I have been using my KitchenAid pasta press for quite a while now and I thought of making a long pasta roll instead of little balls as suggested. Now that I know it works, I will most definitely try it. Thanks for the demo.
There wouldn't be a fettuccine 'die' because dies denote round shapes that need to be pushed through a tube and extruded through a round shaped hole to create the pasta shape desired. The fettuccine attachment is included with the standard pasta roller attachment package -- fettuccine is a flat shaped pasta not round, the process is making a flat sheet of pasta and then rolling it through a cutting device that cuts it into fettuccine sized ribbons. A different process entirely.
Thank you for the idea and for the tips. I am working with a KETO pasta dough - Vital Wheat Gluten and Oat Fiber are the "flour". I've used a manual pasta maker and made Fettuccini and lasagna noodles. I really want to make a shaped pasta. $139.00 is a commitment.
Good info here. Question about the feed rate. A common complaint seen on this attachment is that the pasta comes out slow. Something I've seen on some videos for bigger restaurant grade planetary mixers is that the dough is fed in moist and crumbly instead of forcing a big dough ball through the auger. Do you think that would help with feed rate and overheating the mixer? Or does the plastic auger etc not deliver the pressure needed to force the crumbs into a solid pasta consistency?
For fresh egg pasta, yes the roller and cutters work better. For extruded pasta (semolina and water 3:1 ration) this is the cheapest option so far. Hope this helps.
If you live in a dry climate, letting it rest in the open air for 30 minutes will make it a bit brittle. Cover it with plastic that has some holes poked into it with a fork.
Thanks for the video. Also, did that plastic lid that holds the attachments come with yours? I just got mine, and it doesn't come with that lid, and now I'm sad.
i love this attatchment, but I hate how they market these things. they purposefully leave out fettuccine so you have to buy the pasta rollers. both attachments together cost more than the actual mixer
@@kappharmd "you can’t make fettuccini with a press. It’s rolled." Actually, you can press fettucine just as you can roll spaghetti. The results are a bit different from the norm, but still fit the names.
Hi, thank you for that great video. Our penne never end up tubular, because after cutting them off they have squashed ends and hence one end is closed :( do you have any tips?
MsIdiditagain I have found that if I let the penne get about 9 in long, I let it dry on the towel for a minute of so, and then I cut it on a diagonal with a sharpe chef’s knife. I find it springs back to an open end a few seconds after cutting. I prefer mine cut on an angle anyway.
Do you have any tips to push through the remaining dough that stays inside the screw? I used the pasta shape attachment for the first time yesterday and between what gets left in the screw and the shape cutter itself, is a good third of a portion. When making pasta for one or two people, that's obviously quite a big deal. I saw a video somewhere of someone feeding something else through (maybe bread?) to push the dough through. But we don't store cheap bread, so looking for other ideas...
Most of the plates are more than one component. Try taking them apart for cleaning. There's a lot of foul pasta between plate components. Recipe-wise: try not using oil and salt in the pasta. Half/half tippo 00 and semola rimacinata grano duro + 1 egg per 100g of flour mix. The difference is quite amazing...
@@tonishaw19 They used water in Italy when eggs were expensive or not available in the war or Great Depression. Eggs are the way to go if you can afford it. Water has less nutrients than eggs and workwise the same. Your nonna just sticked to the war recipe I guess.
henry graham If you r family likes pasta, then yes. I also bought the roller, spaghetti, and fettuccine attachment. LOVE that one because my husband loves lobster ravioli, and the roller makes it a breeze.
That shape you're inserting into the dough feed looks oddly familiar... perhaps like what it looks like in the end after you've eaten it and your body has processed it? :) I know, I know, not entirely appropriate but I found it ironic that the shape it's going in as is the shape it's going to come out as! (much later). hehe... Anyway, thx for the tip on the feed shape. Going to try this way.
I have been using my KitchenAid pasta press for quite a while now and I thought of making a long pasta roll instead of little balls as suggested. Now that I know it works, I will most definitely try it. Thanks for the demo.
Kitchen aid should give you a commission...I bought one just because of this video
There wouldn't be a fettuccine 'die' because dies denote round shapes that need to be pushed through a tube and extruded through a round shaped hole to create the pasta shape desired. The fettuccine attachment is included with the standard pasta roller attachment package -- fettuccine is a flat shaped pasta not round, the process is making a flat sheet of pasta and then rolling it through a cutting device that cuts it into fettuccine sized ribbons. A different process entirely.
Actually there is a die made for Fettuccine, and 12 other shapes. They are made by and available on line through www.Pastidea.com.
I just went and checked. There's several pages more. I saw three I was interested in. So, do these fit into the press and it works like normal?
Thank you so much for the tip! I hated feeding those balls of dough too.
Smart man. I just ordered one of these devices and appreciate the pasta dough snake innovation.
Thank you for the idea and for the tips. I am working with a KETO pasta dough - Vital Wheat Gluten and Oat Fiber are the "flour". I've used a manual pasta maker and made Fettuccini and lasagna noodles. I really want to make a shaped pasta. $139.00 is a commitment.
Charlene Turgeon Keep an eye on Amazon. The price fluctuates. I got mine for $119.00 :)
But if you add up the cost of store bought KETO pasta, and consider the value of knowing exactly what is in your food it’s worth every penny!
I have this attachment but my noodles want to stick together once I cut them. Any suggestions?
Actually worked better than the other videos! 😀
thk you !! It really showed me how to make the pasta with the attachments.
Great video! thanks for posting it.
Good info here. Question about the feed rate. A common complaint seen on this attachment is that the pasta comes out slow. Something I've seen on some videos for bigger restaurant grade planetary mixers is that the dough is fed in moist and crumbly instead of forcing a big dough ball through the auger. Do you think that would help with feed rate and overheating the mixer? Or does the plastic auger etc not deliver the pressure needed to force the crumbs into a solid pasta consistency?
I bought a Philips Extruder and find it works much better. Most of the parts are metal too.
@@apace003 that's also a $300 appliance. Appears to promise to make the pasta from the scratch ingredients, which not everyone may want.
I like your tip of the dough.
seems to be slow process..., is it better then kitchen aid roller and cutter attachments?
For fresh egg pasta, yes the roller and cutters work better. For extruded pasta (semolina and water 3:1 ration) this is the cheapest option so far. Hope this helps.
If you live in a dry climate, letting it rest in the open air for 30 minutes will make it a bit brittle. Cover it with plastic that has some holes poked into it with a fork.
Can you make a video on how you make your pasta dough please.
Diagonal cut Penne. Just extrude long lengths and cut with a sharp knife.
Metal pieces lol they want it to break after like 6 months so you will have to buy another one 🤣
Thanks for the video. Also, did that plastic lid that holds the attachments come with yours? I just got mine, and it doesn't come with that lid, and now I'm sad.
That lid does come with your unit. Contact whoever sold it to you and get it.
i love this attatchment, but I hate how they market these things. they purposefully leave out fettuccine so you have to buy the pasta rollers. both attachments together cost more than the actual mixer
Physics Only you can’t make fettuccini with a press. It’s rolled.
You can buy fettuccine and many other shape dies from an Italian company. www.pastidea.com
@@kappharmd "you can’t make fettuccini with a press. It’s rolled."
Actually, you can press fettucine just as you can roll spaghetti. The results are a bit different from the norm, but still fit the names.
very helpful and concise. thank you!
Hi, thank you for that great video. Our penne never end up tubular, because after cutting them off they have squashed ends and hence one end is closed :( do you have any tips?
Maybe the dough is too soft or it didn't rest enough?
MsIdiditagain I have found that if I let the penne get about 9 in long, I let it dry on the towel for a minute of so, and then I cut it on a diagonal with a sharpe chef’s knife. I find it springs back to an open end a few seconds after cutting. I prefer mine cut on an angle anyway.
How in the world do you clean the inside of the body?
Had to cut the rolls into balls in order to be able to push through !
Do you have any tips to push through the remaining dough that stays inside the screw? I used the pasta shape attachment for the first time yesterday and between what gets left in the screw and the shape cutter itself, is a good third of a portion. When making pasta for one or two people, that's obviously quite a big deal. I saw a video somewhere of someone feeding something else through (maybe bread?) to push the dough through. But we don't store cheap bread, so looking for other ideas...
Roll it out and cut into what ever flat noodle you want.
Also, immediately break down the pasta press to let everything dry for cleaning. Easier that way.
Please can you Tell me Tage excact recipe ????
I'm new in "noodle buisiness" so I News a little Bit Help!
Thank you!!!
Great Video!
Can i buy this attachment In India too?
Yes
Most of the plates are more than one component. Try taking them apart for cleaning. There's a lot of foul pasta between plate components.
Recipe-wise: try not using oil and salt in the pasta.
Half/half tippo 00 and semola rimacinata grano duro + 1 egg per 100g of flour mix.
The difference is quite amazing...
Jefforama neither of my Italian born grandmothers used eggs. Semolina and water only. It takes a bit more work, but I find it’s worth it. :)
@@tonishaw19 They used water in Italy when eggs were expensive or not available in the war or Great Depression. Eggs are the way to go if you can afford it. Water has less nutrients than eggs and workwise the same. Your nonna just sticked to the war recipe I guess.
Did you add water to your pasta dough recipe?
I believe most of these are made of plastic for safety. Is it worth $140+ ?
henry graham If you r family likes pasta, then yes. I also bought the roller, spaghetti, and fettuccine attachment. LOVE that one because my husband loves lobster ravioli, and the roller makes it a breeze.
I think the Phillips pasta maker extruded is much better. Automated and quicker. Also can make semolina based pastas
How about cleaning it? Such a pain
That shape you're inserting into the dough feed looks oddly familiar... perhaps like what it looks like in the end after you've eaten it and your body has processed it? :) I know, I know, not entirely appropriate but I found it ironic that the shape it's going in as is the shape it's going to come out as! (much later). hehe...
Anyway, thx for the tip on the feed shape. Going to try this way.
ExTruder. 😁
auger
"Excruder"? It's an EXTRUDER.