How do I choose a good pasta maker?

Table of Contents:

1. How do I choose a good pasta maker?
2. Can you use a pasta roller for puff pastry?
3. Can you use a pasta machine for noodles?
4. Can I use parchment paper to roll out dough?
5. Why is my cookie batter so sticky?
6. Is it okay if my cookie dough is sticky?
7. What do I do if my cookies are underbaked?

How do I choose a good pasta maker?

When searching for the right pasta maker, you'll find two main options to consider.

1. Manual Pasta Roller. Manual pasta makers are much easier than making homemade pasta by hand, but they still require a good deal of time and work. ...
2. Automatic Pasta Maker. ...
3. Cost. ...
4. Ease of Use. ...
5. Speed of Use. ...
6. Ease of Cleaning. ...
7. Durability. ...
8. Pasta Types.

Can you use a pasta roller for puff pastry?

In theory, yes. This would give you the perfect lamination. In practice, I highly doubt your roller is wide enough, or that it opens up enough to accommodate such a thing. I love making puff pastry, and it's not quite as fussy as it gets credit for.

Can you use a pasta machine for noodles?

Here is a step-by-step guide to making homemade pasta using a hand-crank pasta machine—in this instance, it's the Marcato Atlas 150 Pasta Machine. You can sauce it with whatever you'd like, but basil pesto or tomato sauce with Italian sausage help bring out the texture and flavor of the fresh noodles.

Can I use parchment paper to roll out dough?

A: Parchment paper or plastic wrap can both help you roll out a thin dough without adding flour. To keep it in place, try the old kitchen trick of spreading out a thin dish towel, then place the paper on top.

Why is my cookie batter so sticky?

The most likely reason it's acting like it's glued to everything is that it's too warm. You'll need to chill it thoroughly before cutting or scooping it. The dough may also be sticky because you didn't add enough flour.

Is it okay if my cookie dough is sticky?

Cookie dough is sticky and difficult to roll and cut. The dough probably became too warm. ... A quick chill in the refrigerator or freezer will make most doughs behave—butter solidifies quickly. For ease of handling, roll the dough between sheets of parchment paper, then chill.

What do I do if my cookies are underbaked?

Once it's clear that you do have limp cookies or less-than-crispy crackers, put them back into a preheated 300° F or 325° F oven, regardless of the original (presumably higher) baking temperature. I tend to use 300° F for items that can't afford to get darker, and 325° if a little extra color won't hurt.