Product Description
Product Description
The Philips 7000 Pasta Maker helps you curate a range of tasty homemade pasta dishes in under 10 minutes*. With its hassle-free cleanup and large capacity; it is the ideal tool to enjoy fresh pasta with family and friends at home anytime.
Set Contains:
Measuring cup, Cleaning tool
5.0 out of 5 stars I LOVE THIS MACHINE!! My wife is hoping that the initial infatuation wears off, because I’m making pasta every day since it arrived. 00 flour, semolina flour, rice flour (yeah…oriental rice noodles or wonton shells!), mixtures of all of the above. No skills required at all…dump ingredients into machine, press button, wait for pasta to slide out. Everybody says to dry the pasta for a bit, but I think I prefer it right into the boiling water where it cooks in about 90-120 seconds.. One of the cool parts is that you get to decide for yourself how you like it best; type of flour, how long dried, etc. The best part: machine comes apart and cleans in about 2 minutes by hand, or you can just throw all the parts into the dishwasher . The only thing to remember is to resist the urge to clean the shaping die right away. Getting the sticky dough out of the little holes can be fiddly. Force yourself to wait half an hour or so and all of the dried dough just pops out.On the whole, it’s so easy to use and clean that there’s no reason not to use it every day if you want to. I start a sauce, while it’s simmering I make the pasta, boil it for a couple of minutes, and done. You can actually have fresh pasta in the time it takes cook dried pasta because the machine will make the pasta in the time it takes the water to boil. My only mild disappointment is that It doesn’t have a rigatoni die, and I really like big chunky pasta.Variation: Style: Pasta Maker
5.0 out of 5 stars Follow instructions. Use about 6.1 oz liquid to 500 grams flour I read the 1 star reviews and watched a couple of videos that showed a wet wad of dough being flipped around and around the auger and of course not being extruded. They obviously had way too much liquid. I think I understand why people made the mistake of adding too much liquid. The recipe page specifies flour (500 grams/ 17.6 oz)I’m convinced people are adding 17.6 oz of liquid to 500 grams of flour.The actual amount of liquid is about 6.1 oz for 500 grams flour.There is a cheap measuring cup with two lines depending on whether you make a single batch (250 grams flour ) or a double (500 grams flour). The top line is about 6.1 oz for a double batch.The consistency of dough should be pretty dry and pebbly. It definitely did not look wet.And if you watch the auger when extruding, those little pebbles get picked up by a lip on the auger and fed into the extruder section outside the bin (see pic of the “lip”. the pen is pointing to it)I lightly oiled the the inside of the die first per another’s recommendation, and used exactly the right amount of liquid.I also added a tiny bit of olive oil to the liquid.I used type 00 because I had it and used I believe 3 eggs and a little water exactly at the line in the pic (about 6.1 oz of liquid)For the first double batch(500 grams flour) I made fettucini and the second penne.I’m the worst at following instructions but glad I did this time.We had the penne for dinner and it was very good.Regarding the time:the machine churns in reverse for 3 minutes ( you add the liquid right away but you’re supposed to add slowly. I messed up and added it all right away, but had no problems.The auger then reverses direction and the little pebble clumps of dough get picked up by the lip(see pic) and fed into the extruder. It takes maybe ten minutes to extrude and you use a little plastic scraper(cutter) to cut at the desired length.As for cleanup:Some people complained about the cleanup. I found it very easy.Firstly the dough is very dry so you can use the little prodder tool supplied to poke out the dry dough from the die.The penne die has two parts and the extrusion process crams them together. I managed to use the prodder to get them apart and just scrape and poke the dry dough out of the holes. then just wash them off.Super easy in my opinion.Regarding the wasted dough:The machine will reverse the auger after extruding for awhile and then start extruding again.I had only a small handful of unused dough after making tow double batches for a total of 1000 grams or so.I think almost anyone could use this machine to make a double batch and cleanup in 25 minutes.Variation: Style: Pasta Maker
5.0 out of 5 stars well thought out design The amazon reviews were all over the place on this item, but I need to make larger volumes of extruded noodles. The general internet consensus was this is THE pasta maker. So, I went ahead. My first thoughts are that this is a well-thought out machine. Relatively light weight, but robust. It is large enough to handle a good amount of pasta, but small enough that it wasn’t too cumbersome to lift it up on the counter to use. The silver face plate is sturdy metal. The machine feels very stable on the counter, even when running. It was quieter than I expected it to be when running. The pasta dies are plastic, but they are also very sturdy (you can get bronze aftermarket dies that fit this machine). I had a hard time figuring out what pasta dies came with the machine, as I could not find them specifically listed anywhere. You get eight dies. Angel hair, spaghetti, fettuccini, rigatoni, pappardelle, tagliatelle, paccheri. I know that’s seven, but I don’t know the names of all the pastas, sorry >< I did include a picture of the eight that come with it!I needed this to make shells and macaroni, so I purchased those dies separately. I did not spend a lot of time reading the instructions, as various reviews either said the dough balled up, or the dough worked fine. It seemed as if the dough needed to be crumbly (low moisture) to work properly, so I just made a dry dough. I put 150 grams of semolina, 100 grams of 00 flour, 2 eggs, a TBSP of olive oil, and a pinch of salt. It worked great, but you may have to adjust your moisture content depending on how humid it is or where in the world you are when making pasta. I live in East Texas, and it has been pretty humid lately so I made my dough slightly dryer than I thought it needed to be.Because I made my own dough, I pre-made it (roughly mixed, it still had dry bits in it), then put it in the machine, and put the machine in extrusion only mode. The machine mixed it for three minutes, the warmth of the machine and the enclosed hopper makes the dough come together a little better (like the streusel topping on a muffin). I did not add liquid. As the noodles start getting pushed out, I scraped them off at the length I wanted into a glass dish with a bit of OO flour in the bottom. The first few noodles came out sloppy, I paused the machine, and just added them back to the hopper.The noodles came out great. I love the pause feature, because I can stop the machine, and take out the freshly extruded noodles, and put them on a drying rack to keep them from getting stuck together if I am making pasta on a humid day. I can also pause the machine if I need to re-adjust anything while I am working. Note that if you make larger batches, each subsequent run of the machine creates slightly more hydrated noodles, increasing the stick factor so you may need to pause frequently to prevent noodles from piling on top of each other and clumping together, or even add a little more flour to the hopper.After use, if you let the pasta dough dry, it's easy to clean. The machine is pretty efficient, and not much dough is left behind (an amount about the size of a golf ball, but that's probably because I am impatient and stop the machine from backing the dough out and moving it through the auger again to push the scraps of dough through the die). The metal face plate comes off revealing the plastic die and mounting plate, which also come off. The auger and the plastic hopper liner and lid also come off easily to clean. I was very pleased with the ease of use and cleaning for this machine, and I feel that it is a good value for the money (assuming it doesn't die in the next year or so, but the build quality seems very good so I expect that it will last a long time).Variation: Style: Pasta Maker
5.0 out of 5 stars I wish I bought this sooner! Variation: Style: Pasta Maker
5.0 out of 5 stars Love Your Pasta! Variation: Style: Pasta Maker
5.0 out of 5 stars Great pasta from a quality appliance! Works great once you get the right mixture of flour and waterI use * 225 g semola rimacinata* 25 g all-purpose flour* 95 g waterStart with 90 g water and add a little if necessary. Too much water messes everything up. Better to start with lessVariation: Style: Pasta Maker