ADVERTISEMENT
- Real Recipes from Real People -

ISO: hand crank extruder pasta machine?

Misc.
I recently purchased the hand-crank type of pasta machine that makes flat pasta -- you can make sheets and cut them to make revioli, etc. or it has an attachment to make spaghetti or linguini. I really like it and have enjoyed using it. But, I keep seeing pictures of other shapes of pasta that you can make with an extruder machine. I can't afford an expensive electric one but I found one on the web for around $35 that is a hand-crank extruder one. Does anyone have experience with such a thing? Will it work or will I be wasting my money? It also comes with a mixing attachment for $19 more -- should I get that also?

Any advice would be appreciated. Thanks!
Melissa
MsgID: 113733
Shared by: Melissa in upstate NY
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Melissa in upstate NY
2
  Linda, TN
3
  Christine-Houston
4
  Char
ADVERTISEMENT
Random Recipes
  • Electric Skillet Stuffed Pork Chops
  • ELECTRIC SKILLET STUFFED PORK CHOPS 6 pork chops, 2-inches thick with pocket 1 tsp. salt 1/8 tsp. pepper 5 Tbsp. chopped onion 1 1/2 cups soft bread crumbs 3 Tbsp. butter 1 large apple, peeled and chopped 5 Tbsp. rais...
  • Greek Isle Bread (bread machine)
  • GREEK ISLE BREAD REGULAR 1 LB LOAF: 1/2 cup water 2 cups white bread flour 3 tablespoon plain yogurt 2 teaspoon dry milk 1 tablespoon sugar 1 teaspoon salt 2 teaspoons butter 1 pinch...
  • Ricotta Souffle Pancakes with Raspberries
  • RICOTTA SOUFFLE PANCAKES WITH RASPBERRIES 4 eggs, separated 2 tablespoons sugar 1 cup ricotta cheese 1/3 cup all-purpose flour 2 tablespoons butter, melted 1/8 teaspoon salt 2 teaspoons grated lemon zest Butter for th...
ADVERTISEMENT
  • Cornmeal Biscotti
  • CORNMEAL BISCOTTI 3/4 cup hazelnuts or almonds (4 1/2 ounces) 4 tablespoons cold salted butter 1/2 cup plus 2 tablespoons sugar 1 large, cold egg 1 1/2 teaspoons anisette 1 1/4 cups all-purpose flour (about 5 1/2 ounc...
  • Latkes (potato pancakes, 1930's)
  • LATKES (POTATO PANCAKES) Whole potatoes (to make 2 cups raw, grated potatoes) 2 eggs A pinch of baking powder 1 1/2 tsp. salt A little ground black pepper 1 tbsp. flour, bread crumbs or matzo meal Vegetable oil (for...
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
  • ISO: hand crank 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!