- Welcome back to Kitchen Gadgets.
Today, I have a dear friend of mine with me, Jackie.
Jackie is a culinary producer and stylist.
- Mmhmm.
- And you're here to help me test
pasta attachments for the KitchenAid.
- Yes. KitchenAid has a lot of different
attachments for pasta making.
When you're doing a cut pasta,
you want to do your basic pasta dough.
So, I do a half AP flour, half cake flour dough.
For the extruder you want a thicker dough,
so it can go through the extruder
and hold up its shape.
- So we're doing two different doughs today.
- [Jackie] Yes.
- Got it.
(funky music)
- So we started out with the sheeter,
and to be honest, it worked great.
And there were really no issues with it.
So, unless you want to hand-crank your pasta,
this is your best best.
So, let's move on.
- Shall we make some fettuccine?
- Yeah, let's make some fettuccine.
- Okay.
So, this is the same,
it's super easy to attach. - Okay.
Oh, yeah.
And this is like what you can't do by hand,
honest, it can't be this perfect looking.
(funky music)
So now we're doing spaghetti.
Here we go.
(machine whirs)
Ah, so satisfying.
- So, my thing with this, is that I always feel
like this is not actually spaghetti. It's flat.
- [Esther] Because spaghetti is like
super round, right? - Yeah.
(funky music)
- So, let's cook the fettuccine first,
you don't want it to be doughy,
you want it to have a little bite to it.
(slurping)
It's got a nice bite to it.
- Yeah.
- Wow. Nice thickness, it's good.
It's like a classic fettuccine pasta.
- [Esther] Perfect pasta.
- [Jackie] Spaghetti.
- After it cooks, it looks a little more like spaghetti.
- Mmhmm, good.
It's holding the sauce well.
I still want to eat more.
- I could say that this is like restaurant quality.
- I would agree. The noodles are really nice, evenly coated.
- [Esther] We're going to do the extruder.
What is an extruder?
- It literally pushes out a specific type
of shape that you want.
And it comes with this handy dandy cutter,
so when you're at the length you want,
you go (clicks tongue),
and then you keep going (shushing).
- So there's six different shapes that you can make.
Right now we're at rigatoni.
- [Jackie] So, there is a ...
- [Esther] Spiral thing in here ...
- [Jackie] That is going to spin the dough
and turn the dough around.
- Drop this in.
- And then you're going to press it down.
- [Esther] It's like kind of kneading the dough as well.
- [Jackie] Now, you can cut them when you want.
- Okay, should we, should we cut it now?
- [Jackie] Yeah. Nice. Look how pretty they are.
(funky music)
- They are really cute, but this is extremely slow.
- The goal of a rigatoni in general
is to really hold that sauce.
What we got here, I wouldn't be happy
if I got this at a restaurant.
What I'm learning and seeing,
is that these are just kind of thick.
- Do you think that might be because of the dough,
or do you think that it's just this?
- I think it's just this.
If it's going to make it thin, it's going to make it thin.
You know what I mean? - Yeah.
- It's going to
push it through. - Mmhmm.
- [Esther] So we'll do spaghetti next.
- [Jackie] And now we wait.
(machine whirs)
- Oh my-- see the uneven ends like where
this one is like a lot longer than this?
So, it means that it's coming out all--
- [Jackie] All different times.
- Yeah, all different speed.
I mean, it is kind of fun.
- Oh no!
- This is very gorgeous.
Like, you know that this is real spaghetti.
It's very round--
- [Jackie] Round, very thin.
- [Esther] Can we do bucatini? Because this is my favorite.
- Let's do bucatini.
- You can never make bucatini by hand--
- Yes, no.
- You just can't. Also, is there
a hand cranker for bucatini?
- Nope.
- Is there, or like any of these shapes?
- Nope.
- No. So, unless you're gonna afford
that like huge machine that--
- The extruder is--
- Yeah.
- Like the only way to make this type of pasta.
- [Esther] Because it's bucatini, we want
to wait for it to be--
- [Jackie] You want it to get long.
- [Esther] Yeah. As long as possible.
- [Jackie] This is, oh, it's speeding up.
- I feel like the longer its running though,
the more beautiful the shape is.
- I agree. - Right.
- It's getting better and better.
(machine whirs)
(funky music)
- What are we looking, for a really nice fusilli?
- You want perfect spirals, perfect cuts,
and alright, in it goes.
Oh, my god, it's not going any quicker.
- Oh, my god, but they're all different.
It's supposed to be more like twisty, right?
- [Jackie] It's not twisting though.
- You know what, why am I shaping pasta by hand?
(funky music)
We'll start with the rigatoni.
- Yeah. Initial feelings, is that it looks thick to me.
Looks like it's going to be a dumpling.
- And some of them, I'm not sure
if the hole goes all the way through.
When you cut them, with the cutter--
- Yeah, it's almost like you're closing it.
- Yeah, it seals it a little bit.
- Mmhmm.
You're supposed to use a different dough in the extruder.
- So that's why, okay, yeah. - So, this dough
is a more flour dough.
So it should be lighter and like this.
And it should be more dense, which it appears to be.
But I think we're going to prefer the other dough.
- It's really thick.
- Uh!
- It's kinda gross.
- I'm not a fan. Let's drop in the bucatini.
- We have breakage.
- This is crazy, also, where is the hole?
Mmm, it's there.
- Mmhmm.
It's just really doughy.
- Yeah. Ready for spaghetti?
- Yeah, let's do it.
And it's like breaking apart, so.
- Yeah. I think that's the most frustrating part,
'cause these were actually really long strands,
and now look at them.
- Remember how beautiful they were?
- Yeah. One more.
- Oh, my gosh.
They are so ugly. - This all looks terrible.
- [Esther] I don't know what I was hoping for, actually.
- I was hoping for light, airy pastas.
- [Esther] Everything uniform, it's a machine
after all, right?
- Yeah. I think we can do better hand work.
- Now, we're going to test the ravioli maker.
You technically need the sheeter to use the ravioli maker.
- Technically yes, but, if you have
a rolling pin at home, you can roll out
your pasta dough and do this ravioli.
- But would it be super uniform and perfect?
- No.
- So, this is just a shaper.
- But it fills, too.
- It fills and shapes.
- But you have to fill it, it's like, it's interesting.
This is only here to hold this high,
so that you can catch the ravioli.
There's no other use for this.
You don't turn it on, so this 300- and something dollar
KitchenAid is useless for the ravioli maker.
- Because it's a hand crank.
- There's a cool little handy dandy spoon.
Fold your pasta dough in half,
and I have to feed it into here.
Mind you, I could have made about
at least 25 ravioli at this point, by hand.
And now, this goes in.
- So there's three little holes here,
and that's where you use the little spoon.
(funky music)
- [Jackie] Some of them are eggsy.
- [Esther] Ah, so there's loss.
- [Jackie] There's loss and there's air pockets.
- [Esther] Okay. - [Jackie] Once you get going,
it really like, the main ones look great.
Now you have overfill. Like, so now it's like
you can't continue to make more ravioli,
I have to stop, I have to clean the machine.
- And, your dough kinda has to be like perfectly square.
- [Jackie] Yeah.
- Because look at what just happened.
My dough was like a little bit--
- [Jackie] Not perfect.
- Not perfect.
So, not only is it like, double expensive
because you have to have the sheeter,
is completely useless in--
- Attaching to the main base.
- Exactly. And then the third thing
is that you get a ton of lost product.
How's it look?
- [Jackie] Not good. - [Esther] Oh.
- And it's been drying for a while.
- [Esther] We failed at trying to rip them apart,
because the dough was still soft.
At this point, it's better to just cut it.
(funky music)
We want really filled, nice--
- [Jackie] Soft pillows of pasta.
- Yeah. Can already tell that this one
has like air pockets-- - Air pockets.
I think that the ridges would be helpful to hold the sauce.
- Mmhmm. - But we really
couldn't do that on a lot of them.
- And it's just really ugly.
It tastes good though.
- Yeah. The filling is really good.
(Jackie laughs)
- But mine could have used a little bit more filling.
- They're inconsistent, which is a problem.
- So, final thoughts on this? Our least favorites.
It comes down to the ravioli maker or the extruder.
- [Jackie] I feel like the pro is,
there is really no other machine out there
for the home cook to do extruded pasta.
- [Esther] And I guess it's like, if you're
a true pasta lover--
- [Jackie] Yeah.
- Then this is like the only thing available.
It's just too (expletive) slow.
- It's not clean-cut. Everything is being extruded
at different times, so I can't get a perfect one-inch.
I say the only thing worth buying,
out of these KitchenAid attachments,
are the sheeter with the two other attachments,
which is the fettuccine
and the spaghetti. - Mmhmm.
And it comes in a bundle, so it's definitely worth it.
I think ravioli maker and the extruder
are just a no-go, not worth it.
- Sorry.
- Jackie, thank you for testing pasta with me.
- Yes. - I hope you had fun.
- I had a great time. This was fun.
We should do this again.
But we should hand make all the pasta.
- Next time.
If you liked this episode and want to see
a little bit more Kitchen Disasters, click here.
- Let's see if the Copper Chef is even worth
close to it's 60 dollar price point.
So, why is it 60 dollars?
Well, it comes with the actual pan ...