The link below has detailed information for a Simac PastaMatic MX700 that may help you out if that's the particular model of pasta maker you have.

-Grainlady

Here is a link that might be useful: Fantes Kitchen Wares Shop

I have the same machine, which I got on sale for $25 because a part was missing - the part that allows you to knead/mix the dough, and so I make the dough in a food processor and then add it in chunks. I have more control over the dough this way also. The instructions for this machine say that you are supposed to add the ingredients to the bowl in the machine and the mix it until it forms clumps, but I have found this to be a bit too inexact. You really cannot tell whether you have the correct proportion of liquid to flour that way, and so I do think it is better to make the dough the way I do, but you do have to break it into small balls or clumps to add it to the machine. I haven't used it to make spaghetti - I used it for different types of hollow pasta similar to macaroni.

I definitely do hang pasta to dry, once it is extruded, but it generally does not take very long, possibly because I am in a fairly dry climate. I use a broom or mop handle instead of anything made of wire, as the wire can cut through the pasta. I only dry it for 15 to 30 minutes and then if it is still a bit wet, I dust it with flour to keep it from sticking. I always have a shaker with flour in it for this purpose. After it is floured, you can store it in a covered bowl until you are ready to boil it. I don't like for it to dry out too much, but letting it dry for an hour is perfectly fine and does help prevent it from sticking. You can store it for a few days in an air tight bowl in the fridge after it has dried. You really don't have to dry it at all before boiling it, but I generally do.

I generally boil it for no more than one minute, but you can be sure that it is done if it starts to float, and that often happens in 30 seconds. I've never had underdone fresh pasta - if it is hot, it is done.

Because homemade pasta tends to be very soft, I use one part semolina flour for every two parts of regular flour - this gives it a bit more tooth or texture. Generally I start with 1/2 cup of semolina, 1 cup of regular flour, 2 eggs, and 1/4 tsp salt. This makes a wet dough, but I then only add what extra flour it needs, and this depends on how much moisture is already in the flour or air. You would probably need to add 1-2 tbsp of flour to get it to work for your machine.

Lars

grainlady, thanks for the link!

Lars, I really appreciate you sharing your "real world" experience details. I'm going to take your lead and make the dough in my food processor. I forgot about the broom handles! The grandmother had pasta hanging everywhere in the kitchen including hangers, broom handles and over the backs of chairs. I'll go with the broom handle, your recipe and cooking advice. I might come back for some more help if I run into trouble. I have some vacation time in a few weeks and I wanted to keep making pasta till I get it right!

For a portable pasta drying rack........

If you have a hubby (or other member of the family) that is handy with making things, it would be quite easy to make one of these from wooden dowels. My DH made something of similar design for me. When not in use, simply fold up and put away. Maybe you can find one at a "yard-sale"?

Here is a link that might be useful: drying rack

Great idea! It beats draping the kitchen. How long do you let the pasta dry?

The following is from the link mentioned below. I Googled and found lots of websites that give information on the subject. (And put it into words much more concisely and clearly than I ever could.)

"Many people recommend using a clothes-drying rack. This is a great solution that can help to dry pasta for later use. A clothes rack is high up off the floor, and offers a wide area for to lay noodles. Companies do make pasta racks specifically for those who want to dry pasta for later use. These racks are relatively inexpensive, and can go a long way to help dry pasta. For those who making a lot of homemade pasta, a pasta drying rack will be a great investment".

"Another method used to dry pasta for later use is a bit trickier. For this method, lay homemade pasta in a nest shape, and allow to dry. It is essential to turn these nests over frequently so that mold does not form".

"Drying time for pasta can vary widely depending on circumstances. Very thick and large homemade pasta will take quite a while to dry (hours to days). On the other hand, thin pasta should dry relatively quickly. Another factor to take into consideration is the location and climate of the area where the pasta is made. A humid area will require a longer drying time than a relatively dry climate".

"Once the homemade pasta is completely dry (it is brittle and crisp), it can be stored in an airtight container. Homemade pasta now can be stored in a cupboard or other secure location. It will last this way for several months".

I usually cook the pasta immediately after making, OR sprinkle with fine grained cornmeal OR a bit of flour and form little nests and freeze. The flour or cornmeal will keep the strands/ribbons from sticking together. If using a drying rack, you will be able to tell when they are dry enough by appearance and touch. The pasta will become brittle and break easily, so must be handled with a gentle touch.

This is something you will have to try and experiment with for yourself.

Here is a link that might be useful: Drying Homemade Pasta

lisbet, that is exactly the kind of info I needed. I thought I remembered linen dishtowels draped over chair backs with pasta drying over them. Thank you all so much.

That's exciting that you have a new pasta maker! The link below really helped me get started (although I no longer chill the dough, and substitute 1/4 of the flour for resistant starch, unless I'm making filled pasta, which seems to tear more easily). I usually just flour it and toss it in a pile rather than drying it, because I can never get the strands to stay apart when coming out of the machine. This takes some planning, because if it sits for too long, it dries out too much, and it sticks in the pile. I usually roll out all the dough to the thinnest setting, cut it into 6 inch lengths or so, flouring each length, then put it through the attachment that cuts it into spaghetti. Flouring it before you cut the noodles and again afterwards really helps. And if is starts to stick, you have to kind of lightly toss it with your fingertips, like if you were mixing butter into popcorn.

Best of luck! I wish I could do it again for the first time :-)

Here is a link that might be useful: Pasta instructions