Marcato RE17-REGINA Regina pastamachine, kunststof, wit

Ürün güzel paketlenmiş 2-3 gün içerisinde geldi eksiksiz bir şekilde gönderen ve getiren firmaya teşekkürler. Kullanımı kolay ama gerçekten sert bir hamur yapmak gerekiyor. Buzdolabında söylendiği şekilde hamuru yarım saat bekletmek faydalı oldu kesme sırasında yamulup şekli bozuluyor yumuşaksa hamur. Tek sorun mutfak tezgahına bağlanamaması masaya bağlamak gerekiyor. Masanın üçgen kısmına oturtmak gerekiyor yoksa kolu döndürmek mümkün değil o nedenle mutfakta masanız yoksa benim gibi salonda kullanmak zorunda kalacaksınız. Direk makineden makarna çıktığı için ortalığı batırma gibi sorun olmadı. Onun dışında temizliği çok kolay söylendiği gibi bir kenarda kurumaya bıraktığınızda kolayca hamurlar üzerinden dökülüyor. Parçaları takıp çıkarmak hem pratik hem rahat. Henüz tek bir kalıbı kullandım. Kullanımı kolay ,yormuyor en önemliside ortalık batmıyor sırf bu yüzden bile alınabilir. Çok büyük bir bölümü plastik ama kaliteli olduğunu söyleyebilirim.Ben çok memnun kaldım tavsiye ederim.

A marvelous product, easy to use, easy to clean and above all makes excellent extrusion pastas. There is a bit of a learning curve, here are a few things to keep in mind.1) the pasta dough has to be much thicker and denser that your normal pasta dough, if it isn't the pasta, especially large pasta like rigatoni will collapse on itself. defeating the purpose of making rigatoni in the first place.2) after some experimentation you will eventually find the the precise mix and moisture content to make perfect extrusion pasta3) when the machine squeaks, you know that you have the correct density , and it is a bit of " crank work" to get it perfect.4)the beauty of this process is you don't have to depend too much on the gluten content and can make many excellent gluten free pastas including using buckwheat and chestnut flours.5) finally when cleaning the holes in the die, pay special attention to cleaning this out 100%, otherwise any leftover dough will dry out and " tear" the dough next time around. I find using a thick toothpick works fine.Highly recommended for those who want the best and cannot settle for less than home made.

Nos ha gustado mucho

I am thoroughly impressed with this little machine. Over the past 30 years I have worn out 4 expensive electric pasta extruders. I did not have high hopes for this one, but when the gears in my last electric one broke I decided to give this one a try. I am delighted to have been wrong. I am more than pleased and have pumped several pounds of dough through this little wonder in the past few weeks.I use a kitchen scale to measure flour and always use a mix of 250 grams semolina, 250 grams of white flour, and 5 eggs. The dough is perfect when it doesn't stick to your fingers. This takes a little practice.The dies are compatible with other machines that have been on the market for years. I was able to salvage a collection of a dozen or more from my older machines to use in addition to the 4 that come with the machine.Things to note:1. Dry dough will break the machine. Too wet and you get globs of pasta that stick together and won't hold shape.2. There are holes to insert the crank into. The top one is a direct drive to the screw, the lower one is geared. ALWAYS use the lower one. The top one takes a LOT of effort and could break the machine.3. Turn the crank gently. It'll last a lot longer. It does take a little more effort than watching a motorized extruder work, but not that much.4. don't over-tighten the die 'nut'. It just needs to be snug. It comes with a wrench. I don't use it, personally, but I have plenty of strength. Just snug it down tight by hand or gently with the wrench.This little guy is the perfect companion for the Marcato Atlas 150. Between the two of them you can make just about any shape pasta imaginable.

Brilliant machine to do the ‘hollow types of pasta