Did you use semolina flour for your entire recipe? If you did, that could have been part of your problem.
Semolina is a very hard flour and makes a very stiff dough. It's generally only used for pasta that's going to be dried, as it's rather tough if used in fresh pasta. I suspect (I've never used it, but feel pretty confident in this) that it's also harder to flatten than an all-purpose flour pasta, especially if you chilled the dough (rather than let it rest at room temperature).
Before tossing the machine out entirely, you might want to give it a run using an AP-flour based dough. I don't have my super-simple recipe handy, but I'll be sure to hunt it down over the next few days and share it with you!
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timeasmymeasure
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Date: 2010-12-29 06:50 am (UTC)Did you use semolina flour for your entire recipe? If you did, that could have been part of your problem.
Semolina is a very hard flour and makes a very stiff dough. It's generally only used for pasta that's going to be dried, as it's rather tough if used in fresh pasta. I suspect (I've never used it, but feel pretty confident in this) that it's also harder to flatten than an all-purpose flour pasta, especially if you chilled the dough (rather than let it rest at room temperature).
Before tossing the machine out entirely, you might want to give it a run using an AP-flour based dough. I don't have my super-simple recipe handy, but I'll be sure to hunt it down over the next few days and share it with you!