Kenwood kitchen machine: working with attachments

[Yulia]

Yulia, there were reviews that the pasta turns out to be thick and rough.
What is your impression? If, for example, you compare with similar store?

there were reviews that the pasta turns out to be thick and rough.

In the photo they are like that: "thick and rough"
Probably all the same, KM is not able to provide factory molds in the production of pasta and sausages.
But we are not for forms, but for taste?
So, does the taste of homemade pasta differ from factory pasta for the better?
For me, so probably not.
And what does the respectable audience think?

[Yulia]

Yulia, there were reviews that the pasta turns out to be thick and rough.
What is your impression? If, for example, you compare with similar store?

Olya, I do it all the time. They really do not look like a store. But with sauces, my family and I really like it. They "absorb" them well

But with sauces, my family and I really like it. They "absorb" them well

This is probably a sign of not enough durum wheat from which to make pasta flour.

Does the taste of homemade pasta differ from factory pasta for the better?

I don't make pasta, I make noodles.
Different!
However, the store also comes across different ones.

This is probably a sign of not enough durum wheat from which to make pasta flour.

if you know where you can get it harder, tell me the address!
I make from Italian Semolina

Pasta really differs from the store ones - they are not so even, the same, correct, but the taste, in my opinion, overshadows all these shortcomings. It's like drinking freshly squeezed juice instead of store-bought juice. And by the way, we eat them without sauce, just with ghee.

if you know where you can get it harder, tell me the address

I do not know. We don't make pasta. We believe that it is cheaper to buy good ones.
And, as far as I know, we can't find the right flour for pasta at all. Although he may be behind the times.
Can search in Finland or order from there. Dear she probably.

Added Sunday, Dec 18, 2016 10:49 PM

I make from Italian Semolina

Well, if it is from durum wheat and it is indicated that it is suitable for pasta, it is probably fine.
Although, as far as I know, there are different varieties of pasta, respectively, different varieties of flour and wheat.

Added Sunday 18 Dec 2016 10:51 PM

but the taste, in my opinion, overshadows all these shortcomings.

Well, what such a special taste can simple pasta have?
This is flour and water.
Rather, it is self-hypnosis.
Well, or haven't tasted good Italian pasta.

Well, if she's from durum wheat

and from what other varieties besides solid, there is semolina

Julia, there were reviews that the pasta turns out to be thick and rough.
What is your impression? If, for example, you compare with similar store?

Yes, Olga, thick and coarse, elastic such, but we just like these
And the sauce is very absorbent, I cooked a portion of some pasta, and dumped it into the sauce, I thought I would dip it, and then pour the other pasta into the rest of the sauce. So I could not catch them, almost all the sauce was taken away, in the photo you can see it with red sauce.
Tastes like good Italian pasta, with an egg or without.
I also want to make pasta from buckwheat flour, called soba.
We have durum flour on the market, both domestic (Makfa, Mistral, Pudov) and imported.

Pasta really differs from the store ones - they are not so even, the same, correct, but the taste, in my opinion, overshadows all these shortcomings. It's like drinking freshly squeezed juice instead of store-bought juice. And by the way, we eat them without sauce, just with ghee.

This is true, and by the way, I also often make my daughter with olive oil and parmesan (purchased). Now I will be with my family)

Added Sunday 18 Dec 2016 11:14 PM

This is probably a sign of not enough durum wheat from which to make pasta flour.

This is because at the factory they are dried strongly, and we cook fresh pasta)

Added Sunday December 18, 2016 11:16 PM

Julia, delicious pasta turned out, right?

Yeah, mine liked it)

So, does the taste of homemade pasta differ from factory pasta for the better?

Certainly.
Judging by the question, you haven't tried the homemade pasta or noodles. Even from ordinary flour, they are tastier than store ones.

They don't look so preppy, of course.
This is also the absence of production devices and conveyors that make an even uniform shape. And the devices for drying - no matter how smooth the noodles, when drying at home, it twists, bends, but in production they dry faster, does not have time to spin. And other volumes. Indeed, even if we want to add various additives that improve the taste, color, the ability of the dough to behave in a certain way during drying and storage, we will not be able to do this, since in terms of 1 kg. add 0.00xg. additives.

Now any flour is sold everywhere.
There may not be as many as in Italy, but any species / variety, albeit a couple of producers.

Judging by the question, you haven't tried the homemade pasta or noodles. Even from ordinary flour, they are tastier than store ones.

I cannot completely agree.
I can't really eat from ordinary flour + water (milk). The dough on the egg is already more pleasant for me. But often you won't eat - it gets boring for some reason quickly. So more often it is vermicelli in soup.

Hard flour did not come across, but I did not search intently. In any case, it probably costs more than some quite decent pasta, and I'm not talking about MacFoo now.))

I cannot completely agree.
I can't really eat from ordinary flour + water (milk). The dough on the egg is already more pleasant for me. But often you won't eat - it gets boring for some reason quickly. So more often it is vermicelli in soup.

If you just cook pasta for a side dish, then with this attachment it is not interesting.
And if with sauces, dressings, then very tasty. I cook once a week, or even two for sure.
But this, again, is not for an amateur, someone loves potatoes, someone loves porridge.
I forgot to say that in this nozzle the matrices are replaceable made of bronze, and when the paste starts to come out, it heats up, the dough softens and comes out better. Next time, even less liquid at will. In one blog in Italian I read that they recommend 39 g of liquid per 100 g of flour ...

In one blog in Italian I read that they recommend 39 g of liquid per 100 g of flour ...

Well, yes, these are almost factory proportions for dumplings dough, as far as I remember.)) But poor, poor Kesha is such a squeeze-push.

I'll try it neatly) Judging by the photo, my uncle did it

[pressure]

The optimum moisture content of the dough is about 31%.
...
When molding products, pressure in the pre-matrix chamber should be, depending on the conditions -80-120 kgf / cm².

Hardness.

🔗

Added on Monday 19 Dec 2016 5:51 PM

julia_bb, that is not, we do not make the dough so dry at home.)) I remembered that in the topic of pasta-typewriters, my uncle had been annoying for a long time "well, why are the homemade ones not like the factory ones and crack ??"
All the calls to get acquainted with the factory technology, at least briefly, have not had any success.)) But in factories there is also vacuumization ...

Here I found in Galileo how pasta is made at the factory, and about durum wheat and so on.
I removed it under the spoiler.

Are the attachments covered by the warranty?
Something I don't like the sounds in the working dough sheeter

Girls, in Technosil there are discounts on some nozzles - on a cube, a dough sheeter, vegetable cutters.

[Twig]

Twig, Veta needs to be disassembled and cleaned. Pieces of dough are probably stuck in the grooves. I clean regularly. True, not me, but my husband. And then I disassembled, but could not assemble. Once she stopped spinning altogether. You have no idea how much dough gets stuck inside.

[Belka13]

Belka13, Olga, thanks for the information on discounts in Technosila, I have already ordered the AT 971A tagliatelle attachment. She herself would not have guessed to look.

[Inna]

Inna, to your health! It is necessary to buy while the prices are reasonable.

[Twig]

Twig, Veta needs to be disassembled and cleaned. Pieces of dough are probably stuck in the grooves. I clean regularly. True, not me, but my husband. And then I disassembled, but could not assemble. Once she stopped spinning altogether. You have no idea how much dough gets stuck inside.

Maybe.
In general, I am abaldened. I used this attachment five times.
Kitchenovskaya rolls like clockwork, I use it in the tail and in the mane

[Twig]

Twig, Veta is a very bad design. The dough creeps in at the edges.

Once she stopped spinning altogether. You have no idea how much dough gets stuck inside.

Just yesterday I thought how good it is that nothing gets stuck in the Atlas and does not dry out. When-never, when turned on, a piece or two the size of a match head will fall out. No, it’s good that I didn’t start to lay on such attachments - at a price more expensive than a separate machine, so also with problems.

[julia_bb]

julia_bb, Yul, I'm also thinking about these AT910 attachments. In the main nozzle, which macaroons are there? Well, I don't want another plastic pasta machine if there is Kenwood

[Fifanya]

Fifanya, here I am of the same opinion, plus the issue of storage is acute ...
The matrix comes with maccheroni rigati, round corrugated.
Now in Technosil there is a discount for this AT 910 attachment

Thank you Jul, but we don't have Technosila, and in other places the prices are cheaper in CU to buy. In addition, it will fit my Kenwood meat grinder, all attachments that cling to this side of Kenwood machines fit to it: a juicer, a cube cutter, and a grater, now you can also attach this one. And in the machine itself, knead the dough. In addition, there is no need to stir 2 times, 600 grams each, as in Philipps, or 450 grams, as in my Fairy, but to do a lot at once. And it won't take much space

[julia_bb]

julia_bb, Julia, and we do not have a share on her.

Yes? It's a pity, we have 10,990 now

Added Saturday 24 Dec 2016 11:23 PM

In addition, there is no need to stir 2 times, 600 grams each, as in Philipps, or 450 grams, as in my Fairy, but to do a lot at once.

I don't know about a lot ... 600 g is not a lot?))

It depends on how many eaters. We often have 3 worshipers and friends at our table

[Fifanya]

Fifanya, then it's clear, you need to cook more at a time)))
On average, 300 g flour for 4 adults exactly

Technosila's website already has nozzles at full cost, but today there was (in two even) rolling and noodle cutters at 4999 in the store.
I bought myself an AT340 for 6999 and a Kmix hand blender for 1899 (kitchenade broke from pah to kitchen)

(kitchenade broke from ugh to kitchen)

wow!

[Helen]

Helen, well, count, huh?
Brown has been functioning for 12 years, and this bourgeois infection choked on curd. Bought abroad, damn it. I will find out about the international guarantee
But he whipped milkshakes so, whipped them
Eh, leap year :(

[Twig]

Twigoh sorry
Did you still have the Kitchenovsky planetary mixer breaking down?

Yeah

[Twig]

Twig, Oh oh

Good thing Kenwood is!

Yeah

Are the stars against your friendship?

And I also have a broken Kitchen lying around. The one that the 1644 food processor is expensive. Choked while cutting soft bread into cubes. The part costs 9 thousand, well, it! Ugh Kitchen, long live Kenwood!

Kitchen is definitely well his. but the next car I would choose this
🔗

[leostrog]

leostrog, we have topics where kitchen machines, mixers, blenders in general are discussed.
I don't really understand how informative your message is, but its place is clearly not in the topic of CM Kenwood.

Today I received a tagliatelle attachment from Technosila. With a discount of 4999, it is clearly from the showcase, it is clear that it was inserted more than once, scratched, where it is inserted into the car and is all in fingerprints. I thought about taking it - not taking it, then I decided it was - it was not! I brought it home, I would have to try it, but I’m too lazy to make the dough and then eat the pasta for the night, not comme il faut. I decided to roll the paper through it! It seems to cut evenly, does not tear, but I don’t know how it will lead with the dough.
Worries as if she is not used ear, can not this be? Although there are traces of dough inside, there is no flour. What do you think?

[proshka]

proshka, it seems to me that just a showcase sample, after all. Roll the dough tomorrow and you will understand for sure.
Somewhere they wrote that paper is better not needed, it blunts knives

Girls tell me today I took out a nozzle for spaghetti, I didn’t get it for 100 years, in the middle of the strip she crumples the dough, as it were, and does not cut it ... ... maybe I need to clean it somehow ... before that, the truth was I only cut spaghetti once and everything was OK ..., I rolled the canvas by 6, but I rolled it at the same thickness before ...

[julia_bb]

julia_bb, well, I should take it and read the whole topic from beginning to end! I didn't even know about paper. I'm ashamed to admit, but I cut a few sheets. Yesterday I made the dough, cut well, cooked noodles for the dog on chicken bones. I really hope that everything worked out and the knives are in order. But can paper really blunt knives like that? I'm worried. For a very long time, I tracked discounts on this attachment and immediately messed up.

[proshka]

proshka, if you cut the noodles normally, then everything is in order, do not worry!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=post;quote=1498489;topic=389332.0;num_replies=4991;sesc=6b95c91f4a163102327e57f5624f7832
Here in this topic "Frequently Asked Questions" p.22, they write that it is not recommended to run on paper ...
But a couple of sheets, no big deal, I think

[proshka]

proshka, I have a simple noodle cutter, manual and Chinese.
When I was buying, I ran the paper through all the cutters in the store, read somewhere that it was so to check. Then, that stupid.

It has been cutting normally for over a year.
That is, 1-2 pieces of paper - don't worry, it won't blunt.

Yesterday, apparently not my day ...
Today I took out my spaghetti again, cut everything from the first time ... so ask what she needed yesterday? ..., ... hung it up to dry ...

[julia_bb]

julia_bb, Miranda, thanks girls! And then with my incredible suspiciousness, I was already worn out all over. I am very inclined to cheat myself on all sorts of stupid reasons. It's not about the money spent, but about the fact that not having time to use a new thing, it could already ruin it. I hope the worries are in vain.