Okay, I had no willpower when I checked the offerings on KitchenAid's Black Friday Specials. The Gourmet Pasta Press, which I've had my eye on for some time, was $50 off, so only $129. They even say it's arriving Friday, which I guess really is Black Friday, even though there will be no more shopping for me...
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KitchenAid Gourmet Pasta Press--Early Christmas for Me!
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Club Member
- Sep 2019
- 2571
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
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- Likes 16
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Club Member
- Dec 2017
- 3864
- New Mexico
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Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
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Thermoworks Thermapen and Chef Alarm
You are in for a treat! I use this more so than the pasta roller and cutter. This extruded is w0nderful! The rigatoni is perfect for those great meat sauces. Make some bucatini for a wonderful Alla arabiatta . Macaroni - well that’s when I straight bust out the lawbstah mac and cheese! I think the fusilli is the one type that I’ve made the least of. But, they are all great!
It’s pretty easy to use, easy to clean. I use this more than anything else on the mixer. I hope you have some fun with it this weekend!
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How does it get the tiny hole through extruded bucatini?
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Bkhuna - it’s all in the die plate. Just the way it’s set up to only allow for the pasta to go through on the outside, same as the macaroni and rigatoni die plate.
I will say the dough has to be right, if to soft it can be a little more finicky, but usually it’s ok. I’ve figured out the dough recipe for me that works well.
It’s quite the treat!
- 3 likes
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7191
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My toys:
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Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
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Club Member
- Sep 2019
- 2571
- Gainesville, FL
-
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
Used this wonderful device for the first time tonight. Apologies for no pics of it in action, but I made a simple dough with semolina and eggs. It was extruded through the fusilli die and it cooked up beautifully! I can't believe this worked so well on my first try ever at making my own pasta. Mixed into my standard hot Italian sausage with onions and peppers.
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Mr. Bones of course! 2 cups flour, 3 eggs, pinch of salt - and then the part that you just have to figure out - water to get the right texture. I do 10 tsps of Luke warm water & get great dough.
Use a large bowl & add flour, create a well, add the three beaten eggs to middle, then salt. Then take a fork & slowly mix the flour to the egg. Once mixed dump out & knead a bit to form a smooth dough ball. Cover with plastic wrap & let sit for 30 mins. Don’t over knead though, or dough will get tough
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I did this simple recipe (https://foodal.com/recipes/pasta/basic-semolina/) which is just semolina flour, eggs and salt. I did wind up adding a tablespoon or so of water to get it to all come together into a dough. Then I just made the little walnut size balls of dough the press instructions call for after it rested in the fridge a half hour.
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Thanks. Through the entire pandemic, I've made pretty much this same sausage and peppers at least twice a month. But I've always been using an Italian fusilli my local grocery carries. This is a bit more work, but the flavor and texture are entirely different. Might be hard to go back to the dry stuff...
- 2 likes
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Club Member
- Dec 2017
- 3864
- New Mexico
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Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Jim White that looks phenomenal! What a result! I think I’ve only made fusilli once in all the years I’ve had the extruded but I’ll have to try it again.
and, you are spot on with making your own! Fresh pasta just can’t be beat. The flavor is hands down so much better over dried pasta.
So - what’s next on the pasta menu
- Likes 1
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