Pasta Maker Can Make More Than Just Pasta

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After burning out my last two pasta makers, I ultimately received a new pasta maker for Christmas this year. I am not sure if the pasta maker was for me or if the family plainly wanted more fresh pasta to eat.

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Either way, I was excited about my gift and the many ways to use my pasta roller. The first thing I did was make my linguine noodle with olive oil, butter and Parmesan. We gobbled that up very quickly.

In our family we are on a pretty good food funds that is 0 a week to feed a family of four. The pasta maker will fit right in this funds when I start cranking out the gourmand food. One great item I can make with a pasta maker is ravioli. Ravioli is similar to the slow cooker when it comes to left overs. Take anyone left overs yo have from your fridge mince it nice and fine, add some seasoning and stuff the pasta dough that you just made.

The flavor will be foreseen, and never the same taste twice. The cost of the high capability pasta will be practically .25.

The pasta maker should be given a more accepted name as this tool can do many things. With my last pasta maker I began development super thin unleavened bread. This became a fabulous way to add the luxury you see in capability restaurants for pennies.

In the winter season we eat a lot of soup. This lead to the consumption of a enormous whole of saltines with the soup. The question for us is the high sodium content in saltines and any other cracker. I solved this question by learning how to make cracker dough and create my own crackers. The diversity of crackers in enormous when you can make your own. I like to make cheese crackers so I have used regular cheddar, sharp cheddar, pepper jack, blue cheese and feta to make them.

I have topped crackers with a range of sesame seeds. The first time I put the seeds in the dough and tried to roll the dough but the seed would not go through the rollers. Now I put hard seeds on the dough after I have rolled it.

For my vegetable crackers, I will cook a vegetable until it is soft, then I will puree and strain as much liquid out of the puree as possible. The puree is then added to my liquid that I will use to make cracker dough. They are all the time very tasty.

I also substitute a range of liquids for my wet ingredient, the most favorite liquid I will use for my pasta maker to make crackers is beer.

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