Makin’ pasta

[Mark Foreman]

Got our my KA pasta attachment and made some macaroni for tonights Creamy Cajun Chicken Pasta. Dough is 75% semolina and 25% Durham flour. I haven‘t used it in a long time. Easy and fun…..

 

[Rich G]

That's cool, Mark! Thus far, the only shapes I've made are based on flat sheets of pasta (ravioli, tortellini, etc.) The ability to do extrusions is cool. What other dies does the KA kit come with?

.....and, where's the sauce?!?!

R

 

[Mark Foreman]

That's cool, Mark! Thus far, the only shapes I've made are based on flat sheets of pasta (ravioli, tortellini, etc.) The ability to do extrusions is cool. What other dies does the KA kit come with?

.....and, where's the sauce?!?!

R

6 Quick Change Discs
Offers great versatility all in one - allowing you to make fresh spaghetti, bucatini, rigatoni, fusilli, large macaroni or small macaroni simply by changing the pasta disc.

 

[Steve Hoch]

That looks darn good Mark, it's unbelievable how much better homemade pasta tastes vs. store bought.

 

[DanHoo]

Looks tasty.

 

[Mark Foreman]

That looks darn good Mark, it's unbelievable how much better homemade pasta tastes vs. store bought.

So true. I use a food processor to make the pasta dough so it makes the whole process easy. I also have an Atlas 150 for sheating, spaghettI, linguini, etc.

‘’Tastes better and cooks quicker too. The other nice part is that I can use whatever flour I want. I use semolina and Durham flours not all purpose.

 

[Joan]

Good going Mark, great job. Isn't it fun to make your own food? lol

 

[Mark Foreman]

Good going Mark, great job. Isn't it fun to make your own food? lol

I have loved cooking since I was a teenager. I make most things from scratch. It’s nice now that I am retired as I have the time.

 

[MartinB]

Cool, I wasn't aware of that pasta press.