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Thread: opinions on extruded vs rolled pasta

  1. #1
    pamjd Guest

    Default opinions on extruded vs rolled pasta

    I roll my pasta now but was offered a extruder attachemnt for my
    kitchen aid. Opinions on which is best and why?

  2. #2
    Bob Terwilliger Guest

    Default Re: opinions on extruded vs rolled pasta

    pamjd wrote:

    > I roll my pasta now but was offered a extruder attachemnt for my
    > kitchen aid. Opinions on which is best and why?


    It's kind of an apples-and-oranges comparison. The roller is more versatile,
    but it can't make spaghetti or udon. The extruder can't make lasagna or
    sheets of pasta for ravioli.

    The roller is also better at dealing with stiff pasta doughs like those made
    from semolina rather than all-purpose flours.

    Overall, I'd rather have the roller, but the extruder certainly has its
    uses.

    Bob


  3. #3
    Ed Pawlowski Guest

    Default Re: opinions on extruded vs rolled pasta


    "pamjd" <[email protected]> wrote in message
    news:[email protected]...
    >I roll my pasta now but was offered a extruder attachemnt for my
    > kitchen aid. Opinions on which is best and why?


    Years ago we had the Oster extruder. Never cared for it much. Texture never
    seemed right. OTOH, you can make shapes with it that a roller cannot do.
    We have the hand cranked Atlas but bought the KA attachment a few years ago
    and it is much easier to handle, especially for one person. You can make
    many passes to develop the gluten too.



  4. #4
    RegForte Guest

    Default Re: opinions on extruded vs rolled pasta

    pamjd wrote:

    > I roll my pasta now but was offered a extruder attachemnt for my
    > kitchen aid. Opinions on which is best and why?


    I tried the KA extruder attachment and didn't care for the
    results. I ended up mailing it to another rfc maven who
    I thought would do better with it.

    First, I have one of the more powerful KA mixers (475 watt,
    5 qt) and I found that using the extruder overwhelms the
    motor quite quickly. The thing was starting to bog down
    after a few minutes and was on the verge of smoking. Having
    blown the motor on more than one KA I wasn't about to
    do that yet again.

    Second, it takes way too long to make even a small amount
    of pasta. I can make spaghetti by hand almost as fast.

    Stick with the rollers. They're much more practical.

  5. #5
    Bob Terwilliger Guest

    Default Re: opinions on extruded vs rolled pasta

    RegForte wrote:

    >> I roll my pasta now but was offered a extruder attachemnt for my
    >> kitchen aid. Opinions on which is best and why?

    >
    > I tried the KA extruder attachment and didn't care for the
    > results. I ended up mailing it to another rfc maven who
    > I thought would do better with it.
    >
    > First, I have one of the more powerful KA mixers (475 watt,
    > 5 qt) and I found that using the extruder overwhelms the
    > motor quite quickly. The thing was starting to bog down
    > after a few minutes and was on the verge of smoking. Having
    > blown the motor on more than one KA I wasn't about to
    > do that yet again.
    >
    > Second, it takes way too long to make even a small amount
    > of pasta. I can make spaghetti by hand almost as fast.
    >
    > Stick with the rollers. They're much more practical.


    It sounds like your dough was too stiff. The dough for homemade extruded
    pasta needs to be much softer than the dough for rolled pasta. A softer
    dough wouldn't load the motor down as much and would extrude much faster.
    That being said, I agree with your "Stick with the rollers" advice.

    Also, how does one make spaghetti by hand? I can make strozzapreti and pinci
    by hand, but I've never seen long round thin noodles made by hand. Could you
    please describe the technique?

    Bob


  6. #6
    Dan Abel Guest

    Default Re: opinions on extruded vs rolled pasta

    In article <[email protected]>,
    "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:

    > Also, how does one make spaghetti by hand? I can make strozzapreti and pinci
    > by hand, but I've never seen long round thin noodles made by hand. Could you
    > please describe the technique?


    I'm not sure what this is, but it sure is fun to watch!

    http://www.youtube.com/watch?v=6rfu1ZHiMP8

    I saw something like this on Yan Can Cook.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  7. #7
    RegForte Guest

    Default Re: opinions on extruded vs rolled pasta

    Bob Terwilliger wrote:

    > Also, how does one make spaghetti by hand? I can make strozzapreti and
    > pinci by hand, but I've never seen long round thin noodles made by hand.
    > Could you please describe the technique?


    Ever roll a baguette? It kind of a similar motion, except the diameter
    of what you're rolling is much smaller. Keep in mind that they come out,
    shall we say, "rustic".

    Basically, use gentle even pressure as you roll back and forth, starting
    in the center and pushing outward towards to the ends. One of the main
    things you have to concentrate on is making sure they don't end up too fat
    in the middle, as with baguettes.

    Plus you need to use just the right amount of flour. Moreso even than
    with bread. Too little and it sticks, too much and it gets gummed up.

    I think Mario Batalli sells a video demoing the technique ...

  8. #8
    Melba's Jammin' Guest

    Default Re: opinions on extruded vs rolled pasta

    In article
    <[email protected]>,
    pamjd <[email protected]> wrote:

    > I roll my pasta now but was offered a extruder attachemnt for my
    > kitchen aid. Opinions on which is best and why?


    There's been lots of discussion about it in the past. Majority of
    posters don't have much good to say about the extruders. I use an old
    Atlas 150 but also have the plates for a KA extruder.

    If you mix the dough right for the extruder, it's ok. If the dough is
    the least bit too soft, though, you're screwed. I mix the dough in a
    food processor and it's quite dry (hard to mold into a ball) and almost
    granular when I feed it into the hopper for the extruder.

    Roller results in fewer cuss words.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    http://gallery.me.com/barbschaller/100041
    -- a woman my age shouldn't
    have this much fun!

  9. #9
    Sheldon Guest

    Default Re: opinions on extruded vs rolled pasta

    pamjd wrote:
    > I roll my pasta now but was offered a extruder attachemnt for my
    > kitchen aid. ´┐ŻOpinions on which is best and why?


    Best... best is to buy pasta... it's inexpensive, no labor time or
    clean up, zillions of shapes, and always consistant. There is no
    benefit whatsoever to making pasta at home. For those simpletons who
    think squeezing toothpaste tubes is orgasmic and extruding on the
    potty is entertainment Play-Doh makes the Fun Factory.

    http://www.amazon.com/Play-Doh-Fun-F...ref=pd_sbs_t_8




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