Which KitchenAid Pasta Attachment Is the Best? The Kitchen Gadget Test Show
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Date: 2020-05-20
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Comments and reviews: 10
Tim
I used to hand roll and cut my pasta which had a nice bite but it's so much work. My mom got me a kitchen aid with pasta attachments for Christmas and I made spaghetti, it took me longer to mix the dough (prefer to mix by hand still) than it did to roll and cut the spaghetti (not including time I waited for the dough to rest a bit, I can't believe how easy it is to use, literally the hardest part is pushing the lever for speed settings because it's a bit firm, but whatever. I also got the shredding and slicing attachments, first time I've ever shredded cheese for pizza with a machine, so much cheese and NO hand cramps! I even shredded a bit more cheese than I needed, it was so fun and easy I got carried away. I intend to cherish the hell out of this equipment, amazing. Oh and by the way, egg pasta is for cut noodles like fettuccine and spaghetti, by if you want to make pressed or shaped pasta I think you need to make water based pasta without so many eggs, it's much soft like play dough, hence able to press and squeeze. Egg pasta is very strong because it's meant to be stretched, rolled and cut, not shaped and pressed. I haven't tried it myself because egg pasta is easy and I haven't had the courage to try shaped pastas yet but that's what I heard.
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I used to hand roll and cut my pasta which had a nice bite but it's so much work. My mom got me a kitchen aid with pasta attachments for Christmas and I made spaghetti, it took me longer to mix the dough (prefer to mix by hand still) than it did to roll and cut the spaghetti (not including time I waited for the dough to rest a bit, I can't believe how easy it is to use, literally the hardest part is pushing the lever for speed settings because it's a bit firm, but whatever. I also got the shredding and slicing attachments, first time I've ever shredded cheese for pizza with a machine, so much cheese and NO hand cramps! I even shredded a bit more cheese than I needed, it was so fun and easy I got carried away. I intend to cherish the hell out of this equipment, amazing. Oh and by the way, egg pasta is for cut noodles like fettuccine and spaghetti, by if you want to make pressed or shaped pasta I think you need to make water based pasta without so many eggs, it's much soft like play dough, hence able to press and squeeze. Egg pasta is very strong because it's meant to be stretched, rolled and cut, not shaped and pressed. I haven't tried it myself because egg pasta is easy and I haven't had the courage to try shaped pastas yet but that's what I heard.
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Dimmet
I hate that I keep getting videos recommended from this group. They don't read directions! If it's not Asian, it ends up being butchered when they don't look at special directions. Pretty sad too, since the production is otherwise very well done. The extruder has actual speed settings for each pasta. Spaghetti is run at 10, but everything else is slower! They start well, then crank it up to 10 and everything fails. sighThe last tool is junk though. Use a hand press for ravioli and you'll be happier. The whole cooking the fresh pasta in water before it was boiling also made me face-palm. Who does that? No wonder it turned out so awful. Wouldn't be surprised if the recipe was a fail too, since they complained about how slow it was after intentionally using a 'tougher', 'thicker' dough recipe. What?
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I hate that I keep getting videos recommended from this group. They don't read directions! If it's not Asian, it ends up being butchered when they don't look at special directions. Pretty sad too, since the production is otherwise very well done. The extruder has actual speed settings for each pasta. Spaghetti is run at 10, but everything else is slower! They start well, then crank it up to 10 and everything fails. sighThe last tool is junk though. Use a hand press for ravioli and you'll be happier. The whole cooking the fresh pasta in water before it was boiling also made me face-palm. Who does that? No wonder it turned out so awful. Wouldn't be surprised if the recipe was a fail too, since they complained about how slow it was after intentionally using a 'tougher', 'thicker' dough recipe. What?
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Jason
For the extruder, which I love, 3: 1 by weight semolina (Bob's is fine, but I buy in larger qty) to water will give you a nice crumbly dough that can be squeezed together and hold shape. You also do not have to rest this dough. I do agree there is a ramp up period where I re-feed the first 10-12 inches of extruded pasta before the compression and heat build enough to give you a proper shape with rough surfaces that hold sauce. Also, different dies have different speed recommendations. Much cheaper and easier than egg dough + roller (which I also love, but it takes love and lots of eggs. You can have fresh extruded pasta on the table in 45 minutes that isn't doughy and lifeless with the extruder. Just need the right dough.
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For the extruder, which I love, 3: 1 by weight semolina (Bob's is fine, but I buy in larger qty) to water will give you a nice crumbly dough that can be squeezed together and hold shape. You also do not have to rest this dough. I do agree there is a ramp up period where I re-feed the first 10-12 inches of extruded pasta before the compression and heat build enough to give you a proper shape with rough surfaces that hold sauce. Also, different dies have different speed recommendations. Much cheaper and easier than egg dough + roller (which I also love, but it takes love and lots of eggs. You can have fresh extruded pasta on the table in 45 minutes that isn't doughy and lifeless with the extruder. Just need the right dough.
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Bob
Wait. I was raised in a house that did not buy pasta from the store (or bread. so trust me I understand what is good and not. I have a version of this (older) and the extruder does just fine, IF you get your recipe right. it comes out just fine. The older version fits to the grinder. perhaps you overworked your dough? Granted, I do not use the ravioli maker. >I do that buy hand in molds with cutters. And, I hope you did not buy 'sauce in a jar'. My sister uses a machine (extruder) that has bronze disks, etc. high end. I think that does do a better job, but not enough to warrant the cost difference. She was a professional caterer. so things are 'perfect' or not at all. Retry your dough mix.
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Wait. I was raised in a house that did not buy pasta from the store (or bread. so trust me I understand what is good and not. I have a version of this (older) and the extruder does just fine, IF you get your recipe right. it comes out just fine. The older version fits to the grinder. perhaps you overworked your dough? Granted, I do not use the ravioli maker. >I do that buy hand in molds with cutters. And, I hope you did not buy 'sauce in a jar'. My sister uses a machine (extruder) that has bronze disks, etc. high end. I think that does do a better job, but not enough to warrant the cost difference. She was a professional caterer. so things are 'perfect' or not at all. Retry your dough mix.
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Ṫḩṓḿ
I have the extruder and it has a recipe book. If you had used that recipe instead of your own i think all of the issues of the slowness would be fixed. Please do a new view review and use the recipes in the included book. On some of them your objection was that the pasta didn't taste right. Well isn't that because of your recipe? If you used the recipe that is in the book and said that then i could say Ok that is not a good recipe. If you do more like this maybe use whats in the book and your own to see which works better and which taste better. Using your own recipe and then saying its sucks is not a true review.
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I have the extruder and it has a recipe book. If you had used that recipe instead of your own i think all of the issues of the slowness would be fixed. Please do a new view review and use the recipes in the included book. On some of them your objection was that the pasta didn't taste right. Well isn't that because of your recipe? If you used the recipe that is in the book and said that then i could say Ok that is not a good recipe. If you do more like this maybe use whats in the book and your own to see which works better and which taste better. Using your own recipe and then saying its sucks is not a true review.
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Jd
Horrible review. As with any item there are tips to making it work best. For example in the extruder add small balls a little at a time not a big loaf of dough like these two did. Also the first bit out of the extruder is always going to be odd lengths. Cut the first bit out and voila you now have standard lengths coming through. I also echo many of these other comments, sounds like they used a bad recipe for the dough. And my last thought. Pull your hair back when working with food. Disgusting!
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Horrible review. As with any item there are tips to making it work best. For example in the extruder add small balls a little at a time not a big loaf of dough like these two did. Also the first bit out of the extruder is always going to be odd lengths. Cut the first bit out and voila you now have standard lengths coming through. I also echo many of these other comments, sounds like they used a bad recipe for the dough. And my last thought. Pull your hair back when working with food. Disgusting!
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Az
How do you use cake flour to make pasta dough? Also if the extruder is having trouble pushing the dough through, then it's your mixture, not the mixer. To doughy? Again it's your dough. Cooking in non rolling boiling water? I'm done, the level of incompetence, then blaming the mixer is to much. As far as I can tell, many of the other comments are saying the same thing. You have no clue what you are doing. Won't bother even checking out other vids.
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How do you use cake flour to make pasta dough? Also if the extruder is having trouble pushing the dough through, then it's your mixture, not the mixer. To doughy? Again it's your dough. Cooking in non rolling boiling water? I'm done, the level of incompetence, then blaming the mixer is to much. As far as I can tell, many of the other comments are saying the same thing. You have no clue what you are doing. Won't bother even checking out other vids.
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Nehemiah
It is cheaper to buy an Atlas pasta machine. It also has has an electric crank attachment that will fit their ravioli maker. But I do agree, that making ravioli by hand either by using a cutting wheel or ravioli mold is much faster. Their are crank type extruders out there as well. I own 3 pasta machines, 2 are extruders, one electric and one manual. And why didn't you use semolina flour? That is why the texture is off.
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It is cheaper to buy an Atlas pasta machine. It also has has an electric crank attachment that will fit their ravioli maker. But I do agree, that making ravioli by hand either by using a cutting wheel or ravioli mold is much faster. Their are crank type extruders out there as well. I own 3 pasta machines, 2 are extruders, one electric and one manual. And why didn't you use semolina flour? That is why the texture is off.
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Frank
The problem is because of your dough. You dont add cake flour to pasta dough. The baking powder in the cake dough causes the flour to expand and that is why the hole was closing up on the bucatini and the rigatoni seemed to be very doughy. You should have had a real Italian demonstrate the machine or at least make the dough, plus, I make bucatini by hand. When you roll your dough you use a small dowel or I use a wire.
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The problem is because of your dough. You dont add cake flour to pasta dough. The baking powder in the cake dough causes the flour to expand and that is why the hole was closing up on the bucatini and the rigatoni seemed to be very doughy. You should have had a real Italian demonstrate the machine or at least make the dough, plus, I make bucatini by hand. When you roll your dough you use a small dowel or I use a wire.
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Ted
Used the wrong flour for all the recipes. Did not fill the extruder right. Did not shape dough right for ravioli. You don't t3ear ravioli apart, you use something like a pizza cutter, and the air pockets are due to not making sure the filling was there to fill the pasta. This was the first of your videos and left me with no desire to watch any other. Learn how to use the products properly before you review them.
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Used the wrong flour for all the recipes. Did not fill the extruder right. Did not shape dough right for ravioli. You don't t3ear ravioli apart, you use something like a pizza cutter, and the air pockets are due to not making sure the filling was there to fill the pasta. This was the first of your videos and left me with no desire to watch any other. Learn how to use the products properly before you review them.
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