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Emeril Lagasse Pasta & Beyond Pasta Machine with Juicer/Frozen Dessert and Meat Grinder Attachments - $50 Pickup/In Store - Sam's Club - YMMV
$139.98
$219.99
Regular price $140. Marked down to $49.98 w/free pickup for Plus or $4 for regular members.
https://www.samsclub.co
Features:
Up to 1 lb pasta (8 servings) in minutes
Fully automatic design mixes, kneads, and extrudes
Eight pasta shaping discs for homemade penne, spaghetti, angel hair, linguine, tagliatelle, fettuccine, lasagna & udon
Emeril's easy-to-follow recipes for homemade pasta & creamy desserts make it easier than ever
Customize your pasta with vegetable juices, egg, flours, spices and herbs for delicious, healthy, colorful, and gluten-free pasta and noodles to satisfy your family's tastebuds and dietary needs without preservatives or unknown grocery store ingredients
Includes:
Juicer/Frozen Dessert Attachment
Pro-Grade Grinder Attachment
8 Pasta-Shaping Discs
Spatula/Cleaning Tool
Cleaning Brush
Juice & Pulp Collector Cups
Dry & Liquid Measuring Cups
Emeril's Pasta Recipe Book, Emeril's Juicer & Frozen Treat Recipe Book
There are about 5 left on the shelf at Grand Prairie Texas location.
https://www.samsclub.co
Features:
Up to 1 lb pasta (8 servings) in minutes
Fully automatic design mixes, kneads, and extrudes
Eight pasta shaping discs for homemade penne, spaghetti, angel hair, linguine, tagliatelle, fettuccine, lasagna & udon
Emeril's easy-to-follow recipes for homemade pasta & creamy desserts make it easier than ever
Customize your pasta with vegetable juices, egg, flours, spices and herbs for delicious, healthy, colorful, and gluten-free pasta and noodles to satisfy your family's tastebuds and dietary needs without preservatives or unknown grocery store ingredients
Includes:
Juicer/Frozen Dessert Attachment
Pro-Grade Grinder Attachment
8 Pasta-Shaping Discs
Spatula/Cleaning Tool
Cleaning Brush
Juice & Pulp Collector Cups
Dry & Liquid Measuring Cups
Emeril's Pasta Recipe Book, Emeril's Juicer & Frozen Treat Recipe Book
There are about 5 left on the shelf at Grand Prairie Texas location.
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How do you make fresh pasta al dente?
pasta recipe is 200g flour * 2 egg (or 1 whole egg and 2 egg yolk if you want it to be richer and have less egg white protein) *
put the flour in a hill shape, make a volcano in the middle to contain all the eggs, loosely whisk the egg to break down the yolks, start to fold in the flour slowly so theres not a huge mess of egg spilling all over your table then when it starts to clump just stretch and fold the dough ball until you can make a nice sphere with the playdoh ball of dough (takes like 5 minutes at most to have a nice dough ball.) cover in plastic wrap for 30 minutes to let the gluten strengthen so its stretchier, then take a knife and cut slices of the dough ball off and just go crazy with the pasta machine. even if you screw up royally its going to taste better than the garbage that comes out of these machines which just extrude extremely thick pasta. also theres no clean up of a metal pasta machine, run a paper towel through it if you want to after youre done thats about it.
The only pasta maker worth a damn is the attachment that goes on Kitchen-Aid mixers...and the only reason that works is it's a mechanical version of a hand cranked pasta machine.
Haven't tried the machine to make rice noodles yet but I use 1:1 ratio potato starch & rice flour with boiling water. Recipes can be found by Googleling.
They're not made with Flour, they're made from Rinsed Starches of the base material. I've seen old farmers make it manually, it's extremely labor intensive, you wouldn't bother doing this unless it's to preserve food for winters, where you might starve to death. Just buy it from the store.
I read correctly "Samsclub does not price match after 8 days of purchase," which is untrue. They do price match and refund up to 90 days of purchase as I stated on 2 of my purchase occasions.
Edit: updated link https://ibb.co/G5ytCqk
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Rice rolls typically made with a combo of rice flour and wheat starch,but read on...
The term "flour" is gets tossed around, but just keep this in mind.
For wheat, flour=/=starch.
Wheat flour ("flour" like you'd get from Pillsbury) not same as wheat starch (sold in 1-2lb bags at Asian market)
For everything else, flour=starch
(Not technically true, but labeling wise, this is how it goes in Asian markets.)
To make rice noodles (Mei-fun) you need rice flour, some wheat starch (for texture), and a machine to extrude the dough (I'd never try to handpull rice noodles...) . You're better off making rice rolls/crepes by hand where you don't need a machine.
I bought one of these Emeril machines the other day at this price. I want to see if I can make penne with it. If not, okay. But for $49, I'll give it a shot. The "real" extruders can be expensive. I have used a pasta extruder before and it worked well. You just had to tinker with the pasta recipe until you got the right wet/dry ratio. The wet/dry ratio is everything.
For those who want to try their own pasta, the hand-crank pasta makers, generally made in Italy, are wonderful and not outrageously priced. I use one all of the time. I use a slightly modified "Basic Egg Pasta" recipe from James Beard's "Beard on Pasta". Originally, 1 1/2 cups flour, 1/2 teaspoon salt, 2 eggs, 1 tablespoon oil. (Unfortunately, each egg is a different size, so adjustment is often needed.) That is the recipe I will try with this "Emeril's" gadget.
Now, I haven't opened the new box yet. But... If the mixture is dry and crumbly, I would try adjusting in the machine by adding liquid. If that is frustrating, I would try to mix the dough in a kitchenaid first and get it right. That's not too hypothetical... That's what will do if I have problems. Wouldn't surprise me at all if the included recipe didn't work.
The above is all IMHO.
Also OP your post reads $140 not $50