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Most attachments are driven using the main drive shaft used to drive the bowl, however, some – such as the meat grinder or pasta roller – require the machine to be set on its side and/or use a separate drive. [12] Attachments available include: Meat mincer, which has additional attachments such as a sausage horn, strainer or nut grinder
Spaghetti alla chitarra. Spaghetti alla chitarra (Italian: [spaˈɡetti ˌalla kiˈtarra]), also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region of Italy, with a square cross section about 2–3 mm thick. Tonnarelli are a similar pasta from Lazio, [1] used especially in the Roman cacio e pepe.
A square or oblong board, preferably marble but usually wood, on which pastry is flattened. Pastry brake. Opposed and counter-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production. A small version is used domestically for pasta production.
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Troccoli is a spaghetti-like pasta which is traditionally processed by the so-called troccolaturo or troccolo, a grooved rolling pin which cuts the dough into regular strips about 3–5 mm (0.12–0.20 in) thick; [2] [3] as a result of the pressure employed on the dough, the cross section of each strip will be either square or slightly oval, according to the shape of the grooves themselves ...
Strozzapreti (Italian: [ˌstrɔttsaˈprɛːti]; lit. 'priest choker' or 'priest strangler'[1]: 152 [2]) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino. The name is also used for a baked cheese and vegetable dumpling ...