Anyone experienced with an Emeril pasta maker?

The only person I know that even owns a pasta maker is one of my nephews.

He used it a few times when he first got it and bragged about how much better the pasta tasted. As soon as the novelty wore off, it was relegated to the "Closet of Obscurity" never to be seen again.

quote:

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As soon as the novelty wore off, it was relegated to the "Closet of Obscurity"

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I have a pasta maker...Philips I think. Got it for $200 when it's normally $300.

My wife can't eat gluten and the store bought gluten free pasta is not great. It tastes okay when it's fresh, but as soon as it cools down it becomes dry and chalky. The stuff I make out of this is pretty close to normal pasta in taste and texture. I use a mix of White Rice flour, Tapioca flour and Xantham gum mixed with some salt and eggs.

I weigh out the flour/salt and dump it in the machine. Hit start and it starts rotating. Mix in the eggs and it goes for 3 minutes total. Then it reverses and pushes the dough out through whatever shape I picked. Cut the pieces to size as it pushes out and then straight into boiling water. 2-3 minutes and it's cooked. Clean up is pretty easy, too.

It's probably not for everyone but it's a pretty easy tool to use and doesn't add a lot more time to the cooking process. From the time I start to bring water to a boil and it gets there I can weigh out and make the raw pasta.