Cavatelli Maker With Hand Operated Rollers (As Seen On Martha Stewart)

First let me say that I have been making my families own cavatelli for years one at a time on an old wooden tool specifically design for this purpose so I'm very experienced with this type of pasta. The tool made it SSSOOO much faster. As long as you know what the texture of the dough is supposed to feel like you should have very good luck. I also have a set of roller pin rubber bands designed to get dough to an exact thickness and that seemed to make a difference in getting them really even. If you get one that gets caught up make sure to remove all dough or the ones coming up from from behind will get all munged up. If they stick or get caught a lot your dough is probably too wet or you didn't let it dry enough. Don't take the recipe as exact, sometime you will need to adjust slightly to get the dough texture right. If you have some patience for learning to get the dough right this a lot of fun to use.

This thing WORKS just like the picture. It works better with the dough a bit on the dry side--if it is too moist it gets a little stuck in the mechanism and doesn't get rolled across the ridges on the top correctly. AWESOME product, your friends will be amazed.

The gears do not seem to be aligned and is very hard to crank. If I try to go in reverse, one of the gears catches on something. This product is made of poor quality. Also the screw plate is scratched around the screw hole area, showing poor craftsmanship in this product. I was looking forward to using this product and am sadly disappointed in the quality of product I have received.

Like some other users, I have had trouble getting this to make consistent pasta. In my experience, you really need to play with it to get it to roll the dough out correctly and not just make clumps and stringy pieces or crimp it as another reviewer said. It seems to depend on the dryness of the dough, and the thickness and width of the dough as you feed it, but I haven't found the perfect combo yet. I often had to reclump, reroll, and refeed dough just to make something edible and even then it's not pretty. So far I haven't made any pasta I'd be proud to serve to guests, but since it wasn't too expensive, I'm not upset about that.I am wondering if I am doing something wrong in my technique, but taking a closer look at the construction of the roller, it just seems like maybe there's not much hope to get really nice pasta. Maybe other people got a nicer product than me, cause mine is fairly flimsy. It's okay to play around with for some at home meals, but if you want to make some high quality pasta, in my experience, this probably isn't the right item for you.

This product was recommended by a friend who remembers his mother using this when he was a child. I was hesitant to purchase based on the majority of negative reviews. I'm so glad I did. If you use the right recipe you can churn out Cavatelli by the pound. 4 cups flour, 1 egg, and 1lb. Of whole milk ricotta works every time. We roll out small tubes and feed them through the machine. Clickety clack, clickety clack and you're there.

These are simply delicious. The machine itself is very well made and easy to clean (no water, just wipe dry). It took me about 1 1/2 hours to make 3 pounds of cavatelli that I put in the freezer. They look professionally made. However, the first hour, was probably spent with trial and error. That is not a fault of the machine, but my own. You definitely need to put enough flour in the dough in order for the machine to cut it properly. Do not be afraid to flour the machine either because it cleans easily. Mixing durum flour in for part of the dough helps keep them light, but you will probably need to use more to get the right consistency. This will last for years if I take good care of it.

My favorite pasta is Cavatelli. My favorite thing to cook is fresh pasta. So I had to get a Cavatelli maker. And I bought this one. I actually thought it was the greatest thing since sliced bread. It was inconsistent, and needed to be cranked slowly, but I thought that was my fault for making the dough to think or thick or not fully appreciating how difficult it is to make Cavatelli - even for a machine. But my biggest beef was that the grooves went the wrong way - along the width of the Cavatellis as opposed to along the length (which is the right way!!!). But I was willing to accept this in order to make my own Gabbadeels, as my grandma would say. But then I left my maker at my dad's house when I moved, and decided I would gift it to him and buy a new one. But instead, I became obsessed with the groove issue, and I bought an old one. On Ebay. From 1956. With the grooves going the right way. And this thing just buried the Bee Bo. So I had to reevaluate my take on the Bee Bo. Go looking for the oldie but goodie, is my advice.

Have had the original for many years. This is just about the same. It does a great job of making a quick and delicious pasta dish.You don't need to be a famous chef. If you have a food processor,you can wow your guests with a great meal!