Pasta Maker Machine (177) By Cucina Pro - Heavy Duty Steel C

Best one..loving it.Works very smoothly.

Mi hermano me comentó que funciona bien, pero no me dio más detalles.

Love this pasta maker. Easy to use for a beginner like me. No fuss

I am not a great cook. I love to cook - but I was intimidated reading some of the other reviews, so although I really wanted the machine, I wasn't sure how it would all turn out. Well, don't be afraid! Its pretty easy. Not to say that you shouldn't read the advice by others and be careful, especially if you like to improvise, as I do. Make sure to run some pasta through to practice and clean out the metal bits, as people warn, don't wash with water, be sure your dough isn't too sticky, etc - but don't be afraid! Its fun and easy and fast once you get the hang of it - which will be pretty fast. Right away (one practice hour but no practice evenings) I make a couple great batches of ravioli and a dinner of fresh liguini. Three great dinners so far, many more to come. And so it gives you confidence in the kitchen! Suddenly I felt like I could do anything! (Then I tried making ethiopian bread, oops, lost that confidence pretty fast when that failed!) The reason for my review, though is the following which may be helpful to any others who live in the high desrt or mountain regions - above 6,000 feet. As you know, if you do, baking and things with yeast and most bread-related stuff can be tricky. Dough of any sort can require additional water but then get sticky, require more flour, be dry and crumbly then, etc. If you have experienced any of those problems, BUY THIS MACHINE. Whether for pasta, wontons, perogies or just to make your dough malleable, this thing is amazing!! What you would never be able to do with hours of kneading, this thing can do with a few runs through the widest setting. You'll still have to add water, then add four, knead a bit maybe use a rolling pin a bit, trying to get that right initial doughiness, but then once flat enough, run the dough through a couple times on the widest setting and you'll see what I mean - consistant dough-like texture and moisture as you haven't seen since your last trip to the east coast. In the future when I make biscuits, I'll run the dough through this a few times before shaping them and I bet it will improve the taste - at least it will improve my confidence!

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