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Making homemade spaghetti with the Kitchen Aid pasta cutter- help!

Whenever I make homemade spaghetti with the Kitchen Aid spaghetti cutter I do not get individual spaghettis, but they come out stuck together and I have to peel them apart for individual strands, which is tedious to say the least - assuming I can even get them apart. What am I doing wrong?

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  1. You need more flour on the dough when you feed it into the cutter. Then separate and toss with more flour and hang to dry or with flour on a sheet pan.

    1. I used my pasta machine which isn't the attachment for my kitchen aide. I wouldn't losen up with the funds as I couldn't see the importance of it. Albeit I would love one eventually. Doing my linguini on my machine I had the exact same problem not getting separate strands. I had to separate them too and I did use extra flour when rolling into thinner master dough piece. It is a pain to separate them and use yet more flour but they were best noodles I've ever made. We both may get better at this and I would think they'd cut into separate ones too.

      1. Sorry can't offer any help, I have a hand crank pasta machine that's separate and i get some sticking of pasta too. I always thought it was just normal so I always just peeled it. Sometimes I find it easier to just roll up the pasta sheet and cut my own noodles...sometimes...

        4 Replies
        1. re: digkv

          The linguini cutter works perfectly for me. Nice individual strands. It is just the spaghetti cutter. It does not seem to cut all the way through the pasta. I may try to make the dough a little thicker - and use more four.

          1. re: dynastar

            was watching Lidia the other day on her show and she made a pasta in the cuisinart with water/flour only- then stuck it in the frig wrapped in Saran to let it rest.
            when she pulled it out and played with it (it )was the most supple and tender dough (which made me wonder if it was a swap out of a different kind of dough).
            She quickly rolled out thin (in a flat round) used her pizza cutter to cut in strips, placed strips on top of each other cut thinner strips and was done. Looked easy enough but how good or flavorful is that pasta with only flour and water? JC's recipe used salt and eggs and was perfect. Just curious

            1. re: iL Divo

              The resting is essential for pasta dough. She may have swapped with a previously made batch to save time, but there was no need to switch with a different kind of dough. The only ingredients in spaghetti and hundreds of other shapes are flour and water, no salt, no eggs.

            2. re: dynastar

              I'd call KA and tell them about this fact. You may have a bad attachment.

          2. Big trick I learned was to let your sheet pasta sit and dry out for 10-20 minutes then run it through the spaghetti attachment. It will still be soft enough to work with but won't stick nearly as much.

            6 Replies
            1. re: piano boy

              I was going to post this exact same thing. When I make pasta, I roll the sheets out and let them hang while I finish the entire batch. Then I run the sheets through the cutter. This makes a big difference. It's also possible that your dough is a bit too wet. You might want to fiddle with your proportions a little.

              1. re: Nyleve

                Isn't that THE way? To roll out all the sheets before continuing?

                1. re: c oliver

                  Well yes - but some people will roll a sheet and immediately put it through the cutting blades. I hang the sheets first to allow them to dry out just a little before cutting. This reduces noodles sticking together when cut. You still have to be a bit delicate when hanging them or nesting them on a sheet, but it certainly makes the process easier.

                  1. re: Nyleve

                    Okay, you've lost me now :) I'm making the assumption that if someone has a cutting attachment that they are rolling with an attachment not by hand. So would they be constantly switching the attachments? Can't get my brain around that. But I definitely agree with the drying aspect. I cover my counter with towels and lay the sheets out there. Once they're all done, I start with the first ones and start the cutting. That seems to work fine.

                    1. re: c oliver

                      Right - sorry, I forgot that the OP has a kitchen aid pasta thingy. I use a manual pasta machine which has both the flat adjustable roller AND the cutter blades available at the same time. When I first started making pasta, I used to roll out a sheet of dough and then, immediately, cut the noodles and then roll another sheet, etc.. After much trial and error, I realized that it was better to roll all the sheets first, let them dry a bit, then cut into noodles. I didn't mean to be confusing - sorry.

                      1. re: Nyleve

                        My Atlas allows for both rolling and cutting by just switching the handle. It works much better to allow them to dry for a few minutes before cutting, as mentioned above.

                        I also think that perhaps you need more flour. I make sure the sheet of pasta stays coated with flour. I also rest my dough for an hour or so before rolling it.

            2. I have a KitchenAid with pasta attachment. I had experienced the same thing above where the spaghetti cutter doesn't cut all the way through and left me standing there separating each strand. BUT TODAY (5/7/13) I discovered a new trick. You have to do 3 things for the spaghetti cutter to work and completely separate the spaghetti strands:
              1) Lots of flour on the sheets once they are rolled out
              2) Hang the sheets or lay them flat to dry out a bit, about 45 minutes.
              3) Speed - it must go through the cutter quickly. I used 3 clicks on my Kitchen Aid. Often we like to look at it coming through the cutter because it looks so pretty, but that's causing it to stick together. The slower it goes, the more it will stick.

              3 Replies
              1. re: tracypie

                I've not had to do any of those things. Wonder why you've had the problem but not everyone does. Do you think you have too much water in your dough to start?

                1. re: c oliver

                  No. My dough is simple. 3 c flour, 2 eggs, 1/2 c water. It works with every other cutter. Just not the spaghetti one. I have read complaints on the Williams-Sonoma site under product reviews for this, but I think it has a lot to do with their pasta recipe as well as the cutter not being sharp enough. It's odd that it comes out as every two pieces stuck together. But, I shouldn't have the problem again, because drying it out, flouring it to death and speed cutting it seemed to do the trick.

                  1. re: tracypie

                    Marcella Hazan's pasta recipe does not have any water:

                    here's one link:

                    http://ruhlman.com/2011/05/how-to-mak...

                    another:

                    http://www.marthastewart.com/354063/h...

                    When I make Hazan's pasta dough, I always let it rest on counter, covered with plastic wrap, about an hour .. for some reason, her recipe does not call for that resting period but I think it's essential. I also do it in a bowl so that the egg does does run all over my counter.