KitchenAid Artisan 5KSM125
300 W
Successful tubular noodles and spaghetti with the KitchenAid
23.3.2019
Translation: machine translated
Support: Stephanie Tresch
No question: the KitchenAid is an ingenious helper. I dare say it's the best food processor in the world. I'm only sceptical about attachments such as the meat grinder, the ice cream maker or my test candidate, the tubular pasta attachment.
Making fresh tagliatelle at home is not rocket science. Sure, it takes time. But it's worth the effort. It's more difficult with other pasta shapes. Tubular pasta such as macaroni, penne or rigatoni is more complicated to make. The dough does not have to be rolled out, but pressed through a mould. This is usually done by huge industrial machines.
Challenge accepted! I'm testing the tubular pasta attachment for the KitchenAid.
The secret is in the dough
I prepare the dough for macaroni according to the instructions: one egg for 100 grams of flour. Even though you have bought an expensive food processor, you still have to knead the dough with your hands. So you don't need to buy a KitchenAid to avoid this. Once the dough is kneaded until smooth, I put it in the top of the tubular noodle attachment. Level 2 is ideal, the instructions assure me. Then nothing happens for a long time. The dough first has to wind its way through the auger to the lower end, which takes over a minute.
Then they appear, the first macaroni. The KitchenAid presses them out of the bottom end in slow motion. I use a thin steel string to separate the first ones. They collapse immediately. I seem to have made the dough too moist for my experiment. So forget everything you've learnt about pasta dough. It needs to be much drier so that the tubular noodles keep their shape. More flour and let the dough rest covered, then it will work. So I can say: the attachment works, but it takes ages. I therefore recommend starting production the day before your guests are invited.
In addition to macaroni, I have tested other attachments: Spaghetti or fusilli also take a long time. Allow enough time for production and cleaning. A little tip: Unscrew everything and let the dough residue dry first to make it easier to remove from the surface.
Practice makes perfect
I find the pasta attachment useless because I simply don't have the patience. But if you plan enough time, practise a lot and for a long time and manage to make the perfect dough, then go for it. There are no alternatives to this attachment, the macaroni monopoly belongs to the KitchenAid. I stick with the traditional pasta machine, which makes simple tagliatelle.
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.