Which KitchenAid Pasta Attachment Is the Best? - The Kitchen Gadget Test Show

[@beaf5595]

I'm Italian, and there is a thing that I have to say: you have to wait for the water to boil before putting the pasta there 😂

[@frankkolton1780]

I didn't think you had to be Italian to know that. This video was great for a good laugh though.

[@coyotetrickster5758]

@Glamorous Taee It has nothing to do with being American, White, or Female. It has to do with lacking the knowledge and a technical attitude toward cooking.

[@autochess2502]

@Glamorous Taee It's one of them clearly asian? lmao

[@gabe1458]

you actually don’t

[@Katy-ye1zr]

@@coyotetrickster5758 That vid had to do with NotGivingADamn

[@phoenee]

Wait, every critique you made about the extruded pasta was that it didn't taste right. Sooooooooo it ain't the extruder, it's your crappy recipe. 🤔

[@vernellhood3109]

Pam Pochel I agree 100%

[@Runescapebones]

true

[@keilareeves3392]

I don’t agree, it didn’t tast right was becaus there was to much dough and stuff like that. It was the extruders falt

[@Cyrribrae]

They didn't say it tasted bad. They said the extrusion was thick, so you end up with doughy pasta. Can't rule out the dough, but I do think the tool probably isn't the best either

[@eugeniovincenzo1621]

I agree...better eggs and imported flour...

[@bobgennovario2839]

Learn about your product and recipes before you give a critique. Extruded pasta should be semolina. Cake flour should never be used in pasta. Very poor demo.

[@timfrey2358]

Bob Gennovario cake flour XD not like you need any gluten to make pasta stretchy and firm, or anything like that. Jeez.. And that's why I haven't made shaped pasta yet, I need to get semolina flour before I try so for now I just make egg pasta like spaghetti, some things you can't just switch out.

[@10bears2]

Try Tippo 00. It's even better than semolina. That's what my cousin uses in Italy & she chastised me for using Semolina. I have to admit, she was right. It comes out much better with the Tippo. Easier to work with!

[@bl6973]

10bears2 Or do half and half, that way you get the convenience of double 00 flour and the chew of semolina.

[@Katy-ye1zr]

@@timfrey2358 I use 3 recipes one is made with egg white only, another yolk only and - sans egg. I have to order semolina flour online but it is worth using. I cannot stand most of what is in grocery store- gummy ugh stuff. Betty something or other is terrible stuff. oughta be a law ;-p)

[@HTMLguruLady2]

I totally agree! She was coming off like the Almighty pasta maker.... Yet she doesn't even know what flour to use to make her pasta correctly. This demo was an absolute FAIL!!!

[@adw311]

If it's nasty, is because of your dough, not what shape it is.....

[@robertgumenick]

adw311 correct. They didn’t use the right kind of dough for an extruded pasta. Amateur hour per usual on Eater.

[@Chilax]

Bobby Gumenick exactly I still can’t get over them saying the best ice cream maker (cuisineart) was horrible. Does eater ever check anything

[@iPat6G]

The extruder works fine for me, producing great pasta.

[@bcbock]

Yes, they are just bad at this. The extruder works great if you know how to use it. I use an all semolina dough for this and make sure it rests wrapped up so it can hydrate the flour. Their dough was crap which is why it would not hold its shape. Also, in an extruder, yes, at first the pasta doesn’t come out of all the holes, but once it does, cut it off and throw it back in the top to be re-extruded. Seems painfully obvious. And I guess it wouldn’t make a good video to do it right, unless you wanted to show how to do it right. I thought this was a food expert channel. Apparently not. Hapless Millennials Make Bad Food For Clicks would be a better title for the channel.

[@jonathanmoore3130]

Thank you.

[@buzzman4860]

Simmering water and you're complaining about it being doughy?

[@Dina_tankar_mina_ord]

do you really know how to make pasta? Semolina flour not even on the ingredient list? the water isn't boiling and the taste is bad. Well then the machine is not responsible for the taste. Do it again with a dough made with one egg per 100 grams of semolina som olive oil and salt. get it mixed in a food processor. cling film it and let it rest in the fridge for 30 minutes. try again with boiling water. and feed the machine evenly.

[@renilzagoncalves4823]

Gostaria saber o valor atual

[@Dina_tankar_mina_ord]

@@renilzagoncalves4823 KitchenAid KSMPRA 3-Piece Pasta Roller & Cutter Attachment Set, Silver, Pack of 1 by KitchenAid Price: $149.00

[@ocelotxp]

do YOU even know how to make pasta? LMFAO

[@IQzminus2]

I would not use the same egg dough for shaped pastas, strand pasta and filled pasta. Same goes for semolina flour, some pastas are better to use just high gluten 00 flour. But the recipe for the pasta dough used in the video I don’t have a lot of confidence in.

[@keyeshayes7857]

There's nothing wrong with your pasta maker, girl. It's your pasta making.

[@stepper1430]

She is a culinary expert providing an evaluation and calls the augers in the extruder "a spiral thing"... this gives me a real belief in the review. Try using semolina flour instead of cake flour.

[@auditcritic529]

I think when you mentioned the flat spaghetti, you made linguine. This happened because you had the roller setting too thin. There is a “key” in the instruction book that tells you which thickness setting to use for fettuccine and spaghetti. Correct the thickness setting on the roller and you will produce spaghetti

[@WildbillTheWizard]

Thank you. Drives me crazy watching them not understand this. Plus, you can take the spaghetti cutter and look through the cutting wheels into the light. The holes are perfectly round. However, the instructions do say to use the sheeter and roll until settings 4 or 5. I found 4 to be too thin. I sheet on 3 and then cut. Beautiful perfect spaghetti every time. But these ladies are morons.

[@TannerChung]

yeah exactly, it poofs up to be round in the water too

[@stanleonard86]

Pretty sure it's tagliarini

[@adarshshah9763]

I really thought that Eater wouldn't be able to totally mess up a review of pasta making attachments. Boy was I wrong.

[@CrystalStearOfTheCas]

same random ass dough for all these kinds of pasta... Wonders why it didn't work

[@MFSG67]

This is an unfair review of such a great product. Make your pasta dough with correct flour. It's not the attachments!

[@fuckthedumbsh1t]

You should attempt to master the art of boiling water before you attempt to butcher the ancient tradition of pasta making.

[@ximenatv2509]

😂

[@NunYa953]

BOOM! 😂

[@Alend222]

You can make bucatini with your hands, you use a wire. I saw an Italian grandma do it in one of Gino D'Acampo's episodes.

[@angellover02171]

Not a lifetime lol. You think these now grannies waited until the pasta was perfect to feed their kids?

[@bcbock]

Yeah, well this channel is “EATER” not “COOKER” which should be our first clue. These two should stick to ‘gramming their plates at trendy restaurants.

[@nh1821x]

riiiiiiiiiggghhtttttt, definitely the dough

[@saadhubi]

This worked great for redoing the shower/bathtub of my kid's bathroom. kzbin.infoUgkxfiuHoZJo3bgdVPFRxQ-iqPpfbEHl2cYt I didn't like the guide, so I took it off. I just used a fine tipped sharpie on the tile and followed that line. It does make a wet mess, and once I started looking like I wet myself I started wearing a towel and apron while cutting. The blade it came with worked great until we wore it out. It was better than the replacement one we bought. I tried looking for just their blade, but failed. Not really for larger tiles unless you stack stuff on either side to support the tiles. Anyway, would definitley buy again.

[@mdem5059]

I really dont think the dough itself is a great match for these attachments. Also that water wasn't boiling at all o.O Not that I like kitchenaid, it's an over priced machine these days since the build quality has DRASTICLY dropped in the last 5-10 years. Sure it's better than some other machines but not for it's price.

[@offgridmanpolktn]

mdem Adding my comment to yours because of noticing that the water wasn't hot enough, should have at least shown a little bubbling action. Also cooking each batch in that tiny strainer didn't allow the free floating that pasta requires. Have heard of people using cake flour before, but don't agree with it, just seems that they are to cheap to buy the rice flour that most traditional recipes call for.

[@AkeemDenim]

Richard phillips Typo 00 flour (Italian name, typ 550 is the German name, unfortunately I don‘t know the American equivalent), semolina (durum wheat) or a mixture of both is used to make pasta. Cake flour is for fine pastries and cake as the name suggest but is inadequate for pasta, pizza, bread etc. Very basic culinary knowledge tbh. Rice flour? Who told you that?

[@mdem5059]

I've never seen rice flour been used in pasta either. And if you want use cake flour or not, the dough in the video honestly doesnt look suited for pasta at all, no matter how it was made. They should have tried 2-3 different types of pasta dough because I'm sure the extruders would work fine with the right dough. The ravioli thing is just dumb though no matter what.

[@offgridmanpolktn]

AkeemDenim Yes of course I am familiar with semolina (fine ground wheat flour) for the use in pasta. The idea of blending in 10-20% rice flour with this was learned from my step-sicilian grandmother back in the sixties, and also continued in the Italian cuisine classes taken back in the 1970's. Maybe it is something that isn't as popular now a days. But learning how to make pasta from native born Italians back then the inclusion of some rice flour the way it was brought back from China by Marco Polo was still included.. Cake flour (or very finely ground durham wheat) can be used as a substitute, but then you have the problem of the pasta not having the right texture after being cooked, especially when being as poorly done as demonstrated in this video.

[@mwrkhan]

mdem Could you suggest a brand which is good but around $200-$250?

[@timfrey2358]

I used to hand roll and cut my pasta which had a nice bite but it's so much work. My mom got me a kitchen aid with pasta attachments for Christmas and I made spaghetti, it took me longer to mix the dough (prefer to mix by hand still) than it did to roll and cut the spaghetti (not including time I waited for the dough to rest a bit), I can't believe how easy it is to use, literally the hardest part is pushing the lever for speed settings because it's a bit firm, but whatever. I also got the shredding and slicing attachments, first time I've ever shredded cheese for pizza with a machine, so much cheese and NO hand cramps! I even shredded a bit more cheese than I needed, it was so fun and easy I got carried away. I intend to cherish the hell out of this equipment, amazing. Oh and by the way, egg pasta is for cut noodles like fettuccine and spaghetti, by if you want to make pressed or shaped pasta I think you need to make water based pasta without so many eggs, it's much soft like play dough, hence able to press and squeeze. Egg pasta is very strong because it's meant to be stretched, rolled and cut, not shaped and pressed. I haven't tried it myself because egg pasta is easy and I haven't had the courage to try shaped pastas yet but that's what I heard.

[@MyUniqueBeauty]

You blamed the extruder for the taste of the pasta, that's like blaming the mixer for making cupcakes taste bad. If it doesn't taste like it should, it ain't the machine.

[@AkeemDenim]

They have no clue whatsoever. Pasta water needs to be boiling aggressively almost boiling over and theirs was barely simmering. Furthermore pasta should be cooked in a lot of water 100g in 1 liter roughly and they need space, putting them in a sieve defeats the purpose. Pasta should be made with typo 00 flour, semolina (durum) or a mixture of both. Cake flour is for fine pastries (cake etc I mean it is in the name) but is unsuitable for pasta, pizza, bread etc. All purpose flour should not be used either. Come on Eater, you should do better than this! Any informed hobby cook should know better, never mind a cook/chef or a nonna.

[@SunnyDXi]

That pasta needs to be cooked in a lot of water has been proven wrong many times. By Kenji Lopez-alt for example.

[@perniciouspete4986]

The cake flour doesn't have enough gluten in it, so the pasta was doughy. So-called "00" flour has about as much gluten as all-purpose flour; "00" is just ground much finer.

[@mi2ube]

I have ALL the pasta makers, and if you do the pasta right, it works.

[@redbeard36]

How is this useful if you’re not comparing it to a hand crank or pasta machine. It’s relatively pointless since all your doing here is deciding which of these is your favorite pasta. This show is so poorly thought out in general.

[@sameliterally]

cake flour??? in pasta¿¿¿¿???

[@angellover02171]

I guess the idea is you can get a more precise percentage of gluten using different types of flour. Ivan Ramen's ramen noodles uses a mixture of bread flour, cake flour, and rye flour(for flavor).

[@mtktm]

Cake flour is used to make most chinese noodles, because of it's low gluten content. This makes the noodles softer. Soft boiled noodles = doughy Chinese noodles when using cake flour is par cooked with hot water during the needing process.

[@winstonli8445]

Not sure how did you heard it but as a chef I can tell you noodles are made with flour equivalent of AP flour. Chinese wheat noodle is made with cold water method and tends to use high protein flour for the bouncy texture, although some area wheat variety does not have a high enough protein content and alkalinization have come to the rescue. Hot water kneading would make the dough much softer so its generally used in pastry, wrappers, pancakes and not in noodles.

[@joeymauro7717]

Exactly. It would be mush. I use a combo of eggs, baker's flour and semolina. A nice hearty pasta.

[@tkjho]

mtktm - Chinese people like their noodles chewy, use high gluten flour such as in hand-pulled noodles. If cheaper lower gluten flour is used, they add in lye to increase the cross-linking of the gluten. What you referred to may be the ones made with rice flour instead of wheat flour, pure white in color and called 粉 "fan" instead of 麵 "mein".

[@imaflei]

They seem to have a habit of blaming gadgets for their own incompetence on this show.

[@ramencurry6672]

It was meant to be a fun comedy though

[@kubilaytuncer3723]

just go with only the sheetmaker. Then roll it up and cut it with a knife in the desired thickness. The extruded pastas don't work and you can make the long pastas with a knife after you've made the pasta sheets with the machine. Same applies to ravioli.

[@nmueller2535]

Funny. It’s like watching a couple of tweeners making a video by playing in mom’s kitchen while she’s away.

When you mentioned the pasta press shaper was cranking out pasta slow, you can speed it up by moving the lever on the top side of the machine. I can tell you finally did when making the noodles but your audience may not know this.

[@rickhalverson2014]

When you extrude... cut and throw the first stuff that comes out back into the hopper. Also soak your die in warm water for 30-60 seconds before starting. Or spray your die with a thin film of Pam (or other) spray before starting. Also, your pasta is not the correct consistency for extruding... it should be prepared much thicker.

[@inmyopinionwisdom4986]

Esther & Jackie, We thank you for showing in your tutorial all the "different" kinds of PASTA that the KitchenAid attachments can cut/form. If at all possible, can you instruct the KZbin audience on HOW to properly attach the KitchenAid pasta components to the stand mixer? Esther pushed one of the pasta attachments onto the KitchenAid; however, there is a small knob on the side of the mixer/machine that the user will have to twist to make the attachment stay in place (i.e. the little knob will lock it in). Additionally, the user needs to know that they can CHANGE the size of the "flat" pasta (sheeter) by turning the setting on the large silver-finished knob on the front of the stand mixer (I.e. this special knob is there to form the thickness and thinness of the pasta dough). Bonus: They can also use the FLAT PASTA (Sheeter attachment) to flatten FONDANT (for cake decorating), PIZZA DOUGH, PIE CRUST (DOUGH), ETC! ;-D Perhaps, beginners would appreciate this little bit of info (if they do not own an owners' manual/instructions)??? WHY I'M SUGGESTING THIS: My neighbor purchased her KitchenAid second-hand...it did not have an Owner's Manual or Instructions included; therefore, she sought out your tutorial for assistance on how to use the attachments (which were included with the KitchenAid). :-D Usually, you would have to purchase the attachments separately...she really got a great deal! :-D It's been years since I used a KitchenAid stand mixer, but I sort of helped her figure it out just a little while ago! I figured since you have a KZbin channel I'm hopeful that you would also include "how" to properly put the pasta attachments onto the KitchenAid stand mixer? Oh, and PLEASE inform your audience NOT to SUBMERGE the pasta attachments into WATER! Just use a very damp cloth to clean them, then dry them accordingly. P.S. Don't forget to bring the water to a RAPID BOIL prior to adding the PASTA and try using SPECIALTY flour(s) such as 00 Flour and/or semolina Flour to make your pasta instead of CAKE FLOUR. *NOTE: Cake flour is NOT ideal for making pasta, but is great for dessert, perfected. CAKE FLOUR creates cakes with a medium-fine texture and a moist flavorful crumb. Hence the name CAKE flour! Fresh pasta from scratch can be made with the right type of flour. The FLOUR makes all the difference! TIP: You may give King Arthur's specialty "Pasta Flour Blend" a try. The perfect pasta blend combines the strength of durum flour, the golden color of semolina, and the flexibility of all-purpose - making it the ideal base for any pasta recipe, from linguine to lasagna. Visit: www.kingarthurflour.com

[@brontewood]

Your tips are great. These hosts are not professional chefs. They're kinda clueless!

[@lt1caprice57l]

You're having trouble with the extruder most likely because you're using the wrong kind of dough. You want to be using course semolina flour made from durum wheat, and water, with low hydration, meaning the fully mixed dough will be dry and crumbly in texture. Do that right, and your extruded pasta will come out perfect.

[@DrummerPunked]

But they’re professional chefs so they must know everything right ? Wrong! Lol

[@KittenBowl1]

@@DrummerPunked what professional about these millennials?! I don’t want to be told what to do by inexperienced self proclaimed “chef” while they only show their own failures to prepare the dough. I expect people to know what they’re doing when they criticize the expensive equipment. That kitchen aid is not $300 it’s $600 machine. Starter version is $300. That one is not. They also got that wrong. Pathetic show really.

[@ocelotxp]

Kitchenaid recommends cutting after the first 10 inches and feeding that back into the extruder for best results

[@teardeem]

why didn't you just try it with straight semolina dough

[@SydneyBristow0788]

2:44 Pasta is for the adults that loved playing with the playdoh machines as a kid. 😄🤣😄😅😄

[@jesebsp]

there is a third kitchenaid pasta attachment. it's the meat grinding attachment. it has different dies to get the different shapes. i have the same thing for the oster kitchen center. i don't know about kitchenaid, but the oster attachment has recipes for the pasta doughs with variations based on they type of noodle being made. they aren't all the same even if they're coming out of the same machine. it takes practice. the first dough is too thick for the extruder. the pasta needs to move around while being cooked. sitting in the strainer it's just sitting in a bath. it's like these two have never cooked before.

[@ArcadiyIvanov]

What I'm amazed by is the unabashed incompetence of the reviewers and the fact that 4 years later they are completely unembarrassed to have this video still appear on the website featuring them. All equipment fails if you misuse it badly.

[@abbyjohnson5401]

They didn’t do it right with the gourmet pasta press. The kitchenaid instructions specifically say to roll the dough in small balls and insert slowly so as not to clog the machine. That’s why it’s so slow. Read the directions before posting a review!

[@notneo5886]

If they're doing Italian pasta, why are they not using semolina or durum? 🤔

[@bosconi]

As my 7 year old child pointed out, these two teenagers aren't doing it right, and shouldn't the blame the equipment for their not even following the instructions.

[@michaeldemeglio1910]

Tipo 00’ flour and egg yolks. Never cake flour🤦🏻‍♂️

[@Naplesfrank154]

The problem is because of your dough. You don’t add cake flour to pasta dough. The baking powder in the cake dough causes the flour to expand and that is why the hole was closing up on the bucatini and the rigatoni seemed to be very doughy. You should have had a real Italian demonstrate the machine or at least make the dough, plus, I make bucatini by hand. When you roll your dough you use a small dowel or I use a wire.

[@Kinel_ski]

4:59 “where’s the hole?” Giggity

[@Mighty_Raptor]

I don't know why I'm still trying to like this. They're not even trying to make it work

[@Katy-ye1zr]

no but they got lots of attention for it. too much.

[@AlvaSudden]

My Italian grandma made ravioli by just rolling out a sheet, putting dabs of filling on half, folding the other half over, sealing with a little water. Then she cut them apart with a paring knife. Not fancy, but easy and delicious. It's all in how delicious you make the filling.

[@LD-vs1js]

I make them the same way but I use the rim of a glass to cut

[@openfire6089]

Most of the reviews end up with the sculpting part and looked perfect at that point. This is the video actually includes a boil and taste on the product and let the audience realize that pastas in the right shape can still be not edible. Looking to see more videos discuss on the right recipes for this pasta press.

[@insfree]

Wheres that fat "you can do this" dude... I love that guy... I miss him. I need more of him... I also like miss eshters "do you need this" too... But its been a while since i saw that handsome fat guy. Come back!

[@katydidiy]

I've had most kitchen aid attachments and the pasta rollers are by far the best of all!

[@NinaS___]

"Spaghetti is not spaghetti, because it is flat". Well, yeah, it is linguine, not spaghetti.

[@Der_Arathok]

3:33 There are other extruders for pasta handcranked and electrical one also for different shapes. They are rarely produced, but there are still old ones being around!

[@cardellmoore7694]

does the kitchen aid come with extra utensils in the box if I was to purchase one?

[@cardellmoore7694]

Does that KitchenAid come with those pasta making utensils when I purchase one from the store?

[@jromani09]

I follow eater above all when looking for recommendations but after watching these two...wow

[@skyblu3ers]

Is the water boiling enough?

[@bcbock]

No. They don’t know what they are doing.

[@jerseycaptive]

Nope. Barely simmering.

[@LukeTrinosky]

Clocked in at 168 degrees... Fahrenheit

[@liquidationhaircarecom443]

as a chef myself, I will say you need to know your product well before doing a real review, i use this every day and i teach cooking classes to guests and i always recommend the Kitchenaid, the pasta needs to be a little wetter and stickier in order for it to move quickly thru the extruder. and stretching it as it's forming is not a good idea. i flour it, after it sits and rests a few moments, clean up is easier your way but the pasta doesn't look right then.your both very good behind the camera but need to sharpen up your skills

[@brontewood]

I don't think you have used the extruder if you're telling them to make the dough wetter??? They were using the same dough as for the rolled pasta and that is too wet for the extruder. The extruder needs a dry crumbly dough. That's why they had the issue with the pasta being too thick, it could not hold it's shape and using cake flour made the pasta soft (less gluten).

[@Bialbagtl]

@@brontewood The crumbly dough only work on the brass heated extruders. This works more like a bigolaro you need a homogenous dough.

[@MarcoNoPolo]

Use a Semolina dough when it's going to be extruded.

[@tiacho2893]

I don't think a consumer Kitchenaid with a plastic worm screw, frame, and dies is upt to semolina. I think a commercial Hobart machine would be bare minimum to get something close to a good dried pasta.

[@MarcoNoPolo]

I do 1:1 ratio. 1 part "00" or AP and 1 part Semolina. Even then, you might be right.

[@robertgumenick]

commatoes I use semolina all the time on this extruder. Works excellent.

[@bcbock]

I use semolina. It works just fine for home use. You might have issues if you use it for hours every day. But for occasional home use, no problem.

[@tarabenyacko5045]

You shouldn't review a product if you fail to follow directions and use it properly. All it shows me is your lack of knowledge with current products on the market. Your reviews affect businesses/companies. If you're going to continue doing this, then research and do it right. From this one review done poorly, I have no interest in seeing any of your other reviews.

[@Katy-ye1zr]

They didn't give a crap. About their audience, the products, the companies.

[@syhhard4076]

Must have been a bad dough...I have all these and the work great...it did take practice

[@jakobschwalm6864]

what a shame that Kitchen Aid forgot to attach a Gnocchi option!

[@SansBalance]

Those fluffing pasta on pan shots. 😂 I can’t say I care much about pasta making, but for some reason the awkward fluffing hand motion just makes me giggle, and makes this video worthwhile.

[@Okiedokeartichoke]

Question: have you ever actually cooked pasta before or nah?

[@jameshobbs]

User error

[@nehemiahmarcus308]

It is cheaper to buy an Atlas pasta machine. It also has has an electric crank attachment that will fit their ravioli maker. But I do agree, that making ravioli by hand either by using a cutting wheel or ravioli mold is much faster. Their are crank type extruders out there as well. I own 3 pasta machines, 2 are extruders, one electric and one manual. And why didn't you use semolina flour? That is why the texture is off.

[@appleasso]

"You can't make that by hand"... yeah right, because before Kitchen Aid they were not making pasta in Italy!

[@yangfamily8177]

So for three long noodles Can we do different sizes of noodles too or just only two choices?

[@92TampaChick813]

Once I heard cake flour for pasta is when I came to the comment section 🤣

[@Katy-ye1zr]

ha ha

[@adambartel8037]

I hadn’t seen one of your videos for a while, and this popped up on a google search, and I was reminded that the people testing the gadgets never bother to read the instructions on how the product works, so the reviews are a complete waste of time. You’d think that Eater could afford to get testers that would do a bare minimum of research.

[@amyvoss1976]

You probably should have studied how to use the spaghetti and fettuccine cutters because I just used them and they were NOT ‘slow’. If your noodles weren’t the same size that’s a dough issue, probably because you didn’t run it through the flat attachment enough to evenly knead it.

[@tazmason8018]

You're supposed to use 00 flour for pasta... not cake flour

[@Aepek]

A tip for extruder. Soon as starts coming out & able to cut, CUT with cutter to allow it to start making the pasta, then cut again for correct length. Another tip, gotta get dough right, & suggest double zero (00) for extruded pasta, imo, if want some good pasta. Otherwise, forget the extruder & just go with cutters (by hand or with machine). Cheers

[@kimrodriguez3481]

That's not the only extruder pasta maker in the market as she said.....Philips makes multiple extruding pasta machines and they work great if you make a good dough. Which isn't that hard to do.

[@CTPadres]

“What’s an extruder?” Didn’t you ever play with Play-Doh?

[@tkjho]

8:00 not true, Phillips has extruded pasta machines

[@mrbastos]

I've wanted these for a while, but glad to have seen this because now I don't need to grab as much as I would have before lol

[@duacot6633]

i have seen enough people use these devices to know when watching these wonderful ladies do it that they are doing it entirely wrong.

[@Theresam2009]

I have the Phillips automatic pasta machine its extrusion and makes wonderful pasta in 3 minutes, can make various other noodles, it has an automatic weigh function, have a look at one

[@philipwebb960]

I don't feel that I could trust either of these ladies to make an intelligent evaluation of anything.

[@shannon4light]

Exactly what I needed thank you. No I’ve made up my mind which accessory to buy!

[@acryliq]

6:05 $300 something KitchenAid made me chuckle... in Europe this one costs about 900 € :/

[@jakebabendreier4670]

The spaghetti made with the roller reminds me more of chitarra than spaghetti. Also is the cake and AP not too high in gluten? It seems like it would become too gummy and never be Al dente, especially in comparison to using 00.

[@liliasept08]

For the extruder you must use semolina flour

[@unguidedone]

im not sure if i actually need this or not, i use a rolling pin and a knife to make pasta. i can make sheets, fettuccine of any size or thickness or hand pulled noodles from large to very small diameter. it might be that attachments are just for people who lack the skill of doing it by hand.

[@justa]

I wish you had of tried the old pasta extruder via the meat grinder attachment. I really want to see how it works compared to the new one.

[@Timeus80]

Guys, you're pros so please stop calling "spaghetti" the tagliolini. Different dough! And different shape too, as you pointed out, but with this dough they wouldn't be spaghetti even if they were round.

[@dhansel4835]

How about using the Carb Quick flower? Many people are diabetic and cannot tolerate regular flower.

[@vornoff1958]

Am I the only one who was waiting for Jackie's hair to get caught in one of the pasta rollers?

[@GodGunsGutsandNRA]

For the extruder you have to use a Semolina flour mixture, or the pasta coming out is NOT worth the time.

[@scottmichaelharris]

Yup ravioli maker is a disappointment, extruder is actually useful for kneading gluten free doughs, if you put the extruded pasta back through the machine a few times.

[@ThomFrost]

I have the extruder and it has a recipe book. If you had used that recipe instead of your own i think all of the issues of the slowness would be fixed. Please do a new view review and use the recipes in the included book. On some of them your objection was that the pasta didn't taste right. Well isn't that because of your recipe? If you used the recipe that is in the book and said that then i could say "Ok that is not a good recipe". If you do more like this maybe use whats in the book and your own to see which works better and which taste better. Using your own recipe and then saying its sucks is not a true review.

[@floopyboo]

This video was made in 2018, some 2 years after I bought and first used my philips pasta & noodle maker, which has been available in the US for way longer than it has been in Australia.

[@jacktheripperVII]

Flat spaghetti are called linguine

[@Stephan905]

Their are different types of flat spaghetti

[@Timeus80]

true, but both spaghetti and linguine are made with "farina di grano duro", double-ground semolina. These are tagliolini, which are thinner fettuccine (as they'd say in central Italy) or tagliatelle (as I would say).

[@imfrommanndame]

Across the pond it's all called "noodles".

[@Cyrribrae]

I'm confused why this comment has so many likes. Is it just people looking for something to complain about and reactively liking every complaint? XD. Kitchen Aid probably paid Esther to get a bunch of random people on the internet to get angry and defend their expensive product haha

[@jacktheripperVII]

@@Cyrribrae Why so angry? I'm not complaining you on the other hand

[@PatrickBrophy]

This was the only one of these episodes that was actually worth watching.

[@tammycurry4843]

adw311 I agree with you. Also I just watched a video on the extruder, someone who actually knew how to use it, it looked easy and what I observed is the previous video the woman had the mixer going much faster, these two just do not know how to properly use it. I was turned on to this extruder by a professional chef and he told me he uses it all the time at home which strongly suggested this unit to me. Also, the previous video she had a very well round shaped dough about the size of a walnut, these two dropped in crap shaped dough, sorry you two are not a good example representation for a review.

[@tobygolding1893]

just got roller fettuccini spaghetti attachments work great was fun to do w/ kid

[@andregreen8040]

Very honest and accurate assessment of all the products. I have a Kitchenaid KSM5 with the 3 piece pasta roller/cutter attachments which work great. The ravioli and pasts press do look useless.

[@Tool1903]

KENWOOD extruder test please. My kenwood is amazing

[@jordandubie6769]

All about the dough. All of these instuments are designed for specific conditions. Meet those conditions and get rewarded with the technology being able to function properly.

[@jordandubie6769]

But I did come to specifically see how these parts functioned before I bought anything and it did tell me alot. Not a bad video at all. Wonderful personalities and cameraperson does a great job.

[@l1233799]

How easy is it to clean the extruder attachments

[@breeannjamrog6634]

Two things stick out to me. One of you are using kitchen aid products they provide in the user manual recipes to get started with. Also the kitchen aid user manual says to use speed 2 or 4. If you notice in the video she is using speed 10. If you are not busying a product the way it is supposed to be used, it will not perform correctly.

[@carkarlaw]

Can you test the other attachment?

[@eugeniovincenzo1621]

From Italy: If you want a "little bite to it" you need to dry out the pasta before cooking it....other than that have fun...

[@oshea03]

This made me for sure decide to go with the Marcato handcrank . My nonna would disown me if i used any of those extruders and it made junk pasta like this.

[@SydneyBristow0788]

Wow. Thanks for the tidbit. Now I have something to lookup. I love my kitchenaid for cookies and quick breads, but the pasta attachments are not on par with what I wanted.