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Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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Pasta rollers for KitchenAid stand mixer
http://www.amazon.com/exec/obidos/tg...tchen&n=284507
shows pasta rollers which "Makes lasagna noodles, fettuccine and linguine fini. Set includes roller, fettuccine cutter, linguine fini cutter and cleaning brush to remove dried dough after use. Attaches to the front power hub of all KitchenAid stand mixers. One year full warranty." One review states that he/she wished that the rollers made regular linguine instead of the angel-hair style. Has anyone used one of these rollers for ravioli making? If so, could you give me some helpful hints on what can and can't be done with it. I'd REALLY appreciate it. Thanks, Dee |
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"Dee Randall" <deedoveyatshenteldotnet> wrote in message ... > http://www.amazon.com/exec/obidos/tg...tchen&n=284507 > > shows pasta rollers which > "Makes lasagna noodles, fettuccine and linguine fini. Set includes roller, > fettuccine cutter, linguine fini cutter and cleaning brush to remove dried > dough after use. Attaches to the front power hub of all KitchenAid stand > mixers. > One year full warranty." > > One review states that he/she wished that the rollers made regular linguine > instead of the angel-hair style. > > Has anyone used one of these rollers for ravioli making? If so, could you > give me some helpful hints on what can and can't be done with it. > I'd REALLY appreciate it. I have pasta roller and cutters for my KA. I use it pretty frequently. For ravioli, I use several methods. 1: Lay out the sheet of dough from the roller. Deposit the filling on the dough leaving space all around. Moisten the dough around the filling with water using a pasty brush. Place another sheet of dough on top of the filling. Press all around the filling, expelling as much air as possible. Use a pizza cutter to separate into individual ravioli. If you want fancier ravioli, you can use a biscuit cutter to cut them into individual units. 2. Lay out the sheet of dough from the roller. Deposit the filling on the sheet just in front of an imaginary line running down the center of the sheet leaving room all around the filling blobs. Moisten the dough in front of and beside the filling. Fold the sheet over the filling and press out the air. Avoid moistening the part of the dough you fold over as wet dough only sticks to dry dough - both sides can't be wet. Separate the ravioli with a cutter or knife. 3. Lay out the sheet of dough. Cut out rounds using a biscuit cutter. Put on disk in a dumpling press. Deposit the filling. Moisten half of the edges. Close the press http://froogle.google.com/froogle?q=Dumpling+press You can also use a ravioli maker - one that looks like an ice cube tray: http://froogle.google.com/froogle?q=Ravioli+maker |
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"Vox Humana" > wrote in message ... > > "Dee Randall" <deedoveyatshenteldotnet> wrote in message > ... >> > http://www.amazon.com/exec/obidos/tg...tchen&n=284507 >> >> shows pasta rollers which >> "Makes lasagna noodles, fettuccine and linguine fini. Set includes >> roller, >> fettuccine cutter, linguine fini cutter and cleaning brush to remove >> dried >> dough after use. Attaches to the front power hub of all KitchenAid stand >> mixers. >> One year full warranty." >> >> One review states that he/she wished that the rollers made regular > linguine >> instead of the angel-hair style. >> >> Has anyone used one of these rollers for ravioli making? If so, could >> you >> give me some helpful hints on what can and can't be done with it. >> I'd REALLY appreciate it. > > I have pasta roller and cutters for my KA. I use it pretty frequently. > For > ravioli, I use several methods. > > 1: Lay out the sheet of dough from the roller. Deposit the filling on > the > dough leaving space all around. Moisten the dough around the filling with > water using a pasty brush. Place another sheet of dough on top of the > filling. Press all around the filling, expelling as much air as possible. > Use a pizza cutter to separate into individual ravioli. If you want > fancier > ravioli, you can use a biscuit cutter to cut them into individual units. > > 2. Lay out the sheet of dough from the roller. Deposit the filling on > the > sheet just in front of an imaginary line running down the center of the > sheet leaving room all around the filling blobs. Moisten the dough in > front > of and beside the filling. Fold the sheet over the filling and press out > the > air. Avoid moistening the part of the dough you fold over as wet dough > only > sticks to dry dough - both sides can't be wet. Separate the ravioli with > a > cutter or knife. > > 3. Lay out the sheet of dough. Cut out rounds using a biscuit cutter. > Put > on disk in a dumpling press. Deposit the filling. Moisten half of the > edges. Close the press > http://froogle.google.com/froogle?q=Dumpling+press > > You can also use a ravioli maker - one that looks like an ice cube tray: > http://froogle.google.com/froogle?q=Ravioli+maker THANK YOU!! I will keep this information as it gives me encouragement to buy this. Once upon a time when I was trying to make raviolis, I bought one of the "ravioli+maker"'s and even though I recall buying a decent brand, the metal of the 'ice cube' tray flaked off. It brought my ravioli making to a halt, as I also had bought one of the Italian crank by hand pasta rollers and I could not manage the dough alone. Since I've watched a few food shows, I see that I would like to make the long strips as you describe in 1. and 2. I have a dumpling press, and wouldn't have thought of it to use, so thanks again. Equipment seems to come and go in my house. I am getting rid of some clutter in a storage room, and one of the things I got rid of was a hand grinder I bought to grind wheat grass. Only a few times of using, the top metal (might have been tin) flaked off. It was one of those items I didn't return (far away) because it was on sale and at a health food shop that I didn't want to deal with the return. Not a great loss though; I learned that I didn't want to 'do' wheat grass. I really don't mind getting rid of equipment and trying new things. Usually I chalk up the expense as a 'meal out at a good restaurant.' I'm going to be looking forward to this new purchase. Thanks so much. Dee |
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Dee Randall wrote: > > I really don't mind getting rid of equipment and trying new things. Usually > I chalk up the expense as a 'meal out at a good restaurant.' I'm going to > be looking forward to this new purchase. Thanks so much. > > Dee Dee, When you order the hardware, do yourself a favor and add this book to the order. It's cheap. The methods posted earlier are depicted in it. And there are a lot of outrageous ravioli recipes... http://www.amazon.com/exec/obidos/tg...glance&s=books Will |
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"Will" > wrote in message oups.com... > > Dee Randall wrote: >> >> I really don't mind getting rid of equipment and trying new things. > Usually >> I chalk up the expense as a 'meal out at a good restaurant.' I'm > going to >> be looking forward to this new purchase. Thanks so much. >> >> Dee > > Dee, > > When you order the hardware, do yourself a favor and add this book to > the order. It's cheap. The methods posted earlier are depicted in it. > And there are a lot of outrageous ravioli recipes... > > http://www.amazon.com/exec/obidos/tg...glance&s=books > Will > I'll have to put that book on my wish list. I'm also hungry for homemade pasta, too! LOL! I just have a hand-cranked one, but my daughter and I are pretty good at making pasta with it! Dawn |
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"Will" > wrote in message oups.com... > > Dee Randall wrote: >> >> I really don't mind getting rid of equipment and trying new things. > Usually >> I chalk up the expense as a 'meal out at a good restaurant.' I'm > going to >> be looking forward to this new purchase. Thanks so much. >> >> Dee > > Dee, > > When you order the hardware, do yourself a favor and add this book to > the order. It's cheap. The methods posted earlier are depicted in it. > And there are a lot of outrageous ravioli recipes... > > http://www.amazon.com/exec/obidos/tg...glance&s=books > Will I have a million cook books but none specializing in Ravioli. Usually I stay away from these little books that Williams-Sonoma puts out, but I will take your recommendation. Thanks a million, Will. Dee |
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"Dee Randall" <deedoveyatshenteldotnet> wrote in message ... > > THANK YOU!! > I will keep this information as it gives me encouragement to buy this. Once > upon a time when I was trying to make raviolis, I bought one of the > "ravioli+maker"'s and even though I recall buying a decent brand, the metal > of the 'ice cube' tray flaked off. It brought my ravioli making to a halt, > as I also had bought one of the Italian crank by hand pasta rollers and I > could not manage the dough alone. Since I've watched a few food shows, I > see that I would like to make the long strips as you describe in 1. and 2. > I have a dumpling press, and wouldn't have thought of it to use, so thanks > again. > > Equipment seems to come and go in my house. I am getting rid of some > clutter in a storage room, and one of the things I got rid of was a hand > grinder I bought to grind wheat grass. Only a few times of using, the top > metal (might have been tin) flaked off. It was one of those items I didn't > return (far away) because it was on sale and at a health food shop that I > didn't want to deal with the return. Not a great loss though; I learned > that I didn't want to 'do' wheat grass. > > I really don't mind getting rid of equipment and trying new things. Usually > I chalk up the expense as a 'meal out at a good restaurant.' I'm going to > be looking forward to this new purchase. Thanks so much. > I do like the pasta roller set and use it two or three times a month. I wish there were a few more sizes of cutters, or at least one size between wide and narrow. I have used it once to roll dough for calzones. The rollers can be set to roll impossibly thin dough - too thin to be cut with the roller set. This makes me want to try it with gum paste for flowers. I find that rolling the gum past is the most tedious part of the process, so perhaps the roller can improve the processes. Also, I can see using it to roll strips of fondant for ribbons and other decorations when I make a fondant covered cake. |
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Dee Randall wrote: > I have a million cook books but none specializing in Ravioli. Usually I > stay away from these little books that Williams-Sonoma puts out, but I will > take your recommendation. > Thanks a million, Will. > Dee It's the only WS book I have. I don't think you will be sorry. Will |
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>I've owned a KA stand mixer for years, I cannot figure out what took
>them so long to get this attachment to market. It is the best one >(after the dough hook) and the best made. All stainless from Italy, >heavy and substantial. > Who stocks them? Amazon comes up negative. Nartker @ AOL.com Nartker |
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"Nartker" > wrote in message ... > >I've owned a KA stand mixer for years, I cannot figure out what took > >them so long to get this attachment to market. It is the best one > >(after the dough hook) and the best made. All stainless from Italy, > >heavy and substantial. > > > Who stocks them? Amazon comes up negative. The pasta roller set is widely available both in stores and online. About any place that sells the mixer will have the pasta roller including Williams-Sonoma, Sur La Table, and Bed Bath and Beyond. I have seen it in the big box discount stores and in major department stores. You can buy in online he http://froogle.google.com/froogle?q=...d+pasta+roller |
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"Nartker" > wrote in message ... > >I've owned a KA stand mixer for years, I cannot figure out what took >>them so long to get this attachment to market. It is the best one >>(after the dough hook) and the best made. All stainless from Italy, >>heavy and substantial. >> > Who stocks them? Amazon comes up negative. > > > Nartker @ AOL.com > > Nartker > I just ordered mine from Amazon Sunday night. For some reason, one can put this information in and get a negative and if you futz around from different ways, it will come up that they have them. Try this: http://www.amazon.com/exec/obidos/se...773711-0197457 They have a "deal" that if you order by January 31, if you get the 'code' (look on the page for it) you can get free shipping and $25 off anything over $100 if you order kitchen and bathroom items (there are a few exceptions) Anyway, here is basically what I ordered and my cost - http://www.amazon.com/exec/obidos/tg...tchen&n=284507 The pasta roller $99.99 + free shipping Cuisinart CEK-40 Electric Knife $49.95 - free shipping -$25 savings for the Jan-1 to Jan 31 promotion Total basically $125 Dee |
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On Tue, 25 Jan 2005 09:09:37 -0500, "Dee Randall"
<deedoveyatshenteldotnet> wrote: >http://www.amazon.com/exec/obidos/se...773711-0197457 Dee, That link does not work. -- Kenneth If you email... Please remove the "SPAMLESS." |
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> "Nartker" > wrote in message > ... >> >I've owned a KA stand mixer for years, I cannot figure out what took >>>them so long to get this attachment to market. It is the best one >>>(after the dough hook) and the best made. All stainless from Italy, >>>heavy and substantial. >>> >> Who stocks them? Amazon comes up negative. >> >> >> Nartker @ AOL.com Most any store that sells the KA line should have them. I paid $99 but I've seen them for $129 or so "list" price. |
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Kenneth > wrote:
>"Dee Randall" <deedoveyatshenteldotnet> wrote: >>http://www.amazon.com/exec/obidos/se...773711-0197457 > >Dee, > >That link does not work. Try: http://www.amazon.com/exec/obidos/tg.../-/B00004SGFS/ Donald |
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"Vox Humana" > wrote in message ... > > "Dee Randall" <deedoveyatshenteldotnet> wrote in message > ... >> >> THANK YOU!! >> I will keep this information as it gives me encouragement to buy this. > Once >> upon a time when I was trying to make raviolis, I bought one of the >> "ravioli+maker"'s and even though I recall buying a decent brand, the > metal >> of the 'ice cube' tray flaked off. It brought my ravioli making to a > halt, >> as I also had bought one of the Italian crank by hand pasta rollers and I >> could not manage the dough alone. Since I've watched a few food shows, >> I >> see that I would like to make the long strips as you describe in 1. and >> 2. >> I have a dumpling press, and wouldn't have thought of it to use, so >> thanks >> again. >> >> Equipment seems to come and go in my house. I am getting rid of some >> clutter in a storage room, and one of the things I got rid of was a hand >> grinder I bought to grind wheat grass. Only a few times of using, the >> top >> metal (might have been tin) flaked off. It was one of those items I > didn't >> return (far away) because it was on sale and at a health food shop that I >> didn't want to deal with the return. Not a great loss though; I learned >> that I didn't want to 'do' wheat grass. >> >> I really don't mind getting rid of equipment and trying new things. > Usually >> I chalk up the expense as a 'meal out at a good restaurant.' I'm going >> to >> be looking forward to this new purchase. Thanks so much. >> > > I do like the pasta roller set and use it two or three times a month. I > wish there were a few more sizes of cutters, or at least one size between > wide and narrow. I have used it once to roll dough for calzones. The > rollers can be set to roll impossibly thin dough - too thin to be cut with > the roller set. This makes me want to try it with gum paste for flowers. > I > find that rolling the gum past is the most tedious part of the process, so > perhaps the roller can improve the processes. Also, I can see using it to > roll strips of fondant for ribbons and other decorations when I make a > fondant covered cake. > Good delivery from amazon.com which said 5-9 business days for delivery of the pasta roller and Cuisinart knife (2 blades, 1 for bread). I ordered it Sunday night 1-23 and received 1-26 Wednesday today at 2:30. I can't wait to try them out. Thanks Vox and all for your help in helping me decide on these products. Dee |
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Dee,
I have the KitchenAid pasta rollers and use the flat roller all the time when I make ravioli. I have a ravioli maker which is similar to this one sold on Amazon http://www.amazon.com/exec/obidos/tg...arden&n=507846 You keep putting the dough through the roller until you get it to the thinness you want and cut it to size. The width is just perfect for the ravioli maker which makes 12 at a time. You put one sheet of dough down, and then put filling in. Put another sheet of dough on top and roll over the form and you have 12 perfect ravioli! Hope this helps. |
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"rosem" > wrote in message oups.com... > Dee, > > I have the KitchenAid pasta rollers and use the flat roller all the > time when I make ravioli. I have a ravioli maker which is similar to > this one sold on Amazon > > http://www.amazon.com/exec/obidos/tg...arden&n=507846 > > You keep putting the dough through the roller until you get it to the > thinness you want and cut it to size. The width is just perfect for > the ravioli maker which makes 12 at a time. You put one sheet of dough > down, and then put filling in. Put another sheet of dough on top and > roll over the form and you have 12 perfect ravioli! > > Hope this helps. I have the Simac ravioli machine and have never been able to get it to work right. What is your final setting on the KitchenAid pasta rolls when you make the sheet that is later feed into the ravioli machine? |
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My ravioli maker (made by Vitantonio) is similar to the one referenced
above made by Villaware, except mine has 12 openings and the one offered by Amazon has only 10. It is not an automatic machine. It looks like an ice cube tray and you just place the sheet on top of the tray. It is not fed. I usually finish off with 4 or 5. I use 5 when I use semolina/flour mixture since I get a much stronger dough than when just using flour alone. |
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"rosem" > wrote in message ups.com... > My ravioli maker (made by Vitantonio) is similar to the one referenced > above made by Villaware, except mine has 12 openings and the one > offered by Amazon has only 10. It is not an automatic machine. It > looks like an ice cube tray and you just place the sheet on top of the > tray. It is not fed. I usually finish off with 4 or 5. I use 5 when I > use semolina/flour mixture since I get a much stronger dough than when > just using flour alone. > Oh. I have the automatic machine, but I think I am going to get the "ice cube tray" version. Sometimes life is too short to make things work. I also stop at 4 or 5 for most pasta. Going beyond 5 is just too thin. |
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