SC - Green Beans

[Terry Nutter]

The ":Pampered Chef" company sells a crimper that works well with my
pasta machine.  It allows you to make several sized of ravioli.  I
acutally figured out it could be ues for more than that when my
well-meaning mother bought me a set.  She uses hers to make tarts. 
Idecided it would be neat to try it on chinese dumplings -- folding the
dough hurts my hands (arthritis).  This little contraption really didi
the trick.  They sell their wares like Tupperware -- through home
parties.  They are all over the country and hopefully should not be hard
to find.  I will see if I have the caompny information and send it to you
if you like.

They have some really neat stuff for meat tarts too and bread (tube molds
and the like).

Genevieve.

On Sat, 2 Aug 1997 10:44:55 -0400 (EDT) Michael Macchione
<ghesmiz at UDel.Edu> writes:
>On Fri, 1 Aug 1997, Terry Nutter wrote:
>
>> So far as I know, it's as easy to make the noodles by hand, and 
>easier
>> to make the ravieles that way, but you don't really have to tell 
>her.
>> I'm not familiar with extruded pasta in period, though it would be a
>> way to fake the hollow noodles in Platina that are actually rolled 
>solid
>> and then hollowed out by hand.
>
>Uhm,  I think I should describe the pasta maker.  It doesn't really
>extrude the pasta like a meat grinder extrudes ground beef.  It cannot 
>be
>used to make macaroni, or any other hollow pasta.  It can be used to
>"roll" the pasta dough to the desired thickness, and can then be fed
>through some "cutters" to slice the pasta to the desired width (either
>fettucine or spaghetti widths).  It doesn't appear that hard to use.  
>It
>definitely could be used to make the pasta for ravioli which you could
>then fill and fold by hand.
>
>Kael
>
>
>
>
>
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