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Making Fresh Bucatini using the KitchenAid KSMPEXTA Gourmet Pasta Press Attachment demo
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- Опубликовано: 3 апр 2017
- using the bucatini piece to make fresh bucatini!
KSMPEXTA attachment- geni.us/lW1IKIA (Amazon)
stand mixer - geni.us/JDAof (Amazon)
Mr. Scaletta sends his regards.
Thank you 😊
I don’t think he gets the reference
@@chernovbrichtofen4767 probably he didn't
Vito Scalletta is reeling with joy.
Let’s be honest we didn’t search for this
Ah i see you used Vito's o'l ma's recipe
With the power of fresh bucatini, anything and everything is just a hair away.
yes! have you made fresh bucatini before?
@@alldayieatlikeashark Nah, I never really had the energy or patience
Hi. What was your pasta recipe. I find mine is too sticky and just collapses coming out of the extruder. If I add more flour the pasta is heavy and gummy
Hello there :) I'm hoping you will share your pasta recipe with us as this looks fantastic!
Thanks for the recipe!
It's my pleasure, do you make your own pasta? :)
Is that sarcasm? Where is the recipe?
I think you need ti push the dough down with ramrod. That’s too slow without it.
Thanks for the feedback! :)
I did want to buy one of these. But it's way too slow for me
did you end up buying something else instead?
Would it be faster with Kitchen Aid Pro models?
I haven't try using Kitchen Aid Pro. But if you have the pro models, its worth a try :)
@@alldayieatlikeashark I dont have unfortunately. i am trying to decide which model of kitchen iad vs breville mixer to get
Wow, takes quite a LONG time for the pasta to come though. Do you think I would be able to make whole wheat pasta or would that might be too tough on the machine?
Yes I do have artisan. I am trying to decide on whether to get the KA press like you have or the roller for sheets. I'm surprised at how long it takes the pasta to run through! I can't imagine how long whole wheat would take....I love the color of your mixer btw.
I had been using a manual pasta roller for spaghetti but I am tired of it. I think the press would be best for my desired pasta shapes, but I am afraid of how long it takes and if it could hold up to hearty whole wheat. What would you do? Is it a big deal about the time? I mean I was doing it by hand before so it's gotta be easier than that! (also the hook to hold my manual roller down bent so it didn't hold to the counter anymore so I would have to hold that down too as I cranked the handle and guided the dough!)
Kathryn Wiebe It seems that she is running her machine at a very low speed, and that would make it take longer to extrude the pasta. I usually run mine no less that the 4 setting, but most of the time I run it on a higher speed. Even though it is not in the instructions, I always drizzle a little EVOO on the die before putting it in place. The higher the speed, the faster the pasta. I have both the KitchenAid tilt head, and the lift bowl. I have made whole wheat pasta only once with the tilt head, it did a good job, but I felt it was a little to much for the horsepower of that mixer. I now use the extruded with the lift bowl , and it does whole wheat pasta very well; without problems.
HE, not she, is running the machine on 10. Not sure what video you are watching.
Anne Snelgrove You are right. I had been watching another video before this one, was going to comment , and then got distracted. I actually started writing while the other video was playing, got up to do something, and didn’t notice that it had switched to a new video my list. I had several videos in the group, and I guess I had auto play turned on .
Dude. Please answer me this. Why is theis video SO LONG???? in 17 minutes you didn't convey any more information than in the first 2 minutes. This should be 2 minutes long.
Back in the days that editing video was not my best tool. So many things happened in 5 years
Does your dough has oil? How log do you let bucatini dry before cooking in water?
Susana Sanchez Yes the dough has oil, and you can cook the bucatini immediately after making. You do not have to let it dry at all, but it will cook in about 5-7 minutes. I usually let mine dry slightly, then place it on a cookie sheet, and place it in freezer until frozen solid. I then put it into vacuum sealed bags, and return to freezer. I prefer this to letting the pasta dry completely, but I sometimes let it dry completely, and store in airtight glass containers.
Put a pan with flour under it
Thanks for that 😊
Where is your pasta RECIPE?
You can check it here: www.alldayieat.com/recipe/bucatini-fresh-herbs-zesty-breadcrumbs/
Thank for this review but one thing is you are not following the directions that Kitchenaid recommended when you put your dough into the hopper. You don't jam it in there like you did. That would put too much pressure onto the auger in the hopper. Watch the official Kitchenaid video and you will see what I mean. I have watched the official video, yours and another 5 different vids on this attachment. Thank you though for showing what the bucatini looks like.
Hi Gail, thanks for your feedback! 🙂 I will have a look!
Spirally thingy is called an auger
Thanks James! :) Do you own a kitchenaid pasta press?
It's not an auger. An auger digs a round hole of out something. Just like you wouldn't call it a drill bit. Different actions. That would be a screw press. Or spiral press.
@@shannong8362 Thanks for the tip.
Goodness, How long are those noodles? Ha ha
Haha, they do seem to go on forever, don't they? Bucatini noodles have a way of stretching out. But the longer the noodle, the more fun to eat!
Thought this was a recipe video. Mekh
It's a review and recipe for bucatini :) What recipe are you looking for?
Ingredients for the actual dough
@@alldayieatlikeashark where is the recipe for the dough????
No kidding. What a disappointment.
I appreciate the demonstration but this could have easily been a 3-4 minute video if you edited out the entire middle section of each batch of pasta.
Thanks for the feedback!
way too long of a video, wished you would have spent time showing the different die's. You should edit to show technique such as a bit of the feeding, maybe a couple of words/advice on the size of the pasta balls you are putting in and why you chose that method. You need more "best practices" kind of advice. this is the true value of youtube videos, sharing some knowledge of the what's and why's of what you are doing.
That is painfully slow.
Thank you for the feedback. Are you using some other kitchen tools?