-
Quote
-
0
login to like this post
Post
by Rocky140 » Sat, 10 Oct 2009 7:09 pm
Italian-made is what you want, simpler the better. Avoid fanciful cutters that promise ravioli and stick to linguine, fettucine or wider cuts. The old school hand-cranked models with one or two slip-on cutters will last for years. These are capable of producing precise thicknesses from chunky to paper thin. I'd recommend clamping to a kitchen table or to a heavy cutting board if counter margins are too skimpy.