(Part 2) Best pasta makers & accessories according to redditors
We found 174 Reddit comments discussing the best pasta makers & accessories. We ranked the 68 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
10$ on Amazon. I'd say it's worth it.
Gourmia GPM9980 - Pasta Maker, Roller and Cutter - Manual Hand Crank - Slices Dough into Spaghetti and Fettuccine - Stainless Steel Surface and Chrome Plated Parts - 150mm https://www.amazon.com/dp/B0779KPT4B/ref=cm_sw_r_cp_apa_i_35LjDbGHMFGJK
Compared to
KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment With 6 Plates and Housing https://www.amazon.com/dp/B003GWZ9ZK/ref=cm_sw_r_cp_apa_i_B6LjDbMVMRZZT
In his master of none pasta carbonara vid I think
Almost all of them.
The better I get at cooking the less gadget I use. Serving & wood spoons, cheap tongs, good knives and a spider and a spatula are my main and almost only tools.
That being said there are 3 tools that may be considered gadget that I use all the time. A good quality madoline (believe me that's not a gadget!), My pasta machine that I use almost once a week and finally my avocado cutter that I use almost everyday. (I could live without the avocado tool but it's faster and we eat a lot of avocados)
Cheez-Its! you need a food processor to make it, but it's reasonably easy. They are my favorite processed snack, so I was stoked to find a way to make them myself.
Making your own ricotta is also not too tough and a really cool process. Watching the milk separate into curds and whey is really awesome. And you can make the best lasagna with it.
Yogurt is also pretty easy. Basically you just warm up milk, add some old yogurt too it and let it sit. I let mine culture in a beer cooler, because the temperature is more static.
Making pasta is also pretty easy, but requires equipment. My recipe is 1 cup of white flour to 1 egg, with about a half eggshell's worth of water (for two people). If you want to mix it up, do half whole wheat/buckwheat/semolina flour and half white. It's so much tastier than store bought dry pasta, cooks faster, and keeps well in the freezer. I have very fond memories of making pasta with my mom when I was younger.
Anyway that was longer than anticipated. I make almost all my food from scratch, so if there is something you want to know about I can probably point you in the right direction. Cheers!
If you want to absolutely floor your BF, then consider making kothu roti. It is a very popular street food dish in Sri Lanka, and has tons of variations. Kothu means "chopped" or "cut". It is originally a leftover dish. The idea is to take leftover flatbreads such as roti or plain paratha (you can buy them in an Indian store - fresh or frozen), fine dice the roti or paratha, stir fry it with Sri Lankan spices (such as curry leaves, garlic, turmeric powder, and coriander powder) and, add an egg and any leftovers such as yesterday's chicken or sausages, and stir fry it for a couple of minutes. If you see the video above, the street food kothu vendors will then continue to mix and chop the stir fry while making a clanging sound with their spoons/scoops.
Sri Lankan cuisine is very similar to Tamil and Kerala cuisine (part of South India and very close to Sri Lanka as well). In my previous reply, the video I shared was about North Indian cooking. When most people talk about "Indian food" or what they eat in an Indian restaurant, they usually refer to North Indian food, in fact, specifically Punjabi food.
Tamil and Kerala and Sri Lankan cuisines are quite different from your typical "Indian food" aka Punjabi food. The spices are different, the cooking techniques are different, the ingredients are quite significantly different. And the food is a lot more coastal cooking - lots more seafood and coastal/tropical flavors and ingredients like using fresh and dessicated coconut, coconut milk, etc. Tamarind is also extensively used as the acid or souring agent, and black peppers are mainly used for spice.
On a side note, South Indian and Sri Lankan cooking is ancient and predates the adoption of "New World" vegetables like chili peppers, tomatoes, potatoes etc. I mean, a lot of recipes have adopted these veggies over time, but a lot of them still use the more traditional spices and vegetables like black pepper and tamarind.
If you want to learn more about South Indian cooking, look at Vah Chef's videos on youtube. He also has a recipe for kothu. Also try making appam and stew. Here's a separate recipe for just appams because the batter is key, and so is the technique. It is like making crepes - a bit hard in the beginning but once you get the hang of it, becomes easier. Similarly, consider making egg curry with a tamarind based curry.
Other staples are sambar (a tamarind based lentil and veggie soup, usually had with rice), and rasam (again a tamarind and tomato based broth, eaten with rice).
If you want a really elevated gourmet but simple to make dish, consider making Chef Vineet Bhatia's pan-fried chicken made with rasam powder, served with idi-appam or string hoppers. This dish is well worth making and is also super elegant. It is literally a Michelin star dish as Vineet Bhatia is a Michelin star chef and I think this is what he serves in his restaurant.
Idiyappams are a South Indian rice noodle dish, and you will need a special press. It costs about $20 and is well worth buying it. You will also need a steamer to cook this. Or an idly steamer.
This is a bit too much effort to be honest. You could just make the chicken-rasam dish above and serve it with white rice (or any other bread). Of you can pair it with lemon rice or tamarind rice
Hope I haven't overloaded you with too much information! This barely scratches the surface of South Indian cooking. You can also google "south indian fish curry" or "south indian prawn curry" or "chettinad recipe". Chettinad is a part of Tamilnadu that is known for its meat and seafood dishes. It is also more on the spicy side, so be warned!
I've used the heck out of this guy: https://www.amazon.com/Philips-Maker-Viva-Collection-White-HR2370-05/dp/B01N3PB5LN
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Makes it a bit too easy, but with all this adulting I've been doing lately I don't have time to do it old school.
Some recommendations:
It was this one: 3-Piece Pasta Roller & Cutter Set Attachment for KitchenAid Stand Mixers,Stainless Steel Pasta Maker Accessory by Gvode https://www.amazon.com/dp/B0721M32GH/ref=cm_sw_r_cp_apa_i_UdD4DbYM6BAJ0
I think we bought it on a daily deal so it was a little cheaper
On the off-chance the he's got a KitchenAid, this attachment is pretty great -
https://www.amazon.com/s/ref=nb_sb_ss_c_1_16?url=search-alias%3Dkitchen&field-keywords=kitchenaid+pasta+attachment&sprefix=kitchenaid+pasta%2Ckitchen%2C175&crid=23R2U2MR2LSWQ
Otherwise you might try combo gift with things like a couple pasta drying racks, some ravioli cutters, and a chitarra pasta cutter https://www.amazon.com/gp/product/B0047T6VAI/ref=ox_sc_sfl_title_31?ie=UTF8&psc=1&smid=A3OJS1UM61W602,
If he's into making sauces, too consider going into a local Italian market and buying some large cans of top-quality San Marzano tomatoes, a high-quality parmesean, and some awesome cured meat like guanciale. It may seem silly, but if I got those under my Christmas tree it would be a top present!
Yeah, absolutely. You need a pasta drying rack. Like this one. http://www.amazon.com/Norpro-1048-Pasta-Drying-Rack/dp/B00004UE7U
Dries fast, should keep for a few weeks no problem.
No it’s this one:
https://www.amazon.com/dp/B01DU0CG94/ref=cm_sw_r_cp_apip_yTxCd1vliXFwK
Overall just really poorly made, hard to clamp it to anything stable enough to hold it down and still be able to crank it. I think I’m going to invest in the kitchen aid one.
I got one of these guys, so I don't even have to weigh it: https://www.amazon.ca/dp/B01D5OVJ3O/ref=cm_sw_r_cp_apa_i_a-uFDbM054CV2
creating things from scratch will definitely change your perception of them, and also let you alter the flavors to taste. It can be as hard or as easy as you want. The biggest thing is to just follow the recipes. Other people have done all the hard work, all you need to do is repeat what they did.
For example:
-This pizza dough
-or this pasta sauce, which can serve as a great base to add other flavors. Then, you can customize it even more by making pasta from scratch with one of these.
I’ve made Italian-style pasta from scratch before and there’s no way the dough would ever be fluid enough to do that- ideally you need a special noodle rolling machine. (Example: Marcato Atlas 180 Classic Manuelle Nudelmaschine für Teigblätter, Verchromtem Stahl, Silber 24 x 20 x 15.5 cm https://www.amazon.de/dp/B004BDKI68/ref=cm_sw_r_cp_api_i_xXzUCb5E72GA1)
So my question- what kind of noodles are these? I’m super impressed.
On the rolling pin and by eye. Cutting it on the rolling pin helps with consistency because you are cutting several layers of dough (i.e. several noodles) at once. It's very much a case of practice makes perfect. The advantage of learning to do it by hand is that you aren't limited by the dimensions of whatever cutter you buy if you want, say, papardelle.
Edit: here is an example of the the only traditional pasta cutter I'm aware of. It's used only in the Abruzzo region and only to make a very specific type of pasta.
I'll definitely be using this recipe, just ordered some B2 from amazon too! I've used the KA to mix my dough with sub-par results (operator error?) and have taken to using the food processor method. Honestly thinking about buying this beast to see if my results are better. It's scary what a man will due in pursuit of ramen nirvana. Thanks for the help!
Making noodles is hard. So hard. It took me the longest to figure out, and I still have trouble depending on if I'm following a new recipe I've found, tweaking something I've worked on before, or going with a standard that I like. Noodles have a substantial amount of variation down to very specific ingredient amounts, and all of that changes the outcome.
If you're still interested, I currently use a marcato electric pasta machine. It's pricey, but it's lasted me a long time and helps tremendously with rolling the very tough dough that is ramen. A kitchenaid attachment might also work.
A home made pasta is super easy, and serves as a base for many dishes going forward.
Pour one cup of flour on the counter and arrange it like a short/wide volcano, with a well in the center. Sprinkle a pinch of salt on the flour, then add one egg, two egg yolks in the center. Rub a bit of olive oil on your hands to help prevent the dough sticking to your hand. (Takes a few minutes to go from a mix of dry flour and a gummy mess to a soft, even consistency. Keep kneading) Form the dough up in a ball, wrap in a bit of cellophane, and let sit on the counter for 30 minutes.
Dust the counter top with a bit of flour and pull out that rolling pin. For fettuccine noodles, fold that sheet into a roll and cut into strips. A cheap pasta machine really makes it easy. Roll out the dough enough to run it through the machine - setting at 6, dust with flour, and again on 4, then 3. I'll use the same basic pasta for ravioli, fettuccine, lasagna, etc.
Get a pot of water boiling with a bit of salt in it. Once it is at full boil, toss the pasta in for 2 minutes. Drain and add whatever sauce you are going with for that night. (start with the canned, and move on to a pesto, butter, bolognese, or other sauces once you get noodles down) Take that two minutes to wipe down the counters, making sure there is no mess. Clean all the dishes after the meal, as that is a big part of the process/pain. Someone leaving a sink full of pots and pans is doing nobody any favors.
https://www.amazon.co.uk/dp/B01JIUH2OY/ref=cm_sw_r_cp_apa_i_-IZKDb9S1CDA2
It worked really well for us, although it was much easier with two sets of hands. One to feed the dough, one to crank the machine and one to feed it out. Maybe with more practice I might be able to manage by myself!
The fact it comes with a couple of shaping attachments is very useful - although others might offer more.
If you get one of these, https://www.amazon.com/Zoie-Chloe-Premium-Stainless-Spaetzle/dp/B01KWYC2TU it is very easy to make your own. I've made it with all-purpose flour and it works just fine.
If you still really want to use a machine, a $20 pasta machine should do the trick!
https://www.amazon.com/dp/B0178NWBKI
https://www.kingarthurflour.com/blog/2015/06/21/homemade-pasta-2
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I had a pasta drying thing for a while (sold it when I realized we hadn't used it in a while) and then I froze the partially dried pasta noodles in a bag after the'd dried enough not to stick to each other.
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https://www.amazon.com/Foldable-Transfer-Anti-Slip-Detachable-Cleaning/dp/B07KC8SQ89/
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I've found that I get more out of making fresh pasta and making ravioli rather than linguine or something and just make some linguine with the leftovers. The ravioli freezes really well (especially if you have a vacuum sealer although you have to stop it before it crushes them) and the premade ravioli are so expensive that it's worth it to take a few hours and make your own and save it for later. (especially if you had a monster butternut squash that made 2 dozen squashes and you need to do something with them)
total noob in anything about woodworking here..i want to make simple pasta drying rack (something like this) ..drilling couple of holes shouldnt be big of a problem.,.but i have one question..do i have to treat wood with something or i can leave it just like that?and if yes,what would be recommendation if its going to be in contact with food?
Do you know what the difference is between this one, the $200 model and the $300 model?
From the descriptions they all seem to do the same thing, so not sure why one is twice as much
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