Pasta Maker Recommendations?
- bcemail Dec 8, 2012 08:37 AM
I have a hand crank pasta maker, but I'm looking to get something motorized now. I was originally thinking I would just get the roller and cutter attachments for my KitchenAid. Then I started reading about extruders and realized I would rather have them, as I could expand from "Flat" pastas I currently make.
I think I have whittled down the playing field to either:
KitchenAid KPEXTRA pasta extruder attachment
The Lello 2730/3000 Pro Pastamaker (which is a mixer and extruder all in one.)
Anyone have any experience, good or bad, with either? Any other product I should look into?
I have a cheap hand-cranked extruder, and have decided to keep it as a kitchen-collectible curiosity. I will make a little dough to try it out, but I think that the usual stiff pasta dough I run through the Atlas would "extrude" mostly plastic fragments! Of course, the machines you're looking at will be much more rugged than this thing.
My late pa-in-law gave me a motor/foot switch attachment for the Atlas, and I resisted using it for a long time - it was unmanly, or some fool notion like that - and then when I finally did I discovered that third hand I'd always needed. My foot was taking care of turning the rollers, so I had both hands free to feed the dough in and out. I have to say I've not made fresh pasta in years, but Mrs. O is on my case to make some more ravioli after we unearthed the dimpled plate that came with the machine.
Are you planning on making large quantities with some frequency? They seem so expensive to me. Guess that's why I've stuck with my Atlas manual.
Reviving this thread to see if there are any more recommendations for pasta makers out there. The person I'd be getting it for doesn't have a stand mixer, so I need recs for free standing ones. Manually operated is OK, but it would be nice to be able to do extrusions and not just strips. Thanks very much, ninrn
I had an extruder, long ago. Hated it, because if the pasta wasn't just right it wouldn't extrude properly. It was a pain to clean, too. It eventually broke and I went back to my hand-crank Atlas, where the hand-mixing required allowed me to get the right feel for the pasta every time.
You could always mix it by hand and dump the prepared dough into the extruder.
I see those pasta makers from "but WAIT" infomercials at yard sales and thrift stores ALL the time... guessing outcomes less that the perfection shown on TV.
OK, I give up on home extrusion. Still would love to hear about some specific models of the press and cut kind, though.
Will Owen, I think I saw an Atlas at a garage sale recently and almost bought it ($6!), but then I got worried that it would be too difficult to use. Maybe I could source a motor from eBay...
Does anyone know what kind Mario Batali used on Molto Mario? It was manual and seemed relatively simple.