My experiences with the aforementioned pasta machine (previously Super)

Because I had never homemade noodles, but have some cooking experience and wanted to try to proffer my beloved homemade pasta.

After delivery, I had a look at the machine in detail and in particular the ravioli - Additional I have pondered long, how this would work, until I saw a video on the Internet and then the function (at least theoretically) term. (You tube is as always a good tip, especially the English posts)

Meanwhile, I have successfully brought the machine for use, different pasta doughs chased through as many different attachments and am completely satisfied with the result.

As a final hurdle I take soon the ravioli - essay in attack, because first of all I wanted to familiarize myself with the other basic techniques.

Since it has but great already worked already at the first attempt with the main parts and the first home-made noodles have tasted wonderfully, is this Ravioli - essay just be a piece of cake, if I enter not too filling, the distances einhalte and the matter of mind and feeling regards.

The artisanal Intricate in the whole procedure is in my estimation the achievement of good pasta dough. If this is the right consistency, so everything is more a breeze. But the wrists do pretty hurt after intensive kneading dough. (Has only once even nothing to do with the pasta machine, but probably later, when the dough is in the machine)

I have a variety of doughs prepared (exhausting wars, but it was fun to experiment with the same 3 different Teigversionen)

1. with flour / Hartweizengiess / eggs / water (according to the recipe, modified individually)

2. with flour / yolks / whole egg / olive oil (for recipe, modified individually)

3. with flour, olive oil and eggs / egg yolks (finally add a mixture "outspoken" - such as the Berliner says - and feeling)

Already during kneading impossible not to feel how the dough should be (firm and smooth, non-sticky, flour - like lumps) and I suspect that even Italians / Interior fail to comply with 100% of the recipes and I want as Berliner not inferior :-) :-) :-)

It is always important the subsequent suspension of the dough!

The pasta machine can be very good and, above all, operate alone (here I refer to the first post). When the dough is running and the consistency is good, so it comes with 2 hands slack off (turn with one hand, steer with the other), you need neither nachmehlen or otherwise do what - besides working relatively quickly, since pasta quite fast dries.

The machine is really very tough and difficult, but easy to handle. As the only critical area I see the scale knob for adjusting the dough thickness of, I hope this has been well designed and provides the long term his service !!!

And I still have to figure out how I think possibly 2 - login year warranty can (that was presented a bit unlucky on the manufacturing side, because on one hand I can at Vintec / Just in Time to submit a warranty card, but then only with dealer's stamp) ??? Häää where, how ??? I have no stamps, only a proof of purchase with date ... etc.

Should I now go and forth in order to stamp etc?

I will best make a copy of the purchase receipt and together with the warranty card (stamp) send it to the mentioned company "Just in Time GmbH".

Those were my experiences

and after I had previously examined in detail many pasta machines on the Internet, I am very satisfied in terms of price and qualitative terms with my current choice.