KitchenAid KPRA manual Tips for Perfect Pasta, Suggested Roller Settings

Tips for Perfect Pasta

•Good pasta dough is firm and leathery to touch, but also pliable. It should never stick to your fingers or crumble and fall apart. Many factors, such as humidity, brand of flour used, and size of eggs, may affect dough consistency. To test for correct dough consistency, pinch a small amount of dough together after mixing with the flat beater. If the dough stays together without sticking to your fingers, it should work well. It may be necessary to add a small amount of flour or water to reach correct dough consistency.

•Divide sheets of rolled pasta into halves or thirds before cutting into fettuccine, spaghetti, or linguine fini, as they can become quite long and difficult to manage.

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•Some hand separation may be necessary when cutting wheat or spinach dough with the fettuccine or spaghetti cutter. The small pieces of wheat bran and spinach are difficult to cut.

•Pastas can be either dried or frozen for future use. To dry, lay strands of pasta in a single layer on a towel or drying rack, and completely air dry. Store dried pasta in an airtight container. To freeze, let pasta air- dry for one hour before freezing in an airtight container. It is not necessary to separate strands of pasta before freezing, just dust with flour and form into “nests.”

Suggested Roller Settings

Roller Setting	Uses
1 or 2	Kneading and thinning dough
3	Thick “kluski”-type egg noodles
4	Egg noodles
4 or 5	Lasagna noodles, fettuccine, spaghetti, and ravioli
6 or 7	Tortellini, thin fettuccine, and linguine fini
7 or 8	Very thin “angel-hair”- type pasta/capellini or
	very fine linguine

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