Thanks for the video. If I could offer one word of advice is to lose the background music. It doesn’t add anything and it actually makes it hard for me to hear you clearly which is the point of watching it. Please don’t misunderstand - I do appreciate you taking the time to do the awesome video - I just need to be able to hear your better. Thanks
Thank you for being constructive AND polite with your message. Several people have said similar, though not as politely! Advice noted for future videos!
Just so you know your part of my pasta routine everytime I make pasta (rarley make it) i seek out this video since imo its the most straight forward thank you! - Single dude tryin to impress random girls on Tinder.
Just tried your recipe and pasta dough making method. Worked perfectly with no problems. My Kitchenaid is over 30 years old and still works perfectly. Thanks for the great video! The pasta was delicious!
So glad I found this video. The first one I watched said one egg and it was never ever gonna stick together. Yours worked perfectly, made a couple batches tonight so I can have extra on hand.
this looks like a fun thing to start doing with my grandkids...do you have a video about what to do next after the dough has rested? Never mind! Just found it! Thanks so much!
Agreed. Hand knead the dough to stretch the gluten. And you HAVE to let the dough rest to build up those stretchy glutens that keep the dough together as you roll it out!
That’s a myth, a stand mixer is far better at producing gluten than any hand method, it simply agitates it far more than the hand. The real reason you may want to hand knead is to get a feel for the dough to make sure it’s exactly the hydration you want, but that’s less of a concern for pasta dough (as compared to bread dough). There’s nothing wrong with pasta dough made start to finish with a stand mixer dough hook.
I bought my attachment from Kenwood yesterday. Thanks a lot it is very helpful and detailed video. I have a question to ask how can I clean it without using any cleaning product
you can use dough hook right frm start, second you do no put dough in fridge if you are going to make past right away, bcs gluten needs room temp. to soften and to kneed it again before you start rolling it out....
I saw a comment that her mixer broke following these instructions, I made dough without these instructions and it came out fine, your instructions basically are the same as the way I made it, just don't use to high of a speed.
My larger black kitchenaid is 22 years old, my white smaller kitchenaid is 35 years old. They both make pasta dough and bread dough every week. Plus cakes, cookies etc. Sorry hers broke but it's not the recipe. It is a good recipe
It depends on your mixer. I have a Kitchen-Aid Professional 5+ and it handled it all without breaking a sweat. For lower powered machines, you may want to make lower amounts at a time though.
If you can find it read the booklet. It has very specific information about safe speeds for various mixes. The booklet also warns that running the mixer at to high a speed may damage the motor. It's a very large booklet but there are three or four pages that you really need to find and read. If you can't find the booklet you can order a new booklet and the phone number is right on the motor of the mixer.
Bonnie Dexheimer there are many recipes to choose...this is the one I prefer from jamie Oliver and gennaro contaldo, but you should be able to use your mixer for any you like.
Merlotti's Bon Appétit An observation, eggs vary in size and quality, doing some recipes in the UK with my KA, i have found that things that are heavily egg dependant like pasta or say pizza dough, that using small, medium or large eggs can make a sustantial difference to the end product. People are quick to blame the recipe but often they aren't adjusting it to the ingredients or even use different ones like Strong Flour instead of flour, or self raising instead of plain etc.
One gram is approx .8 of a cup in volume for AP flour, a little more than 3/4 cup. But a good rule of thumb is 1 cup of AP flour plus 1 large egg per person. Hold back a little flour and add if the dough looks too wet, and add an extra egg yolk or a little water if if looks too dry. Sometimes it depends on the humidity in the air on the day you're making the dough. Just keep an eye on the texture and adjust as necessary. A bit of the confusion is that it's more accurate to weigh the flour and not measure out a volume of flour . Anyway, one cup of flour to one egg and work from there, adding the extra yolk makes a lovely pasta anyway.
Hi! Thank you for your video! We just tried to make the dough with our new Kitchen Aid. It's a realy tough job for the Artisan... is that correct? The Artisan even hops a little bit. -?
Hi, it does ‘hop’ a little at the start...keep the speed very low and don’t overload it. Do half a batch if necessary and add a little more egg if dough is too stiff. It should cope fairly well with it though.
Not a whole lot really. Until recently ALL tilt-head KitchenAid mixers were 4-1/2 quart. The newer 5-quart mixers are just a marketing ploy in my opinion. The bowls, paddle, dough hook, and whip are NOT interchangeable between the 4-1/2 tilt-head mixers and the 5-quart tilt-head mixers. All attachments that work on the front attachment hub will work on every KitchenAid mixer made since 1937, and some models even earlier.
This process seems like its at least as time consuming as making pasta dough by hand, and you still need to knead the dough by hand for a few minutes anyways. It only takes 10 mins to get fully hand made dough ready for plastic wrap and I don't have to clean the mixer, just wipe down the counter. Why would anyone do this?
Rick Houlihan each to their own. I find it quicker and easier and always get a consistent result. If you prefer another way do that! I’d suggest watching a video that didn’t involve a processor of some sort tho! 😉
I was interested but the music is annoying and a nuisance while you are explaining the steps. Sorry not intended to be negative but maybe for future recordings. .don't do all the music
This. I hate when I'm trying to watch a video of this type and all I can hear is annoying music blaring throughout. I usually have to exit the video before I've finished watching.
JOANNA VOUTSI To which tool do you refer? The beater and dough hook are metal. The jug plastic which I’ve had for over 10yrs...my next one will be glass. Any comments about the Instruction or process?
@@chengliu872 Actually the beater and dough hook are not painted, but are coated with a very tough plastic, possibly PVC or epoxy. The metal is an alloy of aluminum and zinc. Whips have stainless-steel wires. Some older whips have stainless-steel hubs, while many newer ones that I've seen have alloy hubs, which are not dishwasher safe because the dishwasher detergent corrodes the alloy. If your plastic coated attachments get chipped the dishwasher detergent will react with the inner metal and corrode it. Chipped attachments should be replaced, as it is an unsanitary situation. Some attachments are not coated, but are described as "burnished metal" and are not dishwasher safe. I have a very old whip for a KitchenAid Model G, made in the 1930s, that is all zinc-coated steel.
Most videos show the chef using a mixer- I have the Kitchenaid Pro- Many people have the same complaint as you- Its not the recipe its the mixer- some are defective- I read the reviews of the mixer before I bought i- They can burn out - Its a shitty design for a lot of money
Judie0533: You are flat out wrong saying the Kitchenaid is a sh#%ty design. Regarding the price: "Cheap things are seldom good, and good things are seldom cheap." Arguably, Kitchenaid mixers set the gold standard in this field. Many people use Kitchenaid mixers and their design has changed little over the 100 years its been made. Now, they have over those 100 years made some mixers with cheaper components in an attempt to lower costs. Several years the use of plastic gears in some yielded the worst mixers they ever made. Match the mixer to your use: tilt or llift model and get one with a higher watt rating suited to its purpose. And read the manual to understand how long the mixer should run under the load before letting it cool down: it has little venting allowing it to be fully wiped clean and not allow flour and dirt inside.
obviously you have no idea how to use the kitchen Aid kneading attachment if you still need to knead by hand your doing something wrong !!!! dry ingredients bottom of bowl make a well add beaten eggs salt and just let the kneading attachment slowly incorporate a little flour each turn till a ball of dough is formed ...
Thanks for your comment...if you know how to do it so well, I'm wondering why you're wasting your time watching my video?! Sorry you didn't think it was correct! Works for me though!
I was with you til you said knead by hand until dough is stretchy. If not, put back in machine for a minute. Um... what? How the heck do I know what stretchy dough is? You had a ball! :(
Cnith TheOnliestOne Use the machine to combine the dough until it is a smooth, silky ball. Then, knead by hand for a couple of minutes if it’s not ‘stretchy’...the gluten in the flour should be able to stretch a little way without ‘snapping’, so the dough should stretch. If you can pull and it snap off without you being able to pull and stretch it, it needs more kneading by hand. It will depend on the protein level in your flour so I can’t give a definitive time.
Vi Ma no harm in reiterating it! And this is special dough for pasta...not dough for bread or dough for cakes or dough for pizza. So by saying pasta dough, I mean dough for pasta. Guess I could say pasta pasta!
@@DirebonappetitBlogspotmerlotti Pasta for English speakers is an Americanized word. By Vi Ma's reasoning we should be saying "bread pasta" when making bread, and cookie pasta when making cookies. Yah, I don't think so.
As opposed to cake dough or biscuit dough. Pasta, as in ravioli, lasagne, spaghetti, etc is what this dough is. I think you probably knew that, though.
That's a shame to hear, others have commented similar and others have been able to hear everything just fine. I'll bear it in mind. Thank you for your feedback. Happy holidays!
All kenwood products are all made in china so beware! what will you choose a brand that was made in china or brand like kitchenaid that are made in the usa i preffer using made in usa your sure for the quality your paying for.
ah if only that were true. Its more expensive to manufacture in the US, so they have to cut costs somewhere to remain competetive. In KitchenAids case, they were cream of the crop once but seem to trade a lot on the brand name now. They cut costs by using plastic gears instead of brass, which are prone to damage, and then wont stand by their product if it dies prematurely. Ill take the comparable mixer from China
Conversion up? Not sure if English is your first language but to convert a weight to volume you need to know the density as a cup of flour does not weigh the same as a cup of gold. To do this for every ingredient, for every recipe would be as useful as a tit on a bull. I could care less if my comment is rude or not, I care if it is factual these days. If she can't take my harsh but to the point facts, delete my comment and keep doing what she is doing. If your feelings are hurt, well maybe you should form a support group and call yourself a victim to feel better.
ahhh no! if you wanna make cookies fine , but thats not pizza dough. Dough hook doesnt work, better off doing by hand, or you need an italian dough mixer....
![GUILTY GEAR -STRIVE- Season Pass 4 Playable Character #1 [Queen Dizzy] Trailer](http://i.ytimg.com/vi/nXDsAgYXXv4/mqdefault.jpg)
Thanks for the video. If I could offer one word of advice is to lose the background music. It doesn’t add anything and it actually makes it hard for me to hear you clearly which is the point of watching it. Please don’t misunderstand - I do appreciate you taking the time to do the awesome video - I just need to be able to hear your better. Thanks
Thank you for being constructive AND polite with your message. Several people have said similar, though not as politely! Advice noted for future videos!
@@DirebonappetitBlogspotmerlotti I would re-upload without music and see how the new one does ($) .
I agree. I looked for another one because it was too distracting
I think music from Sir Mix-a-lot would be more appropriate.
Nah keep the music. If music really bothers someone so much they have problems
Just so you know your part of my pasta routine everytime I make pasta (rarley make it) i seek out this video since imo its the most straight forward thank you! - Single dude tryin to impress random girls on Tinder.
Just tried your recipe and pasta dough making method. Worked perfectly with no problems. My Kitchenaid is over 30 years old and still works perfectly. Thanks for the great video! The pasta was delicious!
Vanessa Horan Vanessa, that’s great to hear. Thanks so much for your comment...glad you enjoyed it.
Wow, that's disappointing. I just purchased one for a family member as a gift. I hope they are not disappointed with the quality.
@goinghomesomeday1 At 30 years old their KitchenAid was already made by Whirlpool, which bought KitchenAid in 1986.
3 cups 00 flour, 5 eggs, 1/2 tsp salt, 1 tsp olive oil. Perfect consistency. Don't even need to add flour for cutting.
0
So glad I found this video. The first one I watched said one egg and it was never ever gonna stick together. Yours worked perfectly, made a couple batches tonight so I can have extra on hand.
That’s great to hear!
Again do it like they do in Italy so Tipo 00 flour and fine semolina 50/50 mix add your eggs +1 extra yolk it should be really yellow
this looks like a fun thing to start doing with my grandkids...do you have a video about what to do next after the dough has rested? Never mind! Just found it!
Thanks so much!
You can use the dough hook from the start. Less cleaning up.
Probably a good idea to finish up by hand kneading for a few minutes. In my opinion.
Agreed. Hand knead the dough to stretch the gluten. And you HAVE to let the dough rest to build up those stretchy glutens that keep the dough together as you roll it out!
Yes starting with dough hook is proper.
That’s a myth, a stand mixer is far better at producing gluten than any hand method, it simply agitates it far more than the hand. The real reason you may want to hand knead is to get a feel for the dough to make sure it’s exactly the hydration you want, but that’s less of a concern for pasta dough (as compared to bread dough). There’s nothing wrong with pasta dough made start to finish with a stand mixer dough hook.
I bought my attachment from Kenwood yesterday. Thanks a lot it is very helpful and detailed video. I have a question to ask how can I clean it without using any cleaning product
you can use dough hook right frm start, second you do no put dough in fridge if you are going to make past right away, bcs gluten needs room temp. to soften and to kneed it again before you start rolling it out....
Thank you for this. I've only ever used a food processor to make my pasta. This seems better so I don't have to hand kneed it. Yeah. I'm lazy.
extrovertedthinker me too!
Just got the attachments. Thanks for tips😋
thanks for the lesson..worked perfectly.
BEAUTIFUL! Thank you and Peace from Wisconsin!
Do you think I'd be okay adding spinach to this? Would I need to alter the egg to flour ratio to account for the extra moisture from the spinach?
Thank you for this video. I really appreciate it!
Trina Logan you're very welcome x
just use the dough hook to combine ingredients...dont need to switch it out
Thank you...yes, over time I realised this too!
Nice and clear. It would be even better without the music.
what can you use instead of cling film? simple airtight container? eco-friendly please
Yes, an airtight container, one that just fits the dough thightly, beeswax wrap, just make sure it doesn't leave any dough vulnerable to the air!
Thanks so much - my dough turned out really hard and super difficult to knees. Any ideas for what went wrong?
@Cookery you maybe need more liquid...make sure you use large eggs, or failing that, a bit less flour.
Just start out with the dough hook it will mix the ingredients just fine. Not sure why she put in the extra step?
Super instrukcja Ja widziałem przepis 600 gram mąki 185 gram jajek.
I saw a comment that her mixer broke following these instructions, I made dough without these instructions and it came out fine, your instructions basically are the same as the way I made it, just don't use to high of a speed.
eogg25 glad to hear it worked for you.
My larger black kitchenaid is 22 years old, my white smaller kitchenaid is 35 years old. They both make pasta dough and bread dough every week. Plus cakes, cookies etc. Sorry hers broke but it's not the recipe. It is a good recipe
It depends on your mixer. I have a Kitchen-Aid Professional 5+ and it handled it all without breaking a sweat. For lower powered machines, you may want to make lower amounts at a time though.
If you can find it read the booklet. It has very specific information about safe speeds for various mixes. The booklet also warns that running the mixer at to high a speed may damage the motor. It's a very large booklet but there are three or four pages that you really need to find and read. If you can't find the booklet you can order a new booklet and the phone number is right on the motor of the mixer.
Where can I find the metal beater cap attachment?
handy video thanks , i use a Kenwood chef.. same thing as kitchenaid as far as i can see.
rob b hi, thanks for your comment. Yes, does the same job!
Yes it does the same job but it is much more expensive
@@piedadsaiz nah, kenwood is way cheaper
Ignacio Saiz I guess it depends on the model
They seem to be pretty similar in price, but the difference is that the Kitchen-Aid stand mixer can accept attachments such as the pasta roller.
Just regular flour? When I used that, the pasta came out really white.
I use ‘00’ fine milled flour. Colour will depend on the colour depth of yellow in your yolks.
Recipe for pasta dough is dry. Threw the first batch away. Read from a chef that you use 2 eggs for each cup of flour....much better consistency.
Bonnie Dexheimer there are many recipes to choose...this is the one I prefer from jamie Oliver and gennaro contaldo, but you should be able to use your mixer for any you like.
Merlotti's Bon Appétit An observation, eggs vary in size and quality, doing some recipes in the UK with my KA, i have found that things that are heavily egg dependant like pasta or say pizza dough, that using small, medium or large eggs can make a sustantial difference to the end product. People are quick to blame the recipe but often they aren't adjusting it to the ingredients or even use different ones like Strong Flour instead of flour, or self raising instead of plain etc.
Semolina flour!!!!
rorygirl great idea
If it was dry, you could have just added a little water.
I have always learned that it is not really hygienical to wear a ring while kneading. I often see wearing jewelry in Great British Bake Off. Weird.
PLEASE redo without music, could not hear well, ended up going to watch a different video. Sorry.
How much flour you said a hundred grams what is that in cups please thank you
One gram is approx .8 of a cup in volume for AP flour, a little more than 3/4 cup. But a good rule of thumb is 1 cup of AP flour plus 1 large egg per person. Hold back a little flour and add if the dough looks too wet, and add an extra egg yolk or a little water if if looks too dry. Sometimes it depends on the humidity in the air on the day you're making the dough. Just keep an eye on the texture and adjust as necessary. A bit of the confusion is that it's more accurate to weigh the flour and not measure out a volume of flour . Anyway, one cup of flour to one egg and work from there, adding the extra yolk makes a lovely pasta anyway.
Thanks for ur help , overnight my food processor is awesome and now I can make perfect stuff LOL thanks again
Hi! Thank you for your video! We just tried to make the dough with our new Kitchen Aid. It's a realy tough job for the Artisan... is that correct? The Artisan even hops a little bit. -?
Hi, it does ‘hop’ a little at the start...keep the speed very low and don’t overload it. Do half a batch if necessary and add a little more egg if dough is too stiff. It should cope fairly well with it though.
I hear that it may be an issue on some lower power machines. I have never had any such issues with my Kitchen-Aid Professional 5+ though.
TY very much great video
Ray Hill thank you ray...much appreciated.
The music is annoying and makes it hard to hear the dialog..
Robert Gabriel thanks for the feedback!
There's nothing wrong with it. Stop being such a whining pussy
I agree, it was very hard to understand her and had to play it back a few times.
Mebbe go easier on the backing music, just keep it quieter, you dont need to have it loud n certainly dont need to turn it up
just start with the dough hook. waste of time to use beater.
Music was to loud and hard to undertand what you are saying. Sorry, not trying to be rude at all. I loved your video.
Aaron Evans no problem, thanks for the feedback.
Thanks.
Add a little water at that point you should’ve just add another egg you added about a eggs worth of water
chris18228 thanks for your tip...I like the way pasta turns out and feel it works well.
really you cant write the recipe in the description?
I could do, yes, if people asked nicely! I just hadn't thought to do so!
Rude much? She said what she put in… write it down yourself if it’s not in the description ….
Thumbs up for the recipe . Thumbs down for the music; please choose another tune.
I need a scale
You should unplug the device for safety :-)
Why not dough hook
Wanderlass you can use the dough hook from the start if you want...I change to it for the actual kneading
Regrettably I didn't finish this video, good as it might be - the gratuitous music distracted me from the content. So sorry!
What is the difference between 5 quartz and 4.5 quartz ....
Priya D about half a quart
Not a whole lot really. Until recently ALL tilt-head KitchenAid mixers were 4-1/2 quart. The newer 5-quart mixers are just a marketing ploy in my opinion. The bowls, paddle, dough hook, and whip are NOT interchangeable between the 4-1/2 tilt-head mixers and the 5-quart tilt-head mixers. All attachments that work on the front attachment hub will work on every KitchenAid mixer made since 1937, and some models even earlier.
Quarts is a measurement and quartz is a rock. The difference is half a quart.
the difference between a quart and quartz is roughly 3 million years.
My geologist friend gave me 5 quartz and they broke my mixer.
This process seems like its at least as time consuming as making pasta dough by hand, and you still need to knead the dough by hand for a few minutes anyways. It only takes 10 mins to get fully hand made dough ready for plastic wrap and I don't have to clean the mixer, just wipe down the counter. Why would anyone do this?
Rick Houlihan each to their own. I find it quicker and easier and always get a consistent result. If you prefer another way do that! I’d suggest watching a video that didn’t involve a processor of some sort tho! 😉
If you use the dough hook, you do not need to knead the dough.
Not everyone has the hand/arm strength to do that sparky. And I personally hate kneading by hand. There you go
550 grams six eggs drizzle olive pinch salt
nice vid, but you can can the music.
A sped up video with can can music would be awesome!
I was interested but the music is annoying and a nuisance while you are explaining the steps.
Sorry not intended to be negative but maybe for future recordings. .don't do all the music
Thank you...Will bear in mind for the future. ☺
I lasted the 39 seconds and all I could hear was freaking music if you want to make a video of information why don't you kill the music?
Thanks for the feedback. 🙃
This. I hate when I'm trying to watch a video of this type and all I can hear is annoying music blaring throughout. I usually have to exit the video before I've finished watching.
@@adeleamra exactly it's an automatic thumbs down for me
@@adeleamra @travelinthru thanks for the feedback...feel free to find a different video without music that you prefer!
Is that tool plastic? I hope not!!
JOANNA VOUTSI To which tool do you refer? The beater and dough hook are metal. The jug plastic which I’ve had for over 10yrs...my next one will be glass. Any comments about the Instruction or process?
I initially thought so as well when I got my stand mixer, but no. It is metal painted white.
@@chengliu872 Actually the beater and dough hook are not painted, but are coated with a very tough plastic, possibly PVC or epoxy. The metal is an alloy of aluminum and zinc. Whips have stainless-steel wires. Some older whips have stainless-steel hubs, while many newer ones that I've seen have alloy hubs, which are not dishwasher safe because the dishwasher detergent corrodes the alloy. If your plastic coated attachments get chipped the dishwasher detergent will react with the inner metal and corrode it. Chipped attachments should be replaced, as it is an unsanitary situation. Some attachments are not coated, but are described as "burnished metal" and are not dishwasher safe.
I have a very old whip for a KitchenAid Model G, made in the 1930s, that is all zinc-coated steel.
it's a $400 stand mixer, the attachments are heavy-duty metal with a coating, not plastic
I don't understand the point of using the mixer when you have to knead the dough anyway. It would take less time to just mix and knead it by hand.
I just find it easier. If you prefer to do it by hand, then do that instead. ☺️
Most videos show the chef using a mixer- I have the Kitchenaid Pro- Many people have the same complaint as you- Its not the recipe its the mixer- some are defective- I read the reviews of the mixer before I bought i- They can burn out - Its a shitty design for a lot of money
judie0533 thanks for your comment. I've never had any issues with mine.
Judie0533: You are flat out wrong saying the Kitchenaid is a sh#%ty design. Regarding the price: "Cheap things are seldom good, and good things are seldom cheap." Arguably, Kitchenaid mixers set the gold standard in this field. Many people use Kitchenaid mixers and their design has changed little over the 100 years its been made. Now, they have over those 100 years made some mixers with cheaper components in an attempt to lower costs. Several years the use of plastic gears in some yielded the worst mixers they ever made. Match the mixer to your use: tilt or llift model and get one with a higher watt rating suited to its purpose. And read the manual to understand how long the mixer should run under the load before letting it cool down: it has little venting allowing it to be fully wiped clean and not allow flour and dirt inside.
obviously you have no idea how to use the kitchen Aid kneading attachment if you still need to knead by hand your doing something wrong !!!! dry ingredients bottom of bowl make a well add beaten eggs salt and just let the kneading attachment slowly incorporate a little flour each turn till a ball of dough is formed ...
Thanks for your comment...if you know how to do it so well, I'm wondering why you're wasting your time watching my video?! Sorry you didn't think it was correct! Works for me though!
Lose the music
I was with you til you said knead by hand until dough is stretchy. If not, put back in machine for a minute. Um... what? How the heck do I know what stretchy dough is? You had a ball! :(
Cnith TheOnliestOne Use the machine to combine the dough until it is a smooth, silky ball. Then, knead by hand for a couple of minutes if it’s not ‘stretchy’...the gluten in the flour should be able to stretch a little way without ‘snapping’, so the dough should stretch. If you can pull and it snap off without you being able to pull and stretch it, it needs more kneading by hand. It will depend on the protein level in your flour so I can’t give a definitive time.
haha that dough wasn't done :)
Scott Willson it was by the end...perfect pasta!
PLEASE FOR GODS SAKE AND ALL OF US OUT HERE...SHUT THAT DAMNED MUSIC OFF.
Annoying background music…so unnecessary.
Thanks for your comment...hope you found the visuals useful! Merry Christmas!
Good video. Title says ......"Pasta Dough": pasta means dough, therefore title says dough dough!!
Vi Ma no harm in reiterating it! And this is special dough for pasta...not dough for bread or dough for cakes or dough for pizza. So by saying pasta dough, I mean dough for pasta. Guess I could say pasta pasta!
@@DirebonappetitBlogspotmerlotti Pasta for English speakers is an Americanized word. By Vi Ma's reasoning we should be saying "bread pasta" when making bread, and cookie pasta when making cookies. Yah, I don't think so.
Old Man in the Cave actually, the etymology of the word pasta is Latin, pasta translating as paste.
@@DirebonappetitBlogspotmerlotti But we don't speak "etymology ", and we aren't speaking Latin. We are speaking modern English.
As opposed to cake dough or biscuit dough. Pasta, as in ravioli, lasagne, spaghetti, etc is what this dough is. I think you probably knew that, though.
Loud annoying background music makes this unwatchable.
That's a shame to hear, others have commented similar and others have been able to hear everything just fine. I'll bear it in mind. Thank you for your feedback. Happy holidays!
All kenwood products are all made in china so beware! what will you choose a brand that was made in china or brand like kitchenaid that are made in the usa i preffer using made in usa your sure for the quality your paying for.
ah if only that were true. Its more expensive to manufacture in the US, so they have to cut costs somewhere to remain competetive. In KitchenAids case, they were cream of the crop once but seem to trade a lot on the brand name now. They cut costs by using plastic gears instead of brass, which are prone to damage, and then wont stand by their product if it dies prematurely. Ill take the comparable mixer from China
The Kitchen Aid parts are made in China and shipped to the USA for assembly. Assembled in the USA. Not made in the USA.
Hard pass on this recipe. The quantities are all wrong and it's a danger to your mixer.
Skarlet glad you’re happy with your own recipe...I use this one regularly and never had any issues with the mixer motor.
Cups lady not grams...ever cooked before?
have you ever used a conversion up? Rude.....
Conversion up? Not sure if English is your first language but to convert a weight to volume you need to know the density as a cup of flour does not weigh the same as a cup of gold. To do this for every ingredient, for every recipe would be as useful as a tit on a bull. I could care less if my comment is rude or not, I care if it is factual these days. If she can't take my harsh but to the point facts, delete my comment and keep doing what she is doing. If your feelings are hurt, well maybe you should form a support group and call yourself a victim to feel better.
What because you use cups everyone else has too as well?
Use your damn phone or computer and figure it out like I did!
No, it was quicker to look up a recipe that uses international standards.
@@PJM454 Sorry to rain on your parade but the Metric system is the international standard and it uses grams.
ahhh no! if you wanna make cookies fine , but thats not pizza dough. Dough hook doesnt work, better off doing by hand, or you need an italian dough mixer....
Mario Montagliani no it’s pasta dough and it turns out great! But I do also use it for brilliant pizza dough! Buon natale!
Where did you get pizza. Look closer - yes it says PASTA DOUGH. Maybe Mario has trouble reading English.