LukeSparow
LukeSparow t1_j8rc3za wrote
Reply to comment by dillrepair in Good old fusilli by PaleSubstance2
There is a very large machine attached to what you see here. Using flour, water, and a lot of pressure it squeezes out the pasta.
I don't think a kitchen aid can do that. Not to this scale anyway.
LukeSparow t1_j8orzye wrote
Reply to Good old fusilli by PaleSubstance2
I once got to operate a machine like this for a couple years. Amazing stuff.
LukeSparow t1_j5ugsxi wrote
Reply to comment by trijkdguy in Ted Sarandos says that Netflix has “never canceled a successful show” by avery5712
I am still upset about this. That season was amazing and had me grafted to the screen.
All the big investments were done, the building of the sets, the characters etc.
All Netflix had to do was let things play out and once the show was complete vieuws would have probably skyrocketed.
LukeSparow t1_iwmfj68 wrote
Reply to comment by 5teerPike in The Last Summer Day, by Me, watercolor & gouache, rough paper, 5"x7", 2022 by 5teerPike
I'm not kidding when I say it is some of the best art I've seen in a while.
Did you ever hear of the game Samorost? This art is giving me the same feeling all the art in that game series does.
LukeSparow t1_iwlejww wrote
Reply to The Last Summer Day, by Me, watercolor & gouache, rough paper, 5"x7", 2022 by 5teerPike
Amazing, I love this art so much.
I'm amazed it became featured on this sub without your lovable creature having their tits out.
LukeSparow t1_j8tdej9 wrote
Reply to comment by jdayatwork in Good old fusilli by PaleSubstance2
Hi, as people have said it needs a human hand to guide the process. I used one of these in an Italian restaurant and would produce around 400-600 packets of pasta a day.
With production I had to do things like:
Mix the right amounts of flour and water.
Adjust the speed of the blade to produce the correct length of pasta. This would need to be adjusted per type or if there was less flour and thus less pressure (speed) behind the pasta coming out.
If it was spaghetti or linguini for example I would have to cut them by hand and fold them up in the right portions with a specific amount of space between the batches so it would cool adequately.
Batch up pastas that had been made while the machine was running.
Cleaning, lots and lots of cleaning! Every mold would have to be cleaned before being put on the machine and after use the whole machine needed to be cleaned, that was quite the challenge sometimes.
A number of times the rotating knife had become too blunt of broken in some other ways. In those cases I had to cut every pasta by hand.
The tempo of work was high, but with some good music it was suoer chill.
Generally I would start at 11 am and end my shift at either 5 or 6 pm.
If you have any more questions, apparently I love to talk about my pasta production days.