I have been using my KitchenAid pasta press for quite a while now and I thought of making a long pasta roll instead of little balls as suggested. Now that I know it works, I will most definitely try it. Thanks for the demo.
@charlesvanderpool37058 жыл бұрын
Kitchen aid should give you a commission...I bought one just because of this video
@gwilliamwallace3 жыл бұрын
Smart man. I just ordered one of these devices and appreciate the pasta dough snake innovation.
@daveinca27 жыл бұрын
Thank you so much for the tip! I hated feeding those balls of dough too.
@peggythomas51737 жыл бұрын
Actually worked better than the other videos! 😀
@amyregalia77817 жыл бұрын
There wouldn't be a fettuccine 'die' because dies denote round shapes that need to be pushed through a tube and extruded through a round shaped hole to create the pasta shape desired. The fettuccine attachment is included with the standard pasta roller attachment package -- fettuccine is a flat shaped pasta not round, the process is making a flat sheet of pasta and then rolling it through a cutting device that cuts it into fettuccine sized ribbons. A different process entirely.
@SparkyJoon4 жыл бұрын
Actually there is a die made for Fettuccine, and 12 other shapes. They are made by and available on line through www.Pastidea.com.
@reneehughes7860 Жыл бұрын
I just went and checked. There's several pages more. I saw three I was interested in. So, do these fit into the press and it works like normal?
@sandmark6108 жыл бұрын
thk you !! It really showed me how to make the pasta with the attachments.
@Charley711away7114 жыл бұрын
Thank you for the idea and for the tips. I am working with a KETO pasta dough - Vital Wheat Gluten and Oat Fiber are the "flour". I've used a manual pasta maker and made Fettuccini and lasagna noodles. I really want to make a shaped pasta. $139.00 is a commitment.
@tonishaw194 жыл бұрын
Charlene Turgeon Keep an eye on Amazon. The price fluctuates. I got mine for $119.00 :)
@SparkyJoon4 жыл бұрын
But if you add up the cost of store bought KETO pasta, and consider the value of knowing exactly what is in your food it’s worth every penny!
@jenro33132 жыл бұрын
I like your tip of the dough.
@creatine649 жыл бұрын
Great video! thanks for posting it.
@timothyblazer174911 ай бұрын
If you live in a dry climate, letting it rest in the open air for 30 minutes will make it a bit brittle. Cover it with plastic that has some holes poked into it with a fork.
@1SallybobАй бұрын
I have this attachment but my noodles want to stick together once I cut them. Any suggestions?
@wizard3z8682 жыл бұрын
Metal pieces lol they want it to break after like 6 months so you will have to buy another one 🤣
@BostonClipper2 жыл бұрын
Diagonal cut Penne. Just extrude long lengths and cut with a sharp knife.
@marlinderwall88732 ай бұрын
How in the world do you clean the inside of the body?
@EvanLouKy4 жыл бұрын
Good info here. Question about the feed rate. A common complaint seen on this attachment is that the pasta comes out slow. Something I've seen on some videos for bigger restaurant grade planetary mixers is that the dough is fed in moist and crumbly instead of forcing a big dough ball through the auger. Do you think that would help with feed rate and overheating the mixer? Or does the plastic auger etc not deliver the pressure needed to force the crumbs into a solid pasta consistency?
@apace0032 жыл бұрын
I bought a Philips Extruder and find it works much better. Most of the parts are metal too.
@jeffbrazill7642 жыл бұрын
@@apace003 that's also a $300 appliance. Appears to promise to make the pasta from the scratch ingredients, which not everyone may want.
@kaishajones82324 жыл бұрын
Can you make a video on how you make your pasta dough please.
@tompaj69613 жыл бұрын
seems to be slow process..., is it better then kitchen aid roller and cutter attachments?
@jred51532 жыл бұрын
For fresh egg pasta, yes the roller and cutters work better. For extruded pasta (semolina and water 3:1 ration) this is the cheapest option so far. Hope this helps.
@yipya2227 жыл бұрын
very helpful and concise. thank you!
@chriss63567 жыл бұрын
i love this attatchment, but I hate how they market these things. they purposefully leave out fettuccine so you have to buy the pasta rollers. both attachments together cost more than the actual mixer
@kappharmd5 жыл бұрын
Physics Only you can’t make fettuccini with a press. It’s rolled.
@SparkyJoon4 жыл бұрын
You can buy fettuccine and many other shape dies from an Italian company. www.pastidea.com
@seikibrian86412 жыл бұрын
@@kappharmd "you can’t make fettuccini with a press. It’s rolled." Actually, you can press fettucine just as you can roll spaghetti. The results are a bit different from the norm, but still fit the names.
@cdespota Жыл бұрын
Thanks for the video. Also, did that plastic lid that holds the attachments come with yours? I just got mine, and it doesn't come with that lid, and now I'm sad.
@AmyBeaver-e7v7 ай бұрын
That lid does come with your unit. Contact whoever sold it to you and get it.
@Maria2207593 жыл бұрын
Did you add water to your pasta dough recipe?
@FranPotVogt8 жыл бұрын
Had to cut the rolls into balls in order to be able to push through !
@KuldeepSingh-gh1fh9 жыл бұрын
Great Video! Can i buy this attachment In India too?
@GodGunsGutsandNRA4 жыл бұрын
Yes
@maruhanisch41073 жыл бұрын
Please can you Tell me Tage excact recipe ???? I'm new in "noodle buisiness" so I News a little Bit Help! Thank you!!!
@MsIdiditagain6 жыл бұрын
Hi, thank you for that great video. Our penne never end up tubular, because after cutting them off they have squashed ends and hence one end is closed :( do you have any tips?
@dosteen16 жыл бұрын
Maybe the dough is too soft or it didn't rest enough?
@GodGunsGutsandNRA6 жыл бұрын
MsIdiditagain I have found that if I let the penne get about 9 in long, I let it dry on the towel for a minute of so, and then I cut it on a diagonal with a sharpe chef’s knife. I find it springs back to an open end a few seconds after cutting. I prefer mine cut on an angle anyway.
@Marc_lux4 жыл бұрын
Most of the plates are more than one component. Try taking them apart for cleaning. There's a lot of foul pasta between plate components. Recipe-wise: try not using oil and salt in the pasta. Half/half tippo 00 and semola rimacinata grano duro + 1 egg per 100g of flour mix. The difference is quite amazing...
@tonishaw194 жыл бұрын
Jefforama neither of my Italian born grandmothers used eggs. Semolina and water only. It takes a bit more work, but I find it’s worth it. :)
@Marc_lux4 жыл бұрын
@@tonishaw19 They used water in Italy when eggs were expensive or not available in the war or Great Depression. Eggs are the way to go if you can afford it. Water has less nutrients than eggs and workwise the same. Your nonna just sticked to the war recipe I guess.
@Joe-fn9mi4 жыл бұрын
Do you have any tips to push through the remaining dough that stays inside the screw? I used the pasta shape attachment for the first time yesterday and between what gets left in the screw and the shape cutter itself, is a good third of a portion. When making pasta for one or two people, that's obviously quite a big deal. I saw a video somewhere of someone feeding something else through (maybe bread?) to push the dough through. But we don't store cheap bread, so looking for other ideas...
@eyeonart68654 жыл бұрын
Roll it out and cut into what ever flat noodle you want.
@reneehughes7860 Жыл бұрын
Also, immediately break down the pasta press to let everything dry for cleaning. Easier that way.
@HenAndPenn6 жыл бұрын
I believe most of these are made of plastic for safety. Is it worth $140+ ?
@GodGunsGutsandNRA4 жыл бұрын
henry graham If you r family likes pasta, then yes. I also bought the roller, spaghetti, and fettuccine attachment. LOVE that one because my husband loves lobster ravioli, and the roller makes it a breeze.
@JDAfrica Жыл бұрын
I think the Phillips pasta maker extruded is much better. Automated and quicker. Also can make semolina based pastas
@Deepak-tl3hs3 жыл бұрын
How about cleaning it? Such a pain
@tommyschroeder Жыл бұрын
ExTruder. 😁
@Dwohman7 жыл бұрын
auger
@rickturlington45794 жыл бұрын
That shape you're inserting into the dough feed looks oddly familiar... perhaps like what it looks like in the end after you've eaten it and your body has processed it? :) I know, I know, not entirely appropriate but I found it ironic that the shape it's going in as is the shape it's going to come out as! (much later). hehe... Anyway, thx for the tip on the feed shape. Going to try this way.