Review on 🍝 KitchenAid KSMPEXTA Gourmet Pasta Press Attachment with 6 Versatile Pasta Plates, White by Christopher Theriault

Received the pasta press yesterday and made the pasta today. That's cool! The pasta turned out just great. The press appears to be well made and has a good range of pasta to choose from. Easy to set up and use. I expect nothing less from KitchenAid. Btw, I make pasta with a Kitchenaid pasta cutter, so I have some experience with pasta. Those abs will work great for you, but understand it's all about the dough. It must be neither too dry nor too wet. Dry dough crumbles and does not stick together, too wet dough clogs the auger and sticks to the discs. If it crumbles in your hand while kneading, it's too dry. If it sticks to your hands, it's too wet. You can dust it with flour or wet your fingers while kneading the dough to get the right consistency. You can experiment with dough recipes in the book that came with the press on the Kitchenaid website and there are dozens of recipes on different websites. It takes a little while to prepare the dough, but my god it's worth it. , fresh pasta. You will need at least 1 1/2 to 2 hours as you will need to let the dough rest for about 1/2 hour before forming little "meatballs" that go into the auger, pasta processing time, drying time and the hardest work. plate cleaning. If you're not willing to put in the time, your press will sit on the shelf forever, so you really need to make a commitment. Disk cleaning is the WORST part of the experience. The only way to do this is to use the small pick that comes with the press as they are not washable. It is best to let the remaining dough dry well, then sit down, have a glass of wine and select the remaining dough that does not fall out when you tap the disc with your hand. That's why I only gave 4 stars. Cleaning and I had no wine. I hope you enjoy the Kitchenaid pasta press as much as I do. Hopefully your first experience with the information I have left will not be too traumatic and you will enjoy fresh pasta for years to come.