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- So we're gonna twist here,
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(gadget snaps)
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and that didn't sound good, slowly,
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(gadget snaps) hey, nope.
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Hey everyone, I'm Joe, today I am testing out pasta gadgets.
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We have several different pasta gadgets we found
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from all over the Internet.
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I'll be checking out these gadgets
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based on these three criteria, if they make
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the process easier, how well they work,
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and are they a good value for the price.
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I love pasta, let's get started.
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We have a stainless steel pressure pasta surface machine.
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It did come with free delivery.
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This big old heavy-duty, countertop pasta extruder,
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the Raviolamp pasta stamps, pasta stamp, pasta stamp.
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This little guy here I am incredibly excited about,
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little singing floating pasta timer, Mr. Al Dente,
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restaurant cheese grater here, for grating cheese
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for the pasta, there's pictures of pasta on it.
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And last but not least we have a new
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and improved Auoon Strainer.
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We have all of our gadgets here, now all we need
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is the pasta dough, and we can get to work.
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(upbeat music)
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All right, we've unboxed our pasta extruder here,
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put this together,
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gonna turn it on,
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(machine beeps)
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we're on.
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Kind of makes me a little nervous, dealing with all
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this plastic, normally I know metal is better.
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Oh, we gotta add flour, so we're going to start there.
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I have a mix of eggs and water.
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Start,
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(machine beeps)
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mix, now this is where I slowly add my liquid,
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kinda do 50, 50 here, that is what the recommended
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dosage is on the box.
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I think the timer in here says it only takes two minutes.
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The extruder here, what it does is uses pressure
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to force the dough through these different dies
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in different shapes in order to make pasta.
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It says it can make up to a pound and a half,
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you know about a pound is good for two to four people.
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In theory, dried box pasta is usually better
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than anything you can make at home.
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It turned off.
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Oh, it looks like we're extruding.
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The dough inside actually looks pretty good.
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I don't know if it's okay, at this rate,
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we'll have spaghetti by tomorrow.
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It's like little baby spaghettis, coming out
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into the world for the very first time.
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It actually has texture on it, which is a good thing.
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I'm gonna take a little bit of semolina flour here,
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and give it a little dust, then we're gonna use this,
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and that actually looks pretty promising.
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I'm very impressed by this entire machine.
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The question is, is it better than just buying
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dried box of pasta.
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You gotta have this whole machine, you have to wash it,
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a box of spaghetti's only about a dollar.
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The dough itself seems a little delicate and fragile,
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I'm not sure if it's gonna hold up when we go to boil it.
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Very curious to see how these are gonna cook up.
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(jazzy music)
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Now we're on to the handheld, old-fashioned version
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of extruding pasta.
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This is called a torchio, it's made by twisting the top
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and you're forcing the dough through the bottom,
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much like the extruder we were just using, but handheld.
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The price of the real one is four or $500,
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probably about twice as big.
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Like this, and hangs over the edge of the table.
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So that way you're like extruding, and you have
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these big turning things.
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Screw the bottom on,
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so we're gonna twist here,
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(gadget snaps)
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and that didn't sound good.
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We just squirted off the bottom, I heard a loud snap,
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let's unwind, take two.
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(camera beeps)
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Slowly, slowly,
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(gadget snaps) nope,
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maybe I was doing it backwards,
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(gadget snaps)
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and we got another pop, it's falling apart.
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The dough is creating too much pressure
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inside of the die, looks like this guy's a bust.
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I don't think that's gonna work.
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(quick music)
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We're going to test out the pasta we had extruded
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with our countertop extruder, let's see if holds
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when we cook it.
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And we're goin' ahead and drop this into our water,
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give it a little stir, break up the nests.
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I have some tomato sauce, we're just gonna get started.
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We're gonna pull one out, give it a little taste test.
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Just about al dente there, we're gonna go up here
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into our tomato, pull all of our noodles
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out of the hot tub.
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For the most part, they held together.
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It's not falling apart, we got a nice good noodle
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pulled there, time to try these out.
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(piano music)
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Now I have another pasta gadget here, my cheese grater.
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Gonna break off a piece, slide it inside, that goes there,
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and oh, my, gee, look at that.
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Cheese grater worked great, did what it should,
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kept it nice and easy.
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You twirl it, and swirl it, and enjoy it.
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I'm very happy with this.
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We're gonna come back, test out our strainer,
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test out our timer with some dry pasta from a box.
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(honkytonk music)
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All right, we have Al Dente, this guy's supposed
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to sing to me at different intervals, it has four
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different melodies, depending on the four different
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cook points of Al Dente, you want to hit.
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"That's Amore", the "Godfather theme",
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"Tarantella Napolitana", and "The Prisoner's Choir."
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He goes into the water pot with the dried pasta.
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So this is not a regular timer, I don't know how
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this works, some sort of witchcraft and wizardry,
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this is kind of one of those magical moments.
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I'll go with two handfuls of pasta, we're gonna go
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Mr. Al Dente, into the water, and see what happens.
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That's Amore, That's Amore, I think that's
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how the song goes.
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He's dancing, now we're just waiting for him to sing.
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All of my years of culinary and cooking experience,
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I am completely forgetting about and simply relying
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only on Al Dente.
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Al Dente, first name Al, last name Dente.
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Think we're all,
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("That's Amore")
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"That's Amore", we're gonna pull out one noodle,
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okay, very undercooked, but maybe that's
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for fresh pasta, the timer.
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First round done, he's supposed to sing again.
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We're hangin' out, in the kitchen,
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("Godfather theme")
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I'd say we're a little more than halfway,
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on the cook, that next timer might actually be perfect.
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I don't understand why they don't make cellphones
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out of this, where you could just drop it
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into a pot of boiling water.
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("Tarantella Napoletana")
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If you're not a pasta pro, I mean,
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I think this could actually be useful.
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At the very least, it just reminds you to check
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the water, and you're testing the pasta.
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That's al dente, Mr. Dente, you nailed it.
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(jazzy music)
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Next pasta tool here, this is like a silicone strainer
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of sorts that clamps onto the pot,
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that goes there,
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and then we're gonna try this pouring motion.
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We got a little bit of leakage, in the back,
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but it's catching all the pasta.
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Wow, that actually worked pretty well.
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Kinda goes against, you know, what I would normally do,
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'cause I like the pasta water, I feel like you need that,
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with the sauce.
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This is small, compact, and I mean it does the job.
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Sounds like his innards are still working.
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Thank you, Al Dente, I could not have done it
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(timer ringing) without you.
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(stealthy music)
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We have this box set of ravioli molds.
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I have my pasta sheets, I have a cheese filling,
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little bit of spinach pureed in here, in my bag.
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We'll pipe filling into each of these,
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I always like a little spritz of water,
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then we have our other sheet we're going to place on top.
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And then we should be able to roll right down,
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oop, we got a little excess, that's okay.
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In theory, with force, this should cut our shapes, too.
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You can see it kind of working, then if we pop it out,
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we have our shapes.
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They didn't cut all the way in the center,
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but, we have this other tool here, which actually might
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work out to our advantage.
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Pretty easy, pretty painless, they got a good weight
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to them, the filling held up, they're sealed.
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And we have all of our little raviolis.
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We'll go and try the traditional way
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that I have always done it.
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(circus music)
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They feel really light, and flimsy.
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So I have a sheet of pasta,
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I have my filling, always like to get a little gauge,
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we have our top sheet, to lay over.
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We have our stamp.
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(stamp bangs)
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See, to me, I feel like this is the way to do it.
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Maybe have a little bit of waste but you could always
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roll this out, re-use it, get another sheet out of it.
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At the end of the day, you could cook all of these up,
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have a delicious pasta in minutes.
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Probably won't stand up to work in a restaurant,
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but, for casual pasta-making, pretty good bargain.
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(soft jazzy music)
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All right, we've tested out
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all these pasta gadgets that we found.
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Time to break down my final thoughts.
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Tabletop counter version of extruding pasta,
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I like the way this worked.
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It takes up quite a bit of space, it's not very fast,
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but if you're looking for an extruder,
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how much does this cost?
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- [Man] Hundred fifty.
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- $150, to me that's a little pricey.
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I'm gonna give it a three out of five,
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just because it did a good job.
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Handheld extruder, this did not hold up,
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could not review it, essentially, how much did that cost.
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(cash register clunks)
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$20, lot of times you get what you pay for,
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I believe in this case, that is true.
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I'm gonna give that a zero, because it didn't work.
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Next we had our cheese grater for pasta garnishes
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and grating cheese accoutrements, this worked wonderfully.
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Like when you're at you're favorite super-classy
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Italian restaurant and they come over, and they ask you
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to say when, when you're getting your cheese on top
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and then you kinda feel like that person
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that never wants to say when, and the pile just keeps
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getting bigger and you're oh, wait, is that just me?
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This worked really well, how much does it cost?
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(cash register clunks)
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$17, I think that's a little too much for a tool
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like this, it doesn't really hold a big piece of cheese.
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2 1/2, 2 1/2 just 'cause I don't see the value,
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for $17 in a cheese grater like that.
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Al Dente, the singing pasta timer.
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I was blown away by this, it's next level dark arts,
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but how much did this cost?
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(cash register clunks)
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$20 for Al Dente, I don't think the value's there
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for the money, you could definitely get a kitchen timer.
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Definitely not worth $20, but perhaps it's like
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one of those holiday gag gifts, or like a birthday
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present for someone you only kinda like.
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I'm gonna give this a three out of five.