Hello everyone

Discussion in 'Professional Chefs' started by eato, Jul 2, 2011.

  1. eato

    eato

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    Professional Chef
    Eato here! I've been cooking professionally for years and enjoy anything related to food.

    Right now I have a bit of a problem. I recently purchased a pasta machine from Italy

    For around 8 grand. I've made fresh pasta thousands of times but I can't get the texture right using an extruding machine. Any suggestions?
     
  2. chefchezmoi

    chefchezmoi Guest

    Who manufactured your pasta maker?