I’m getting closer and closer to ordering one, I feel so bummed I did not order the set with my roller.
Which attachments do you have for your KA (not limited to KA brand attachments) and do you still love them?
For measurement purposes… 2 farm fresh eggs, 150 grams flour, mine was mixed 60/40 semolina/ AP, 1/2 a pinch of salt and a small drizzle of peanut oil. It’s just better!
Last edited by Richard Chrz; July 15, 2023, 09:23 PM.
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
The KA extruder tops the roller and cutter for me (and I’ve replaced my roller twice). To be able to whip up 6 different types of pasta with one attachment - you can’t beat it. Rigatoni is my favorite. Than the macaroni, either large/small. Bucatini is also a favorite. Spaghetti and fusilli are the two I make the least of, but that’s just because I like the rigatoni and mac the most.
and I’m doing GF pasta, so regular pasta is even easier to get through the extruder.
But that pasta you have there….that’s lookin pretty good!
Had not made pasta for like 20 years and my wife suggested we make some. (This was after a visit to my hometown Cleveland and I showed her Little Italy and we had dinner)
Anyway- we picked this up on Amazon and it works well and reminds of the roller I had in the 80's
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
I don't have the KitchenAid pasta attachment so I'm not sure what they have available.
Making pasta at home isn't hard and fresh pasta tastes so good!
I have the Marcato Atlas 150. It comes with a combination spaghetti and fettuccine head plus I have eight other heads for sizes from angel hair up to pappardelle noodles - they make heads for bigger noodles too. Two of the heads I have make and stuff ravioli or cannelloni.
Last edited by 58limited; August 26, 2023, 07:20 AM.
I got the 3 piece set, roller, spaghetti and fettuccine. The only indispensable one is the roller. The others are what they are, they do the job and do it well but don’t think it’s anything special. Of the two, I tend to use the fettuccine more often as I prefer that size to spaghetti for fresh pasta. For things like pappardelle or cutting shapes for raviolis, I just use a bench scraper or pizza wheel.
I’m intrigued by the extruder but I stick with fresh egg/egg yolk pasta and haven’t made the extruder kind of pasta yet so haven’t bothered looking into it.
I use the same recipe for both. Even when I was making regular pasta and not gluten free. If I were to do it over - I’d go with just the roller, as you can cut your own pasta rolling the sheets up, and then the extruder.
You won’t regret the extruder attachment. If you make pasta, I highly recommend it!
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