I Made My Own Macaronis From Scratch

Joe

Fri, 31 Dec 2010 04:48:58 GMT

Very nice bronze plates! The Kenwood website seems to show plastic plates on the pasta machine though. Did you get those plates separately?

LaRene Ellis

Tue, 14 Jul 2009 22:55:46 GMT

I love making food from scratch. I"ve always wondered how to make pasta. Thanks for informing me. What an easy way. I can do that.
Thanks

fx

Sun, 28 Sep 2008 13:16:29 GMT

Fiona, you should use durum wheat semolina, that is flour from a special wheat that has a harder grain, you can find it sometimes in ethnic aisles in supermarkets or just where they stock the flours. Add a little olive oil, no salt and no water, and make your dough as dry as you can, it should be downright crumbly, not really a dough, otherwise your pasta will stick together and you"ll lose your spirits! Good luck!

Fiona

Thu, 25 Sep 2008 19:31:03 GMT

I just made my first pasta tonight. I bought an excellent 2nd hand but never been used Kenwood Chef A901. I also have the A701 which is older but still working well. A few months ago I bought the pasta extruder but found it didn"t fit the A701. I got the A901 at the weekend and decided to try out the pasta extruder tonight - with no real recipe to follow and I"ve never made pasta before. I used plain flour, 2 eggs and 1/4 teaspoon salt and added a little water (mistake!) I made the mixture a little too wet and it all stuck together. Added some more flour to dry it up and started to get what looked like tagliatelli. Anyway, it tasted not too bad but I wish I"d seen this site first before I tried it. I will be making pasta again soon and will try your method. Many thanks.

fx

Thu, 17 Jul 2008 09:52:04 GMT

Stacey, thanks for visiting! How was this cookery course near Lucca? Would you recommend it? I did not know abou the ciuliri and now want one - but please check my Asparagus Malloredus article to see some bought malloredus. The Milan store will not answer any query unless you call in Italian and arrange shipping yourself. And please keep your job, my articles will be there tomorrow!

Stacey Damico

Mon, 14 Jul 2008 12:28:16 GMT

I adore your website and your passion and thoroughness. I just returned from Italy where I attended a week long cooking class near Lucca (Near Pisa). It was amazing and now I am addicted to finding the most authentic recipes, auhentic ingredients..like Asperso, and authentic tools..like a Garganelli comb. I tried emailing that Milan store but I have a feeling I am going to have to go in person the next time I"m over there. I"d love to find something called a ciuliri..it is a a kind of sieve with the bottom made of thin twisted rushes used to texture and shape a type of Sardignian pasta called malloreddus. Have you ever heard of this?
Do you think the Milan store will ship to the US.?
I"m anxious to finish reading the rest of your site but I don"t want to lose my job. I"ve spent so much time and I can"t wait to get back to it.Keep up the good work!
Stacey

fx

Sun, 11 May 2008 15:33:48 GMT

Sheri, if you visit the UK Kenwood site they have it, otherwise you can buy the pasta extruder kit on Ebay.

Sheri

Thu, 8 May 2008 15:53:15 GMT

Hello! I loved your article and photos! I am looking for a domestic pasta extruder (similar to the one you describe above which you used for your home made macaroni), but have been unsuccessful in locating one. The Kenwood Chef site did not display this item. Do you know where I might find one for home use? Thank you!

Chef Bubba

Thu, 11 Oct 2007 00:19:01 GMT

hey, nice recipe. I would say that your pasta tube are closing on one end because you have the dough too soft (too much egg). Extrusion pressure will make a very dry dough into a great finished product (assuming the machine used has enough force). As well it seems that not all the semoline in your mixer was hydrated enough by the liguid. I would mix longer or wrap and store pasta before extruding to make sure all the grain is fully hydrated. Love your site!!! Got about 5 recipes on here I cant wait to try!!

mick

Thu, 6 Sep 2007 01:48:39 GMT

I enjoyed reading your article!60 yrs ago I used to watch an old Italian woman, she had a 2ft. piece of piano wire on which she rolled the dough and then pulled the wire out which left a hole in a 18 inch piece which she called macaron without the "i". She gave me some quite often, it was beautiful, I never told anybody as in those days after the war you were not permitted to mix with them as they were considered dirty wogs. I didn"t think so then and I don"t think so now. What strange things people teach their children!