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Dear Listmates,

I have searched the archives but I'm hoping more specific information is
out there somewhere. I tried making egg pasta (100% buckwheat) by hand for
the first time last night. The biggest problem I had was getting the dough
thin enough for pasta while having it at the same time remain workable and
not stick to everything in sight! Last night I settled for ravioli on the
thick side that came out too dry. I realized after I should have used
water to keep it from sticking, when I used my flour, or at least a combo
of the two.

I want to by a pasta machine (the roller kind) but I'm worried that it
will be a waste of money because the dough will just stick to it. I'm
hoping someone knows of a particular machine that works well, or if they
all are the same (meaning I can buy a cheap one) and the secret is finding
the right recipe for the dough. (Since I never made pasta before I went
gf, I'm not sure if it is the gluten property of flour that makes it so
amenable to rolling, but I'm assuming it is.) I was also considering
buying a teflon rolling pin, which I think I saw once--anyone ever done
that?

Any help in the matter is appreciated!
Thanks,
Jessica

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