KitchenAid KSMPEXTA Gourmet Pasta Press Attachment with 6 Interchangeable Pasta Plates, White

Ich dachte, Nudeln sind ja billig, muss ich echt auch noch Röhrennudeln selbst machen? Es hat mich dann aber doch genug gereizt, es mal zu versuchen und siehe da, es ist echt einfach und macht Spass! Schon lange habe ich die Nudelwalzen und nutze diese mit Begeisterung, um z.B. Lasagneplatten, Platten für Ravioli oder Maultaschen oder Linguine zu machen, aber dieser Röhrennudelvorsatz gibt einem die Möglichkeit, auch farbige oder z.B. mit Bärlauch- oder Rote Beetepüree gefärbte Spiralnudeln, diverse Maccaroni oder Spaghetti zu machen. Echt klasse. Da nimmt die Bandbreite der kulinarischen Möglichkeiten echt zu.... Wichtig ist der Trick, die Schablonen (vorsichtig) ganz auseinander machen zum reinigen und die drei Teile danach wieder (vorsichtig und passgenau) zusammenzusetzen (es gibt dazu, glaube ich, ein gutes youTube Video). So kriegt man wirklich auch letzte Teigreste aus der Matritze und muss sich keine Gedanken machen, ob alles hygienisch ist. Sie könnte billiger sein, aber macht einen super soliden Eindruck und ich denke, ich habe sie bis zum Ende meiner Tage (oder aktiven Zeit als Köchin, sollte es mal so weit sein)....

Too much waste while using it and not easy to use. Too slow I regret buying it

Accessorio ottimo per chi ama il fatto in casa

This is a very nice piece of kit. It is my first attachment for my KA mixer ( Artisan ) and I am wholly surprised by the ease at which I was able to produce excellent pasta - not commonly found in supermarkets ( dried / fresh ). I have included a couple of pics of the bucatini produced in order to see the the pasta was in fact hollow ( this really impressed me! ) and a delightful texture to eat. I note there are a few negative reviews but I would contest these - get the dough recipe right and the machine will extrude restaurant quality pasta - albeit in a smaller quantity and slightly longer extruding time. I don't think it would be fair to KitchenAid so leave a negative review simply because the dough is not compliant enough for the machine to work at it's best. Like with all cooking and baking - if the recipe is not right, what follows after will not be optimal. I used the recipe in the manual ( I sifted the four over the cup and considered one full cup of sifted flour to be the correct measurement - this is different to measuring one cup of flour and then sifting into the bowl ). The water content has been added: 2 - 4 tsp depending on flour used. I have used this on several discs and no problems with extruding and the machine did not struggle. Clean up afterwards was okay. The dishwasher safe parts ( which I washed by hand for immediate clean up and to stow ) are easily washed by hand. The disc requires a little more effort: my tip would be to remove as much pasta as you can from the disc and leave overnight - the dried pasta can be picked out in less than 10 minutes and the disc rinsed by hand. This is all that is required. I would most definitely recommend this KA attachment if you wish to make some pretty impressive pasta at home with relative ease. The end result was quite delightful and using the pasta press was really quite good fun!

The pasta I made is completely gluten free and grain free since I used red lentil flour! I have wanted this attachment for some time now but I was concerned that a wheat free dough wouldn't work, would be too sticky, or wouldn't run through. I have not had commercially made pasta in over 4 years since my body went haywire from a worsening chronic illness and suddenly could no longer eat wheat/gluten or corn. Within 6 months my life had been dumped on my head. I would react to the corn added into salt and even in tap water, leaving me in excruciating pain and violently sick. Also because of my chronic illness I have very low energy levels and get worn out exceedingly easily. So even though I figured out my pasta dough a couple years ago I rarely make it because it is so physically demanding. Plus I specifically missed macaroni noodles. I was thrilled to see the orange dough coming out of the machine the first time! It will certainly take some practice to get the noodle lengths correct but that's not a big deal at all. I think my dough is still a little too sticky as the large macaroni kept regularly sealing on the end. Next time I'll add a bit more flour to see if it works better. Red lentil flour makes for a sticky dough anyway simply because it is not wheat so it behaves differently. Out of all my tests of the kinds of flour I can still have (brown rice, garbanzo/chickpea) only the red lentil held together when cooked. Red lentil flour is super easy to grind at home. I use my WonderMill for convenience and because I have it, but before I had that it would grind just as easily in an inexpensive ($20) coffee grinder dedicated to grinding flour. Even in the grinder the red lentils pulverize easily and leave a superfine flour. I do not know where or if commercially ground red lentil flour can be bought. Grinding it at home is so super easy that i just didn't worry about it. I am also very pleased to have a pasta that is better for my diabetic spouse to be able to eat! Because of the severe food restrictions imposed by my body, there is almost no prepackaged 'convenience' foods that I can have anymore. I also can't have commercially extracted starches (like tapioca, potato, etc.) due to corn cross-contamination issues so finding flours that worked for me was far from easy. I am THRILLED to be able make noodles ahead and dry them. I have done this before with the red lentil dough and it works great. I'm only 42 years old but I thought macaroni was something I'd never be able to eat again. Funny thing about red lentils when cooked is the color changes, so these look like and FEEL like regular wheat noodles when eating them! At least to the best of my knowledge; I grew up eating homemade macaroni and cheese so I'd think I know rather well. ;D It certainly takes a bit of work to clean up the machine, but honestly it isn't too bad. The only thing I wish I could change is to have two more die plates, one for small shell noodles, and another for mini lasagna noodles like the size found in Hamburger Helper. I would be utter thrilled to have those options! I can't stop imagining all the pasta dishes I can have again! :D --------------------------- Red Lentil Egg Pasta 250 g. Red Lentil Flour* 3 Large Eggs 1/4 tsp. Salt 1.) Mix & kneed dough until fully combined. 2.) Divide into 30 g. balls for 'walnut sized' portions. 3.) Use pasta machine as directed. 4.) Bring water to boil & cook fresh pasta for 7 minutes. Drain. Dried noodles: Boil 5 minutes & cover and let sit 7 minutes before draining. (This was the cooking directions listed for the (thicker) hand rolled dried pasta I made in the past. I'm including it here in case you needed a bit of a guide for cooking the dried pasta. The pasta from the KitchenAid attachment has much thinner walls so I'd assume the 7 minutes can be reduced but not entirely sure by how much right now. *Next batch I'm going to try 275 g. Red Lentil Flour to see if it makes a less sticky dough that doesn't seal the macaroni tubes when cutting off.