Published November 1, 1995.
Tested recipes can eliminate the frustrating trial and error most cooks experience with these fickle electric machines.
Keep these points in mind as you work with an electric pasta machine: Add a little oil to egg pasta to increase its elasticity. Err on the dry side. More liquid can always be added, but a wet dough is a lost cause. Kneading hydrates the dough, so always mix well before adding more liquid. Do not extrude until the dough forms soft, pea-sized crumbs. Soak the die in hot water to facilitate extrusion. Discard the first inch or two of extruded dough. Set the pasta aside for at least thirty minutes before cooking to relax the gluten. Strand pastas are your best bet.
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