Это видео недоступно.
Сожалеем об этом.
KitchenAid Pasta Press Attachment
HTML-код
- Опубликовано: 23 авг 2012
- Subscribe to our channel here! bit.ly/2iXrUjt
Learn the fastest, easiest way to make fresh pasta -- from spaghetti and macaroni to rigatoni and fusilli.
The product featured in this video can be purchased at Williams-Sonoma:
www.williams-so...
![Best KitchenAid Attachments 2024 [don’t buy one before watching this]](http://i.ytimg.com/vi/McwfGrdhoRI/mqdefault.jpg)
![Finesse2Tymes & Og Boo Dirty - Real Recognize Real [Official Music Video]](http://i.ytimg.com/vi/3xb4bl5PWF8/mqdefault.jpg)
My wife and I just made rigatoni, follow the directions in the Kitchen Aid book exactly for the dough. It is also very important that the balls of dough be a little smaller than walnut size; the auger can easily grab them and feed them through the extruder.
Lastly, don’t use a slow speed, but one a little higher!
Happy eating!
For those who have troubles with clumping or sticking this is absolutely all about the water content in your dough. This is probably the trickiest aspect of pasta making in general, in that getting the consistency correct so that it doesn't stick but also extrudes or rolls (in a traditional hand type maker) properly without cracking. You need to practice, practice, practice. While I don't own this particular extruder, I can say the older horizontal type was very hard to use and I gave up because as it would extrude, the top pasta would contact the bottom pieces and exacerbate any imperfection in my dough consistency, which often led to sticking. That and the design really wasn't strong enough for high semolina dough and it would buckle and feign to crack open. This model appears to have solved this by a more robust and vertical design. My biggest concern, having a 250 W model is if the extruder is the actual Kitchenaid is up to the task? Anyone here using this extruder with a 250 W model, please feel free to reply.
The easiest pasta dough to make that is always happy in your machine is 100g OO flour to one whole egg ration.... eg, 400gm flour, 4 eggs.... pasta dough done.
@@sunshinendaisies1545 just make sure your 00 flour is not high gluten or else your pasta will be way to stiff after it’s left to rest!
@@sunshinendaisies1545 Not for extruders! Extruders (pressed pasta) 25 to 30%, Sheeter machine: 42%, by hand 46%. 100 g flour : 1 egg = in Italy is intended as a rule of thumb,
The pasta attachment is nice for making pasta shapes. The fusilli disk is one I'd love.
I will be getting this attachment for my new Kitchenaid Mixer! However she is wrong in saying you could never make these pasta shapes at home. Even my mother and grandmother used to roll homemade pasta and then cut it to get rigatoni and other shapes. Plus there are many pasta extruder machines on the market. I have the pasta extruder for my vintage Oster Kitchen Center, it works just fine. I also have the Atlas pasta maker - the hand crank type, with several dies. There are motors available for the Atlas if cranking is not your thing.
Wow. This mixer has many attachments I didn't know about!
Are the pasta plates supposed to move/turn while making the pasta? Mine turned so pasta was only coming out half if the spaghetti holes.
I followed the fusilli recipe. Dough was to wet. Also, I used speed 3. Pasta came out like triangle shale and not twisted. I twisted by hand. Any suggestion besides following your dough recipe. Thanks
Triangle shape and not twisted
“Since I’m making a spaghetti I can set it to a slightly higher speed...”. Then sets it to maximum.
Truth
I died 🤣
Seriously!! I have been using my KitchenAid for at least a decade now and can't even think of a time I've gone higher than 5... This chick is like "did I say 6? Better make that 27"
Do they make other plates for different shapes?
She looks and angel and i like her smile...
Philips Pasta maker is the best. You put flour / water /egg and the machine does the rest. With many more different shapes and types ( I have 10 of them( 2 for cookies). It also makes lasagne sheets. And you don’t mired to even touch the dough
How do i keep mine from clumping together all stucj when coming out of the press?
flour
how about rice flour or mung bean starch that's what usually get
I want, wish i would have seen this before I bought the other ones..
this one is kinda slow
Onde consigo comprar? Estas máquinas fazem a massa e já fazem a massa?
Thanks nice just got mine and this video answered my questions
Where can I purchase the clear disc storage?
Kara! Let's go Oakland!
It is only me or...what about any safety measures for the main turning shaft working freely easy for an accident to happen?
Where do I buy them ? Do u have a link ?
Got this for Christmas one year. Returned it. No matter what I did the strands ended up stuck together and were gooey. Yes, I tried using lots of flour.
This is a you issue and not a problem with the product.
Sounds like the dough wasn't dry enough.
"pop my dough in and tuRN IT ON TO SPEED TEN!!!!!!!!!!!" - but I totally loved this video :) thank you!
Donde puedo comprarla
from where i got this equipment...?? any dealers in India..??
Can i buy this pasta press attachment in India? if yes, please provide me related information
Kuldeep Singh why not just look it up on google? They would never reply.
It would really be nice to see an extruder from KitchenAid that makes SPIRAL macaroni. Why is it so hard to find?
+chivone21 I'm not sure what you mean by "spiral macaroni," but it does come with a fusilli die.
@Meghan To make cavatappi I just dangle my extruder over the edge of the counter so I can make really long macaroni, then I lay the product on a towel on the counter and twist it.
Quelle sont les proportions pour les pâtes merci
That attachment only works on the Kitchenaid brand of stand mixers
Heeeeey, homemade spaghetti-o's!!!
Slicer is there in that machine
where do you have to attach it does it work for the williams sonoma breville stand mixer
If it's like the many KitchenAid attachments my father has used, it only works with KitchenAid mixers.
Are there additional plates for, say, fettuccine or egg noodles?
IftheShew Fits yes I have the fettuccine and it's great! I cannot remember the last time I bought dried fettuccine
To make "ribbon" pastas you need the roller attachment, not the press, and there are numerous plates available for the roller. (Don't get the ravioli maker, though, it's a joke. You mount it on the mixer, but then have to hand crank it!) For the price, though, I wouldn't get the KitchenAid pasta roller. I'd get an Italian-made pasta roller like a Marcato Atlas. There are both hand-cranked and motorized models, but the hand-cranked one is all that most home cooks would ever need. I have the Marcato Atlas 150 Wellness model, and I find using it very pleasurable. The Atlas comes standard with the ability to make lasagne, tagliolini, and tagliatelle/fettuccine, and extra roller/cutter units are available for making capellini, vermicelli, spaghetti, spaghetti chitarra, linguini, trenette, mafaldine, lasagnette, reginette, and pappardelle.
They make a roller attachment for that.
www.amazon.com/dp/B081WXKNGC/ref=cm_sw_r_cp_apa_fabc_wNO1FbJ85DENR?_encoding=UTF8&psc=1
Great
Can you use this attachment with veggies?
If you mean whole vegetables -- like making "spaghetti" from cucumbers or something -- no, it won't work for that. This isn't a cutter, it's an extruder; so you need a formable dough that can be extruded through the dies.
Yes I was thinking like zucchini. Thanks for the helpful reply.
*****
No. There is a Kitchen Aid spiralizer attachment, though.
Not true. You could always make these shapes w/out this machine if you own a manual pasta press.
What I don't like about this is a safety violation. Why didn't they come up with a protective casing to put on the forgiveness mechanism? ? And so, the technique is excellent.
Jet plan.
All The Attachments Work Great. Also The Sausage Maker Works Great! All The Products Work Great!! If Not Don't Use The Machine And Fuck Off!
Fresh pasta cooks quicker, and you can make any shape on demand, but I wouldn't say it's better than dry when it comes to end results. The quality of wheat should have more emphasis. -It's what makes DeCecco DeCecco, and Barilla Barilla. As with most if not all Kitchen Aid mixer attachments; they cost more than a stand alone, don't hold up better, and stress the mixer's motor, and gears. If you want fresh pasta that does make a difference; learn to hand pull noodles, make fresh raviolis, tortellinis, etc (stuff you don't make with an extruder).
mad thumbs Is DeCecco considered a quality pasta brand at an international level? In Italy it's considered a ''meh'' brand. Just curious..
+Calin Ioan Gheorghiu In a recent blind taste test, De Cecco's spaghetti #12 came in top place out of the brands tested, and their penne came in third. Maybe American tastes are different, or maybe they export a different formula than what's sold domestically. I think the main reason it's a best-seller in the USA, though, is because it's cheap; usually selling for less than many American-made brands.
+mad thumbs Dry pasta is not a patch on fresh pasta. Of course it depends on how you make your fresh pasta. Been to Fara San Martino, and yes Giuseppe Cocco, DeCecco and Delverde are better than standard dry pastas, but with fresh pasta you can tailor your own recipes to you exact tastes. How can that not be better than a store bought packet?
@Adam Parkinson "Pasta is so popular all around the world, that people assume that it is an American or English invention..."
I don't know anyone who thinks it's an American invention. Here in the USA we all know it's "Italian food" even when we make things that aren't eaten in Italy...like "spaghetti and meatballs."
Remember...these are the shapes you could NEVER make at home.....until NOW !!
Order yours now.
Operators are standing by...
Shipping and Handling are free for the next 100 customers who take advantage of this Once In A Lifetime Opportunity !!
And don't forget....YOU CANNOT MAKE THESE SHAPES AT HOME !! NO MATTER HOW HARD YOU TRY !!
IF YOU DO TRY, YOU WILL FAIL....
....Unless you have this contraption, which was designed by our summer intern while on summer break from his first year of Community College.
I'd have preferred seeing more close-ups of the pasta than the woman...
Daniel Medina How Rude!
Sharon Morris McCarthy yeah but it’s a video about the pasta, so it would be more helpful to have a close look at the pasta than at the presenter, no?
I’m not so sure. The closeups were appreciated :)
For the $200.00 price tag for the attachment methinks I'll just buy my pasta from the store or make other shapes from a hand cranked machine.
$200.?! It’s $139.95 on Amazon, as of 1/17/2021.
Its been worth every penny. Learning how to make pasta is fun, pretty easy after a couple tries, takes 2-3 mins to cook, fresh taste is UNBEATABLE. Not to mention no more package waste, as most pasta packaging can not be recycled.
Papyrus approved
i veri bucatini sono lunghi come gli spaghetti
+cristian81gabber Sì.
It's very loud.
Rats! No manicotti attachment...
This attachment is horrible for several reason. 1. Slow, 1 lb dough 35 minutes(even at speed 10) 2. Cleanup is painful. Provided dental tool is stupid 3. Dough hopper is too small. 4. Pricey 5. What happened to the lid and the brush? If you don’t need hollow pasta, buy a manual pasta maker for $50.
Hottest host ever!!!
Very loud 😱
breville
Ben burda napiyom amk
looks like a complete waste of time preparing the dough, rolling little balls, and then clean up... now if it did more sizes, like angel hair, or even chineses noodles... for $200 dollars it should also be self cleaning and wash the floors...
Very noisy hell no!
It’s pAsta not pARsta.
Couldn't watch because of the loud noise of the machine, get a microphone or a sound engineer
This item is crap save your money
$150 for this attachment or $25 for a regular pasta roller. Hmm, lemme think here. I'll spend the $25 Bob!
MrCougar214 The two items aren’t really interchangeable. You can’t simply roll out macaroni, bucatini, fuscilli, etc.
Those look gross