The Takka Pasta Machine is an electric device that mixes and extrudes nearly 2 pounds of fresh pasta with each batch. Users can make everything from fresh spaghetti to lasagna with Takka's included dies, and the machine's simplicity makes it an appropriate kitchen appliance for cooking novices and professionals alike. With several pasta recipes available from sources like the National Pasta Association, fresh pasta is a healthy and entertaining way to add to the homemade culinary experience.
Things You'll Need
- Glass mixing bowl
- Kitchen scissors or sharp knife
- Eggs or liquid
Set the Takka Pasta Machine on a flat surface and remove the mixing bowl lid by pinching the front plastic ends. Select the die you wish to use and snap it over the pasta barrel on the front (dies include spaghetti, lasagna, macaroni, vermicelli, fettucine and linguine). Plug the Takka Pasta Machine into an electrical outlet, and place your glass mixing bowl at the end of the pasta barrel.
Fill the Takka measuring cup with flour and gently tap the sides to help the flour settle. Add two level cups of flour and a pinch of salt to taste in the mixing bowl. Place the mixing bowl lid back tightly on top, and latch it into the sockets securely.
Beat two eggs in a measuring cup with a fork. Some recipes call for a liquid other than eggs; the Takka Pasta Machine will mix with either eggs or liquid into pasta dough.
Push the mixing button on the Takka Pasta Machine and slowly pour the eggs or liquid into the slot on top of the mixing bowl. Add only enough to make the dough dry and even in mixing. Mix for three minutes, turn off the mixer and check the dough for consistency. The dough should be slightly moist and in crumbles about the size of peas. Mash a small amount between your fingers -- the dough is ready when it begins to appear white. Dough that sticks to your fingers or the mixing bowl is too wet; add a teaspoon of flour to dry, turn the mixer back on and mix until crumbled.
Pull the switch forward to extrude the pasta through the barrel. Use kitchen scissors or a sharp knife to slice the pasta in the desired length as it exits the barrel. Pasta should be boiled immediately after making -- four to five minutes for thicker pasta, and two to three minutes for linguine.
Unplug the Takka Pasta Maker. Remove all working parts and hand wash; metal parts may be placed in the dishwasher. Press down on the plastic mixing wand and turn counterclockwise to remove. Wipe away any dough that remains in the corners of the mixing bowl or in the barrel and air dry the unit.