In our continuing quest to make more food ourselves where feasible (and fun!), I bought a(nother) pasta making attachment for our KitchenAid mixer on eBay earlier this month. This one extrudes dough into tube shapes![audio:http://cdn.regensblog.com/wp-content/uploads/2013/01/Series_of_Tubes_-_Senator_Ted_Stevens.mp3]
- Here are some of my impressions:
- The suggested recipes call for straight Tipo 00 flour, not a mixture of all-purpose and semolina flour, like the recipes included with our pasta roller and cutters. I imagine that has something to do with the final texture or tensile strength of strands of gluten or something like that. Anyone know for sure? And, while we’re at it — is there even a difference between Italian Tipo 00 and German Typ 405 flour? Wikipedia seems to imply there is not!
- Preparation is bit simpler than cutting flat noodles, because there’s no need to flatten the dough first. Knead it, mostly in your mixer with the kneading hook, and a little by hand, then form into balls for extrusion. Don’t flatten them. There’s simply no need!
- Mixer speeds are necessarily higher than for rolling and cutting flat pasta, I guess, because it takes more force to squish the dough through intricate openings than to flatten it out along an axis.
- It’s slower — probably for the same reason as the above. Don’t be discouraged the first couple of minutes with the extruder; it takes a while for the dough to auger all the way in. Likewise, there will be more dough than I would have thought longer after adding the final ball to the hopper.
- Cleaning will be more complicated and involved. Like the rollers, you’re never supposed to dunk the extrusion plates into water. Unlike the rollers, you pretty much have to wait overnight until the remaining dough has dried enough to brush away or pry/poke out with a toothpick.
Our “large macaroni,” as KitchenAid calls them, cooked quickly and easily and were quite tasty in Sarah’s Amatriciana sauce. I am looking forward to making our own elbow (“small”) macaroni, fusilli, and rigatoni in the near future, especially after some great pasta in Rome last weekend. Details on that are forthcoming!