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Air dry and remove dried dough with the cleaning brush. Never wash or
immerse in water. Do not run dishtowel through to clean them.

Eggs are in the dough. I guess people have done this in Italy (hand
rollers) for years without sanitation/cleaning/safety problems. But am
wondering.
Any comments welcome.
Dee

Dee Randall wrote:

> Eggs are in the dough.

The elapsed time between the dough's exposure to the roller and cutter
and your boiling water is what: half hour? Hour? It's simply not enough
time to get a contaminating culture going.

There's more danger in the average package of supermarket chicken...

"Will" > wrote in message
oups.com...
>
> Dee Randall wrote:
>
>> Eggs are in the dough.
>
> The elapsed time between the dough's exposure to the roller and cutter
> and your boiling water is what: half hour? Hour? It's simply not enough
> time to get a contaminating culture going.
>
> There's more danger in the average package of supermarket chicken...

Guess I was not clear enough.

1. Make dough in a pan, or on a board, or on a ss table; roll dough in
pasta machine; cook pasta.
2. Clean rollers with brush -- no water, no soap.
3. Put away rollers.
4. Make pasta next time.

Between 3. and 4. there is time for the rollers to be sitting around - egg
is a yukky odor, as well.

If I make dough in a pan before I put it in the rollers, I would always wash
that pan that I made dough in. Just a natural course of events.
Why would I not wash a roller for the same sanitary reasons. Basically I
don't just let that pan sit around and knock off the particles - hehe.

Thanks for your previous response.

Just wondering,
Dee

Dee Randall wrote:

> Guess I was not clear enough.

I understood you <g>. Let me come at it this way. I have had this KA
attachment since it was first introduced. My cleaning regime has been,
let the rollers and cutters dry, then brush them.

It is true that bacteria must be present, yet I am quite comfortable
with the unit. 1) The numbers of critters that can survive on dry,
brushed clean, stainless steel is limited. So you are not building or
expanding a culture on the rollers. To the contrary, the length of time
that the appliance is stored works against the bacteria. There is
nothing to eat and the environment is dry. 2) the length of time that
elapses between when a new dough can be contaminated, meaning rolled
and cut, and the time pit is cooked is insignificant. Assuming
contamination, the inoculation is so small, that many, many, hours
would be required to reach a critical mass. Your pasta doesn't sit
that long. It is cooked, usually within the hour... is it not? 3) The
pasta begins drying as soon as it is rolled. The drying increases
rapidly after cutting. Since this drying works against the bacteria,
the chance of contamination reaching the point of causing illness is
remote. Finally, 4) the boiling is well... the end. Everything is
sterilized. What might make you ill is the toxic residue from the
bacteria. But you would have needed a significant culture. That does
not happen when the unit is stored dry and the pasta is used promptly.

This really is a safe appliance. Millions of Italians cannot be wrong
<g>.

"Will" > wrote in message
oups.com...
>
> Dee Randall wrote:
>
>> Guess I was not clear enough.
>
> I understood you <g>. Let me come at it this way. I have had this KA
> attachment since it was first introduced. My cleaning regime has been,
> let the rollers and cutters dry, then brush them.
>
> It is true that bacteria must be present, yet I am quite comfortable
> with the unit. 1) The numbers of critters that can survive on dry,
> brushed clean, stainless steel is limited. So you are not building or
> expanding a culture on the rollers. To the contrary, the length of time
> that the appliance is stored works against the bacteria. There is
> nothing to eat and the environment is dry. 2) the length of time that
> elapses between when a new dough can be contaminated, meaning rolled
> and cut, and the time pit is cooked is insignificant. Assuming
> contamination, the inoculation is so small, that many, many, hours
> would be required to reach a critical mass. Your pasta doesn't sit
> that long. It is cooked, usually within the hour... is it not? 3) The
> pasta begins drying as soon as it is rolled. The drying increases
> rapidly after cutting. Since this drying works against the bacteria,
> the chance of contamination reaching the point of causing illness is
> remote. Finally, 4) the boiling is well... the end. Everything is
> sterilized. What might make you ill is the toxic residue from the
> bacteria. But you would have needed a significant culture. That does
> not happen when the unit is stored dry and the pasta is used promptly.
>
> This really is a safe appliance. Millions of Italians cannot be wrong
> <g>.

Geez, thanks, Will. You spent a lot of time on enlightening me. Don't
think I don't appreciate it!

I generally store food where moths, bugs, insects cannot get to them.
However, a toaster and toaster oven which is out on the counter/under a ss
table regularly has loads of crumbs in them. I guess I can put my roller
set in a medium-sized tupper-ware-type covered container to keep those
little buggers out, even though I don't expect to have many pieces from the
rollers.

Thanks again, for the needed answer.
Saved, filed, and used soonest, I hope.
Dee

"Dee Randall" > wrote in message
...

****snip
> I guess I can put my roller set in a medium-sized tupper-ware-type covered
> container to keep those little buggers out, even though I don't expect to
> have many pieces from the rollers.
>
> Thanks again, for the needed answer.
> Saved, filed, and used soonest, I hope.
> Dee
>
>
>

Dee, make sure you give the rollers plenty of time to dry in the open air
BEFORE you put them in a sealed container.

"murky" > wrote in message
. ..
>
> "Dee Randall" > wrote in message
> ...
>
> ****snip
>> I guess I can put my roller set in a medium-sized tupper-ware-type
>> covered container to keep those little buggers out, even though I don't
>> expect to have many pieces from the rollers.
>>
>> Thanks again, for the needed answer.
>> Saved, filed, and used soonest, I hope.
>> Dee
>>
>>
>>
>
> Dee, make sure you give the rollers plenty of time to dry in the open air
> BEFORE you put them in a sealed container.
Thanks for the tip and a great reminder.
Dee

"Dee Randall" > wrote in message
> Eggs are in the dough. I guess people have done this in Italy (hand
> rollers) for years without sanitation/cleaning/safety problems. But am
> wondering.
> Any comments welcome.
> Dee

People have done it all over the world for many years. It can kill. My
wife's grandmother died at 92. We just never saw the connection before.
Thanks for clearing that up.