Comments on: Mastering Homemade Pasta Using a KitchenAid Mixer

By: @jenswepunkt

@jenswepunkt — Sun, 29 Jun 2025 09:37:54 +0000

Great video and explanation! I'm totally going to try it :-)

One common tip for safety is to leave the bowl under the mixer when using the attachment. While there is only a very small chance to get entangled on the rotating pin with clothes or hair, there is a risk of serious injury if it happens as the device is very powerful. Having the bowl underneath greatly reduces the likelihood of getting caught in it.

By: @m0lier

@m0lier — Sun, 29 Jun 2025 09:37:54 +0000

any way to clean out the sheet maker when it has chunks in it ? except screwing it open completely?

By: @Ballboys098

@Ballboys098 — Sun, 29 Jun 2025 09:37:54 +0000

Yum yum

By: @sneakychicken

@sneakychicken — Sun, 29 Jun 2025 09:37:54 +0000

You dont need the cutter attachment. I own one but I cut most of my pasta by hand with a knife

By: @joslynnk3274

@joslynnk3274 — Sun, 29 Jun 2025 09:37:54 +0000

How long do u let it dry on the drying rack?

By: @ibelieve722

@ibelieve722 — Sun, 29 Jun 2025 09:37:54 +0000

Did you really use cheese out of a can for fresh pasta??? 🤮

By: @bim382009

@bim382009 — Sun, 29 Jun 2025 09:37:54 +0000

I just mixed a batch of dough for making ravioli. My Kitchenaid mixer sounds like a bearing has gone bad ! I only used it tree or four times since I bought it for my Wife 4 or 5 years ago. Bummer.

By: @ronbos12

@ronbos12 — Sun, 29 Jun 2025 09:37:54 +0000

In order to get my dough long enough for a 10-11” strand of spaghetti, I end up at “6” on the roller. Then, the strands are very thin, more like an Angel Hair pasta. How much of a dough piece should you start with, by weight, to make 10” strands of a more substantial piece of spaghetti?

By: @maxtrewavas3228

@maxtrewavas3228 — Sun, 29 Jun 2025 09:37:54 +0000

6:06 show frenchie

By: @NickWebber-vp4pd

@NickWebber-vp4pd — Sun, 29 Jun 2025 09:37:54 +0000

Nothing tastes better and is more satisfying than homemade pasta…buuuut…going through all that trouble, and then using fake parmesan cheese😮 blasphemy😂😂😂 did you know that those pre-grated off the shelf parmesan cheeses contain up to 15% wood pulp? Not a joke…if you’re going to make fresh pasta…spend the $12 and buy a block of real parmesan, or romano cheese, and grate it yourself…please…your stomach will thank me…