Pasta maker

[Strike_King]

I have one,but it's the old school type. Been using since my grandmother taught me when I was a kid. I'll agree. There's nothing like the taste and texture of fresh pasta. Especially when you use semolina flour for the dough..

[Sea Dangles]

Not much has changed,looks like my machine. Marcato 180.

[Strike_King]

No,not at all. Mine's over 30 years old and works great...

[O.D. Mike]

I was excited to hear how you put beer in your pasta

[spence]

Jumbo lobster and scallop ravioli.

I've got the Atlas 180 as well.

-spence

[Strike_King]

Originally Posted by spence

Jumbo lobster and scallop ravioli.

I've got the Atlas 180 as well.

-spence

Nice!! What are you going to use for a sauce?
Posted from my iPhone/Mobile device

[spence]

Originally Posted by Strike_King

Nice!! What are you going to use for a sauce?
Posted from my iPhone/Mobile device

That pic is a few years old, but I believe it was from an Alice Waters recipe. Used the lobster bodies to make a fumet with tomato and basil...then into a light creme sauce.

Nothing like a whole pile of lobster bodies getting turned into goodness rather than thrown in the trash.

-spence