Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: I am experimenting with a home pasta maker, and after all the fun comes the cleaning up.My worries come from tiny bits of dry dough I find when I clean the machine. There always seem to be more every time I shake it, and they of course contain raw egg .On the instructions, it clearly says not to wash it with water.What's the best practice in this case (besides disassembling the thing)?

Output: How do I clean a pasta maker?

Input: Consider Input: I had found a recipe to make homemade Tootsie Rolls which was essentially just chocolate taffy. I've tried it a few times with the same result; it turns into basically a somewhat chewy hard candy.I'm not a candy making expert, but I think the problem might lie in either the heating of the mixture (ie- getting it to the right temp for the type of candy it is) or in the pulling.Does that sound about right? Are there other things that I can check when making taffy that would turn it into a soft rock?

Output: Homemade taffy turned out too thick and hard

Input: Consider Input: I have always boiled artichokes. Lately I've heard people talking about how good grilled artichokes are. There's some variation in recipes: some say to boil, some say to steam; some say to cut in half before that and some say after. I don't need a recipe for dipping sauce or anything like that. I'm simply looking for the basic technique on how to grill them. What is the best way to do it? Is there anything else I need to know to make sure they come out well?
Output: How do I best grill an artichoke?