I love the idea of this pasta press and it works fine.  Easy to clean if you let the left-over dough dry.  However, two problems - 1. Pasta edges get pressed together when cutting so tubes are not open on both ends. 2.  I made some rigatoni according to white flour recipe, let it dry and froze it.  When I cooked it up, cooking over 10 minutes, it was still hard and almost crunchy and some broke apart when stabbing with a fork.