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Troubleshooting a Frozen Far Roller on a Marcato Atlas 150 Pasta Machine
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[QUOTE="Klystron, post: 6485595, member: 614295"] I remember pasta making experiments substituting stiff meringue for liquid egg whites. Yolks were left unchanged except for cooling (double bowls in ice water). I think I folded the merengue in a bowl with fine semolina flour. I forget how the merengue improved the pasta texture but, as I remember, the taste was extraordinary. We used wooden pasta rollers on floured cotton cloth, not an Atlas, to roll the dough. Pasta rollers look and are utilized like tortilla rollers but with slightly larger diameters. IOW a smooth unfinished wood dowel. [/QUOTE]
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Troubleshooting a Frozen Far Roller on a Marcato Atlas 150 Pasta Machine
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