Opinions on cleaning an Atlas hand-crank pasta roller

[wryter2000]

I think I heard you're not supposed to wash it. There are nooks and crannies where flour in there might turn to paste. How do you clean yours?

I'm going away for a weekend with some friends, and one of them is excited about learning how to make pasta. I'd like for the machine to be clean.

Any ideas for simple pasta sauces?

[mikeysnot]

1. Compressed air

Give it a good crank while blowing the air.

[wryter2000]

4. thanks

seems I was right about not using water.

[mikeysnot]

11. Yes water bad.

A stiff pastry brush will get the stubborn bits out

[hibbing]

2. I shake mine around a bit...

Also use a small amount of dough to run through it to pick up all the dried stuff.
Peace

[wryter2000]

5. i usually brush as much as I can off and shake it, too

I think I'll sacrifice a bit of dough to show my friends I'm cleaning the old stuff out.

[PXR-5]

3. I have used pipe cleaners and old toothbrushes

[wryter2000]

6. Consensus seems to be no water

That's the most important thing.

[usonian]

7. Mom's Plain Tomato Gravy

Neapolitans make gravy not sauce
From Mom's Selectric Typewriter!

Plain Tomato Gravy

• 1 large can of Italian tomatoes or Puree and
• 2 small cans of tomato paste or 1 large can of tomato paste
• Oil
• 1 clove garlic (whole)

Heat oil in a large pan, add garlic, and cook a little while, and then discard garlic.
Add tomato and paste and salt, to taste with a little pepper if you wish.

Add a large sprig of fresh parsley. (She also used fresh basil)

Cook about 1/2 hour.

The Meat Gravy is similar, uses onion. No garlic.
Heat oil in a large pan with onion.
Add the meat and sear (braciole, a.k.a. brashola, and/or sausages)
Add tomatoes and tomato paste, salt and pepper and basil.
Cook for about an hour.
At this point, you can add meatballs and cook another 1/2 hour.

Braciole is the thing, once you get past the basic gravy.
Master Chef Mom taught me how to make it (That's for some other time).
Sam's Italian Deli in Fresno has it pre-made. Goodness.

And that's simple. Simple is beautiful.

[wryter2000]

8. Thank you

I do Sunday Gravy sometimes, but I usually cook mine much longer. I would use basil. I have some growing in a tiny hydroponic system. The stuff goes crazy. I have to cut it every two weeks or so and make pesto. I might take some of my pesto.

[chowmama]

9. I have one of those

I run folded paper towels, edge to edge, through it several times (paper fettucine, anyone?). Then I get out the compressed air. No water.

I've never used a recipe for Sunday gravy, but put in as many meats as I can and serve them separately. The sauce gets both used immediately and canned. The one thing I can't quite master is braciole. We used to have a great Italian-American red sauce restaurant that had a fantastic version, but it closed 15 years ago. Now we only have 'not quite as good' and really upscale. I want it back!

My go-to quick and easy pastas are puttanesca (as near to the ATK version as makes no difference); Amatriciana (but you need a grocery that will cut pancetta thick instead of shaving it - a constant argument with Lunds until I finally just learned to cure it myself. Screw them.); Chinese noodles with brown bean sauce. All can be done in the time it takes to boil the water.

BROWN BEAN NOODLES WITH MEAT
Serves 2 (or 4)
1/2 # (1#) Chinese noodles, spaghetti or fettucini
4-5 oz (8-10 oz) ground meat – usually pork, but beef or chicken are fine
1 (2) medium garlic clove, minced
1 (2) tsp fresh ginger, minced
1 (2) bunch green onions, sliced fine
2 Tbsp (1/4 c) brown bean sauce (or miso, if brown bean isn’t available)
1 (2) Tbsp hoisin sauce
½ (1) tsp sugar
¼ to ½ (1/2 to 1) tsp hot oil, or cayenne pepper
Chicken broth – may need up to 1 cup or more
Oil for stir-frying
Prepare garlic & ginger, and combine. Slice green onions. Mix brown bean sauce, hoisin, sugar and hot oil, with a little chicken broth to loosen. (Keep broth at hand, as you’ll need more.)
Boil water for noodles and cook as directed.
When noodles are well underway, heat oil in a wok or pan. Stir-fry garlic-ginger for a minute, then add meat and continue to stir-fry, breaking it up well, until it’s nearly done. Add the green onions and continue to stir-fry a minute.
Add in the sauce mixture and stir over high heat, adding more broth as needed to keep it a little liquid. When thoroughly cooked (a matter of minutes), taste to adjust seasonings – a little more sugar if too salty, a bit of soy sauce or salt if not salty enough, more hot oil if wanted, etc.
When noodles are done, drain & toss in the sauce over heat for a few minutes so they absorb the flavor well, continuing to add broth if needed (not dry, but not swimming in sauce). If possible, garnish with chopped green onion tops or chives.

[wryter2000]

10. Thank you

That sounds delicioud

[Just A Box Of Rain]

12. You have received good advice here.

It is the internal parts (like rollers and cutters) that are vulnerable to water (and rust).

One can judiciously clean off the chromed portions with cleaning product of choice (with care). I will sometimes use white vinegar to make the chrome shine.

My Atlas 150 is 43 years old and still going strong. I tend to brush mine out with an inexpensive (dry) paintbrush that's reserved for this purpose.

One tip for the pasta itself. When I first started making my own pasta every cookbook of the time said that using semolina (rather than white flour) was impossible for homecooks and that it should not be attempted. Naturally, I took that as a challenge.

I discovered that with the aid of a steel blade in a food processor it is possible to get to 100% semolina.

I went in stages. 25-75. 50-50. 75-25. And finally 100%.

Using semolina (hard durum wheat) gives one a toother noodle that white flour. I prefer it.

It can be done.

[wryter2000]

13. Thanks

Actually, I treated myself to 00 flour. I might mix in some semolina.

[Just A Box Of Rain]

14. Is your 00 flour made from durum wheat (like semolina) or red wheat or other?

Anyway, fun to play around and see what different flours (or mixes) contribute to your pasta.

[wryter2000]

15. I don't know

I'll have to check the label.