KitchenAid Pasta Press Attachment Reviews

Category: Others/ Misc

Presentation Description

You can make from spaghetti and macaroni to rigatoni and fusilli very easily with KitchenAid Pasta Press Attachment .


Presentation Transcript

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KitchenAid Pasta Press Attachment Reviews

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With this revolutionary pasta press attachment your KitchenAid stand mixer goes to work making fresh, homemade large or small macaroni, fusili , rigatoni, bucatini , fusili or spaghetti. Position the desired plate and attach the press onto the power hub of any KitchenAid stand mixer. Feed balls of dough through the hopper and use the built-in wire cutter to customize the length of the noodles. Enjoy authentic homemade pasta in minutes, instead of hours spent rolling and cutting by hand. KitchenAid Pasta Press Attachment Reviews

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KitchenAid Pasta Press Attachment Reviews Pros of the KitchenAid Pasta Press • Super fun! When we'd used up all the dough we'd made, we actually felt disappointed and wish we'd made more. Making pasta with this press would be a fun activity to do with kids or a big group of friends. Everyone can take turns doing things like feeding dough into the hopper, cutting the pasta, and choosing the shape. • Intuitive assembly and sturdy design. Apart from that wire cutter, we're not worried about any flimsy parts breaking on us in the middle of a batch of pasta. • It was actually much easier to make pasta with this press than with a pasta roller, which requires multiple passes to smooth out the dough and press the sheets thinner. • It's easy to make a lot of pasta at once. We're not likely to pull it out on a casual weeknight for a single batch of pasta, but we will definitely set aside an afternoon to make several batches to freeze for later. Bulk production is where this attachment can really shine.

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KitchenAid Pasta Press Attachment Reviews Cons of the KitchenAid Pasta Press • Some of the shapes worked better than others. The bucatini was a little thicker than we were expecting, but it definitely made a sturdy hollow pasta. The fusilli didn't always spiral and we ended up twisting many pieces by hand. Of all of them, the rigatoni was the closest to a typical manufactured shape. All shapes held up during cooking and were very tasty. • This is not exactly a con, but just a heads up - When you first load the hopper and start a fresh batch of pasta, it can take a few minutes before the pasta starts to be pressed out. We kept wondering if the dough was caught or we'd done something wrong, but no, we just needed to be patient! • Lumps of pasta would sometimes get stuck in the hopper if we filled it too full. We learned not to fill it too full. Two or three lumps at a time worked well.

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