SC - The siege cook challenge.

[Terry Nutter]

Hi, Katerine here.  Kael writes:

>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.

Ah.  No personal experience with pasta makers.  Well, in that case, she'd
probably get three different sorts of ravieles, losens, and macrows, with
the latter made differently enough (i.e. sufficiently different preparations
and sauces) not to look just like two different shapes of noodles.

I might also include, among the ravieles, at least one recipe that fries
after boiling.

Cheers,

- -- Katerine/Terry

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