Which KitchenAid Pasta Attachment Is the Best? — The Kitchen Gadget Test Show

There are countless attachments for the KitchenAid stand mixer, but today we're just looking at the ones for making pasta. Esther Choi is joined by culinary producer and Italian food pro, Jackie Rothong to evaluate the various attachments.

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[adw]

If it's nasty, is because of your dough, not what shape it

[keyeshayes]

There's nothing wrong with your pasta maker, girl. It's your pasta making.

[buzzman]

Simmering water and you're complaining about it being doughy?

[phoenee]

Wait, every critique you made about the extruded pasta was that it didn't taste right. it ain't the extruder, it's your crappy recipe. 🤔

[beaf]

I'm Italian, and there is a thing that I have to say: you have to wait for the water to boil before putting the pasta there 😂

[michaeldemeglio]

Tipo 00’ flour and egg yolks. Never cake flour🤦🏻‍♂️

[stepper]

She is a culinary expert providing an evaluation and calls the augers in the extruder "a spiral thing"... this gives me a real belief in the review. Try using semolina flour instead of cake flour.

[bobgennovario]

Learn about your product and recipes before you give a critique. Extruded pasta should be semolina. Cake flour should never be used in pasta. Very poor demo.

[fuckthedumbsht]

You should attempt to master the art of boiling water before you attempt to butcher the ancient tradition of pasta making.

[MFSG]

This is an unfair review of such a great product. Make your pasta dough with correct flour. It's not the attachments!

[Dina_tankar_mina_ord]

do you really know how to make pasta? Semolina flour not even on the ingredient list? the water isn't boiling and the taste is bad. Well then the machine is not responsible for the taste. Do it again with a dough made with one egg per 100 grams of semolina som olive oil and salt. get it mixed in a food processor. cling film it and let it rest in the fridge for 30 minutes. try again with boiling water. and feed the machine evenly.

[adarshshah]

I really thought that Eater wouldn't be able to totally mess up a review of pasta making attachments. Boy was I wrong.

[auditcritic]

I think when you mentioned the flat spaghetti, you made linguine. This happened because you had the roller setting too thin. There is a “key” in the instruction book that tells you which thickness setting to use for fettuccine and spaghetti. Correct the thickness setting on the roller and you will produce spaghetti

[CrystalStearOfTheCas]

same random ass dough for all these kinds of pasta... Wonders why it didn't work

[ltcapricel]

You're having trouble with the extruder most likely because you're using the wrong kind of dough.

You want to be using course semolina flour made from durum wheat, and water, with low hydration, meaning the fully mixed dough will be dry and crumbly in texture.

Do that right, and your extruded pasta will come out perfect.

[imaflei]

They seem to have a habit of blaming gadgets for their own incompetence on this show.

[miube]

I have ALL the pasta makers, and if you do the pasta right, it works.

[AkeemDenim]

They have no clue whatsoever. Pasta water needs to be boiling aggressively almost boiling over and theirs was barely simmering. Furthermore pasta should be cooked in a lot of water 100g in 1 liter roughly and they need space, putting them in a sieve defeats the purpose. Pasta should be made with typo 00 flour, semolina (durum) or a mixture of both. Cake flour is for fine pastries (cake etc I mean it is in the name) but is unsuitable for pasta, pizza, bread etc. All purpose flour should not be used either. Come on Eater, you should do better than this! Any informed hobby cook should know better, never mind a cook/chef or a nonna.

[ChimkinSendwich]

You can make bucatini with your hands, you use a wire. I saw an Italian grandma do it in one of Gino D'Acampo's episodes.

[MyUniqueBeauty]

You blamed the extruder for the taste of the pasta, that's like blaming the mixer for making cupcakes taste bad. If it doesn't taste like it should, it ain't the machine.