how does it work? you put the dough in a small opening? it must be very messy
1592590
The opening is almost 2 inches in diameter, and the doughs that are used for bigoli are typically stiff so you shape a log of dough and slide it in, not hard or particularly messy at all. The tube hold about 3/4 pound of dough, so to make a pound of past you'd have to fill the tube, then partially reload. It takes a fair amount of effort to turn the crank with the stiff dough, though, so make sure you have it fastened securely to something. I've bolted mine to an inch thick wooden plank, which I then clamp to a sturdy work table.
1592591
Yes, you do. It's a little messy, but the key is making a very dry dough -- not like what you might make when hand rolling. A general rule is 10 ounces of flour to 4 ounces of liquid (water, eggs, etc). The torchio like semolina dough better. The mess is in chaff (poorly formed pasta shapes) and in the very thin, papery leavings after you've made your batch. But the machine works great, as you might expect from something largely unchanged for 130 years.
1592592
I use Molino Cauputo 00 flour. The flour ratio to liquid is 2:1. Theliquid portion is 50% water and 50% egg. This leaves a firm dough ball.It extrudes very well and the strands do not stick together. You can mixsemolina (durum wheat) with the 00 flour. In this case it would consist of25% semolina and 75% 00.maestro
1755561
I would suggest allowing it to get super dried out and try to remove as much as you can with a stiff paint brush or other stiff brush - not wire. Dough needs to be on the dry side with the inside heavily flour dusted prior to placing your dough in the banneton.
2208197
Very easy, I made mini-scones from scratch. I formed the dough into circle, cut into 8ths, then 16ths, reshaped into pan. When cooked, came out of pan easily. Pan needed no prep. I was very pleased. Enjoy
1604174
Don't roll out the dough, just pinch off enough to fill each cavity and press down. I make an organic dough from trial and error....works great and the treat portions are perfect.
1768115
Make sure the blade was placed in the right position. Mine makes some noise when making the dough, but it won't move around on the countertop. Good luck
1142984
If the dough is thick and sticky, it will take a little effort. You must pull the dough off with your fingers. Still love it for incorporating candied fruit into lebkuchen. Otherwise it is easy to clean.
2122087
You put one piece of your rolled dough on the maker, then put your filling in, cover it with another piece of douhg and roll the top with rolling pin. Easy and fast :))
2237239
The dough would come out in a round form, and be more of a blob. There are tips that will work that are smaller round or even flat.
251404
I am starting to think that it makes a difference--if you open the lid while it's mixing/kneading, I often see a huge blob of dough on one paddle and just a tiny string wrapped around the second paddle. In theory, they should combine to make 1 big mass but sometimes they don't. I don't know what the factory setting is, maybe equally opposite each other... I will try changing it next time to see.ALSo, I usually take the paddles off after the 2nd knead and remove the doughball and form it into an oval and put it back inside and close the lid. Even doing this, I still usually get caved in loaf tops! I am starting to think that it makes a difference--if you open the lid while it's mixing/kneading, I often see a huge blob of dough on one paddle and just a tiny string wrapped around the second paddle. In theory, they should combine to make 1 big mass but sometimes they don't. I don't know what the factory setting is, maybe equally opposite each other... I will try changing it next time to see.ALSo, I usually take the paddles off after the 2nd knead and remove the doughball and form it into an oval and put it back inside and close the lid. Even doing this, I still usually get... » Read More I am starting to think that it makes a difference--if you open the lid while it's mixing/kneading, I often see a huge blob of dough on one paddle and just a tiny string wrapped around the second paddle. In theory, they should combine to make 1 big mass but sometimes they don't. I don't know what the factory setting is, maybe equally opposite each other... I will try changing it next time to see.ALSo, I usually take the paddles off after the 2nd knead and remove the doughball and form it into an oval and put it back inside and close the lid. Even doing this, I still usually get caved in loaf tops! « Show Less
1524693
I have only used mine a few times and I had these same issues the first time I used it. With subsequent I made sure the counter was very wet (not just a few sprinkles) and I used quite a bit of flour. I live in a very dry, mountain climate and have to add extra water to my dough so it won't crack around the edges. I think it just takes practice to find the right amounts. Hope this helped some.
2111260
HI, To answer your question: I found this pan a little disconcerting because the buns turn out a little odd. Round on top but square cut on the sides. I also found that you have to be careful about how much bread dough you put into the pan. If you make your own bread dough. Have not tried box mixes (yet). Otherwise, you end up with very large buns. I also think I have to indent the top of the buns. Oh, the answer to your question, 10 buns. I'm still working on making the perfect hot dog bun as of this writing. I'm sure once I get the hang of making the buns, everything will be ok. Nice pan and easy clean up."PAM" helps a lot. :-) I learned a lot from the other comments. Must try their suggestions. HI, To answer your question: I found this pan a little disconcerting because the buns turn out a little odd. Round on top but square cut on the sides. I also found that you have to be careful about how much bread dough you put into the pan. If you make your own bread dough. Have not tried box mixes (yet). Otherwise, you end up with very large buns. I also think I have to indent the top of the buns. Oh, the answer to your question, 10 buns. I'm still working on making the perfect hot dog bun as of this writing. I'm sure once I get the hang of making the buns, everything will be ok. Nice pan... » Read More HI, To answer your question: I found this pan a little disconcerting because the buns turn out a little odd. Round on top but square cut on the sides. I also found that you have to be careful about how much bread dough you put into the pan. If you make your own bread dough. Have not tried box mixes (yet). Otherwise, you end up with very large buns. I also think I have to indent the top of the buns. Oh, the answer to your question, 10 buns. I'm still working on making the perfect hot dog bun as of this writing. I'm sure once I get the hang of making the buns, everything will be ok. Nice pan and easy clean up."PAM" helps a lot. :-) I learned a lot from the other comments. Must try their suggestions. « Show Less
1961905
I just simply added water, and I have done this several times. It works. I don't think you should add oil of any kind. I did that once... it was a mess... I had to throw the dough away after adding the oil.
1795164
Had no problem with that but my dough wasn't right and it stuck to maker. Good luck
2054786
I've made Naan a few times, it works really well in the pronto. Just make the dough, stretch it out and stick it to the metal pizza peel. Invert the peel, slide it in the opening and slap the dough onto the pizza stone. Doesn't take long to bake either.
54342
I used the 00 flour and as most have said, it works good and no need to do anything different. I use 1 teaspoon sugar, 1/2 teaspoon powdered milk (my secret to give it a very nice flavor), 1-1/2 teaspoon dry yeast, ~1/2 cup warm water heated in microwave for about 22 seconds. Add 3/4 teaspoon sea salt to 1-2/3 cups flour. When yeast is ready, mix flour into the bowl. Mix and kneed ball and coat ball with 1 tablespoon olive oil. Cover and let rise for 1 hour. Some like to let it rise overnight in refrigerator. It is now ready to roll out and some cover with a very thin layer of olive oil, then the sauce and etc. I like thin crust pizza. I am out of this flour and may order more shortly. //... I used the 00 flour and as most have said, it works good and no need to do anything different. I use 1 teaspoon sugar, 1/2 teaspoon powdered milk (my secret to give it a very nice flavor), 1-1/2 teaspoon dry yeast, ~1/2 cup warm water heated in microwave for about 22 seconds. Add 3/4 teaspoon sea salt to 1-2/3 cups flour. When yeast is ready, mix flour into the bowl. Mix and kneed ball and coat ball with 1 tablespoon olive oil. Cover and let rise for 1 hour. Some like to let it rise overnight in refrigerator. It is now ready to roll out and some cover with a very thin layer of olive oil,... » Read More I used the 00 flour and as most have said, it works good and no need to do anything different. I use 1 teaspoon sugar, 1/2 teaspoon powdered milk (my secret to give it a very nice flavor), 1-1/2 teaspoon dry yeast, ~1/2 cup warm water heated in microwave for about 22 seconds. Add 3/4 teaspoon sea salt to 1-2/3 cups flour. When yeast is ready, mix flour into the bowl. Mix and kneed ball and coat ball with 1 tablespoon olive oil. Cover and let rise for 1 hour. Some like to let it rise overnight in refrigerator. It is now ready to roll out and some cover with a very thin layer of olive oil, then the sauce and etc. I like thin crust pizza. I am out of this flour and may order more shortly. //... « Show Less
848316
You can make the dough, let it rise for a bit, take it out and bake it. My daughter does this for cinnamon rolls.
391700
My maker does not have a dough cycle. People here say it does? Maybe I should figure that out. The closest I can come is the "pizza" cycle.