Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pasta Extruders: 2011-


Chris Amirault
 Share

Recommended Posts

Society members Alex and Aki (twodogs) over at Ideas in Food have been displaying some remarkable pasta made with their Arcobaleno extruder. I need another kitchen gadget like I need a whole in my head, particularly one that has no price listed on the website but instead offers a "Financing" tab. But that doesn't prevent me from living vicariously from y'all.

So who's got a good extruder out there these days? Even the hand-cranked ones are in the $400 range, it seems. Any budget options for those of us who just must make bucatini at home somehow?

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Link to comment
Share on other sites

This page has very nice reviews of the Manual Torchio, Lello 2720 & Dolly extruders:

http://www.allaboutspaghetti.com/extruderpastamaker.html

eta: I've read mixed reviews about the Kitchen Aid Pasta Extruder attachment but it might be a more affordable option to try out.

Edited by natasha1270 (log)
"The main thing to remember about Italian food is that when you put your groceries in the car, the quality of your dinner has already been decided." – Mario Batali
Link to comment
Share on other sites

What does this sentence from the website mean?

Other than cost, by the way, the reason that these machines are mostly plastic is to make them easy to wash—because there are a lot of things to wash out when using extruder type machines.

Do extruders require disassembly and cleaning regularly? You are strictly forbidden to wash most of the rollers I've seen.

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Link to comment
Share on other sites

... Any budget options for those of us who just must make bucatini at home somehow?

Well, for home use, you might consider a standard Kenwood (deLonghi in the US?) mixer. Any recentish and working one - a 900 series or KM, just not the fairly ancient 700 series. Either size, Chef or Major.

Then add the AT910 pasta extruder - the UK price is ~ £100.

And the bronze die for Bucatini is then about another £30. http://www.kenwoodworld.com/en-int/Products/Kitchen-Machines/Kitchen-Machine-Attachments/AT910-012/

Kenwood are offering a cheaper mixer, Prospero, in the UK (its oddly triangular in plan view). There's a version with a different fitting to suit it, the AX910. AX and AT parts have different drive interfaces - but do take the same bronze dies.

If you want the bronze die, (and I expect you do), then you'd want to avoid the much cheaper (plastic body, plastic dies) A936 pasta extruder attachment.

"If you wish to make an apple pie from scratch ... you must first invent the universe." - Carl Sagan

Link to comment
Share on other sites

My understanding is yes and with most of these home extruders you will not be able to use a stiff enough dough.

I recall you are very active in the Charcuterie topic, maybe this link will interest you: http://www.ehow.com/how_7359366_use-sausage-stuffer-pasta-extruder.html

"The main thing to remember about Italian food is that when you put your groceries in the car, the quality of your dinner has already been decided." – Mario Batali
Link to comment
Share on other sites

The reality is that you can't really make extruded pasta at home that will be anything like the dry pasta you buy in the store. This is because the stuff you buy in the store has not only been extruded but then it has been dried under very controlled conditions to a very specific moisture content. I've had extruded-but-not-dried pasta made with these machines (including some of Alex and Aki's pasta at the concluding dinner to a series on aroma at Astor Center) and, while it was pretty good stuff, it was nothing like actual dry pasta and I'm not sure I found it texturally interesting enough to want an expensive machine around to make it at home.

So, that's the first thing: give up on the dream of making your own dry pasta at home with a pasta extruder. Ain't gonna happen. The rigatoni you get out of one of these machines will not be the same as the rigatoni you get out of a De Cecco box and, in my experience, won't be as good regardless of how expensive the machine may be. What you can get is extruded fresh pasta that is different from the rolled fresh pasta you're used to in terms of shape and texture (much the same way that spaghetti alla chitarra has a different texture). If you want to know what you can expect, try out some of the "fresh rigatoni" at your local gourmet shop.

If, on the other hand, you want to make fresh extruded pasta like bigoli and gargati, then I recommend a bigolaro, which is a hand-cranked pasta extruder from Venice where there is a tradition for that kind of thing. As far as the electric machines go, it's serious money to get one that will put out the kind of pressure you need and that will allow you the flexibility of doing a zillion different shapes and flavorings like Alex and Aki do with theirs.

--

Link to comment
Share on other sites

I've never gotten anything good to come of the KitchenAid extruder attachment, but since it is cheap, if you happen to have a bowl-lift mixer, it comes with a pair of clips to keep the bowl attached when working stiff doughs, and those clips are very handy. I don't know if you can order them separately. The extruder dies seem to require a softer dough than I think would make good pasta. Once I tried it, and it actually forced dough back into the fitting for the screw pusher, and it started extruding dough with a streak of grease in it. We just tossed that batch and made dried pasta that evening.

I also have a nice hand-cranked roller machine made by Pastalinda in the 1980s or so, and that works well.

Link to comment
Share on other sites

Do extruders require disassembly and cleaning regularly? You are strictly forbidden to wash most of the rollers I've seen.

They do. I have an electric Marcato that I found at a garage sale for about $5 a number of years ago that has served me well. When I use it, I make an abundance of pasta just to offset the amount of time I'll spend cleaning it. I have seen them on eBay ever so often simply because people get tired of them and sell them off..

Link to comment
Share on other sites

Your best bet would be to keep your eyes patiently open for one of the smaller used commercial units, like those made by La Parmigiana (they come in sizes that have a footprint as small as about 30"x30", although they do require floor space, owing to their height).

Consumer models are underdimensioned, and just don't hold up well. I got my boyfriend a Simac Pastamatic 1400, which is supposed to be a fairly good consumer model, and although the (thinnish) bronze dies extrude okay pasta, the force of the dough passing through and against the die actually caused the die to tear through the front of the retaining nut. The company replaced it, but it's a nuisance, and cleaning it is a pain, involving toothpicks and soaking (it hasn't been used in over a year, I think), and I've been urging my boyfriend to put the damn thing on eBay, and get the La Parmigiana he's been lusting after.

Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

Link to comment
Share on other sites

As far as the electric machines go, it's serious money to get one that will put out the kind of pressure you need and that will allow you the flexibility of doing a zillion different shapes and flavorings like Alex and Aki do with theirs.

Very true. I've used hand-cranked extruders too and they're a great workout :hmmm:

With that said, I still love being able to flavor my dough and extruding different shapes.

Link to comment
Share on other sites

I have the KitchenAid KPEXTA pasta extruder and have found it a very useful tool. It certainly doesn't produce the same results as the Arcobaleno AEX18 (which costs more than 30 times the price) and you are limited to the six shapes it comes with, but it does a good job of making great pasta which you can easily flavor.

Don't expect to produce large quantities from this machine, it can easily produce enough for a main course for four people (eight with a short cool-down break), but is slow going - 20ish minutes to extrude a batch that weighs about a lb if you follow the speed setting guidelines in the manual. Also, I have noticed that with larger batches the auger does warm up a little and heats the dough slightly as it extrudes. I have not noticed a change in flavor or texture because of this, but occasionally notice slight discoloration where the pasta is more opaque than is normal because of the heating.

I think it is well worth the money as long as you ignore the recipes that come with it which generally call for far too much water. I tend to make a dough as dry as possible, so it barely holds together and get terrific results.

The picture is of a Carbonara I made using some extruded semolina and egg yolk pasta. It was dried for a couple hours and then cooked.

050%20%28Medium%29.JPG

Here is the blog post that encouraged me to get the extruder. There are some good in action and complete pasta shots.

Edited by avaserfi (log)

Andrew Vaserfirer aka avaserfi

Host, eG Forums

avaserfirer@egstaff.org

eG Ethics Signatory

Link to comment
Share on other sites

I also have the KitchenAid KPEXTA extruder. It works well, especially if you use the dough recipes that come with it to get a feel for how dry the dough needs to be. I also like that it is just a small attachment, it's not a big freestanding machine that I need to store. I make the penne and macaroni most often.

This is the most recent KitchenAid pasta extruder. All the ones that came before sucked, just so you know.

Link to comment
Share on other sites

I have the KitchenAid KPEXTA pasta extruder and have found it a very useful tool. It certainly doesn't produce the same results as the Arcobaleno AEX18 (which costs more than 30 times the price) and you are limited to the six shapes it comes with, but it does a good job of making great pasta which you can easily flavor.

...

Here is the blog post that encouraged me to get the extruder. There are some good in action and complete pasta shots.

So ... the encouragement to get the KA attachment ultimately owed its origin to someone else's infatuation with the bronze-die Kenwood attachment! :hmmm:

Many months ago I saw FXcuisine’s account of making macaroni from scratch and his tale of homemade casarecce, and I immediately fell in love with his gorgeous pasta extruder the idea of making extruded pasta myself.
http://fxcuisine.com/Default.asp?language=2&Display=68&resolution=low Edited by dougal (log)

"If you wish to make an apple pie from scratch ... you must first invent the universe." - Carl Sagan

Link to comment
Share on other sites

So ... the encouragement to get the KA attachment ultimately owed its origin to someone else's infatuation with the bronze-die Kenwood attachment! :hmmm:

I'm not sure I see the problem with this. For better or worse the KitchenAid stand mixer is the most prolific stand mixer in the United States. Certainly, the Kenwood is available, but for someone who already owns a KitchenAid it makes much more sense to purchase the KPEXTA extruder attachment rather than buying a second stand mixer solely to make extruded pasta. The Kenwood attachment is beautiful and from what I have read works very well, but I don't think the bronze version (model AX910) is widely available in the United States. I believe the only source is European importers.

As a side note: I have been doing a little research into pasta extruders. Marcato does make a manual extruder called the Regina. I have heard it works well, but is a little unwieldy compared to a motorized model. It is hard to tell, but from pictures online the Regina dies and mounting area for the dies look very similar to the KitchenAid attachment which is made in Italy. If this is true, Marcato might manufacture the KitchenAid attachment or at least make parts for it.

Andrew Vaserfirer aka avaserfi

Host, eG Forums

avaserfirer@egstaff.org

eG Ethics Signatory

Link to comment
Share on other sites

  • 2 years later...

Funny this thread has become active because just yesterday I received a price quote for the Arcobaleno AEX18 pasta machine. I'm in British Columbia Canada: the price in US$ 4900 which includes an automatic cutting attachment, a pasta tray and two brass dies. Freight and Duty extra. The machine is over kill for the home cook but it looks very well made. I was reading some reviews on Amazon about the Kitchen Aid attachment and several people have damaged their mixer using it. I tried it twice and it is very difficult to get the right consistency of dough so it (a) goes through the dies without sticking together and (b) doesn't put a strain on the motor. Apparently you can only extrude so much dough before resting your machine. Not worth the risk of trashing my professional model Kitchen Aid. Plus, it's very slow. The Arcobaleno mixes the dough and then extrudes. Each brass die is around $170.

Link to comment
Share on other sites

Link to comment
Share on other sites

The AEX10 has smaller extrusion plates but the HP is 0.4 compared to 0.5 in the AEX18. I think because the AEX10 has a smaller capacity it is perhaps not intended for a higher volume use setting compared to the AEX18. Therefore, more dies to choose from. ??

Link to comment
Share on other sites

  • 2 weeks later...

I have been looking at the arcobaleno machines to start a small farmers market pasta biz. I emailed a company that recently bought a ravioli machine from arcobaleno and they said the support is horrible and could not recommend them; probably not a good feeling when you drop over 30k on a machine. In my own experience it took arcobaleno a bit of time to get a price quote for me. It makes you wonder that if it takes over a week to get a price quote to an interested buyer then how will the support be once bought.  These of course could be isolated incidences. Does anyone have experience with arcobaleno they would like to share?

Link to comment
Share on other sites

I too waited for about a week for the initial quote but when I had questions they responded almost immediately. Decided not to get one, just too expensive for home use. Wonder what the experience is from the people at Ideas in Food who have the larger machine.

Link to comment
Share on other sites

  • 7 months later...

Franci - I have two hand powered Torchio Bigolotti extruders and when I researched additional dies for it I was told that the machine you mentioned, the Dolly, used compatible dies. I ordered some great ones thinking they would fit the Torchio, including the tulip shape pasta, and bucatini. They don't fit that well and I have $600 invested in them.

If you end up getting that Dolly machine let me know. I am considering getting one just to recover my investment in the dies. It looks magical in the videos.

Link to comment
Share on other sites

 Share

  • Similar Content

    • By daniel123456789876543
      I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
       
      After a week of curing it has had 11 days  hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. 
      It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
      It was a recipe by Kuhlman in one of their charcuterie books.
      But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
       
      Daniel
       
       
       


    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By psantucc
      My own recipe, though influenced by many sources.
      Santucci's Practical Torrone (Christmas Nougat)
      180g honey (½ cup)
      100g egg whites (2 eggs)
      350g sugar (1 ½ cups)
      50g water (2 tablespoons)
      450g (1 pound) roasted nuts
      5-10 drops orange oil
      2 sheets (8 ½” x 11”) Ostia (aka wafer, edible paper)
      Combine honey, water, and sugar in a small saucepan. Bring to the boil over medium heat, stirring constantly. Skim foam (if any is seen) off the honey when it reaches the boil.
      In a stand mixer, whisk the egg whites until stiff peaks form.
      Cook the honey mixture to 280° F (137° C). Remove from the heat. With the mixer on high speed, slowly pour the mixture into the egg whites. Continue to whisk until volume has increased by about half and the mixture just starts to lose gloss – only about 5 minutes.
      Reduce the mixer speed and add the orange oil and nuts. When they are thoroughly mixed in, spread the resulting nougat over a sheet of Ostia. Try to cover the sheet as evenly as possible- the nougat is sticky and will make things difficult. When it is evenly covered, top with the other sheet of Ostia.
      Leave to cool and crystallize completely in the open air before cutting, preferably overnight.
      Note: I call this 'practical' Torrone because the recipe is made for home confectioners of reasonable skill to be able to easily understand what and how much to buy and what to do with it. The ingredient portions are biased for my country, the USA, but I saw no point in using English ounces for the weight-based version – those of us who prefer weight generally prefer it in grams.
      Tips and tricks:
      1.Keep nuts in a warm oven ( about 150° F / 65° C ) until you add them. Adding room temperature or colder nuts will reduce working time.
      2.Getting the nougat spread between sheets of Ostia is the trickiest part of the process. I use buttered caramel rulers on the outside edges of the bottom sheet, pour and press nougat in place, and then press the top layer on with an offset spatula. If you don't have caramel rulers, try spreading the nougat with an offset spatula, topping with the other sheet, and rolling with a pin to smooth. I advise against trying to cast the slab in any kind of fixed side pan, as the stickiness will make it very difficult to remove.
      3.Score the top layer of Ostia before cutting through. Once scored, a straight down cut with a Chef's knife works well. Cut into six 8 1/2” long bars and wrap in parchment or waxed paper to store, then cut into smaller rectangles to serve.
      4.There are many possible alternate flavorings. 1-10 Lemon oil or 1 t. (5 ml) vanilla or almond extract work well and are traditional flavors. Candied orange peel and/or orange zest can also be added.
      5.I use half pistachio and half almonds as the nuts. Hazelnuts (filberts) are also traditional. Any common nut should work.
      6.Ostia is available from confectionery suppliers. I get 8-1/2” x 11” sheets from www.sugarcraft.com under the name 'wafer paper'.
      This recipe is copyright 2009 by Patrick J. Santucci. Contact the author on eGullet under the username psantucc.
    • By Paul Bacino
      1 C Northern Beans soaked over-night in
      4-6C Water or Chxn Stock
      1/2 t Cayenne Pepper
      1//2 t Granulated garlic
      1 twig Dried oregano-- dried from last yr
      2 Bay
      pinch of salt ( yes ) and few pepper corns
      in the Morning; All into the Slow Cooker for 5 hrs. ( Crock Pot )
      I removed half the liquor and added chicken stock here back in . to this I added diced cooked Italian sausage about 1 whole .. simmer in a pot.. I transferred to... then add 1/2 head of shopped chicory ( curly endive ) finish cooking 15 mins
      cheers
      Most measurements again are from feel
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...