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Episode 10181:Marco Canora’s New Spaghetti Machine

February 11, 2011 6:00 am

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Marco Canora, of Hearth, is very proud of his new spaghetti machine, and so I let him take me for a test drive. There are a few of these machines here and there in New York — Marea has one, and I bet Lincoln does too  — but soon all the top spaghetti restaurants will want it. Another step forward in the evolution of spaghetti! And it even has a racing stripe.

13 Responses to “Marco Canora’s New Spaghetti Machine”

[...] This post was mentioned on Twitter by terroirNY, Bullfrog & Baum. Bullfrog & Baum said: We might need a Spaghetti machine for our office @MarcoCanora http://ow.ly/3UJWM [...]

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Oh man, he better put this on the menu. and 120g is a little on the stingy side. Let’s make that more like 175g.

Quite possibly a complete waste of viewing time. Pasta with butter is a treat you serve 8 year old children when they return from school. What is the “cheese” and the other “cheese”, is he really serious that his cheese’s are secret? Maybe it was Parmigiano-Reggiano? and some other hard cheese, or maybe he is a fake, using fake cheese?

“Getting family together, back in the kitchen preserving our Culture, Traditions and Heritage with Food.”

I loved that machine… I want one? Wait? i need money for that…

@BP, The cheeses were pecorino and smoked pecorino and they were definitely real. As editor I take the blame for it not being clearer. Marco told us what they were at the time. Thanks for watching.
-Jeff

Josh what do one of those bad boys cost?

You can get a pasta extruder with 6 dies (Spaghetti, Large Macaroni, Small Macaroni, Rigatoni, Bucatini, and Fussili) for a Kitchenaid mixer for around $160. You can also get machines that mix and extrude for a few hundred.

@BP…I’m an adult and disagree with your statement. I returned to this site just to get the cheeses to try to recreate it in my kitchen since I’m half a country away from NYC.
@Jeff Larson – thank you for saying what the cheeses are.

Don’t waste your time on the Kitchen Aid one. It cannot make good pasta. Not enough pressure.

[...] when recipes are scaled down for home kitchens. Equipment is also tricky. Unless you have a commercial pasta extruder, extruded pasta is generally a headache to do at home. Extruded pasta (rigatoni, macaroni, [...]

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