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KitchenAid Product Help

Pasta press tips

Curling/slow extrusion

  • Long noodles and macaroni tend to curl in different directions as they extrude through the plate.
    • The first 10" (25.0 cm) of curled noodles may be pulled off and returned to the hopper to be extruded again.
  • Pasta will extrude slowly at first, then faster as more dough is extruded.

Drying/separating

  • Separate pasta immediately after extrusion.
    • Lay a group of noodles on a towel placed on a flat surface and pull apart from drier ends of strands.
    • Dry in a single layer.
    • Long strands of pasta may be placed on a KitchenAid Drying Rack (KPDR).
  • Homemade pasta behaves differently than store-purchased pasta. Because long noodles bend as they dry and are more fragile, they require gentle handling before cooking

Dough too wet/dry

  • If your fusilli "droops"  the dough is too wet and and cannot hold its shape.
    •  Add a little flour to the dough.
  • If the dough is too dry it will not go through the press.  
    • Add a little water to soften it.

Pasta dough is gray

  • Use the wrench/stomper to gently guide the pasta into the pasta press opening.
    •  If you press too hard, it can cause the dough to become wedged in the press, and cause friction, which can turn the dough gray.
  • Finger tighten the plate and securing ring on the press.
    •  Do not overtighten, as this can also lead to gray streaks in the dough.

Pasta Plates and Mixer Speeds

KPEXTA 2.jpgKPEXTA 1.jpg

Spaghetti

Spaghetti.jpg

Bucatini

Buccatini.jpg

Rigatoni

Rigatoni.jpg

Fusilli

Fusilli.jpg

Large Macaroni

Large Macaroni.jpg

Small Macaroni

Small Macaroni.jpg

 

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