be this belching hamburger keychain

18 back to school zipper pouch to keep your lunch money in

19 my current obsession is kitchen or cooking gadgets hence this adorable ice cream cone hinged container

20 awe inspiring....umm sock monkey headphones...amiright??


Bonus item made in Oregon hand warmer clay mug

Bonus item

Am I allowed to offer multiple options? I'm gonna go ahead and offer multiple options and you can just correct me later if I can't and I'll narrow it down.

Here's a neat little LED lamp the size of a credit card

Here is a v cute Gudetama pen

If you love Halloween as much as I do, here are several different festive pillow cases

Also this not-necessarily-Halloween-specific hipster skull pillow case

Or maybe you'd like to make your own dumplings

Are you a gamer and a day drinker? Then this flask is perfect for you!

Embrace your inner child and/or astronomer with some glow in the dark ceiling stars

And maximize your toothpaste game

I think that's all I got for now

​

This was a LOT of fun to make. I've been enjoying woodworking projects and wanted to make this for a family friend who has a brick pizza oven. I gave it to him at his annual Christmas party last night!

The original idea was inspired by a product that ThinkGeek used to sell by the same name. See http://uedata.amazon.com/ThinkGeek-Tactical-Laser-Guided-Pizza-Cutter/dp/B00GTPSQBK

You can't buy them anymore so I made it!

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.

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!

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.

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 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.

Thanks for the help. I ended up buying AM 2616 https://www.amazon.com/gp/product/B0001MRSKM/ref=ppx_yo_dt_b_asin_title_o00__o00_s00?ie=UTF8&psc=1

​

Should we add a peel recommendation thing in the Resources? Thoughts on a "recommended gear guide" like r/coffee - https://www.reddit.com/r/Coffee/wiki/index#wiki_gear

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.

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."

Hi, thanks for the contest!

I think everyone needs one of these. So cute to make mini apple pies, ravioli, filled cookies, etc!

I mean it is mildly infuriating, but you could just not cut it like that, it's like if i poured juice in the sink instead of the floor and went, "aw shuks, that's mildly infuriating " then proceed to post it here instead of just not pouring juice into the sink. If you need help cutting pizza wee lad, there are tools to help. My personal favorite, Laser guided pizza cutter

It helps if you have a ravioli cutter too. Not only does it make pretty patterns, but it helps seal the pasta together to prevent leakage.

So much Polish pottery. I didn't need/want china, but I am obsessed with Polish pottery and have always wanted a full serving/baking set of it.

But of stuff normal people would probably be excited about...I have a really nice tent, KitchenAid, mini fryer, and a pierogi maker.

I have one of these I like for pizza https://www.amazon.com/Norpro-Wood-Pastry-Pizza-Roller/dp/B000HK2DNA/ref=sr_1_3?ie=UTF8&qid=1493689041&sr=8-3&keywords=pizza+roller

I'm still not quite there at being able to do it totally by hand and this helps a lot, esp cause I use pans and this will fit inside.

This peel happens to be Epicurean. It's definitely knife friendly since it isn't really wood. More info here: https://www.amazon.com/dp/B000PRI3TS/

I'm a carpenter and I got a circular saw pizza cutter for Christmas. It's actually pretty inconvenient and hard to clean but I feel super manly when I cut my pizza.

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)

No, they are not. the Ampia doesn't have the flanges that allow attachments to be, uh, attached.

But those ravioli makers are a total boondoggle, I wouldn't recommend them. Super finicky, messy and almost never work right.

It's so much easier to use the machine to make long sheets them do the raviolis by hand on the countertop. I recommend this as a gift instead.

i respectfully disagree. Have you ever used a full palm wheel cutter? It is a great tool. [https://www.amazon.com/ZYLISS-Pizza-Cutter-Wheel-Slicer/dp/B002IT37Z6/ref=sr_1_1?ie=UTF8&qid=1502811043&sr=8-1&keywords=zyliss+pizza+wheel]

I bought this one years ago. Works great as far as I can tell, seems inexpensive?

Gourmia GPM9980 - Pasta Maker, Roller and Cutter - Manual Hand Crank - Slices Dough into Spaghetti and Fettuccine - Stainless Steel Surface and Chrome Plated Parts - 150mm https://www.amazon.com/dp/B0779KPT4B/ref=cm_sw_r_cp_apa_i_35LjDbGHMFGJK
Compared to
KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment With 6 Plates and Housing https://www.amazon.com/dp/B003GWZ9ZK/ref=cm_sw_r_cp_apa_i_B6LjDbMVMRZZT
In his master of none pasta carbonara vid I think

Disclaimer: I'm no expert.

I think the roller is a better option. The extruder I have is fun, but it's definitely a bit gimmicky. I just don't find myself busting it out too often... not to mention it requires a whole stand mixer to work. I do know there's other extruders out there, though.

A cheap roller would probably be easier to find and use. Unfortunately, I don't really have a good recipe for the dough, as I have yet to play with mine.

I've found a bunch of recipes while Googling (both machines), but I've always found that I've needed to make tweaks, and just go through trial and error.

Alton approving is why I bought one. And, once I used it, I bought one for other family members.

Best. cutter. ever.

awesome. already had this in the cart. along with this cutter:

http://www.amazon.com/gp/product/B002IT37Z6/ref=ox_sc_act_title_2?ie=UTF8&psc=1&smid=ATVPDKIKX0DER

If it's not already out, I let my pizza dough come to room temp (takes about an hour, which is perfect because that's how long I preheat the oven w/ pizza stone). I then coat it in flour, form it into a rough circle, then hit it with a pizza dough roller, dusting it with more flour and flipping it whenever needed until it's the size/thickness I want.

So the Kitchen aid used to have extruder that came with meat grinder. I think they discontinued it. It didn't work very well anyways.

The pasta rollers for Kitchen Aid work really well. (http://www.amazon.com/KitchenAid-KPEX-Pasta-Excellence-Attachment/dp/B0007QN05Y/ref=sr_1_4?ie=UTF8&qid=1373640212&sr=8-4&keywords=kitchen+aid+pasta)

Now I believe they replaced the meat grinder/pasta maker extruder with this one (http://www.amazon.com/KitchenAid-KPEXTA-Stand-Mixer-Pasta-Extruder-Attachment/dp/B003GWZ9ZK/ref=sr_1_3?ie=UTF8&qid=1373640212&sr=8-3&keywords=kitchen+aid+pasta) I don't know how well it works, has to be better than old one.

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!

hey, we keep the ol' questions in the bi-weekly threads (stickied at the top of the main feed.)

That being said, check out these two peels:

• https://www.amazon.com/dp/B0001MRSKM
  
• https://www.amazon.com/dp/B0037XFTTY
  
  Like /u/RockinghamRaptor said, the wood is for launching (dust it with semolina) and the metal is for retrieving / rotating.
  

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

1.[It's a saw](https://www.amazon.com/Fred-PIZZA-Circular-Pizza-Wheel/dp/B001XSFW42/ref=sr_1_29?
s=kitchen&ie=UTF8&qid=1496196046&sr=1-29&keywords=pizza+cutter)

2.I keep it right by my nightstand I call her shit kisser

4.[Welcome Bitches] (https://www.amazon.com/Welcome-Bitches-Doormats-Personalized-Machine-washable/dp/B016OMGWKY/ref=sr_1_11?s=lawn-garden&ie=UTF8&qid=1496196458&sr=1-11&keywords=go+away+door+mat)

5.My couch i managed to form the perfect groove into it for my butt

6.I really want this I'm huge fighting game fan

shrdbrd you lazy bum, heres some cool stuff

I have this Zyliss going on 14 years now with no signs of wear. Being able to press straight down is great on crispy crusts.

I totally miss that show, catdog!
I'm sorry to hear you're having such a rough week. Mine so far has been huge ups and huge downs. Which is leaving me confused and frustrated. Have I mentioned running your own business can really wreak havoc on emotions? haha
What I have to look forward to is Friday. It's not your average Friday. Started out with taking the day off to watch our kids and my cousin's kid so my wife could go see Luke Bryant with a friend of ours. Now, I have Friday off and my kids are going to my sister's so I'll only have my cousin's boy to watch. Going to be so calm and peaceful! And no work!
pizza cutter for the 11th

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

1 Pizza is life

4 Hi, I'm mat

5 my favorite piece of furniture is my bed because that's where I spend most of my time 😴

6 [Don't have but would love] ( https://www.amazon.com/dp/B00RVMC58U/ref=cm_sw_r_cp_apa_1cIlzbCRPAD6Q)

shrdbrd you lazy bum, heres some cool stuff

yeah, I know. still weird. We had one of these www.amazon.com/Zyliss-Handheld-Pizza-Wheel-Stainless-Steel/dp/B002IT37Z6/ref=sr_1_5?ie=UTF8&qid=1466910870&sr=8-5&keywords=pizza+cutter+wheel+plastic, she actually put down the scissors for it. Then it broke, back to scissors. Don't know why I can't put in the link like normal

It's a pastry roller.

• http://www.amazon.com/gp/product/B001IHXFQK
  
• http://www.amazon.com/gp/product/B00GAVCNZI
  
• http://www.amazon.com/gp/product/B00B5RGAWY
  
• http://www.amazon.com/gp/product/B002N2XJ8I
  
• http://www.amazon.com/gp/product/B00CHU9ZDE
  
• http://www.amazon.com/gp/product/B0051D3MP6
  
• http://www.amazon.com/gp/product/B00INNP5VU
  
• http://www.amazon.com/gp/product/B001EIHY56
  
• http://www.amazon.com/gp/product/B0032XVNMQ
  
• http://www.amazon.com/gp/product/B002IT37Z6
  
• http://www.amazon.com/gp/product/B000CRFOMK
  
• http://www.amazon.com/gp/product/B007K4UKXG
  
• http://www.amazon.com/gp/product/B006V4WNYU
  
• http://www.amazon.com/gp/product/B007ACTN54
  
• http://www.amazon.com/gp/product/B0061LW0PK
  
• http://www.amazon.com/gp/product/B000EBFJXS
  

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

I use dis monster. Amazon link

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

That's not a pizza knife.

This is a pizza knife

This is a proper pizza cutter: https://www.amazon.com/Checkered-Chef-Cutter-Stainless-Dishwasher/dp/B01A7PYVS4

This

I think we may have different versions of the pasta extruder. The newer one:

www.amazon.com/KitchenAid-KPEXTA-Stand-Mixer-Pasta-Extruder-Attachment/dp/B003GWZ9ZK

Is very different (and much more expensive) than mine, which I bought perhaps 30 years ago. Mine does have dies for flat pasta, the dies are all plastic, and the pasta comes out horizontally, not vertically. Perhaps this explains our very different experiences. Mine essentially doesn't work.

It isn't cone shaped, it's two ended. Here's a picture.


https://www.amazon.com/Norpro-3077-Wooden-Pastry-Roller/dp/B000HK2DNA/ref=pd_lpo_79_bs_lp_t_2?_encoding=UTF8&psc=1&refRID=EGF1VX8M0JWCCYP5VSJE

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?

Not nearly as cool as the PIZZA BOSS 3000

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

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

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

If you haven't rushed out to buy a pizza cutter within the past week, this guy is great. Really can't break it. (well according to 4 negative reviews, you can, but I've had no problems at all with it)