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

The pasta I made is 100% gluten and grain free because I used red lentil flour! I've wanted this bait for a while but was concerned that the wheat free batter would not fit, be too sticky or not work through. Passed out due to a worsening of a chronic illness and suddenly stopped eating wheat/gluten or corn. Within 6 months my life was turned upside down. I had a reaction to corn added to salt and even tap water, causing excruciating pain and severe nausea. Also, due to my chronic illness, I have very little energy and get tired very easily. Although I came across pasta dough a few years ago, I rarely make it because it requires a lot of physical effort. I also particularly missed the pasta noodles. I was ecstatic when I first saw the orange dough come out of the machine! Of course, finding the right pasta length takes some practice, but it's no big deal. My dough is still too sticky in my opinion as the large noodles were regularly sealed at the end. Next time I'll add a little more flour to see if it works out better. Red lentil flour makes the dough sticky anyway, simply because it's not wheat, so it behaves differently. Of all my flour samples that I can still eat (brown rice, chickpeas/garbanzo beans), only red lentils hold together when cooked. Red lentil flour is easy to grind at home. I use my WonderMill for convenience and because I have one, but it used to be just as easy to grind in an inexpensive ($20) flour mill. Red lentils are also easily crushed in a coffee grinder, leaving the finest flour behind. I do not know where and if it is possible to buy ground red lentil flour in stores. Grinding it at home is so easy I didn't even think about it. I'm also very happy that I have a pasta that my diabetic wife can eat better! Due to the severe food restrictions imposed by my body, there are almost no pre-packaged "convenience" foods that I can eat. I also can't get commercially extracted starches (like tapioca, potatoes, etc.) due to corn cross-contamination issues, so finding the right flour for me was far from easy. I am happy that I can cook and dry pasta. I've made this before with red lentil batter and it works great. I'm only 42 years old but I thought I'd never eat pasta again. The fun thing about red lentils is that they change color as they cook, making them look and feel like regular wheat pasta when eaten! At least to my knowledge; I grew up eating homemade macaroni and cheese, so I think I know it pretty well. ;D Of course it's a bit of work to clean the car, but to be honest it's not that bad. The only thing I would change is two more perforated plates, one for small clam noodles and one for mini hamburger helper sized lasagna noodles. I would appreciate these options! I can't stop imagining all the pasta dishes I can eat again! :D--------------------- Egg paste with red lentils 250 gr. Red lentil flour * 3 large eggs 1/4 tsp. Salt1.) Stir and knead the dough until fully combined. 2.) Divide into 30g balls for walnut-sized portions. 3.) Use the pasta maker as directed. 4.) Boil water and cook fresh pasta for 7 minutes. drain the water Dried Noodles: Cook 5 minutes, cover and let stand 7 minutes before draining. (These were the cooking instructions for the (thicker) hand-rolled dried pasta I've made in the past. I'm including them here in case you need a little guidance on making dried pasta. Pasta from the KitchenAid die has much thinner walls, so I'm guessing 7 minutes could be shortened but not quite sure how much at the moment.Do not seal pasta tubes when cutting.