I made pasta in this and the end result was that the pasta, rigatoni, was a bot harder then expected. Did I do something wrong? Bad dough maybe???????
343815
Look at this video from Kitchen Aid Australia. It might help you. :)https://www.youtube.com/watch?v=MQLe3gR6sU0
343816
The dough has to be kept moist. I used the recipe in the book till I got the "feel" of it then kept a damp towel around it to keep it moist. It took a couple of tries but finally got it. Too much kneading will make it hard too. Good luck, it's an awesome attachment.
343817
You can try making the dough a bit softer (just add a little more water) but in general the rigatoni mold makes very thick pasta. The rest of the molds are fine. I only use the rigatoni when I'm making it with a heavy meat sauce that can hold up to it.
343818
I follow the recipe in the book but I add water to it so the dough is not to dry. Then I make golfball sized balls and roll them in my hand into a log. I have never been disappointed. Keep the dough you are not using within 5 minutes or so covered with a towel to keep it from drying out.
343819
I use a 22:50 ratio of water to flour. Semolina and whole wheat for the flour. Stiff dough that makes for good noodles.
1743225
Use the trial and error method; one of the bowls I made probably could of held some cheese sauce, not sure for how long though, but can imagine eating the evidence of the unsuccessful attempts. (better luck if I make the bowls ahead of time and let them cool some what. also noticed the shrinkage of the bacon varied so some bacon bowls were more complete while others had more gaps.)
1294959
Sorry you have had bad luck with the noodle-if you cook it for three minutes, the slimy seems to go away, and I found that by using a lot as opposed to a little, it works better. I have practically converted from my old pasta life, although on occasion..... I just need the original. And really great sauce helps-dont think of it as a pasta noodle-a friend of mine made pad thai with is and it was incredible-you just need to find what items it works well with, and which you need to use the regular noodles with.
1157296
Whoa...may be the mixer head connecter insertion. Have you made "adjustments" for the height with the tool? Might be some of the problem, too. Mine seems to be somewhat loose at insertion with any of the beater attachments, which made me leery at the beginning; but it whips up double cookie batches with no problem. I make Divinity with it and whips it up great without any over-heat. I never tried it for bread dough, as I like to knead bread myself. I would call the 800 customer service number and talk to them about it, but first try your adjustment tool. Sorry you having problems with it...maybe I need to whip up a batch of French Bread to see how mine does...big snow storm here and roads are un-drivable in Champaign County in IL...so might just get it out and make some bread! :o) Let me know if the adjusting tool helped.
772191
Mine is the same way. It turns out that it works fine anyway. I have been getting great results for years. Be sure to put some corn meal in the bottom before you put the dough in. Also, preheating is a must. Put the dough into a cold baker and you will spend the rest of the day cleaning it. I know, I did this.
586783
It seems best to measure by weight instead of volume which has helped me especially when it comes to salt, but is also better with flour. I use 500 grams flour, 10 g salt (course sea salt), 3 g instant yeast, and 325 grams of water. I found this recipe on a site that builds brick ovens and it's worked very well. I use a Kitchaid mixed with a dough hook mixing on speed 1-2 until fully mixed, then rest in the bowl for 10-12 mins, and then on speed 4-6 for about 5-6 mins. Mixing it this way has improved the dough and it's close to the system at Mordernist Cuisine in the link below. To see the how volume compares to weight see the link at Mordernist Cuisine. It has recipe and some tips that I haven't tried yet http://modernistcuisine.com/recipes/neapolitan-pizza-dough/ but it's very close to what I'm using.
704736
I used the standard flat roller to roll out the dough after letting it rest. As for the ravioli maker, personally, it didn't work really well with the fillings I enjoy. I returned it. Good luck.
525953
I tried fresh-made pizza but it didn't cook right. Then I tried freezing it, and it came out perfect!
2203434
Audrey, I wish I could tell more. To be honest I would recommend buying a different brand and probably from a different seller. I had issues with the delivery of the product in the very beginning. It took about two weeks for delivery that never came the first time so another had to be reshipped which took about another two weeks. As for the product itself, it is actually quite clumsy. The handle keeps falling off and the adjustment knob for the thickness of the pasta is not easily adjustable. My opinion is that the quality of the product is not compatible for what is charged. They want too much money. Good luck!!! Audrey, I wish I could tell more. To be honest I would recommend buying a different brand and probably from a different seller. I had issues with the delivery of the product in the very beginning. It took about two weeks for delivery that never came the first time so another had to be reshipped which took about another two weeks. As for the product itself, it is actually quite clumsy. The handle keeps falling off and the adjustment knob for the thickness of the pasta is not easily adjustable. My opinion is that the quality of the product is not compatible for what is charged. They want too... » Read More Audrey, I wish I could tell more. To be honest I would recommend buying a different brand and probably from a different seller. I had issues with the delivery of the product in the very beginning. It took about two weeks for delivery that never came the first time so another had to be reshipped which took about another two weeks. As for the product itself, it is actually quite clumsy. The handle keeps falling off and the adjustment knob for the thickness of the pasta is not easily adjustable. My opinion is that the quality of the product is not compatible for what is charged. They want too much money. Good luck!!! « Show Less
715915
The same thing happened to me when I first used it. I just reduced the amount of pasta in the cooker and it comes out fine. I do 2 servings at a time.
2017394
I just made my first batch of pasta tonight with a used machine. It was pre-assembled so I didn't see how it all went together. When I took it apart, I couldn't get the rotary housing out. But I had not removed the mixing bowl. Once I removed the bowl the housing slid out to the side easily. It does not pull out to the front! So remember you have to remove everything else first - including the bowl before you can remove the housing. Look at the parts diagram to know what everything means! LOL
1959113
The Marcato 150 comes with a dual sided attachment for making Fettuccini or Spaghetti. There are other attachments available for Linguini, Vermicelli, (Thin Spaghetti), Cappelinni (Angel Hair). You can also make Lasagna or Ravioli. How long your noodles are is up to you. When you "roll out" the dough through the rollers, you start at 0 (rollers wide apart), then dial up the numbers until you get the thiness you need. The dough will get longer as you roll it out, so just cut the dough to the length you'd like. For Spaghetti or Fettuccini, I usually go to "7", skipping every other number. I have no problem keeping the rollers clean. The key to making great pasta is a dry dough; elastic, but not wet or sticky. You just lightly brush off the rollers, because the dough will not stick. If it does, let the dough dry, then it will brush off easily. Easy recipe for pasta dough: 2 cups Semolina flour 2 cups All Purpose flour 6 eggs 2 Tablespoons Olive Oil pinch of salt I let my bread machine do the work, but you can knead it.....the important thing is to wrap the dough in plastic, and let it rest for 30 minutes. Depending upon humidity, you may need to add 1 or 2 tablespoons of water. Fresh pasta is WAY better than boxed, IMHO. I'm never quite sure what people mean by "macaroni", but if you mean a short, hollow noodle, this machine will not do that.
1673430
well, it mixes automatically and spits out the pasta on its own. But, if the dough gets too balled-up, sometimes you have to break it in small pieces so that it will feed properly. Also, you need to be there with it to trim the pasta into the lengths you want when it comes out. Hope that helps.
1792749
It's possible that your dough is too wet. It should be well floured before putting it on the hot stone. You can also sprinkle some flour on the stone as well. The flour will burn but it might help with easy removal. I had this problem the first time I used the pizza maker but after adjusting my dough, I have not had any difficulty removing the pizza. Good luck!
1540114
Add a little more flour to your mix !!! I have no problems with mine !! I use a thick batter . Hope this helps
775737
Team:I rebagged it when it came in, so the label is long gone.11# is a lot of tortellini ...It's a dry cheese not fatty so it shouldn't be too bad.Most of the oils if any would boil out during cooking.If you rinse after cooking to cool, then more fats are gone.It's what you put on the pasta that's fattening.LOLHope this helps ...; )
1768112
I have had no problems like this. Perhaps your dough is too dry and therefore, stiff. Or the pan is not in properly.