Great pro tip! Using a piece of bread to help clear out the pasta dough or even with meat grinders is a handy trick. It's one of those little kitchen hacks that can save you some time and effort. Thanks for sharing this useful tip with the community! 👍
I read instructions that came with my grinder and it recommended putting some bread in when you were finished grinding. It alleviates waste, kind of cleans the attachment and is easy to see where it begins.
If you allow the remaining pasta dough to dry prior to cleaning it, it makes cleanup easier. The brush that comes with the extruder kit also helps to get the dough out of the crevices of the pasta "dies" (shapers/molds)
Great video! By the way, there is no lid for the plastic container as it fits on top of the pasta extruder. I have the pro kitchenaid mixer and I don’t notice the motor strain. The pasta extruder manual outlines the recommended speeds on the mixer depending on the pasta shape.
Pasta Fiend here. I have multiple routes to my pasta: guitarra=two widths (LOVE this thing); Cuisinart DLC854 pasta attachment, 2nd fave; standard stainless steel pasta roller with attachments and motor (I remember my manual rolling days--ugghh--); Bosch Pasta extruder (problematic, but workable with my Bosch mixer which has the most horse power of any machine in my kitchen); and some random wooden tools for curling and impressing designs. My latest acquisition is the KAid extruder; in fact I have not used yet. The entire reason for getting it was, well actually two reasons: too much time on my hands and FUSILLI!! (It seems as though the KAid is the only one on the market that has that plate/disc. I refuse to 'hand twist' fusilli. Too old fer that.) So today I'm going to go play with my new toy; will use eggs & salt & semola (twice-ground, finer than semolina. It's the only thing I could find in bulk these days, but I was pleasantly surprised. Very nice.) I use a very different technique with my dough: mix by hand until the consistency of pebbles & feed into the hopper where it falls loosely without the need to push. (Cuisinart and Bosch pretty much only work well with this method, so we'll see.) I play nice with my pasta buddies, NEVER wash them of course, only dry & tap out the extra bits when they are loosened, or pry them out with a toothpick. The extra dough stuck inside the auger. I hate that. So what I have ended up doing is keeping a piece of old bread handy & when I'm done with actual pasta dough, send bread through in little scraps until it comes out the disc. (Saw a remark about this somewhere--they put plastic wrap into the machine for the same purposes. That doesn't sound like a good idea, but it's not my machine, sooo...) Last thoughts: my disasters have mostly come from not prepping in advance. Plenty of rice flour & a big bowl to toss the pasta to keep separated. Space to set up the KAid drying rack--do not underestimate!
I know that with a meat grinder I have seen people wad up a bit of plastic wrap and push it through the machine. This will get extruded down and it should push out the rest of the remaining dough. You should try it sometime if you haven't already.
Do you have a pasta extruder and tried that method? Would love to know how effective does that do. Wouldn't it tear the plastic and leave it inside? Thanks for sharing your suggestion!
all day i eat like a shark yes I do. I have a Kenwood Cooking Chef. I also own a Kitchenaid stand mixer K5 which has been retired to the spare bedroom cupboard.
Thank you for the feedback! Please let me know if these videos helps. :) th-cam.com/video/30W3Hmsg4ro/w-d-xo.html th-cam.com/video/IUgwJ5krFaE/w-d-xo.html
hello Isabelle, use semolina instead of regular flour. you can also you corn or rice flour. you must coat your flour immediately before cutting and after. This will help to prevent them from sticking together. :) how do you cut your spaghetti dough?
Isabelle - Have you learned any tips you can pass along to me since you made this post? I just started trying to use the extruder attachment and it comes out fine but the act of cutting it itself seems to push it together and have it stick before I can get flour on it.
Hi Scott, I have to admit I haven't used my machine in some time but I found that keeping my dough on the dryer side would help then adding some semolina with the balls of dough in the extractor also kept the pasta from sticking too much. I couldn't completely avoid the pasta sticking together when cutting so after cutting I would dust the pasta in semolina and then cut away the part where it stuck together with a knife. I would just put that small cut piece back in the extractor. Good luck!
Hello, this is quite interesting, thank you. I have a KitchenAid mixer from the 1980s. The motors were stronger for those models. I also have the food grinder and "pasta plates" (similar to the ones that you have), and those plates use the food grinder for extruding. My set is very hard plastic with metal. The worm that turns inside the grinder is made of metal, coated with nylon. I wasn't wild about the pasta, though. Did you get the ProLine mixer? Is there a video about that? I'm interested in a machine with a stronger motor than the Artisan. Thanks very much!
@@alldayieatlikeashark Hello, thanks for replying. My mixer was made with the Hobart specs, so it's quite strong. But it's almost 35 years old and I need to get it checked and serviced. I'm noticing a bit of a whining sound in addition to the regular motor sound. I would hate for it to die, it's been so reliable, but when the day comes to replace it, I will get either a ProLine 7 quart, or a Commercial 8 Quart, or possibly the Kenwood 7 quart Titanium mixer. Thanks for your video, it was very interesting!
Hi there! While they both make wonderful pasta, the way the pasta is being made for both is different. You can tell by their names that this is the pasta extruder so it forces out the pasta from the dough. No need to roll it out before cutting which is basically what the other attachment is doing--roll & cut
RE: Cleaning. I agree, if you let things dry a little bit, and use the brush, it can help. With a meat grinder, it's recommended that you run bread slices through the grinder after you finish finding your meat. This helps clean all the meat out of the screw and grinder. I haven't used a pasta extruder, but I'm wondering if this might work to get that last little bit of pasta extruded, and help with the cleaning too. Does anyone know if this could work?
FYI - nothing says you can't take that last bit of dough out of the attachment, roll it, cut it, and make a few flat noodles out of it. It's the same way with anything that uses an auger to move things (just like a meat grinder) - there's always a bit left over at the end that you need to find a use for. Thanks for the video!
@@alldayieatlikeashark he's right, higher speed means lower torque, that's why your motor is stalling. Using the recommended speed for each cutter will ensure the proper torque is applied and the motor won't stall. Also, make sure you align the cutter tabs with the slots in the augur before you screw it in.
Why would you say that it is difficult to remove and that's why they provided the wrench so you wouldn't have to say is difficult to remove oh Lord we're going to waste two tablespoons of fucking pasta
🤔whats your favorite kind of pasta? have you tried making at home from scratch yet?
Pro tip. Push a piece of bread into the augur to help push out the last of the pasta dough. This trick also works with meat grinders.
Great pro tip! Using a piece of bread to help clear out the pasta dough or even with meat grinders is a handy trick. It's one of those little kitchen hacks that can save you some time and effort. Thanks for sharing this useful tip with the community! 👍
I read instructions that came with my grinder and it recommended putting some bread in when you were finished grinding. It alleviates waste, kind of cleans the attachment and is easy to see where it begins.
If you allow the remaining pasta dough to dry prior to cleaning it, it makes cleanup easier. The brush that comes with the extruder kit also helps to get the dough out of the crevices of the pasta "dies" (shapers/molds)
thanks Jennifer. are you making your own pasta dough?
I've been making my own pasta dough for a few years now. 🙂
It, at times, feels like a chore, but it's WELL WORTH the work!
@@jenniferbreymeier7407 mine did not come with the cleaning brush
You should have showed this in action. It would have been nice to actually see you make the pasta.
Thanks for the note, lmk if this video helps you th-cam.com/video/30W3Hmsg4ro/w-d-xo.html
the best review on this product I've seen so far!
Wow, thanks! Are you intending to buy this soon?
@@alldayieatlikeashark I ended up just getting the roller along with the 2 pasta cutters, they work great!
Have made thick egg noodles by hand for Hungarian stew. The best ever!! But I'm so excited to try these attachments. Thank you for a great video.
Wonderful! Have fun! :)
Great video! By the way, there is no lid for the plastic container as it fits on top of the pasta extruder. I have the pro kitchenaid mixer and I don’t notice the motor strain. The pasta extruder manual outlines the recommended speeds on the mixer depending on the pasta shape.
Thanks, good to know that 😊 Yes, following the manual is also a good practice
Pasta Fiend here. I have multiple routes to my pasta: guitarra=two widths (LOVE this thing); Cuisinart DLC854 pasta attachment, 2nd fave; standard stainless steel pasta roller with attachments and motor (I remember my manual rolling days--ugghh--); Bosch Pasta extruder (problematic, but workable with my Bosch mixer which has the most horse power of any machine in my kitchen); and some random wooden tools for curling and impressing designs.
My latest acquisition is the KAid extruder; in fact I have not used yet. The entire reason for getting it was, well actually two reasons: too much time on my hands and FUSILLI!! (It seems as though the KAid is the only one on the market that has that plate/disc. I refuse to 'hand twist' fusilli. Too old fer that.)
So today I'm going to go play with my new toy; will use eggs & salt & semola (twice-ground, finer than semolina. It's the only thing I could find in bulk these days, but I was pleasantly surprised. Very nice.) I use a very different technique with my dough: mix by hand until the consistency of pebbles & feed into the hopper where it falls loosely without the need to push. (Cuisinart and Bosch pretty much only work well with this method, so we'll see.)
I play nice with my pasta buddies, NEVER wash them of course, only dry & tap out the extra bits when they are loosened, or pry them out with a toothpick. The extra dough stuck inside the auger. I hate that. So what I have ended up doing is keeping a piece of old bread handy & when I'm done with actual pasta dough, send bread through in little scraps until it comes out the disc. (Saw a remark about this somewhere--they put plastic wrap into the machine for the same purposes. That doesn't sound like a good idea, but it's not my machine, sooo...)
Last thoughts: my disasters have mostly come from not prepping in advance. Plenty of rice flour & a big bowl to toss the pasta to keep separated. Space to set up the KAid drying rack--do not underestimate!
I know that with a meat grinder I have seen people wad up a bit of plastic wrap and push it through the machine. This will get extruded down and it should push out the rest of the remaining dough. You should try it sometime if you haven't already.
Do you have a pasta extruder and tried that method? Would love to know how effective does that do. Wouldn't it tear the plastic and leave it inside? Thanks for sharing your suggestion!
@@alldayieatlikeashark Check this video out at the 1:35 mark
th-cam.com/video/pVx-D6evJdQ/w-d-xo.html
Wow, that was a great suggestion. Thanks for the link!
@@alldayieatlikeashark Let me know if you try it with the pasta extruder. I'm curious. :D
Put in a little bit of plastic wrap down the shoot and it will push the rest of the dough out. We do this for the meat grinder attachment.
thanks for the tips justin. do you make your own pasta dough?
@@alldayieatlikeashark I was researching the product when I saw your video. We make our own dough now. :D
I think I will wait until the first of next January (or February) to get this attachment for my new/first KitchenAid.
may I know why?
@@alldayieatlikeashark Because I’m just new to the stand mixer and I want to continue learning how to use it.
Then I can get the attachments.
The Kenwood mixer pasta extruder attachments are brass
Thanks for sharing about that! Do you have one?
all day i eat like a shark yes I do. I have a Kenwood Cooking Chef. I also own a Kitchenaid stand mixer K5 which has been retired to the spare bedroom cupboard.
Wow! Those are good kitchen equipment!
You can cook the pasta then place on dehydrator, works great.
Thank you for your comment. hope you enjoy it. :)
Great video . I just got one and this video is awesome. Thank you!!!
Awesome! Thank you!
FOURTEEN minutes and not a single piece of pasta made???????
Thank you for the feedback! Please let me know if these videos helps. :)
th-cam.com/video/30W3Hmsg4ro/w-d-xo.html
th-cam.com/video/IUgwJ5krFaE/w-d-xo.html
I find the pasta sticks together. Really frustrating and near impossible to clean. I’m about to give up on it and sell it I think.
I was thinking to get my 3 and 5 years old kids involved into pasta making . Feels like it might not be that easy !
That is a lovely idea! Why do you think it won't be easy though?
I bought this attachement set for pasta making. I should have watched this Video before =( Thank you for uploading.
Its still a good investment and I would still use it despite the cons. :)
It would be nice if they would come out with some extra extruder dies like linguine, fettuccine, ziti, angel hair, etc
Thanks for the feedback!
Thank you! Very helpful
Thank you! Did you try one? Let me know how it turns out.
@@alldayieatlikeashark No - I already have the 3-pc lasagne/spaghetti/other set. Didn't want to spend what is quite a lot of money for this extra set
Any other tricks to help the pasta (especially the spaghetti) from sticking together? I used flour but it would still stick
hello Isabelle, use semolina instead of regular flour. you can also you corn or rice flour. you must coat your flour immediately before cutting and after. This will help to prevent them from sticking together. :) how do you cut your spaghetti dough?
Isabelle - Have you learned any tips you can pass along to me since you made this post? I just started trying to use the extruder attachment and it comes out fine but the act of cutting it itself seems to push it together and have it stick before I can get flour on it.
Hi Scott, I have to admit I haven't used my machine in some time but I found that keeping my dough on the dryer side would help then adding some semolina with the balls of dough in the extractor also kept the pasta from sticking too much. I couldn't completely avoid the pasta sticking together when cutting so after cutting I would dust the pasta in semolina and then cut away the part where it stuck together with a knife. I would just put that small cut piece back in the extractor. Good luck!
How high did you have to set it for the pro model?
the "pusher" is called an auger.
Thank you Good to know!
Omfg.the universe must be telling me something bc I was just thinking about getting an extruder lol
yes! the universe is talking to you to buy one! haha. what can you say about this tool?
Hi. I have the Kpexta, but a friend of mine broke the wire that cuts the dough, do you know where I can get the spare part?
oh sorry to hear that! It may be possible to contact them on their website or customer service.
I'm still in two minds about this attachment! Wish i was skilled enough to hand shape pasta :)
you can do it Briar. you just need to practice and believe in yourself.have you tried making a pasta dough before? :)
I have a version that comes with a cleaning tool
Nice!
great video !!!
Glad you liked it!
love the video and love your channel name. I'm subscribing just for the name
lol thanks Xalli!! 😘
Hello, this is quite interesting, thank you. I have a KitchenAid mixer from the 1980s. The motors were stronger for those models. I also have the food grinder and "pasta plates" (similar to the ones that you have), and those plates use the food grinder for extruding. My set is very hard plastic with metal. The worm that turns inside the grinder is made of metal, coated with nylon. I wasn't wild about the pasta, though. Did you get the ProLine mixer? Is there a video about that? I'm interested in a machine with a stronger motor than the Artisan. Thanks very much!
Hello Sashine! I will definitely update the post soon! Thanks for sharing your own KitchenAid mixer story. Glad your mixer still works!
@@alldayieatlikeashark Hello, thanks for replying. My mixer was made with the Hobart specs, so it's quite strong. But it's almost 35 years old and I need to get it checked and serviced. I'm noticing a bit of a whining sound in addition to the regular motor sound. I would hate for it to die, it's been so reliable, but when the day comes to replace it, I will get either a ProLine 7 quart, or a Commercial 8 Quart, or possibly the Kenwood 7 quart Titanium mixer. Thanks for your video, it was very interesting!
Let pasts dry on parts then clean
thank you for the suggestion. is that what you do when making a pasta dough? :)
Hi! What is the difference of this attachment vs the other kitchenaid pasta attachment? :) thank you!
Hi there! While they both make wonderful pasta, the way the pasta is being made for both is different. You can tell by their names that this is the pasta extruder so it forces out the pasta from the dough. No need to roll it out before cutting which is basically what the other attachment is doing--roll & cut
Do you plan to buy one soon?
Thank you so much
You are welcome! Are you looking for something like this?
Could you use this to make cheese straws?
haven't tried it Lynn but that is a nice idea. I think you can use this to make cheese straws. have you ever made a cheese straws? :D
13 minutes talking about making fresh pasta with this equipment...............without actually making any.............pointless !
Put a piece of old bread in at the end it will push that last bit of dough through
Thanks! :)
Thank you! 💋
I wanted the pro but my husband bought me the Artisan, Can’t wait to get some attachments! Do you have the processor? I want it so bad!
@@1mrsbry you can get some attachments so you can maximize using it! :) yes, you can add processor to your kitchen tools too!
RE: Cleaning. I agree, if you let things dry a little bit, and use the brush, it can help. With a meat grinder, it's recommended that you run bread slices through the grinder after you finish finding your meat. This helps clean all the meat out of the screw and grinder. I haven't used a pasta extruder, but I'm wondering if this might work to get that last little bit of pasta extruded, and help with the cleaning too. Does anyone know if this could work?
Very calming voice
thank you Euphorium. have you tried making your own pasta? :)
It seems that your kit doesn’t have the pick to help you get out the pasta that remains in the crevices.
Yes 🙂, they should have included it in the box
You didn't show your audience anything. Maybe make a video showing us how it works
Thanks for the feedback!
A con you forgot was the ludicrous price.
hehehe, it can be a good investment. :)
My friend if you put two slices of bread behind the last of your pasta you won’t waste a thing
oh! have you personally tried it? that would be a good idea.
How can you call this a review, when you didn't even try making pasta with it? Results would be nice.
Im going insane just waiting for him to turn the bloody thing on!
Thanks for the feedback!
FYI - nothing says you can't take that last bit of dough out of the attachment, roll it, cut it, and make a few flat noodles out of it. It's the same way with anything that uses an auger to move things (just like a meat grinder) - there's always a bit left over at the end that you need to find a use for. Thanks for the video!
Have you tried using this pasta press before?
@@alldayieatlikeashark yes, i own one. I also have the meat grinder, which uses an auger - and I cook up the last little bit of meat as well.
Thanks for sharing your tips! Will definitely try them!
Kitchen-Aid instructions say to start on 4, not 10. That's how you ruin your machine. Better to learn how to use it before making a video about it.
Thanks for the feedback!
@@alldayieatlikeashark he's right, higher speed means lower torque, that's why your motor is stalling. Using the recommended speed for each cutter will ensure the proper torque is applied and the motor won't stall. Also, make sure you align the cutter tabs with the slots in the augur before you screw it in.
No show just chin wagging.
Thank you for the comment. :)
Please stop talking and demonstrate the equipment!
You don't have a clue how to use that mixer!
got any tips you can share? perhaps we could learn!
Why would you say that it is difficult to remove and that's why they provided the wrench so you wouldn't have to say is difficult to remove oh Lord we're going to waste two tablespoons of fucking pasta
The wrench is not to extrude the pasta inside but you can extrude that little amount so you have to manually take it our which adds time.