Recommendation for a manual pasta roller
6 years ago
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Any Experience? The KitchenAid Pasta Maker Attachment
Comments (1)I haven't used it in a while but this is the original KA pasta attachment. We used it regularly for a while, but it does take more assembly than the later ones. The second is the pasta roller and cutters -- for sheets and flat pasta, so that doesn't really add anything to what you can do manually. The newest was released this fall and is a set of plates and an extruder that is self-contained. You don't need the grinder to use it. I got one for Christmas, but I haven't used it yet. The one you have works well, but you do need to learn how to judge the moisture content of the dough correctly. Too wet will cause sticking and too dry will be hard to get through the machine....See MoreKitchenAid pasta roller thickness?
Comments (0)Just how thick is the thickest setting for the pasta roller attachment on KitchenAid stand mixers? I can't find this information in the manual or online. Usually the thickest setting for pasta rollers is about 2mm, but I would like to confirm. (I have a need for a thicker rolled out dough.) Thank you!...See MoreNeed opinions on Pasta Machine
Comments (23)I mill durum wheat into flour for noodles, and mill a coarse grind similar to semolina for making pasta (fine flour for noodles, and coarse flour for pasta). Durum wheat is the type of wheat to use for noodles and pasta making, rather than hard or soft wheat varieties. You'll find the type of wheat used makes a lot of difference in the finished product. I make sourdough egg noodles (a traditional lacto-fermented Russian recipe) and make a very large batch so I only need to make noodles a couple times a year (at most). It's all about the clean-up, so I make it worth the effort and dehydrate the noodles. Noodles dehydrate very well and I store them in canning jars and vacuum-seal the lids on them. When you dehydrate noodles/pasta, be sure to use powdered whole eggs, powdered egg yolks, or liquid egg substitutes, for making the dough since these products are pasteurized, as a food safety precaution. Quick-freeze fresh spaghetti (or other types of noodles) in serving amounts and vacuum-seal them into a FoodSaver bag and store in the freezer. I use an Imperia Pasta Maker. I also have a noodle rolling pin (link below), and both gadgets make quick work out of the whole thing. -Grainlady Here is a link that might be useful: Lehman's - Noodle Cutter...See MorePasta rolling pin aka mattarello
Comments (13)Thanks for the replies and video. I don't have a large kitchen, but I will be either constructing or purchasing a large pasta board. As for me, I have nothing against store-bought pasta. I'm doing this simply because I want to learn how to make pasta from scratch. I don't have anything against using a machine, but I don't have room for another machine. Personally, I prefer not to use machines when I can use my hands. For my space and my personal needs, a wooden pasta board and pasta rolling pin make the most sense. I do have two places in mind that offer pasta rolling pins with sock so I guess I'll go ahead and contact them. I was just hoping to get more information here before placing an order, especially regarding the one egg, two egg, three egg rule for the rolling pin length (or something like that). Thanks again for the feedback....See More
6 years agoshambo thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m- 6 years ago
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