Bests & Worsts Reviews from Amazon

My mother bought one of these in the early 70's. I bought one in the early 80's. WARNING: DO NOT USE ANY WATER IN CLEANING. IT WILL RUIN IT. (The old directions were in Italian and it's hidden in there someplace.) Making the dough is a little tricky. Here is an exact recipe to use with King Arthur's Flour. Personally, I prefer flour I get from Montana Flour & Grains in Ft. Benton, MT. (I'm not associated with either company.) Cheaper flours will not work as well as the moisture content varies too much and they aren't as "sticky." 2 cups flour 1 egg (as fresh as possible) 1/3 cup water I mix mine in a bread machine until it's thoroughly mixed and then put it on a floured board to shape it gently pressing with the heel of the hand until it forms a circle as wide as the roller. Press an end a little thin so it feeds through easier. The dough should be dry enough so if you throw a ball of it against the ceiling, it won't stick. Roll it through a couple times on setting 1, then fold it in half and do it a couple more times. Then you can increase the number 1 at a time until you get to the desired thickness. If it's too moist, dust a bit with flour. If it tears apart, it's too moist. For lasagna, I cut it in strips with a pizza cutter. There is no need to boil the noodles before cooking in lasagna, but be careful not to leave any edges exposed or they will get hard. For pierogi, I use a cap about 3 1/2 inches round to cut circles. A small metal coffee can works well, too. Although others might work as well as this one, they might not. Why take the chance?