ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

More on extruder pasta machine

Misc.
I've never tried one of the extruder pasta machines partly because I've heard bad things about them. I use a hand cranked machine and think it can't be beat EXCEPT I don't have (don't know if they make) an "extruded" shape like hollow macaroni noodles. For that I use the pasta attachment on my KitchenAid. I prepare the pasta using combination of my food processor to make the basic dough and hand kneading. Then put the dough through the macaroni attachment on the KA - and it works great. I love fresh-made macaroni noodles!
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: hand crank extruder pasta machine?
  Melissa in upstate NY
2 re: hand crank extruder pasta machine
  Linda, TN
3 Re: Hand crank extruder pasta machine
  Christine-Houston
4 More on extruder pasta machine
  Char
ADVERTISEMENT
Random Recipes
  • Pasta with Tuna and Lemon (Italian)
  • PASTA WITH TUNA AND LEMON 3 quarts water 1 pound penne pasta 1/4 cup olive oil 3 garlic cloves, thickly sliced 1/4 teaspoon red pepper flakes 1 (6 1/2 ounces) can water-packed tuna, drained, flaked 1/4 cup fresh lemon...
  • Jewish Rye Bread
  • JEWISH RYE BREAD (Recipe #1) Makes 2 loaves 3 1/2 cups rye flour 3 cups all-purpose white flour (about) 2 packages dry yeast 3 tablespoons brown sugar 1 tablespoon salt (uniodized) 1 tablespoon caraway seeds (omit if ...
  • Nick Stellino's Pasta with Broccoli (Italian)
  • PASTA WITH BROCCOLI 1 1/2 pounds broccoli, stalks removed, cut into bite-size florets 1 pound fusilli or penne rigate FOR THE SAUCE: 3 tablespoons olive oil 1/4 teaspoon crushed red pepper...
ADVERTISEMENT
  • Three-Pepper Thin Crust Pizza Dough
  • THREE-PEPPER THIN CRUST PIZZA DOUGH 1 teaspoon active dry yeast 2 cups bread flour 1/4 teaspoon salt 1 teaspoon coarsely ground black pepper 1/2 teaspoon white pepper 1 teaspoon crushed red pepper flakes (may substitu...
  • Pecan-Crusted Beef Tenderloin (food processor)
  • PECAN-CRUSTED BEEF TENDERLOIN 2 pounds beef tenderloin Salt, to taste 1 tablespoon vegetable oil 1 cup pecan halves 1/2 cup firmly packed fresh parsley leaves 3 tablespoons mayonnaise 2 1/2 tablespoons prepared horser...
  • Barbecued Chicken Pizzas
  • BARBECUED CHICKEN PIZZAS 1 (12-inch) store-bought pizza crust, such as Boboli brand 1/2 cup barbecue sauce, any brand 2 cups chopped cooked chicken, such as rotisserie or leftover roast chicken 2 1/2 cups shredded Che...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • More on extruder pasta machine
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!