The Pizza Therapy Forum and Pasta Therapy Forum

you may want to try a company like KOCH www.kochequipment.com they do some small packaging and they may be alble to help.

have had success using fire bricks instead of a stone

i agree, overnight is the way to go. also, most doughs freeze well also. i make a big batch of dough roll out several balls for future use. put some oil on them and store in freezer bags. throw them ...

i have an older model Ampia 150 which i think works just fine. getting the dough the right consistenty seems to be the real key for me. the manuals are a good way to include a friend/family member i ...

thanks for the advice. my concern with fresh was that it seemed to be a little soft, not al dente whenever i would cook it right away.

I have recently been making fresh pasta but have a question about how long should you let it dry before cooking fresh pasta?