That is great. Is there an automatic shut off for small fingers? I just would be concerned about samller hands getting pinched. Good to see the Kitchen Aid device comes as a set. I need to add that to my wish list!
Oy, what your ratio when you make the dough in the mixing bowl? I make mine on the counter by hand, but it is always too wet to use the (spaghetti) cutting attachment, and make's a mess. I would appreciate it, thanx.
My basic fresh pasta recipe is 1 C of flour, 1 egg, and about 1 t of water. The mixture should have the texture of a damp pie crust. It should not all come together until you put it through the rollers.
Thanks Peter. Today I made my dough in the (kitchen aid) bowl using the paddle, less oil and h20. Came together beautifully when sent through the roller, and then went thru the spag attachment perfectly. Thank you. Next time I am in Madison, I will stop in for lunch. Keep up the good work.
BY HAND use: 2/3c Flour/Egg (rough es.t is 1 egg/person); 1 tbs Olive Oil (opt) for 3 Eggs or more. You may require 1/4 tsp or more of water - judge the consistency. Peter should have covered the dough & rest for at lst 20 min. Up to 1 day in frig. then let it come to room temp. LIGHTLY dust the "panetta" b4 passing through the rollers. It helps w the cutting process. MACHINE: Mix ingredients until beaded. Knead & form a ball to finish
I may adopt that last name too soon. I tried your suggestions -though not with the Kitchen Aid machine, rather a manual one, and the result was phenomenal.
@rppasta I hope they plan on changing the recipes that come with the mixer and attachments to yours - much better. Thanks for making this as easy as it should be.
Hi I enjoyed your videos. I am a field rep for KitichenAid and will be teaching pasta maker for them at William Sonoma.
questions - I found I needed to add 3 Tbsp of water to get my dough to a pie crust consisentcy. Also how many sections did you divid the all purpose flour recipe into. Leaving the ball whole was too big. I cut down in half and roll separetly.
Do you let the dough rest before rolling, and do you let the pasta dry out before cooking.
I'm surprised you had to add so much water. The dryer the better. I even divide the dough into 3 - pieces to make it last longer for doing the demos. I do not let the dough rest before rolling or dry before cooking. The dough should not be sticky at all. If it is there is too much water.
Thank you for the nice video and recipe. We are finally able to make great pasta with the KitchenAid pasta attachment!
Regarding the amount of water, we found that it varies highly depending on the eggs and the humidity in the kitchen. I've had to add anywhere from 1-3 tbsp water to get the right consistency.
@ChefCathyBS im making it right now, i also had to add more water, or else i couldn't form it into a ball before kneading. im a little nervous, i don't think its gonna turn out :o(
Very instructive and informative. I have the pasta maker for my KA and have used it several times, as well as years of using the manual Atlas one. You gave good tips and explanations that I haven't heard before, so thank you very much! I viewed all your pasta videos and they are great!
2 people are allergic to gluten :P
4apples 1 year ago
Great video on how to make fresh spaghetti! 5 stars!
LoveMyPhilly 2 years ago
Thanks for the support. I love the idea of stirring in a little cream cheese to tomato sauce to get a tangy creamy sauce. I'll spread the love.
Peter Pasta
rpspasta 2 years ago
That is great. Is there an automatic shut off for small fingers? I just would be concerned about samller hands getting pinched. Good to see the Kitchen Aid device comes as a set. I need to add that to my wish list!
3rdMarineDiv 2 years ago
Yes, If it comes into a ball the moisture is too high. The rollers will essentially complete the mixing process with the pressure of the rollers.
rpspasta 3 years ago
peter the dough wether AP flour or semolina should not come to a ball while mixing?it should be crumbly?do i have that correct?
bigtonutz 3 years ago
no no no!
this is so wrong!
do not put it in a machine! no!
use your hands, feel the dough soften in your hands, put some love into it.
it will taste better, the texture will get better.
use your hands and a little bit of your soul people!
this man's a fake.
madelon1so 3 years ago
@madelon1so
"this is man's a fake"
awwwww (I agree with you) but your comment sounded so sweet.
funnyyale26 1 year ago
That machine is so convenient, as well as all the advises of Peter Pasta. Thank you.
racsito39 3 years ago
Oy, what your ratio when you make the dough in the mixing bowl? I make mine on the counter by hand, but it is always too wet to use the (spaghetti) cutting attachment, and make's a mess. I would appreciate it, thanx.
artichokhart 3 years ago
Hello Artichokhart,
My basic fresh pasta recipe is 1 C of flour, 1 egg, and about 1 t of water. The mixture should have the texture of a damp pie crust. It should not all come together until you put it through the rollers.
rpspasta 3 years ago
Thanks Peter. Today I made my dough in the (kitchen aid) bowl using the paddle, less oil and h20. Came together beautifully when sent through the roller, and then went thru the spag attachment perfectly. Thank you. Next time I am in Madison, I will stop in for lunch. Keep up the good work.
artichokhart 3 years ago
Your too kind. Thank you.
rpspasta 3 years ago
BY HAND use: 2/3c Flour/Egg (rough es.t is 1 egg/person); 1 tbs Olive Oil (opt) for 3 Eggs or more. You may require 1/4 tsp or more of water - judge the consistency. Peter should have covered the dough & rest for at lst 20 min. Up to 1 day in frig. then let it come to room temp. LIGHTLY dust the "panetta" b4 passing through the rollers. It helps w the cutting process. MACHINE: Mix ingredients until beaded. Knead & form a ball to finish
Cover ball w plastic wrap.
veritastm 3 years ago
Spaghett!
SeanCitizen 3 years ago
the kitchenaid
kurtcobain27fan 4 years ago
hi peter pasta
what is the name of this machine?
tetovari2222 4 years ago
Hey Peter Pasta,
I may adopt that last name too soon. I tried your suggestions -though not with the Kitchen Aid machine, rather a manual one, and the result was phenomenal.
Thanks! Andres
martinezcalle 4 years ago
Thank you very much.
Peter Pasta
rppasta 4 years ago
@rppasta I hope they plan on changing the recipes that come with the mixer and attachments to yours - much better. Thanks for making this as easy as it should be.
cajuntexancook 2 months ago
Peter Pasta,
Hi I enjoyed your videos. I am a field rep for KitichenAid and will be teaching pasta maker for them at William Sonoma.
questions - I found I needed to add 3 Tbsp of water to get my dough to a pie crust consisentcy. Also how many sections did you divid the all purpose flour recipe into. Leaving the ball whole was too big. I cut down in half and roll separetly.
Do you let the dough rest before rolling, and do you let the pasta dry out before cooking.
Thanks Cathy
ChefCathyBS 4 years ago
HI Cathy,
I'm surprised you had to add so much water. The dryer the better. I even divide the dough into 3 - pieces to make it last longer for doing the demos. I do not let the dough rest before rolling or dry before cooking. The dough should not be sticky at all. If it is there is too much water.
Thank you
Peter Pasta
rppasta 4 years ago
Thank you for the nice video and recipe. We are finally able to make great pasta with the KitchenAid pasta attachment!
Regarding the amount of water, we found that it varies highly depending on the eggs and the humidity in the kitchen. I've had to add anywhere from 1-3 tbsp water to get the right consistency.
StinkyAndGrumpy 2 years ago
@ChefCathyBS im making it right now, i also had to add more water, or else i couldn't form it into a ball before kneading. im a little nervous, i don't think its gonna turn out :o(
gurlypowa 1 year ago
Very instructive and informative. I have the pasta maker for my KA and have used it several times, as well as years of using the manual Atlas one. You gave good tips and explanations that I haven't heard before, so thank you very much! I viewed all your pasta videos and they are great!
maylien 4 years ago
Thank you very much. We work hard to make the best pasta
Peter Robertson
President
RP's Pasta Company
1133 East Wilson St
Madison WI 53703
608-257-7216
rppasta 4 years ago