Kitchen Aid and pasta dough
So I stopped making pasta dough and bread dough in my old Kitchen aid when doing so burned up the engine.
I was just making another batch in my new mixer, after reading how well it works for everyone.
Machine just stopped.
Why does this keep happening? Anyone else experience this ?????
My 25 yr. old KA has no problem w/ my standard pasta dough- 2 cups flour + 3 eggs. I have the Pro model w/ the lift bowl (350 Watts) and it never overheats whether I'm making bread dough, grinding beef, etc. What speed are U using to mix the dough? I usually don't go above 2 or 3 on mine and after 5-6 minutes, I've got silky, resilient pasta dough. adam
I also make pasta dough in my 30 yo KA without problems. I think I can recall *once* in all the time I've used it that I maxed out the motor! ...and then it cooled down and resumed working. And that was probably a triple batch of cookie dough or something other than pasta dough.
How stiff is the dough you're making? It shouldn't be stiffer than, say, crust pastry or something that you could knead with your own hands.
We blew the motor on our pro model extruding spaghetti using the meat grinder/extruder attachment, but the pasta rollers have been fine. That said, we mix the dough by hand and then roll it using the KA. I have also gotten the motor good and hot (and created tiny metal shavings at the point of attachment for the dough hook) when kneading a double batch of heavy whole wheat bread. My understanding is that running a heavy lode on 2 or 3 is far easier on the machine than on 1. Otherwise, I'd do as others suggest and let it cool down if it gets hot.