5 Pasta Gadgets Tested By Design Expert | Well Equipped | Epicurious


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Design and usability guru Dan Formosa returns to evaluate and improve upon 5 gadgets designed to help you make pasta more efficiently. Watch as he tests …

28 replies
  1. Kimathi Washington
    Kimathi Washington says:

    With the first gadget it’s best to use a semolina/water based pasta and a small amount of water at that (if you can turn it into like a dry ball that holds shape).

    I use this item at my job frequently but a bit upgraded and I commonly see them in the trash bc people try to extrude really eggy doughs :/

    Reply
  2. xBreezyBx
    xBreezyBx says:

    Are you sure you HAVE to pour the strainer to the side? Why not pour to the front? I have one myself that honestly uses a slightly better design, and I have never once been tempted or "forced" to pour it sideways. Then again, I don't have cameras set up in my kitchen to watch me use gadgets. Not sure that I agree with the rating based on the way this item was tested.

    Reply
  3. Aleena Prasannan
    Aleena Prasannan says:

    The manual pasta press is just someone straightup stealing the idea of an Indian utensil called 'Idiyappam press' meant to press rice string for steaming and then made it into a less efficient design and decided to pass it as pasta maker which it absolutely is not meant to be for

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  4. Gioele
    Gioele says:

    I think that the first gadget was made to make "Passatelli". It's a pasta made in Emiglia Romagna and they are made of bread crumbs, egg, parmigiano reggiano and a little bit of flour cooked immediately in a boiling chicken stock

    Reply
  5. Colton Phillips
    Colton Phillips says:

    The speed test on the clip-on pasta strainer is flawed. You would have to transfer the pasta BACK in to the original cooking pot while using the traditional colander whereas the clip-on keeps the pasta in the original pot. This would allow you to quickly add oils & sauces to your cooked pasta immensely improving the flavor.

    Reply
  6. Crazy Scribble
    Crazy Scribble says:

    I've used a larger version of the adjustable cutter in a commercial bakery. We'd usually just use it to score things and then cut with a knife, just making sure the cuts are even.

    Reply
  7. Hunter Fabio2
    Hunter Fabio2 says:

    That's not how you the collandar…you put it in the pot and you just flip the pot while you hold both of them at the same time. You could had saved from those 7 seconds, at least 2-3.

    Reply
  8. Stevie Byers
    Stevie Byers says:

    For the pasta dough cutter maybe an extendable handle could be used over the width of the tool? Use the same wingnut design to set it in place? Plus the handle would likely be more comfortable for use

    Reply

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