What thickness setting do you roll out your dough before using this cutter?
1138944
Six or seven depending on how wet the dough is. It plumps when you cook it.
1138945
I usually roll mine to the #7 for Linguini, but If I'm making angel hair, I sometimes go to #8.
1799151
The width is roughly 4-5 inches depending on your skill. The thickness is variable based on the knob on the side of the machine. The thinnest setting is very tricky and is almost too thin to do anything with. I usually only go to a 2 to make sheets thin enough for tortellini and ravioli. Beware if it is too thin it gets jammed in the cutting attchments easier.
1177025
I use a very thin amount of dough I buy 24 count premade dough and cut in half ( 48 total cookies ) perfect thickness and I only cook 6 minutes and they are perfect .
164088
5 inches would be safe. 6 inches and your pasta would be right on the edge of the rollers. Hope that this helps. I have been making a lot of pasta since getting mine a few weeks ago. Make sure when you first get your machine that you use a small amount of dough to "clean" the rollers of shipping grease. Also let your dough rest 10 minutes and when you roll use flour to coat the pasta. By doing so your dough will not stick to the rollers. I have read where people have complained about dough sticking. Another thing to keep in mind is that the crank is meant to be used for rolling the dough and for cutting it as well. The crank comes out to do this. I am very happy with this purchase and hope that you are as well if you decide to buy it.
188819
I never have done that, but if you were to make your pasta dough and roll it out really thin, I dont see why you couldn't roll the miner length wise across - the blades are spaced far enough apart that you could have a linguini thickness I'd think. This works SO well to mince herbs quickly - its honestly worth the cost just for that! If it works for pasta too, then thats a bonus :)
435322
Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin, even piece of dough (do you really want it that thin?) That's my best guess... Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin,... » Read More Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin, even piece of dough (do you really want it that thin?) That's my best guess... « Show Less
2029569
Are you using setting 9, the Dough setting? If so, are you putting the liquid ingredients in first?
76075
You can adjust the thickness of the slices by the amount of pressure that is placed downward on the handle. Less downward pressure makes thinner slices.
1074318
Sorry it took me so long to answer...we were out of town for a few days.The FoodSaver has an auto cutter. Lift the cutter (it has a gray slider on one side), place the roll in the "bin", unroll to desired length, and replace the cutter on top of where the cut will be. I hold the cutter down on one side and slide the gray slider across. Easy-peasy!
620894
Both the top and bottom heat, so you are baking quickly from two sides. I use the pressure handle for about 5 seconds to shape my bread, then lay it back and close both sides of the baker, checking every few seconds, so that I am sure my bread is baked all the way through - no raw dough. If you go longer than 5 seconds, or wait for the noise of the air escaping the dough to quit, your bread round is likely to be exploded - literally (not violently, obviously). Just takes a little practice. I love mine!
1125006
Sure, I've done it myself. Just position the loaf to about where you want it sliced (thickness) and (with a SHARP knife) cut away!Just don't be in a hurry when slicing and make sure the loaf is square to the slicer. AND, hold onto the loaf while cutting!
2210470
I line the pan with parchment paper and when it is time to bake the pizza I slide the whole thing off onto a pizza stone and bake it. When it's bubbling I slide it back onto the pan and then off again to slice with a pizza cutter. (that way I don't mess up the pan and get a great pizza shape and browned crust)
1244972
I've found that cutting each slice separately first helps keep nice edges and prevents tearing of the top slice. Alternatively, you can just cut the top slice first, then keep it in the cutter and move the whole slice over the filled bottom slice and punch through. Same idea, as you're just cutting through one slice at a time. This all helps when using the sealer because the bread hasn't been weakened by the cutting. You can also try gently rolling the bread flat first, or pressing just the part to be filled, leaving the edges un-smooshed before using the mold. This helps by making the bread more uniform, so it isn't such a big difference, the fluffy part of the bread versus the smooshed edges.
1457871
There is a cutter with the machine. Lay the roll in the top where indicated in the manual; then lift up a plastic bar before cutting & pull out the roll to how long you need. Fold down the plastic bar & put light pressure on it to hold the sheet where you want it. Slide the cutter across and voila! You have a nice clean cut. The only annoyance I've discovered when doing the vacuum sealing is sometimes if the food inside is a little heavy or bulky, I have to slightly raise up the bag where the food is to get the vacuum to work (there is a cancel button in case you need to cancel). There are very good directions in the manual...with a little practice you'll be a pro in no time.
1984933
On the bottom of the slicer between the blade and the handle there is a square block 3-1/8"long (8cm) that sits on the same angle as the blade. You rotate it by 1/4 turns it has the numbers 0.5, 1.3, 2.0 and 3.0 which are the thicknesses. I don't know how accurate hey are I just pick the one I want.Martin
157950
as long as your ratio is right in achieving something elastic but only slightly sticky, and you keep the dough going through the roller lightly flowered. you should be fine. only one way to find out! go for it!
1753137
It varies with the extrusion plate, and there are two settings for dough amount. I'd say most are about 1.25 inches before baking.