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Kitchenaid pasta attachment??

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Sister gifted me meat grinder, pasta EXTRUDER, and a few other attachments for KA stand mixer. She kept the pasta roller (loved that). Said everything works fine, just didn't LOVE.

Have used the meat grinder... it's a keeper. The attachment that slices/shreds... already have food processor that'll handle that stuff.

Made a batch of fresh pasta dough iin anticipation of tryinh out this gift attachment. Was told to be PATIENT and make sure dough (smooth/soft) rests iin plastic in fridge. Should I let it come to room temp before using this thing? How long can it rest... overnight??

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  1. That depends on what type of Pasta you are making, and what you are using in your mix.

    We have this attachment, and yes the meat grinder/sausage extruding attachment was also worth the price we paid for it. ( We have not purchased ground beef, or meat in many years now since ! )

    Some pasta needs to be "crumbly," and some needs to be a hard mass. Never wet, oily, or icy. We make a large batch in the mixer, divide it into tube-shaped rolls, and freeze most for future meals.( That justifies all the mixer noise ).

    Yes, it is best to be slightly cool to room temperature.

    The advise to use patience was very wise.

    1. Made a basic flour, egg, touch of water dough... did add a bit of salt and touch of olive oil?? Sister advised just using regular flour, working out kiinds, before going with maybe semolina?!?

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      1. re: kseiverd

        Hi kseiverd -

        Unless you are making Bigoli, or Bigolo ( a pasta made of regular flour native to the Toscana or Veneto regions of Itallia ), I would highly suggest using Semolina flour in your machine.

        Another little tip is to use corn meal to keep the finished Semolina pasta you make in the machine from sticking. Just like you would do with oven baked bread on a cooking sheet from a Banneton or Brotform.

        Regular "A&P " or even Semolina flour can cause fresh pasta to stick to each other.

        The extruding tool you select, and the method you use to form, shape, and length cut of your pasta is entirely up to you.

        Bigolo by the way, takes a very special pasta press with a lot of torque pressure behind it. It is a hot item with better restaurant kitchens around the world. The traditional Veneto bigoli is served with tasty Duck Ragu.