Jinxed

[snousle]

In other news, I totally jinxed the ravioli project by declaring success before I actually had the product in hand. Right after writing that last post, I opened the freezer to find that the squash ravioli had all cracked. About half of them exploded in the pot as a result. And my first effort at a pecan-based pesto ended up looking like something the dog threw up.



It looks better in a photo than it did in real life. Tasted great, though.

Then, on top of that, the pasta roller broke, so I had to use the backup machine. I had planned to make about ten pounds, but not with a hand crank! So I ended up muddling through a little, but the ravioli was delivered as promised and this time it didn't crack.

I guess when they say "Not For Commercial Use" they really mean it! I have to go out and buy a whole bunch of commercial-grade things, like a food processor and a hand blender, because my ten-year-old domestic models are falling apart and the food inspector would probably ding me for having non-approved appliances anyway. So it's only a matter of time. Cripes, they're expensive, and I hadn't planned on it at all. In for a penny, in for a pound, I guess. Unfortunately, commercial pasta equipment is totally out of reach - thousands of dollars for just a dough sheeter. There is a huge gap between the domestic and commercial equipment, with hardly anything suitable for small scale production. Ugh. I seriously wonder if I should just learn to do it with a rolling pin.

Comments

[theotherqpc.livejournal.com]

i've used models similar to the R220 both at BIX and Incanto. if it can keep an Italian restaurant running without any problems, it should be fine for your biz.

[snousle.livejournal.com]

Cool! I didn't know there was anything in that price range. Are the ones you used electric? My hand crank machine is very good but it just takes too much cranking.

I think I'll produce some samples of the ravioli to give away and if it generates interest I would consider it. They sell them at pastabiz.com which is located right on 9th street. Never been to the location (don't know if they have any sort of showroom) but I will call them to see if I can look at one.

[theotherqpc.livejournal.com]

the ones i've used have all been hand-crank. for whatever reason, the cranking feels a lot less bothersome than with the smaller home models.

[h0gwash.livejournal.com]

What about buying equipment from the restaurant liquidators?

[snousle.livejournal.com]

Got any leads on that? I'd certainly check them out, even if they were in Sacramento.

[snousle.livejournal.com]

I've got a Belpasta Trattorina, which is pretty sturdy and wide... not sure if these models would be an improvement over that, although they are about 2x as expensive as the Belpasta.

Unfortunately having a bad shoulder isn't exactly helpful for this particular activity. ;-)

[theotherqpc.livejournal.com]

ahh, yes, i forgot about the bum shoulder.
we've also used the kitchenaid pasta roller attachment at work. it's a bit narrow, so not sure how it could handle the amount of pasta you make, but it certainly takes away the cranking issue...

[snousle.livejournal.com]

Yeah, it's the Kitchenaid one that just broke.

[h0gwash.livejournal.com]

I would think the restaurant liquidators in San Francisco would have better selection, but here in Sacto, I like 5th Street Restaurant & Bar Supply 2625 5th St Sacramento, CA 95818 916-446-9600, for its used equipment warehouse in the back. Be sure to bring a flashlight because the lighting is terrible. There are also a number of restaurant supply warehouses along Richards Blvd that carry smaller stocks of used equipment.

[jstregyr.livejournal.com]

Snousle writes: "...my first effort at a pecan-based pesto ended up looking like something the dog threw up."

[scooby-voice]
Rogg-Ralfed Raviroli :-)
[/scooby-voice]

I'd still eat these if they were made by you -- yummy is yummy no matter what it looks like.
Equivalent of paying good money to hear Ian McKellan or Patrick Stewart read the phone book...