Oh, how I love a kitchen gadget. Really. So, to add to to the electric pressure cooker, the airfryer, and the automatic ice cream maker, I present: the Philips Automatic Pasta Maker. I’m obsessed with it at the moment (I’ve only had it a week): so far, I’ve added some kale juice to make green pasta (as in the video) and some carrot juice (which made the tagliatelle more yellow than orange).
So far, the spaghetti turned out the best: it was the most delicate. Both the penne and papardelle were a bit thick and too al dente. Plus, the papardelle noodes fell apart during cooking, and didn’t retain their length. I’m still to try the dumpling wrappers, linguine and lasagna sheets but I will, and will report back.
Weirdly, though these things have been around for a while, I’m finding it really hard to find recipes and tips on how to use it in the best way. So, I’ll experiment with flours and liquid proportions and report back. One person suggested resting the dough longer (by turning off the machine) and I might just try it. But I’ll report on recipes and more tips and hints as I find them, so it might help someone like me who’s searching for advice.
In the meantime, I’m very happy with it. It’s not small, but not humungous. It isn’t hard to clean at all. It makes the pasta so quickly, it’s amazing. I am tempted to buy the shell/paccheri die to try, and also plan to make Asian pasta with rice and tapioca flour.
Also, I grabbed a great deal. I wanted the most expensive of the models, which had the most dies (Fettuccine, Spaghetti, Penne, Pappardelle, Lasagne, Ravioli) and an automatic scale, which sounds essential (as the proportion needs to be just right). New it seems to cost $439 here in Australia, and on sale down to $400 or even $380. But I found one on eBay, used apparently only three times, and I won the bid for $180 plus $10 postage (surprisingly cheap for such a heavy thing). The only thing I like more than a kitchen gadget is a bargain!