Cooking pasta at home usually means opening a box or bag of dried pasta, dumping it into boiling water and wait for up to 10 minutes. Why would someone change this simple meal process, and not all by hand?

In fact, for several reasons. First in my head is the taste. Nothing comes close to almost melt in the mouth experience serves homemade fresh pasta. The texture, flavor and sauce combine to really bring your dining experience, because you took a fewMinutes to take them himself. Pasta no more than bad taste.

The second reason is that you can control what is in your pasta. They love the taste of sun-dried tomatoes or pesto or basil, well can you add that into your own pasta, how to do it. Do you want to use all organic ingredients? You can organic semolina. You can even use your own mixture of flour and experiment. For example, you might even some whole-wheat flour to increase the fiber content of the dough totoo.

The third reason is that home-made pasta in less time to cook. It is really a fast-food, since most fresh pasta to cook in just 3 minutes. Since many of boxed pasta cooked 8 to 10 minutes, 3 minutes need is a dream.

Now you may think you are happy with the 3 points, but I bet you think that making fresh pasta is really a chore. Finally, a hand cranked pasta machine too much space and against such a mess on your counter. And that leadsof the ultimate reason why there is no reason to settle for cardboard over pasta.

With new noodle making resolutions for the Kitchenaid mixer, pasta is easier and faster than the large pot of boiling water. It's really fast. You can go from a dry bag of flour into pasta ready in less than 5 minutes to boil. Seriously. All you do is beat the flour into the bowl of the mixer with the recommended amount of water until it resembles course menu. A good way to test theWillingness of the mix, it is to squeeze a handful. If things go well together and not crack, then it's enough mixed. Just keep your role popin plant.

Take a portion of dough mixing and fat in the form of a disc the size of a CD and about 1 / 4 inches. Place the roller setting to the widest gap and at the lowest mixing speed, feed the dough into the roller. Fold the dough in half and feed into the roll again. Repeat this about 4 to 7 times to allow the adhesive toto develop and for the batter to silky. Next, start thinning out the dough with the help of small holes on the platen. Eventually, you'll get a nice thick (depending on what you are) do. Now it is time to cut. Replace the roller system with a cutter system and feed the dough through again on the lowest speed. You now have fresh homemade pasta in less time than me to cook my pot of water.

That's really as simple as it comes. Appendicesare easy to clean. They are requiring less than the hand crank models, like the octopus skill and they store easily in a drawer. There are also annexes to make lasagna noodles, spaghetti, fettuccine and even ravioli. So, there's really no excuse for not enjoying the taste and texture of homemade fresh pasta, especially if you already have a KitchenAid mixer.

Marcy Givens is cooking and baking enthusiasts. She never had much luck when it comes toCook like a pro at home, so she decided to by watching shows and reading books about cooking get educated. It has some useful tips and secrets for selecting the correct KitchenAid mixer, which she freely shares with her readers discovered.

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