The above KitchenAid attachment presses the dough through an extruder. This dough was made with 2.5 cups of organic semolina flour, 3 organic eggs from Larry Schultz's farm, a pinch of salt, and 2 tbsp of water. This attachment works well for tube shaped pastas and round pastas, such as spaghetti, penne, mostaccioli, and rigatoni.
The other attachment rolls the pasta, and cuts it if you want. It's ideal for flat pastas such as lasagna, ravioli, and fettuccine. The recipe we used for our lasagna dough used: 4 cups organic semolina flour, 1 tsp. salt, 1 tsp. basil, ½ tsp. oregano, ½ tsp. salt, and 1 ½ cups warm water. The key to rolling pasta out was to let it rest before rolling it.
Cooking the fresh pasta requires a pot of boiling water with a pinch of salt. As soon as the pasta was added, we did a quick stir to avoid any clumping,. Within 5 minutes or so, the pasta can be drained and eaten. We made that batch of spaghetti above in about 30 minutes, from dough to plate. Gerg and I agreed that it was tasty.[where: home made pasta, kitchenaid pasta dough, 55406]
3 comments:
So I've tried that top attachment twice and both times is just came out like mush, all stuck together, and it really got under my skin. Do you just throw it in the pot anyway? Does it separate out once it hits the water?
john - did you use an egg-based recipe?
Yeah I did, is that where I went wrong?
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