The Kitchen-Aid Stand Mixer thread

[pscolari]

To get this back on track we normally use ours about 15-20 times a year. Mainly I use it for breads/pizza dough and the wife uses it for baking. No attachments currently since we have a manual pasta machine that predates the stand mixer and is rarely used.

This is a timely thread as I mentioned to my wife earlier this week that my 2011 goal is to make bread weekly. Possibly threak worthy.

 

[itsstillmatt]

Originally Posted by foodguy

i do have to speak up in defense of dried, though. fresh pasta is amazing. good dried pasta is amazing. they're two different things. dried is not a "canned" version of fresh.
I only use the pasta roller. Nothing else. Mainly I use it because our countertops are too thick to clamp a manual roller. I don't like fresh extruded pasta. I prefer dried unless we are talking sheets/raviolis etc. If I could give the machine back for a refund, I would. Basically useless.

 

[mordecai]

Originally Posted by iammatt

I only use the pasta roller. Nothing else. Mainly I use it because our countertops are too thick to clamp a manual roller. I don't like fresh extruded pasta. I prefer dried unless we are talking sheets/raviolis etc. If I could give the machine back for a refund, I would. Basically useless.
huh, never heard someone say that before, about the kitchenaid or fresh pasta really. this may be useful for you: http://www.styleforum.net/forumdisplay.php?f=28

 

[kwilkinson]

Originally Posted by mharwitt

huh, never heard someone say that before, about the kitchenaid or fresh pasta really. this may be useful for you:

http://www.styleforum.net/forumdisplay.php?f=28
Or, if he wants, he could just give it to me.

I'll list it up on B&S for a really great price, let someone offer to take it, and then unexpectedly and rudely raise the price. I think epic lulz may ensue.

 

[mordecai]

Originally Posted by kwilkinson

Or, if he wants, he could just give it to me.

I'll list it up on B&S for a really great price, let someone offer to take it, and then unexpectedly and rudely raise the price. I think epic lulz may ensue.

eh, it's been done.
i almost offered to take it off his hands, but i use ours so seldom that i don't think i really need a replacement. love having it on hand.

 

[foodguy]

nah ... extruded fresh pasta is the pits. it's actually kind of a misinterpretation of what dried pasta is all about. good dried pasta is really complicated to make: the dough is just hard wheat and water and it's really, really tough. the extrusion has to be done at the right temperature, and even with the right dies that let the dough slip, but still leave a slightly rough texture; and drying is an art unto itself, making sure that the pasta dries completely, but evenly. there's a reason a good artisanal pasta costs $4 to $5 a pound.

 

[itsstillmatt]

When I make fresh pasta I make the dough in the food processor, not the Kitchenaid. My wife tried to give Kyle our old Kenwood mixer, but he moved out of town before she could offer.

Maybe I just don't know how to use the thing to good effect. I don't really use a food processor either, except for dough.

 

[mordecai]

Originally Posted by iammatt

When I make fresh pasta I make the dough in the food processor, not the Kitchenaid. My wife tried to give Kyle our old Kenwood mixer, but he moved out of town before she could offer.

Maybe I just don't know how to use the thing to good effect. I don't really use a food processor either, except for dough.

what about a blender?

 

[foodguy]

i make the dough in the food processor, too. that's different than extruded, right? what i was going on about are those machines that extrude fresh pasta dough in dried pasta shapes.

 

[kwilkinson]

Originally Posted by iammatt

When I make fresh pasta I make the dough in the food processor, not the Kitchenaid. My wife tried to give Kyle our old Kenwood mixer, but he moved out of town before she could offer.

 

[itsstillmatt]

Originally Posted by mharwitt

what about a blender?
Blender I use all the time. Also a new Thermomix, which is really cool.

 

[itsstillmatt]

Originally Posted by foodguy

i make the dough in the food processor, too. that's different than extruded, right? what i was going on about are those machines that extrude fresh pasta dough in dried pasta shapes.
Extruded is like when you push it out something that looks like a meat grinder.

 

[kwilkinson]

Originally Posted by iammatt

Blender I use all the time. Also a new Thermomix, which is really cool.
Have you ever noticed how every time you ask me for advice on something consumer-kitchen-related, I give you advice, you opt not to take it, and then you're happier in the long run? That makes me feel bad.

 

[itsstillmatt]

Originally Posted by kwilkinson

Have you ever noticed how every time you ask me for advice on something consumer-kitchen-related, I give you advice, you opt not to take it, and then you're happier in the long run? That makes me feel bad.
You just said you hadn't heard of it, not that I shouldn't get it.

 

[kwilkinson]

Originally Posted by iammatt

You just said you hadn't heard of it, not that I shouldn't get it.

Oh I thought I told you about something else.

NVmind that was in the vitamix pm session, not the thermomix.

Mah bad!