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Help with extruded pasta

midime's picture

Hi All


Has anyone used the kitchenaid pasta plates with any success?  I tried them for the first time today and the noodles stuck together like one big rope as they were extruded. 

Adele's picture

(post #56389, reply #1 of 6)

Hello and welcome!  I use a hand crank, so can't answer.  Just wanted to let you know that a couple of people here use the KA attachment and seem to like it.  I'm sure someone will be along to help.


Was your dough too wet?


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

PeterDurand's picture

(post #56389, reply #2 of 6)

Oh boy..I tried and tried to use that thing. Extruding pasta is an art as well as a science. The ingredients have to be so well mated humidity and consistency wise that I simply gave up. Bad on me I know.

Now I only make pasta by rolling out and cutting the final shape.

BYW I have it on good authority that the best pastas are those that have been extruded with a brass head. Commercial of course. The reason is the minute ridges incorporated into the pasta by such brass heads enable the pasta to better cling to the sauces.

That is the only type I buy now. Snob that I am.

Cheers,

Peter

edit: sorry, I thought you were referring to the KA extruding head.

 
Better life through Zoodles and poutine...

Edited 2/16/2009 12:13 am by PeterDurand


Edited 2/16/2009 12:14 am by PeterDurand

Gretchen's picture

(post #56389, reply #3 of 6)

I thought she was also. I have had it for years and years and never tried. Needs to go to Goodwill. I have access to the rollers now.  Do you now infer she is talking about the rollers ("plates")?

Gretchen

Gretchen
MadMom's picture

(post #56389, reply #4 of 6)

I thought she was talking about the extruding head also.  I bought one for my KA but have never used it.  Had an extruding head for the Cuisinart food processor years ago, and it worked fine.  I love the rollers, though.



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donpedro's picture

(post #56389, reply #5 of 6)

Problems with extruded pasta come very often from a dough that is to moist, or made with the wrong ingredients. I have a small but professional pastamaker from Italy, the model Karina made by Vicentia. Go to their website at www.vicentia.net and click on "english" and then chose "Instructions and Doses". There you will find good advice. When I picked up the machine at the manufacturer, their biggest concern was to instruct me on the right consistency the dough should have before you switch on to "extrude". They insisted that the dough should not look and feel like a ordinary dough ,e.g. like the dough you prepare for rolling pasta,but as the crumbly mixture you make for a crumble pie, that is the top layer what I mean. (I am sorry for problems with my english). If you need more information on the type and the quality of flour for making extruded pasta then they give on their website, than contact me. I will try to help, which may be not so easy given the different types of flour you use in North America and we use in the EU.


Greetings from the Palatinate!


donpedro

midime's picture

(post #56389, reply #6 of 6)

Thanks so much for your help.  I wondered if that was the problem and I think it was exacerbated by the heat from the machine.  I'll try again and by the way, your english is just fine.