Pasta Machines Key Terms

Make pasta machines key terms a priority for perfect pasta

If you are a restaurant owner or work in an area of the food service industry, you have probably thought of investing in a pasta machine to provide your customers with some homemade ravioli, fettucini or other pasta varieties. Before you buy a pasta machine, you should familiarize yourself with the pasta vocabulary so you can understand some of the features.

 

Pasta drying rack

When making fresh pasta with a pasta machine, you are going to need a pasta drying rack for your long pasta, such as spaghetti or fettucini. A pasta drying rack is typically made of wood or stainless steel and features arms used to hang the pasta.
Try: To see a picture of a wooden pasta drying rack and to read more details, visit RecipeTips.com.

Pasta measure

A pasta measure is a tool used to determine measurements of fresh, uncooked pasta. The pasta measure has labeled holes that you slip the pasta through to determine serving size.
Try: Target has an example of a plastic pasta measure.

Pasta al ceppo

Pasta al ceppo is one of the more popular pasta types to make with a pasta machine. The name is used to describe any tube shaped pasta.
Try: See examples of pasta al ceppo at The Cook's Thesaurus.

Electric pasta machine

An electric pasta machine does almost of all of the pasta making work for you. This type of machine only needs you to put the ingredients in a hopper and turn it on. The machine makes the dough and feeds the dough through the machine automatically.
Try: Fante's Kitchen Wares Shop shows how an electric pasta machine operates.

Manual pasta machine

A manual pasta machine is a type of pasta machine that requires you to not only make the pasta dough by hand, but also crank the machine by hand to form the pasta.
Try: wiseGEEK provides an in-depth article on manual pasta machines.

Al dente

Cooking your pasta al dente is popular among pasta eaters. Pasta that is al dente is cooked until still firm.
Try: At Chef Mom, you can find out more on the term al dente.

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