Hi, I'm Nungning Cooking with mama A's is my new channel that I created on my own for sharing recipes including various snacks, appetizers, desserts and hot foods. Hopefully this channel will be a place for us to learn and share the knowledge, and I hope this channel can develop and be useful for all of us. I will be posting the video 2-3 times a week, and if you have any question, please feel free to comment below the video or by emailing me. Thank you so much for watching, please don't forget to support the channel by clicking like, subscribe, and turn on the notification bell so that you know when I upload the new video. If you have any menu that you wanted to suggest or recommend me to do, please feel free to let me know.
@cookingwithmamaas9031 I thought the lasagna attachment was to cut the noodles. I want my kaopiak noodles to be in the thicker side so was wondering which one you used to flatten noodles so that it's on thicker side? Thank you.
Out of all the recipes I’ve seen using the kitchen aid I love yours the most! I have a question what kind of kitchen aid are you using and what are the attachments called? I noticed the first one is a different type mixer and the second one was it just a pasta roller?
The kitchen aid I used is a regular type that we use for cake mix. It's professional 6000 HD. And the attachment call HOZODO, it came with 3 attachment 1 rolling and 2 type size of cutter
What number setting did you have it on when the machine was mixing the flour and hot water together? I have mine at “stir” or setting 1. Does it make a difference how fast or slow it goes?
@@cookingwithmamaas9031 thank you. Do you mind providing the width of your noodles? The kitchenaid pasta cutter fettuccine attachment makes really fat wide noodles for me. Im looking for something in between linguine and fettuccine.
Hi Asley! I've never try to freeze them raw. But I freeze them when there already cooked, I just take them out put it in the microwave to warm up the inside, and pop in the oven to make them crunchy again. It tastes like you just cook them fresh. But I think it shouldn't be a problem to put them raw in the freezer because most layer type of pastry are freeze friendly.
