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!
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
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.
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
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.”
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.
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.
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
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.
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.
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.
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 🤢🤢🤢
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!
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!!!!
