Did they ever make pasta attachments for the Kenwood Chef 701?

npsmama

or am I looking for something that doesn't exist??

jenniferpa

Have you seen this http://www.electricitystore.co.uk/cgi-bin/sh000001.pl?REFPAGE=http%3a%2f%2fwww%2eelectricitystore%2eco%2euk%2facatalog%2fChef___Major_Accessories%2ehtml&WD=past&SHOP=%20&PN=Pasta_Attachments%2ehtml%23aAT910_20_2d_20910#aAT910_20_2d_20910

Its the third item down.

I would say, though, that I have a similar attachment for my kitchenaid, but I hardly ever use it - it's such a pain to have pasta draped all over the kitchen drying. On occasion, I have been known to get a child to hold a hairdryer on the pasta as it comes out, which speeds up the process a bit.

npsmama

i know what you mean...i'm unsure whether i'd use it enough but i'm so tempted!

leonie_2

I cant see the picture as i've got a cookie blocker on, however if its the pasta maker that makes macaroni and shaped pasta then I have it and the pasta is gorgeous, but it is a lot of faffing about and I often end up buying dried pasta.

I enjoy using it but I need to have a lot of spare time. Not sure it fits the 701?

npsmama

Someone please tell me it's worth having!!!

I've just won one on Ebay...:o

I thought it was just a case of make dough in main bowl and then shove it through the attachment. Then boil and serve.

jenniferpa

Ah, justification after the fact! Well, you can make gourmet pastas at the fraction of the cost of the ones in the shops; if you want a high protein product you can add protein powder available from the heath store (useful if you have children); fresh pasta cooks quicker than dried. I'm sure I can think of others!

seraphina

Surely you can freeze it once it's dried? So you could have a mammoth pasta making session, bag it up into portions once it's dried and then stick them in the freezer? From having a look at fresh pasta they sell in the supermarket, it only takes 2-3 mins to cook from fresh, and 3-4 mins to cook from frozen, so you still get the time saving?

I could be talking rubbish though:o

jenniferpa

It's the drying aspect that makes it such a pain. If you don't let it dry before packing (or cooking for that matter) it just oozes (for want of a better word) back into itself, leave you with a large indigestible blob of pasta. The best technique I've found is to push it through as slowly as possible, while running a hairdryer over it as it comes out. This gets it dry enough so that I can then festoon it over every available vertical surface (chairs, cabinet doors etc, covered by tea towels) so it dries as much as it needs to. We are talking hours here (making and drying and cleaning up odd bits of pasta from the floor etc). Better taste, yes, but time saving, no.

Jennifer

npsmama

My plan was to eat it straight away so perhaps it'll work out for us.

hopefully.

:-)

Actually, I will MAKE it work for us as i feel guilty about spending the money!

lapis_lazuli

Yes they were made for the A700 series, but they are as rare as hen's teeth.

http://cgi.ebay.co.uk/KENWOOD-CHEF-Pasta-Maker-A736-A701-A701a-BNIB-/190503081981?pt=UK_Kitchen_Accessories&hash=item2c5ade57fd