In article >,
"Curt Nelson" <X> wrote:

> For me, I can crank out a single serving of pasta dough with my processor in
> under five minutes if I really try, so it's convenient for me. There's
> essentially no mess or waste and my hands practically don't even get dirty.
> (not that I mind.)
>
> I'm going to continue using both methods, though. Next up, I have to cook
> for 20 people at a ski cabin in a week or so. I'm thinking of trying to use
> the KitchenAid dough hook for that one and see if I can surprise 'em with
> fresh pasta.
>
> Hasta,
> Curt Nelson

Curt, are you using ap flour or semolina? What kind of pasta 'machine'
-- the KA extruder or the Atlas-type roller?
IME semolina is required for the extruder -- and it needs to be very dry
or it comes out gluey. I haven't made it in years, though -- might have
to try it just for the heckuva it. I'll mix the dough in the Cuisinart,
though, not with a dough hook.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio
http://web.mac.com/barbschaller - snow pics added 3-3-2007
http://www.caringbridge.org/visit/amytaylor

"Melba's Jammin'" > wrote in message
...
> In article >,


Sorry for the long-delayed reply Mother Superior. ;-)

It's a big newsgroup and I only just found your post now. Hopefully you'll
see it eventually...

I make no claim of being a pasta magician, but I also have an irrational
aversion to extruders. So, for me, I'm going to do small quantities for two
people or so in the processor and "attempt" to do larger quantities using
the dough hook on the KitchenAid.

Whatever Batali wants to tell you on his show, he sure doesn't
single-handedly do 1500 covers of pasta on a weeknight with the "well
method." Why should I do the same? Hell, when's the last time he's made
pasta by hand when he wasn't on T.V.?

Anyway, I'm not bashing Mario in any way. I live in Seattle and have known
his Dad, Dino, for going on ten years now and have had a M. Batali breakfast
at Salumi. He was *very* cool. Whatever the ego some NYC food critics have
decried him of, he was just a Seattle guy when I met him. Perhaps his
shields were down being next to his Mom and Dad in his hometown and maybe a
fellow just has to have some thick skin to survive and successfully run a
veritable restaurant empire in Manhattan.

My only point is this. If he can make dough on a hook than so can I. The
common ground is caring about what you are making and caring even more about
whom you are serving your food to. I'll never consider myself a chef or even
a good cook, but I love it and I try my damndest whenever I get near a
kitchen.

Sorry for the long blurb. It's late, I'm drunk and worked to death and am on
two hours of sleep. Hopefully I'll be able to contribute something to the
newsgroup once in awhile. If you feel like reposting this, that's fine by
me.

Best of luck with your pasta!

Hasta,
Curt Nelson