I'm shopping for a home pasta maker, preferably electric, NOT an extruder. Any suggestions? (TIA).

there is nothing better than the classic atlas.... except for the atlas with the motor attachment.

I've had the atlas for many years now. the motor attachment is just a joy to work with. it leaves your hands free to guide the dough.

I think a few others here have one too.

http://www.fantes.com/pastamakers.htm#motor

 
I love my KA pasta roller attachments. I also have the Atlas hand-crank, but I only have 2 hands,

so if I were buying an Atlas again, I'd get the motorized model. I haven't used mine since I got the KA attachments.

 
I second this. LOVE the KA attachment

and haven't used the Atlas since. I even use it to roll out fondant for cakes smileys/smile.gif

 
Joe, I have a KA mixer, we're thinking of getting pasta roller attachments I have some questions:

Is it easy to use? Easy to attach and disassemble? Do you use it often? Is it only spaghetti pasta or can it make differnt types of pasta cuts?

If you have a few moments I would definately appreciate knowing.

I have excellent homemade pasta recipes and I'm just dying to use them ( I have a pasta, Italian International cookbook I picked up at Costco years ago)

Dianne

 
I find it very easy to use. It's a set of 3 attachments. The first one rolls pasta into sheets...

with several settings to roll them thinner and thinner. It's the one I use most, for lasagna and ravioli.

The other two cut the sheets into noodles. One is fetuccini width, which I use fairly often, and the other is for smaller noodles, which I've never used.

They're easy to attach--just unscrew that gizmo in the front and screw in the attachment.

Basically, it's like the Atlas pasta roller, but disassembled into 3 parts. Just like with a hand roller, you have to let the sheets dry a bit before cutting into noodles.

I don't have the "extruders" for spaghetti and such, and I've heard that the don't work very well.

 
Nice assessment. I make my own sausage and I have the KA extruder, it sucks too. I

ended up buying another tool to do the extruding, but I love the KA grinder. Works like a charm.

 
Above doesn't read quite right. Sorry. The pastsa rollers are great, KA extruders are not.

 
Thanks, Traca, the KA sausage stuffer is now off my wish list. I have the grinder, which I use

to make pâté. I was thinking I'm one attachment away from making my own sausage.

What do you use?

 
We've been making our own sausage with the KA for years now

and once you do you'll never eat store bought again smileys/smile.gif

 
You're welcome, but be forwarned: once you make lasagna with fresh pasta you can never go back!

 
hi Traca, what kind of problems are you having with it? I make sausage too and so far, it's been

fine to work with. the only thing I find difficult is pushing the meat into the extruder while holding the casing. I usualy have a friend or two to help when I make a large batch of sausage.

 
Is that right? I make lasagna 3x's a year. Lasagna is our family tradition for Christmas - what

about the ravioli's? Do you still use a ravioli press? Because I just bought one. You have no idea how much I appreciate this, it has taken me about 6 months to talk DH into this-- hahaha funny that he when he bought me my KA (chrome series) he actually bought if for him because he likes all the food I make with it, so.... not too hard to talk him into this just that he needed convincing. Thanks Joe, sincerely smileys/smile.gif

 
I appreciate this thread, also. Have been pondering these attachments for a long time....

So, thanks, everyone!

 
Dianne I've never gotten the hang of a ravioli press. I finally gave mine away

I find it easier to just set up my work area, roll out the pasta with the rollers and make them by hand. They come out irregular, but I prefer that because if I'm going to make ravioli from scratch I like it to look handmade!

For lasagna, I roll the sheets out to thickness 5, boil them briefly, then layer the lasagna the usual way, trimming them to fit and overlapping them a little. I sometimes have to poke the lasagna while it bakes to release air pockets--that's what the crinkles on the dry noodles are for.

Your husband will love it, and he'll agree to any and all kitchen purchases from then on.

 
After using this...I ditched my KA extruder so fast! I love the grizzly because it holds a whole

recipe's worth of the meat. Plus the nozzle to thread the casing is much longer.

Basicly the grizzly makes sausage-making much more efficient and now it's actually enjoyable. smileys/smile.gif

http://grizzly.com/products/H6252

 
Exactly. I started making my own because some store-bought sausage would

upset my stomach terribly. It was a gamble...so I avoided sausage all together. Then I started making my own and I can control what goes into it. I've never had a problem since. Plus, I like being able to tweak with the flavors.

 
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