I have what I think is a great pasta dough recipe (a Cooks Illustrated recipe I have modified very slightly). What I need help with is using the KA attachments well.
I have figured out that I need to roll the dough thinner than what's recommended in the KA guidebook that came with the attachments. When the dough gets thinner, it also gets longer (DUH!) so next time I am going to cut the original sheet into several smaller sheets for the last few passes through the roller at higher and higher settings.
I was having all kinds of trouble getting the cutters to slice the fettuccine and spaghetti cleanly so that the strands separated well. I figured out that holding the pasta sheets a little taut as I fed them into the roller helped with this problem.
Would letting the sheets of pasta dry out a bit also help with this problem?
Any other tips for getting these cutters to cut in such a way that the strands separate cleanly?
And one more question---I made the first batch of pasta dough by hand just to get a feel for it. Since then, I have been making the pasta dough in my FP. It's kind of a nuisance to dirty up the FP when I already have the KA mixer out to roll and cut the pasta dough. Does anyone have a killer good recipe/technique for making fresh pasta dough in a KA mixer? Or should I resign myself to having to use both the FP and the KA mixer to get good pasta?
Yes, I know there are Italian grandmothers who do this all by hand, including cutting the noodles by hand with a knife. Given plenty of time, I might be able to do this too. But, like many of you, I am time-starved and I like to use my kitchen machines to save time.
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