I love how you keep going even when things aren't perfect because that is the real world...the pasta cutters are a blast and company loves it when you whip them out...so many people have forgotten how awesome fresh made pasta tastes!!! YUM!!!
I love that she was able to show us what to do when it sticks because I have no doubt that's what would happen the first time I tried this! It is so refreshing seeing a real example of how to use this rather than the usual "infomercial" type sale that you simply can not trust. Can't wait to order my mixer and attachments now :)
I did a little math on that dough hydration minus the wet green herb additive, based on what she said and showed. 1 whole Lg egg is about 50g. 4 whole Lg eggs is approx. 200g divided by 2.5cups x 00 flour at 127g per cup = 317.5g This pasta dough hydration came out to 200g wet / 317.5 flour = .63 x 100 at %63 hydration. That's Not including the wet Herbal agent. With the herbal additive, this pasta dough hydration is up over %63. That's approaching Bread Dough consistency. That Pasta dough was entirely too wet. At the highest level of hydration, pasta dough shouldn't be higher than %62 for firm pasta dough ready for cutting. Most recipes call for 1 large egg per 100g of flour. That's approx, %50 - %52 hydration. When you cook your pasta dough it should be a lot dyer and lower than %65+ hydration. This calculation didn't factor in the wet herbal Additive.
Realistic, could improve the video by removing the dough hook when turning on the machine for the pasta roller, the dough hook provided noise that could have been avoided. The teacher seemed to be one of those cooks who is a bit unorganized as many are but hard for the organized person like myself to watch. Getting things out of the way before rolling the dough through the machine would have made it a better experience for me but I got the gist of the video so kudos for that.
I fear for your fingers when you added the pasta to the roller on the second time. Are the rollers slightly exposed? What kind of safety is there in case of accident? Is there an emergency stop button or you have to reach for the round controller?
Really there is no safety on pasta roller. Your not suppose put hand near it. Sure instructions that come with it tell you what not to do (those silly enough put their fingers in there).
![Best KitchenAid Attachments 2024 [don’t buy one before watching this]](http://i.ytimg.com/vi/McwfGrdhoRI/mqdefault.jpg)
![Best KitchenAid Attachments 2024 [don’t buy one before watching this]](/img/tr.png)
I love how you keep going even when things aren't perfect because that is the real world...the pasta cutters are a blast and company loves it when you whip them out...so many people have forgotten how awesome fresh made pasta tastes!!! YUM!!!
I love that she was able to show us what to do when it sticks because I have no doubt that's what would happen the first time I tried this! It is so refreshing seeing a real example of how to use this rather than the usual "infomercial" type sale that you simply can not trust.
Can't wait to order my mixer and attachments now :)
I did a little math on that dough hydration minus the wet green herb additive, based on what she said and showed. 1 whole Lg egg is about 50g. 4 whole Lg eggs is approx. 200g divided by 2.5cups x 00 flour at 127g per cup = 317.5g This pasta dough hydration came out to 200g wet / 317.5 flour = .63 x 100 at %63 hydration. That's Not including the wet Herbal agent. With the herbal additive, this pasta dough hydration is up over %63. That's approaching Bread Dough consistency. That Pasta dough was entirely too wet. At the highest level of hydration, pasta dough shouldn't be higher than %62 for firm pasta dough ready for cutting. Most recipes call for 1 large egg per 100g of flour. That's approx, %50 - %52 hydration. When you cook your pasta dough it should be a lot dyer and lower than %65+ hydration. This calculation didn't factor in the wet herbal Additive.
Realistic, could improve the video by removing the dough hook when turning on the machine for the pasta roller, the dough hook provided noise that could have been avoided. The teacher seemed to be one of those cooks who is a bit unorganized as many are but hard for the organized person like myself to watch. Getting things out of the way before rolling the dough through the machine would have made it a better experience for me but I got the gist of the video so kudos for that.
By bunching the pasta up does it stick together? I know when i was a kid helping mom we layered it out on the table separately till we cooked it.
Fabulous we use to use the crank one , love it 😎👍🏻
how much semolina did you use? was it only the eggs and flours or water as well??
Are the attachments based on Marcato hand pasta machines. Look similar with drive mechanism added.
How many times did you put it through in each setting ? Thanks
Is there a recipe for her pasta dough including her herb mixture?
Can you use Kitchenaid attachments on the Cuisinart Mixer?
I am about test that out now 😆 husband got wrong brand but the shape is the same. It does work
@@Kt-cn2rq thank you. I came here to find the answer to this.
Funcionan perfectos los accesorios de kitchenaid en cuisinart y viseversa
I fear for your fingers when you added the pasta to the roller on the second time. Are the rollers slightly exposed? What kind of safety is there in case of accident? Is there an emergency stop button or you have to reach for the round controller?
Really there is no safety on pasta roller. Your not suppose put hand near it. Sure instructions that come with it tell you what not to do (those silly enough put their fingers in there).
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