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Thread: KA Pasta Plates

  1. #1
    Terry Pulliam Burd Guest

    Default KA Pasta Plates

    Does anyone love/hate the KA pasta making capability? I don't make
    enough pasta to buy a dedicated pasta maker, but I do have a KA and
    grinder, so the pasta plates would just run me about $25. Comments?
    Criticisms?

    Terry "Squeaks" Pulliam Burd

    --

    "If the soup had been as warm as the wine,
    if the wine had been as old as the turkey,
    and if the turkey had had a breast like the maid,
    it would have been a swell dinner." Duncan Hines


    To reply, remove "spambot" and replace it with "cox"

  2. #2
    Andy Guest

    Default Re: KA Pasta Plates

    Terry Pulliam Burd <[email protected]> wrote:

    > Does anyone love/hate the KA pasta making capability? I don't make
    > enough pasta to buy a dedicated pasta maker, but I do have a KA and
    > grinder, so the pasta plates would just run me about $25. Comments?
    > Criticisms?
    >
    > Terry "Squeaks" Pulliam Burd



    Terry,

    The pasta roller attachment takes practice to size the chunks of pasta
    you start rolling out! In the beginning, I'd end up with unmanageable
    lengths of pasta. Quite funny. Smaller than ping pong ball sized. You'll
    be amazed how long a stretch of pasta even that will make.

    As far as cutters, I only got the spaghetti, linguine and fettuccine
    ones. I bought a ravioli "press" from Fantes.com but didn't have much
    luck with it.

    I run a cord from one above counter knob across the room to another. With
    "reserved use only" plastic coat hangers, I'd set the rolled out dough
    balanced through the coat hanger and hang it on the cord while I
    continued to work. Then the same after cutting the pasta into linguine. A
    fun mess!!! :-)

    Then gather off a hanger's worth of linguine and letting it hang over the
    pot of boiling water, eye it and cut it in half into the pot with kitchen
    shears.

    One thing I do is add a pinch of turmeric to the dough during mixing.
    Golden's it up a little bit beyond tradition pasty yellow pasta without
    altering the flavor. I use the pasta recipe that came with the pasta
    roller with great success.

    Best,

    Andy

  3. #3
    Andy Guest

    Default Re: KA Pasta Plates

    OOPS. I've never seen the plates that go along with the grinder attachment.

    Sorry!

    Andy

  4. #4
    Melba's Jammin' Guest

    Default Re: KA Pasta Plates

    In article <[email protected]>,
    Terry Pulliam Burd <[email protected]> wrote:

    > Does anyone love/hate the KA pasta making capability? I don't make
    > enough pasta to buy a dedicated pasta maker, but I do have a KA and
    > grinder, so the pasta plates would just run me about $25. Comments?
    > Criticisms?
    >
    > Terry "Squeaks" Pulliam Burd


    Extruded pasta doesn't have a very good reputation. The only reasonable
    success I've had is when the dough is VERY stiff and almost so dry it
    doesn't stick together. You CAN make a helluva mess with it, though.
    :-) Go out to lunch on the $25.


    --
    Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    Updated 4-24-2010 with food story and pictures

  5. #5
    Giusi Guest

    Default Re: KA Pasta Plates


    "Melba's Jammin'" <[email protected]> ha scritto nelmessaggio<
    > Terry Pulliam Burd <[email protected]> wrote:
    >
    >> Does anyone love/hate the KA pasta making capability? I don't make>>
    >> enough pasta to buy a dedicated pasta maker, but I do have a KA and
    >> grinder, so the pasta plates would just run me about $25. Comments?


    > Extruded pasta doesn't have a very good reputation. The only reasonable >
    > success I've had is when the dough is VERY stiff and almost so dry it
    > doesn't stick together. You CAN make a helluva mess with it, though.
    > :-) Go out to lunch on the $25.


    The stuff is BAD, but you can use the rollers to get similar results to a
    hand roller. You can still do tubes and things by hand rolling pieces after
    the pasta is rolled. Frankly, I don't bother, but I do make a lot of
    stuffed pastas, noodles from angel hair to pappardelle. I do not have a
    motorized roller, although they sell a motor to add on my roller. I haven't
    seen the point to them so far, but maybe when I get old?



  6. #6
    Bob Terwilliger Guest

    Default Re: KA Pasta Plates

    Barb wrote:

    > Extruded pasta doesn't have a very good reputation. The only reasonable
    > success I've had is when the dough is VERY stiff and almost so dry it
    > doesn't stick together. You CAN make a helluva mess with it, though. :-)
    > Go out to lunch on the $25.


    Sev (a noodle used in Indian cuisine), spaetzle, and passatelli are all
    extruded. The dough for sev is pretty stiff, but the dough for spaetzle is
    so soft you can just push it through a colander. When I saw passatelli being
    made on TV, the chef was using a meat grinder with the cutting blade
    removed, and the dough appeared to be about as soft as bread dough, which is
    to say it looked a lot softer than typical pasta dough.

    It's pretty unlikely that Squeaks had a burning desire to make any of those,
    so the "pasta plates" are probably not the best tool for what she *did* want
    to do.

    Bob


  7. #7
    Hoges in WA Guest

    Default Re: KA Pasta Plates


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article <[email protected]>,
    > Terry Pulliam Burd <[email protected]> wrote:
    >
    >> Does anyone love/hate the KA pasta making capability? I don't make
    >> enough pasta to buy a dedicated pasta maker, but I do have a KA and
    >> grinder, so the pasta plates would just run me about $25. Comments?
    >> Criticisms?
    >>
    >> Terry "Squeaks" Pulliam Burd

    >
    > Extruded pasta doesn't have a very good reputation. The only reasonable
    > success I've had is when the dough is VERY stiff and almost so dry it
    > doesn't stick together. You CAN make a helluva mess with it, though.
    > :-) Go out to lunch on the $25.
    >
    >
    > --
    > Barb, Mother Superior, HOSSSPoJ
    > http://web.me.com/barbschaller
    > Updated 4-24-2010 with food story and pictures


    I'm with you on that. I have the pasta attachment and it just reconstitutes
    itself back into dough when it gets out the plates unless it's super dry.

    I went back to my hand roller, although it does need 3 hands to do that
    successfully.

    hoges in wa



  8. #8
    Giusi Guest

    Default Re: KA Pasta Plates


    "Bob Terwilliger" <virtualgoth@die_spammer.biz> ha scritto nel messaggio
    .. When I saw passatelli being
    > made on TV, the chef was using a meat grinder with the cutting blade >
    > removed, and the dough appeared to be about as soft as bread dough, which
    > is to say it looked a lot softer than typical pasta dough.


    That's very modern, indeed! Passatelli are easy to make, but they predate
    even hand grinders. They were made in the middle ages. You should make
    some. You can just press thwm through the wide grater or through a colander
    with largeish holes. They swell up quite a lot when cooked.
    A local "castle/restaurant" at Anghiari has them as a daily special once a
    week. They serve them made with nutmeg and in chicken broth, period.
    Pecorino is offered. Can you imagine pressing out enough Passatelli for 150
    lunchers and 150 diners? Four housewife type cooks do just that. In high
    season the numbers go up.



  9. #9
    Stu Guest

    Default Re: KA Pasta Plates

    On Fri, 28 May 2010 08:37:21 +0200, "Giusi" <[email protected]>
    wrote:

    >
    >"Melba's Jammin'" <[email protected]> ha scritto nelmessaggio<
    >> Terry Pulliam Burd <[email protected]> wrote:
    >>
    >>> Does anyone love/hate the KA pasta making capability? I don't make>>
    >>> enough pasta to buy a dedicated pasta maker, but I do have a KA and
    >>> grinder, so the pasta plates would just run me about $25. Comments?

    >
    >> Extruded pasta doesn't have a very good reputation. The only reasonable >
    >> success I've had is when the dough is VERY stiff and almost so dry it
    >> doesn't stick together. You CAN make a helluva mess with it, though.
    >> :-) Go out to lunch on the $25.

    >
    >The stuff is BAD, but you can use the rollers to get similar results to a
    >hand roller. You can still do tubes and things by hand rolling pieces after
    >the pasta is rolled. Frankly, I don't bother, but I do make a lot of
    >stuffed pastas, noodles from angel hair to pappardelle. I do not have a
    >motorized roller, although they sell a motor to add on my roller. I haven't
    >seen the point to them so far, but maybe when I get old?
    >


    and it starts

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