Philips Kitchen Appliances Noodle HR2357/05 Retail Box Packaging, Pasta Maker Plus, One Size

I got really lucky because Amazon listed the product at 50% off randomly one day, and I was able to snag this really good deal. You would have to make A LOT of pasta to break even if you pay full price on this, and we just don't eat that much pasta. It was extremely easy to set this up and make my first batch of pasta. The book tells you everything you need to know, and even has a bunch of recipes to make different varieties of pasta. I made lasagna noodles with this, and was very pleased with how it ended up. The raw pasta feels really soft, and the cooked pasta is not hard to handle. You know how sometimes people only partially cook the lasagna noodles and then bake it because they don't want to overcook the noodles? I didn't have to worry about overcooked noodles with this. The edges that were a little crisp (I like to do this on purpose, but I never get a good effect with store bought pasta) had an AMAZING texture, it kind of tasted like a crispy wonton without being greasy. It went very well with the meat sauce that spilled out the sides when you slice your lasagna :)If you like pasta with store bought sauce, I'm not sure this is going to make a huge difference in your dinner. Honestly, store bought noodles are quite good these days and very cheap. However, if you prefer your pasta dressed very lightly with an olive oil-based dressing, THIS THING WILL CHANGE YOUR LIFE. If you love truffles like me, then you are in for an awesome treat. Doesn't even have to be fresh truffles- just buy some bottled black truffle carpaccio in olive oil, add a little more olive oil to it, and the whole thing in some fresh angel hair with salt and pepper. Another thing to try is an olive oil-based sauce using anchovies and a lot of garlic, maybe some white wine. Very clean tasting, the kind of meal where you can really savor every bite.9/2/2016 update: I've used this thing a couple of times, and I still like it a lot. It is definitely a luxury item, and is not a commonly used tool in my kitchen but really fun to have when I'm in the mood for some really good pasta. I think my biggest recommendation is to NOT measure everything out by weight, per the instructions. Instead, go by volume (there are tutorials on YouTube for this). I know, it is so counter intuitive, but I've had to throw away entire batches of ingredients when I did it by weight. The problem is that you'll use too much water and the machine will just kneed and kneed but never extrude the pasta, and you end up with overworked dough. It is supposed to look dry when it comes out of the extruder, and not soft/moist like you expect it to. Once you cook it, it won't matter and it will taste delicious and have a perfect texture. I would recommend doubling the recipe if you are making lasagna, there is nothing more annoying than not having enough lasagna noodles. If you make extra you can always use the noodles to make ravioli!

I dont like it. I absolutely love it! What was I eating before I had this?? Definitely less pasta :)I love cooking and I have tried many times to make pasta at home and I never got the dough right, so I didnt even buy the little machines to flatten it and make it in shapes like spaguetti or fetuccini... I love this pasta maker because it really does everything for you. You just put the cup of flour (cup included) and the cup of liquid (cup included) and you press play. In 10 mins or less it is done! It starts churning the flour as you press play, then you add the liquid (water or water and egg, make sure the mix doesnt go beyond the total liquid needed! That was my mistake, i put 90ml of water and then added the egg and it was totally too runny. First put the egg, then fill with water, then stir and ready) And thats it! It churns it and by itself it starts pushing it through the disc of the shape you chose to use and out it comes beautifully. You just need to cut it to your desired lenght (with the tool provided).Cleaning is super super easy. I was a bit scared of cleaning it, but it takes 5 minutes flat. My trick is to let it dry. If you try to wash flour with a sponge the sponge gets super messy and you cant wash it and its chaos. Make your pasta, take the pieces apart (takes you 20 seconds) and leave it on the counter while you eat. In 10mins the residue is dry and you can simply remove it with your hands or a napkin, then wash the pieces with soapy water. Super super easy. Even the disc if you let it dry, the whole chunk of residue comes out in one piece and you just wash it clean.Cant say enough things about it! I have tried dying the pasta with tomato paste and it was awesome, tried with bert juice and it needed probably a whole spoonful. I have tried water +1 egg, just water, and also to make egg noodles you have to put 2 cups of flour and then 2 eggs +6 spoonfuls of water (180ml total), that also came out great. I have used all-purpose flour and mixed all-purpose with bread flour. We seriously eat pasta every other day! I have just made little noodles for my toddler's soup (he loves loves loves helping with the making of it!!) And it was so good!It was a ton of pasta, so I mixed the leftovers with a couple of pinches of cornmeal, I made sure to move it good so everything is "covered" and I put it in the fridge in a container, that way the pasta doesnt get all stuck together.Also another tip is to get the water going while you make the pasta, that way as it is out you put it to boil and it wont stick together. The cornflour is great for storing for later.Enjoy!!!