I was really tempted to end the post there (it would have set a new record for our shortest post ever which still stands at 5 words). Alas, this evening was not destined for such greatness.
The long answer isn’t a lot longer: it really is worth the investment (and storage space) to buy a pasta roller and cutter. Here’s why:
- Pasta rolled by hand is difficult to precisely control for thickness. An even thickness is critical for even cooking time.
- Cutting pasta into noodles is also inconsistently wide (see problem 1) and cutting by hand can easily double or triple the amount of time it takes to make pasta by hand.
- The units are affordable – ours was about $25.
- There’s a remarkable amount available in thrift stores or by asking friends and family – not a lot of people are willing to spend the few times it takes to learn to make it.
- You can dry the pasta for later use.
- It takes me 20-25 minutes of active prep (and about an hour total) to transform eggs and flour into cooked noodles. Although the hands-on time is longer the much shorter cooking time means the total time is almost identical.
We have very limited storage space but I can’t believe how much we’ve ended up using our hand-me-down hand-crank pasta roller and cutter.
If you make your own pasta, how do you cut/ roll it?
edit: April11, 2012. This article was originally published as a page instead of a post and was updated as a post today.