TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: 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)?

SOLUTION: How do I clean a pasta maker?

PROBLEM: I've recently been told that gnocchi is technically a dumpling, not a noodle. What about it causes gnocchi to fall under the dumpling category?

SOLUTION: Why is gnocchi a dumpling and not a noodle?

PROBLEM: I have experience making a roux with butter and flour. If I want to substitute a non-dairy fat (e.g. olive or sunflower oil), will there be any cooking or consistency differences that I need to watch out for? Does the fat/flour ratio stay consistent?

SOLUTION:
Is an oil-based roux cooked the same as one made with butter?