I started milling my own flour about five months ago. Kind of seriously hooked on this. Mainly use Kamut, spelt, and rye berries. Older genetics. I experiment with different proportions.
I started with bread. I bake in an inverted cast iron Lodge combo set. Sourdough yeast only.
Recently branched into pizza on a 3/8" steel plate. Again, whole wheat with sourdough yeast.
I am thinking of using the flour I mill with the pasta attachments for the KitchenAid stand mixer. Whole wheat and sourdough yeast again because that's just the way I do this stuff.
Will these pasta attachments work for whole wheat flour? I know the pasta and food therefrom will be "different" but that I can assess on my own. I'm not sure whether mechanically these pasta attachments can handle this kind of flour, so I am asking.