I have been using my KitchenAid pasta press for quite a while now and I thought of making a long pasta roll instead of little balls as suggested. Now that I know it works, I will most definitely try it. Thanks for the demo.

Kitchen aid should give you a commission...I bought one just because of this video

Thank you so much for the tip! I hated feeding those balls of dough too.

Smart man. I just ordered one of these devices and appreciate the pasta dough snake innovation.

Great video! thanks for posting it.

Actually worked better than the other videos! 😀

very helpful and concise. thank you!

thk you !! It really showed me how to make the pasta with the attachments.

Thank you for the idea and for the tips. I am working with a KETO pasta dough - Vital Wheat Gluten and Oat Fiber are the "flour". I've used a manual pasta maker and made Fettuccini and lasagna noodles. I really want to make a shaped pasta. $139.00 is a commitment.

There wouldn't be a fettuccine 'die' because dies denote round shapes that need to be pushed through a tube and extruded through a round shaped hole to create the pasta shape desired. The fettuccine attachment is included with the standard pasta roller attachment package -- fettuccine is a flat shaped pasta not round, the process is making a flat sheet of pasta and then rolling it through a cutting device that cuts it into fettuccine sized ribbons. A different process entirely.

I like your tip of the dough.

If you live in a dry climate, letting it rest in the open air for 30 minutes will make it a bit brittle. Cover it with plastic that has some holes poked into it with a fork.

Metal pieces lol they want it to break after like 6 months so you will have to buy another one 🤣

Good info here. Question about the feed rate. A common complaint seen on this attachment is that the pasta comes out slow. Something I've seen on some videos for bigger restaurant grade planetary mixers is that the dough is fed in moist and crumbly instead of forcing a big dough ball through the auger. Do you think that would help with feed rate and overheating the mixer? Or does the plastic auger etc not deliver the pressure needed to force the crumbs into a solid pasta consistency?

Diagonal cut Penne. Just extrude long lengths and cut with a sharp knife.

Can you make a video on how you make your pasta dough please.

Do you have any tips to push through the remaining dough that stays inside the screw? I used the pasta shape attachment for the first time yesterday and between what gets left in the screw and the shape cutter itself, is a good third of a portion. When making pasta for one or two people, that's obviously quite a big deal. I saw a video somewhere of someone feeding something else through (maybe bread?) to push the dough through. But we don't store cheap bread, so looking for other ideas...

seems to be slow process..., is it better then kitchen aid roller and cutter attachments?

Did you add water to your pasta dough recipe?

Thanks for the video. Also, did that plastic lid that holds the attachments come with yours? I just got mine, and it doesn't come with that lid, and now I'm sad.

Had to cut the rolls into balls in order to be able to push through !

Great Video! Can i buy this attachment In India too?

How in the world do you clean the inside of the body?

i love this attatchment, but I hate how they market these things. they purposefully leave out fettuccine so you have to buy the pasta rollers. both attachments together cost more than the actual mixer

Hi, thank you for that great video. Our penne never end up tubular, because after cutting them off they have squashed ends and hence one end is closed :( do you have any tips?

Please can you Tell me Tage excact recipe ???? I'm new in "noodle buisiness" so I News a little Bit Help! Thank you!!!

"Excruder"? It's an EXTRUDER.

I believe most of these are made of plastic for safety. Is it worth $140+ ?

How about cleaning it? Such a pain

Most of the plates are more than one component. Try taking them apart for cleaning. There's a lot of foul pasta between plate components. Recipe-wise: try not using oil and salt in the pasta. Half/half tippo 00 and semola rimacinata grano duro + 1 egg per 100g of flour mix. The difference is quite amazing...

auger

ExTruder. 😁

That shape you're inserting into the dough feed looks oddly familiar... perhaps like what it looks like in the end after you've eaten it and your body has processed it? :) I know, I know, not entirely appropriate but I found it ironic that the shape it's going in as is the shape it's going to come out as! (much later). hehe... Anyway, thx for the tip on the feed shape. Going to try this way.