Helped me out a ton, I remember a kitchenaid being around when I was growing up, but never learned because I was a dumb kid. Recently got one for me and my girlfriend (I got tired of making pasta by hand), cant wait to put it to work
Thanks for the great pasta videos! I've been thinking of getting the pasta attachments for a long time and your video is the one I've been looking for. Love the close ups and hints and tips. Thanks!
I e never had a problem with it retaining the smell. However a rub down with bicarbonate of soda and lemon juice should sort it before a hot soapy wash.
why couldn't you just cut the pasta in half, so that it is easier to handle? i do not understand why that wouldn't be okay? please elaborate, if possible. thank you.
Can't you let the sheet fold/overlap naturally on the bottom of the attachment at the table, and pick it up. I saw some doing these in electric pasta roller machine, the guy let's the sheet falling on the table and folds naturally.
My dough was tough but I rested it for longer. And rolled by hand and it took me about an hour....again hard dough. I brought a mixer and roller just so I never had to roll again buy hand. I mean actual rolling pin on a small counter roller each lasgna sheets individually. When the mixer and attachment arrived I had already made my dough with the food processor. Again it was hard. But....I folded in thirds twice on level 1. Only dusted the outside. Put it through twice on 2. Once on 3 and 4 and 5. But it was so elastic by 3 I didnt need to dust anymore. So many making it slightly less wet is a good thing??? It was done in 10 mins on the roller....made 300g worth. I cried like literal tears when I finished because it was so much fricken easier and I was just grateful asf! Lol I cut the strips in half by 3 though. Dont see the need to have meter long pasta. But thatd just me lol
U should really think about ur process... Cutting instead of ripping apart, 50g is enough for having not too long pieces, difficult to handle. keeping the non used part wrapped in transparent film to protect from drying. No need to add flour before the very last runs, else your pasta will dry quickly and flour will not be mixed evenly. Flour is used only for avoiding sticking. Pasta should not pop if folded and inserted properly.
epicpolyphony hi,think it stretches the glutens, makes it more elastic by giving it several rolls through, and gives it a generally more silky texture. You don’t have to refold though. This quote is from a guardian article... “Rather than simply passing the dough through a pasta machine, both Angela Hartnett and Giorgio Locatelli fold it back in on itself halfway through the process, and repeat to give a more evenly rolled finish. This takes longer, and I have to work quickly to avoid the pasta drying out, but the texture seems more uniform, and the pasta stronger and more elastic, than with a simpler, but less thorough method.”
Antonio Marras hi, it’s just a basic home model, KitchenAid artisan www.kitchenaid.co.uk/mixers/mixers/mixer-tilt-head-4.8l-artisan-5ksm125/859701315010
Les Subrick I think you probably could as long as the dough isn’t too sticky! I’d try passing it through on the widest setting first though to check it doesn’t stick. Enjoy using your new attachments.
Black&White hi, thanks for your comment. I don’t find it gets tougher...I think that only happens if it’s overworked, rather than a bit drier, as it’s to do with the gluten stretching.
The germiphobe in me can’t help but see the ring on her finger as she is handling food. Any kind of jewelry on your hands or wrists while cooking/baking is absolutely disgusting. These things are serious germ/bacteria collectors going straight into the food you are preparing for others to eat 🤢🤢🤢
High-pitched, a bit nasal voice which makes listening difficult and unpleasant!!!!!! Voice speed fine and directions clear, but just wish presenter had a better voice!!!!
omg... you're giving me so much anxiety everytime you keep putting flour on it!! You put flour on it to make sure it doesn't stick... you don't keep ADDING flour for each pass. You're ruining your pasta!!
Oh no! So sorry for your anxiety and stress from this video! As a primary school teacher in the uk in the current pandemic, I have a little more to worry about than if my pasta is a bit tougher than usual! Please adjust the recipe as you see fit, or scroll by and find one you prefer!
Хобби
Women rock! I am a guy and I ordered these new pasta attachments and you make it look like an easy homework assignment! Women do rock!
I am nervous!
Oh Lord that music! I love this pasta roller, if you just cut your sheets I half or even quarters it’s MUCH easier to handle/feed. *Thanks*
Sorry about the music! Thanks for the tips.
Merlotti9 No worries!
Helped me out a ton, I remember a kitchenaid being around when I was growing up, but never learned because I was a dumb kid. Recently got one for me and my girlfriend (I got tired of making pasta by hand), cant wait to put it to work
Thanks for the great pasta videos! I've been thinking of getting the pasta attachments for a long time and your video is the one I've been looking for. Love the close ups and hints and tips. Thanks!
Andrew Gleeson ah, you’re very welcome. Glad you found it useful.
i just bought the ravioli maker attachment and I can't wait to use it!! thanks for the video to see the first stages of preparing the dough.
artisanrox how did it go?
I can’t wait to receive mine. Ordered the attachments last night.
Totally UNPLANNED video selection. How lovely. THANKS again. Peace!
Non
Little hint fold it in 1/3rds so two ends into the centre and turn a quarter turn this will give you straight and even pasta
Great tip Garth!
this is a great video; thank you
Great video. Sick soundtrack
Shows the catching very well.
Really helpful. Thank you!
You’re welcome. X
You can cut the sheets to more manageable lengths rather than try to handle 1 metre sheets.
That's what I do. About 12-15 inches sections or so. Much easier, but she was fun to watch!
How do you sanitize and get rid of the egg smell from this attachment ? My noodle recipe required egg.
I e never had a problem with it retaining the smell. However a rub down with bicarbonate of soda and lemon juice should sort it before a hot soapy wash.
you can let people know to cover the portions that are not being used so that the pasta doesn't dry out.
cf thank you...you’ve just done it for Me!
My pasta attachment (the one for plain dough) is not passing the dough regularly. It is not getting out straight it is making waves. How can I fix it?
Hi! Did you add the water and spring to your machine or did it come like that? Thanks!
why couldn't you just cut the pasta in half, so that it is easier to handle? i do not understand why that wouldn't be okay? please elaborate, if possible. thank you.
It is okay! As you can see it's optional if you're confident, but there's no shame in cutting your dough and saving pieces to work out later
Can't you let the sheet fold/overlap naturally on the bottom of the attachment at the table, and pick it up. I saw some doing these in electric pasta roller machine, the guy let's the sheet falling on the table and folds naturally.
Yes, probably!
Very cute belly button and yes I learned a great technique for rolling thank you!
Can I use it at my pastry dough?
Can be make a cookie dough for roll it?
Somebody please give me a link so I can purchase this product please
I use fine semolina instead of extra flour to stop it sticking
Good call!
can this attachment be used on Cuisinary mixing
2:10
The thickness change wheel looks a bit tricky to adjust. It seems to me🤔?
It’s actually quite easy...pulls out on a spring, turn, then springs back in.
thx for video. how much time does this save vs 100 by hand?
A very long amount of time. Trust me.
Quite a lot I'd have thought...I can never get the pasta thin enough by hand.
My dough was tough but I rested it for longer. And rolled by hand and it took me about an hour....again hard dough.
I brought a mixer and roller just so I never had to roll again buy hand. I mean actual rolling pin on a small counter roller each lasgna sheets individually.
When the mixer and attachment arrived I had already made my dough with the food processor. Again it was hard. But....I folded in thirds twice on level 1. Only dusted the outside.
Put it through twice on 2.
Once on 3 and 4 and 5.
But it was so elastic by 3 I didnt need to dust anymore.
So many making it slightly less wet is a good thing???
It was done in 10 mins on the roller....made 300g worth.
I cried like literal tears when I finished because it was so much fricken easier and I was just grateful asf! Lol
I cut the strips in half by 3 though. Dont see the need to have meter long pasta. But thatd just me lol
Do you use semolina flour for pasta?
Les Subrick just the standard ‘00’.
Thanks! I appreciate your help!
U should really think about ur process...
Cutting instead of ripping apart, 50g is enough for having not too long pieces, difficult to handle.
keeping the non used part wrapped in transparent film to protect from drying.
No need to add flour before the very last runs, else your pasta will dry quickly and flour will not be mixed evenly. Flour is used only for avoiding sticking.
Pasta should not pop if folded and inserted properly.
Jean-Luc BrassamTV thanks for your tips. 🙂
If you don't add flour before the last run the pasta will stick.
@@markgorman4805 no it doesnt. Depends how soft your dough is to start. By level 3 mine doesnt stick and I like to roll down to 5.
@@salenawaaka6258 Well on my first roll I spent an hour getting completely frustrated until I figured out that I am not adding enough flour.
What's the purpose of folding it before feeding it back through at the same thickness?
epicpolyphony hi,think it stretches the glutens, makes it more elastic by giving it several rolls through, and gives it a generally more silky texture. You don’t have to refold though. This quote is from a guardian article...
“Rather than simply passing the dough through a pasta machine, both Angela Hartnett and Giorgio Locatelli fold it back in on itself halfway through the process, and repeat to give a more evenly rolled finish. This takes longer, and I have to work quickly to avoid the pasta drying out, but the texture seems more uniform, and the pasta stronger and more elastic, than with a simpler, but less thorough method.”
Merlotti's Bon Appétit you rock. I am so excited to purchase the attachment now. Thank you so much
Cómo se hace la masa los ingredientes porfavor
Do the attachments come fully assembled or no?
Noah Everett yes...you just push them into the motor.
usi la semola rimacinata?
what is your pasta dough recipe?
100g 00 flour to 1 egg or 2 egg yolks
Wonton wrappers!
What I want to use it for!
Jó lenne ilyen csoda gép
Sajnos csak magyarul tudok
I wanted to come over there and cut it in half or a few times, too long.
7 years and you haven't put out a video for the next step?
Many apologies...life happened, 2 children and full time work!
Model machine please🙏
Antonio Marras hi, it’s just a basic home model, KitchenAid artisan
www.kitchenaid.co.uk/mixers/mixers/mixer-tilt-head-4.8l-artisan-5ksm125/859701315010
Siz hamurları bölerken iştahım kaçtı
The music is too loud and makes it hard to understand you.
Leah V. Thanks for the feedback Leah...I'll bear that in mind on the next video.
Can you make pierogies?
Les Subrick I think you probably could as long as the dough isn’t too sticky! I’d try passing it through on the widest setting first though to check it doesn’t stick. Enjoy using your new attachments.
Thank you so much for your kind advice! I appreciate it!
I love this gadget but have serious reservations. The constant *dusting!* The dough's bound to get tougher!
Black&White hi, thanks for your comment. I don’t find it gets tougher...I think that only happens if it’s overworked, rather than a bit drier, as it’s to do with the gluten stretching.
Merlotti's Bon Appétit Precisely! The dough has to rest for 30min or more to relax the gluten structure.
Black&White It's not different to a hand operated pasta machine and nothing that should stop you from trying it. 😉
Music too loud.
great video but ditch the annoying musice
i thought the music was appropriate.
Én csak magyarul tudok beszélni
Lol. She strangled the pasta
🤣🤣🤣
The video is good but the music in the background is awful, if you ditch that it’s not too bad at all
RTM I’ll take your comments on board...each to their own!
the bg music is so bad
I'll bear that in mind, thanks for your feedback.
Ruined video with the music…
Thanks for the feedback. I'll bear that in mind. Feel free to find a similar video with music you prefer!🙃
Terrible choice of music.
BeagleBrains 1 thanks...I’ll bear it in mind next time I’m choosing the backing track! Merry Christmas!
Merlotti's Bon Appétit: No problem.....anytime.
The germiphobe in me can’t help but see the ring on her finger as she is handling food. Any kind of jewelry on your hands or wrists while cooking/baking is absolutely disgusting. These things are serious germ/bacteria collectors going straight into the food you are preparing for others to eat 🤢🤢🤢
Am I the only one who notice that tiny bit of belly showing? 😛
Jimmy Sprinkles probably.. .you're lucky it wasn't a big bit tbh.
Merlotti9 awe! Be nice to You! I also notice that ring, your husband is a lucky guy😊
Nope, I noticed it right away!
Pervs! @ 6:30
N
High-pitched, a bit nasal voice which makes listening difficult and unpleasant!!!!!! Voice speed fine and directions clear, but just wish presenter had a better voice!!!!
Edith Landrith-Robertson I cant change my voice! Sorry! I suggest you find one with a voice you like better!
omg... you're giving me so much anxiety everytime you keep putting flour on it!! You put flour on it to make sure it doesn't stick... you don't keep ADDING flour for each pass. You're ruining your pasta!!
Oh no! So sorry for your anxiety and stress from this video! As a primary school teacher in the uk in the current pandemic, I have a little more to worry about than if my pasta is a bit tougher than usual!
Please adjust the recipe as you see fit, or scroll by and find one you prefer!
@@DirebonappetitBlogspotmerlotti Just trying to give you some advice lady. Keep up the mediocre cooking.