I had a good feeling from the second I pulled the pasta machine out of the box that I was going to be a happy camper with the product. I could not believe how heavy duty it was. There was nothing cheap about this pasta machine except for the price: $27.95 (at the time of me writing this review). There were many other hand-cranked pasta machines for around double the price but I have no idea why. This machine is so impressive.
To test it again I decided to try out homemade whole wheat pasta which would be stronger, tougher and probably more difficult to manage. I put 1 1/2 cups of white flour with 1 1/2 cups of whole wheat flour in a food processor with four egg yolks. When the dough did not come together I realized the recipe called for four eggs, not yolks! So I added the whites and it came together fine. Oh fibro fog, you make my life so challenging.
The food processor made kneading the dough a breeze which is good because last time kneading the dough hurt my shoulders. Life got crazy after I made this dough so it ended up in the freezer for a while. Again, another good test for the machine. How was it going to deal with whole wheat pasta dough that has been frozen???!!!
It handled it perfectly. Actually in some ways it was easier to roll because it was so strong. I got it down to the third thinnest setting. My only technical issue was with the handle falling out of the machine. I think I would prefer it to be in there permanently but I suppose they make it removable for easier storage.
I sauteed some portobello mushrooms in some sundried tomato oil. I then added some of the dried tomatoes and a sprinkle of goat cheese for the filling. My idea was to make mounds of ravioli filling, add egg wash to the circumference, fold the dough over and cut with a glass.
There wasn’t that muct dough left at the edge to make a perfect ravioli but hey, this was just my lunch. As long as they did not open when I cooked them for four minutes in boiling salted water, who cares?
I kept the sauce simple. A little more sundried tomato oil, some sundried tomatoes, freshly grated Parm and salt and pepper. Divine! I could hardly tell these were made with previously frozen whole wheat dough. They were delicate and beautiful raviolis if I do say so myself.
I really do not enjoy store-bought whole wheat pasta. Now that I know that homemade whole wheat pasta can taste this good after being frozen, I will keep making this dough and using my Fox Run Craftsmen Steel Pasta Machine on a regular basis. I am more than a little thrilled.