Phillips Pasta Maker Review
My Philips pasta maker is the best way to make homemade pasta whenever I so desire. And if you'Ra wondering how to make alimentary paste, this is your do.
But first, let me backtrack. What Marie Kondo is to the brutal art of paring things down, I am to the glories of consumption. I get it on to shop. I buy so much shit, especially for my tiny kitchen, that I sometimes marvel if I ordered thrust while totally blotto. A spiralizer? I have two, neither of which I of all time use. A vino decanter? But naturally, even though nothing has of all time been decanted in it. A insistency cooker? Please, father't even insult Pine Tree State aside interrogatory, because of course I got the most expensive single, victimised it exactly erst to produce overcooked stew, and stashed it someplace in a cabinet to foregather dust for totally perpetuity. I once wide-eyed a draftsman, shocked to divulge I had not same, not cardinal, but 3 cheese knives. The list goes on and on.
Serve to say, AmEx and I have been on something of a break awhile. Just not before I made one final epical buy up. Maybe it's because my kid has forever been a brute of a bigheaded eater. Perhaps it's because I got tired of every meal turning into a Battle of the Blackwater. But kids dearest alimentary paste. I love pasta. Dried pasta tastes like socks soaked in sauce. So I invested in the Philips Kitchen Pasta and Noggin Maker, which at the time set me back $350. And parents, let me tell you, this was the single greatest kitchen investment I ever made.
The Philips Pasta Maker
First off, all you want is a measuring loving cup (provided), eggs, urine, and flour. You measure the flour exploitation the measuring cups because specificity is key present. You dump the flour into the pasta maker and close it. You and so use the other measuring cup to add a blend of eggs and water. You ditch that into the pasta Jehovah using the slots at the top side of it. You turn it on. And like a falls of good, alimentary paste starts pumping out. Spaghetti. Tagliatelle. What have you. It comes exterior fresh. It comes out euphonous. And it's ready to cook.
As for the alimentary paste itself, yes, you bathroom trick it retired with pesto or porcini mushrooms. But trust me when I state you, it stands on its own, big and flavorful, unlike whatever alimentary paste you've ever purchased in a store. It is to its pre-packed bastard tread-cousins what Hermes is to Aldo. At that place's just no comparison. But if you'd rather make your linguini with clam sauce another day, never fear. Just store it (I like to wrap mine in mount paper first) and it will last you a workweek in your fridge before you postulate to cook it, tote up a little olive oil, and buon appetito.
Oh wait, you're gluten-available, you say? Drop me a tougher challenge, delight. Use Thomas Keller's Cup4Cup gluten release flour with the same measurements you'd use for regular pasta and you fart up with every bit delectable noodles. Ask my friend Lisa. She is addicted.
Cleaning this thing is its only drawback. You have to unscrew the top instrument panel, take out the insides, and wash them. Then you insert everything back in. IT takes only minutes, yes, but I do wish you could in some manner circumvent the process because I'm lazy as shit. But as a true pasta lover would tell, that's just sauce under the bridge.
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