I am on a low-carb diet to help reduce inflammation. I have found that it's hard to do because I love bread and pasta and fries. I don't have a sweet tooth but I LOVE pasta.And, sadly, pasta is not low carb.So, I set about to find low-carb recipes for pasta using alternative "flours" - almond, coconut, etc.Yep, they are out there. Nope, they are not "quick to just whip up". No matter what anyone says.I made a few batches of linguine and lasagna noodles and really struggled to get the texture right.When I saw this, I thought how great it would be to try out some of those low carb recipes.I typically use a low carb flour that is, essentially, like flour but it has some variances. Namely, little white flakes of a binding ingredient that can be tough to mix completely.This machine did a pretty decent job of mixing the lasagna recipe I chose and eliminating those flakes. I followed the directions on the machine and then turned it on. It was noisy - like my stand mixer when it's mixing dough, lol.But, it was doing all the work. I just had to measure in ingredients and set the machine to do its thing.It was nice to have the pasta mixing while I made the salad.Soon, it was ready to crank out pasta.The texture was good and the thickness was great. I still have to get the knack of catching the noodles, or, in this case, cutting as they come out. These are fresh noodles, not dry, so they will pile up on you if you aren't ready to get them on a plate. I wasn't. And they did.But they were not terribly fragile, and I was able to get them onto a sheet pan. I put wax paper down between layers, just so I could figure out my game plan. From now on, I'll keep a sheet pan nearby with some wax paper handy to separate layers.When it came time to assembling my lasagna, the noodles behaved like typical boiled lasagna noodles - except they weren't super hot because they didn't just come from a pot of boiling water, lol.I was able to get a standard lasagna pan's worth of noodles from one recipe. But, if I had needed more, I could have made another batch while starting the assembly process with the first batch of noodles.Is it as easy as ripping open a box of dry noodles and dumping them into boiling water? Not really. IBUT they are fresh noodles and I know EXACTLY what ingredients are going into them and, at the end, you still boil them - but not as long (I didn't boil the lasagna noodles so that meant less time to prep, even with the machine work). They are not dry noodles and they don't need to boil as long to rehydrate.So, all things being equal - you put more effort into the front end of making these but spend less time boiling/baking at the back end. So, it's about the same time used.But, the dry noodles are not as tasty. Not NEARLY as tasty!PLUS, these were low carb! My lasagna packed a respectable 12 carbs per one-cup serving (and most of those carbs were from the marina sauce).I have only used it a few times, and the quality of noodles is good.But clean-up is a bit of a hassle. Get yourself a good bottle brush to get into corners (which I suspect is true of ANY pasta machine.)If something happens to change my opinion, I will update.

Pros: makes a decent amount of pasta per loadCons: some crucial parts are plastic, container is pretty small for the holder part for the flour.

This is certainly in the realm of products that seem sort of silly to have, but are really kind of oddly nice once you have it.I'll cut right to it - this machine makes some good pasta, and it's really really simple to use. You put some flour in, drizzle in some water, and in ~10-15 minutes starting from raw ingredients you can have a plate of freshly made cooked pasta. Fresh pasta is great, but it's usually either fairly expensive at a store or fairly time consuming with other methods. This really is just 1) put in ingredients 2) press button 3) have pasta.For what it's worth, it's also pretty easy to clean, and certainly easier to clean than the mess that you'd make making fresh pasta by hand. If I had one complaint about it, it would only be that the extruder outlet is recessed a bit - that's how it's held in - which makes it a little harder to cut pasta from it. If it was flush with the housing you could run something like a bench scraper over it to cut the pasta much easier. For things like spaghetti and linguine it's less important, but for something like macaroni it would be really useful.Overall, though, a great - if not kind of weird - machine to have around.

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