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Feb 24, 2010 08:50 AM

kitchen aid pasta maker recipe help- spaghetti

Just got my pasta maker attachment. I have the spaghetti roller and the other set with the tubes that works with the meat grinder.

Which do you suggest for spaghetti?

Also can you recommend a recipe for the pasta and the steps necesarry.. Drying.. resting etc.

Thanks much!

Oh and I'm thinking of this lamb meatballs... with a blush Parmesan cream sauce.

I experienced this the other day.. And it was lovely.. The meatballs just can't be too "Lamby" any ideas on how to do this? More bread crumbs? Specific cut of lamb?

Thanks !

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  1. This tutorial really changed the way I make pasta. It basically teaches you to not realy on a recipe, but to do it by feel.

    Regarding the lamb meatballs, as someone who hates lamb, I'd say the best way to make it mild would be to use the leanest cut you can (much of the lambiness is in the fat) and to mix it with ground beef.

    2 Replies
    1. re: katecm

      what part of the lamb would u suggest? i can grind it myself.


      1. re: lestblight

        I really don't know. I truly do hate lamb. Maybe others will have ideas.

    2. I make pasta dough in my FP which is sacrilege to some but works great. Hazan's basic recipe is 1 C flour and 2 large eggs. People usually hold back some of the flour and then if it gets too dry, you can then add droplets of water. I'm a real beginner when it comes to pasta but it's always been edible :)

      I love lamb but have never made meatballs. Did you search here? Seems like I've seen them.

      1. With both the rollers and the extrusion device, you are working with two types of pasta; The rollers make fresh pasta sheets then cut to different width depending on your use. The fresh pasta sheets then are cut into different widths, think fettuccine, tagliatelle, lasagne sheets. The basic ingredients are all-purpose flour or Italian "00" flour and eggs. Marcella Hazan first book has proportion that works well.
        The extrusion attachment that works with the meat grinder makes shaped pastas such as penne, rigatoni and long pasta such as spaghetti and linguine which we associate as dried pasta. The ingredients are semolina (can be part semolina, part all purpose) and water. I found using extrusion machines a pain and prefer buying a good dried pasta. One has to get the consistency of the dough right so that it doesn't get stuck in the die. I would follow the recipe that comes with the attachment, then play with the proportion.

        3 Replies
        1. re: PBSF


          I need a little clarification here.

          What is the reasoning for using semolina in spaghetti..linguine..macaroni and not in the pasta sheet dough for lasagna and fettucine ?

          Is it a matter of preference?

          What would be the difference in taste?

          i am going to use this recipe ( below)

          any adjustments?

          also.. i ahve seen those pasta racks to dry the pasta.. is this necesarry ?

          how long do they need to dry for?

          1.5 cups Italian 00 flour or unbleached all purpose flour
          2 eggs minimum (I always add a couple more eggs or egg yolks to make it richer - this is optional)

          this makes about 5-6 servings

          1. re: lestblight

            oh and i came across this for semolina

            2 cups all-purpose flour
            2 cups semolina flour
            1 pinch salt
            6 large eggs
            2 tablespoons olive oil

            1. re: lestblight

              A full description of pasta requires a book and more. In short, there are two main types of pasta in Italy: fresh pasta is made with unbleached all-purpose or "00" flour which is soft wheat has a softer and more tender texture. Dried pasta is made with hard durum wheat (semolina) with just water and has a sturdier texture. The second type is always made in factories. Geographically, Norther Italians, at least Emilia-Romagna and north, eat mostly fresh pasta while southern Italians consume dried pasta. Of course this is a generalization as spaghetti and other dried pasta as become more popular in the north. Extruded dried pasta in Italy is factory made and never made at home. To me, home extrusion machine is just a gadget and I have never seen it work well with anyone whose used it. And the pasta is never as good as a good imported brand. Another generalization: the use of the two different pasta depends on the sauce. A hardy sauce calls for dried pasta as your spaghetti with meatball. A creamy or light sauce matches well with fresh pasta. As for taste, there is certainly a different; fresh pasta tastes richer and more delicate where one can actually taste the semolina in dried pasta. One is not necessarily better than the other; it is preference and their uses.
              Your recipe for fresh pasta with just flour and 2 eggs will work (if you want to use more egg yolks, use 1 whole egg and 2 egg yolks otherwise it will be too wet) but it will not make 5-6 servings. It will make at most 4 servings for primo and probably 2 good size servings for main meal. I don't know about the second one as I don't use semolina for fresh pasta. It looks ok though.

          2. Goat also makes great meatballs (Indus Market-Berkeley for local fresh) but you must add some fat or they are too dry.

            Eastern Europe-use 1/2 beef and 1/2 lamb= wonderful!