Buy Low Price From Here Now
Got the dough? We've got the machine. From spaghetti to lasagna, no one says no to homemade pasta.
Readmore
Technical Details
- Use with KitchenAid's food grinder attachment to expand a stand mixer's flexiblity- Ideal for making thin or thick spaghetti, flat noodles, macaroni, and lasagna noodles
- Includes five interchangeable plastic plates, bowl clips, and a cleaning tool
- Comes with rugged plastic storage case that conveniently doubles as a stomper
- All parts dishwasher safe for easy clean-up
See more technical details
By Paul (Idaho USA)
I've had these plates for ten years and only used them a few times. Like most people the experience has been frustrating at best. The noodles usually stick together as soon as I touch them to remove them from the extruder plate. For some reason I tried using them again and in my disgust at the sticking noodles I just put the mixer by the stove and extruded the spaghetti noodles right into the pot of hot water. Each time I cut off a section I gave the water a stir to help the noodles separate. That worked just fine. The noodles that were sticking together so badly before stayed separated when they hit the water. I used semolina flour from Bob's Red Mill and mixed it they way he indicates on the package. I let the dough rest in the fridge about an hour before making the noodles. The cooking time is of course not ever really right because it takes time to extrude all the noodles into the pot but the resulting noodles were fine to me - firm with good flavor. I shall try this technique again.
Other notes: I have a 350 watt lift-bowl mixer. The directions that came with my plates have the machine on setting 10. The machine slows quite a bit when it is extruding the noodles so I know that it will be getting hot. It definitely needs a cool down period.
I had a chance to use the roller version that a friend has. Buy that if you can as it works much better. We worked all day with it making sheets of pasta for a special dish and the mixer was not overworked.
By Melissa B. (Sacramento, CA)
I wouldn't recommend this product because the consistency of the dough has to be just right. After half the dough is processed the disc gets clogged so you have to remove it and clean it out. The only way you would be able to use it without frustration would be to have two sets. I also have experience with extruding pasta machines and none of them work that great. Not all of the dough comes out evenly and they burn out because they're hard on the motor. If you're an avid homemade pasta maker, buy the roller and cutter.
By France M. Randazzo (Westchester, New York)
This product does not deliver as promised. I followed the directions exactly as indicated in the instruction booklet. The pasta took for forever to extrude and the noodles were curled and sticking together before I even got to cut them off. After 20 minutes I realize that there would be no fresh pasta. My mixer was getting overheated (which never happens). I took out my old fashioned roller/cutter and finished the batch. My recommendation - stick with the traditional pasta makers; Kitchenaid missed on this one.
By Wireless Worker (Portland, OR USA)
I gave this 5 stars because it does what it is supposed to do.
As with any pasta making method the recipe is always a little by experimentation because the moisture level of the flour varies.
I have used semolina, graham, and white whole wheat flour with great success.
Add just enough liquid to the flour so it sticks together when pressed into a ball. Knead for a few minutes, wrap in plastic and let rest for 30min to 2hr. Roll out on a smooth surface to about 1/4" thick, fold up, and roll out again adding flour until the dough no longer sticks (leaves bits of dough behind) to the counter top.
After the final roll out cut into about 1" squares, sprinkle the squares with some flour to keep them from sticking together.
Add the squares to the pasta maker at the rate of about 1 every 5 seconds.
If the pasta sticks together and does not easily pull apart sprinkle more flour on the pasta squares.
By Mr. B. W. Crano Crano (Los Angeles, CA, USA)
makes interesting shapes...a bit harder to use than the hand crank Italian one as you have to have the dough a bit softer-clean up is a bit harder too..Also--have to rest machine after second batch for an hour.
Images Product
Buy KitchenAid SNPA Pasta Maker Plates for Food Grinder Attachment for Stand Mixers Now
0 comments:
Post a Comment