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Chris Amirault

Pasta Extruders: 2011-

26 posts in this topic

The current pasta topic in the cooking forum has me interested.  What is a good extruder?


I see Lello listed on Amazon.  I've had three pasta makers, one Cuisinart and two Simac.  Just like the ice cream makers of the same brands, I'm sure all these machines are made in the same factory in Italy or China.  The dies are all exactly the same, and now I have a bizzillion dies.


My currant machine still almost works, but I'd have to defeat the broken safety mechanism.  Then, when I extrude my arm the jury would just laugh at me.  Plus I have to bang on it with a rubber mallet just to get it together or take the thing apart.  As much as I'd love to repurpose my expensive dies, I'd rather have something that just worked.


Manual would be OK as long as there was enough leverage that an old person could turn it.  Surely there must be some solution in the whole wide world.  I wouldn't flinch (too much) at a thousand dollars, but commercial machines are beyond my means.  I'm more looking for an extruder, rather than a pasta maker per se.  Preferably not with plastic dies.


Any suggestions?

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