Help Kenwood Chef Pasta Maker

mummysdragon

Could anybody please give me any tips? I have purchased a Kenwood Chef Pasta maker, that attaches to my Kenwood.
I tried for the first time yesterday to make pasta, and the only one I have managed was lasenge shaped. The problem I have had is when the pasta comes from the machine, it is sticking together and I can't separate it.:mad: I have used what Kenwood say 500gr plain flour to 4 eggs, and the mixture did not seem too soft. I also rolled each piece that I placed in the machine in flour to try and make the dough firmer.
I really wanted to do spaghetti, but I had no chance.:o

belfastgirl23

Not sure what you mean? Do you mean that when you leave it to dry it's sticking together (cos you need to dry sheets seperately and yes it does mean pasta hanging everywhere ). If you mean that once you put a sheet through the cutter it isn't seperating into different strands (eg spaghetti strands) then I'd think your problem is with the machine cos it isn't cutting properly??

mummysdragon

no when it comes oput the machine it is coming out looking great, but say for eg the spaghetti on, once i cut it from the machine and lay it down, i try to separate it and its not having any of it, it is then all stuck together, although when its coming out of the machine its separate........I don't know if you will undertand what I mean.

Mr_Proctalgia

I found in the past that if you dust the pasta dough with a little Cornflour as it leaves the cutters it helps a lot, then as the strands come out you have to sort of catch them with the handle of a wooden spoon and wedge it somewhere to dry off (Like have pasta bead curtains everywhere) It may also help to use less egg white and more egg yolk.

HTH

mummysdragon

thats great thanks I will try that. If I dont answer anybody till Monday I am having a long weekend away with hubby.
Thank you anybody thats is trying to help me, your great!!!!

Penelope_Penguin

mummysdragon wrote: »

no when it comes oput the machine it is coming out looking great, but say for eg the spaghetti on, once i cut it from the machine and lay it down, i try to separate it and its not having any of it, it is then all stuck together, although when its coming out of the machine its separate........I don't know if you will undertand what I mean.

I understand - I had the same when I started Loads of flour was the answer for me. Keep flouring the pasta sheets as you roll them thinner and thinner, then make sure they're well floured before you cut into shape.

Enjoy your weekend!

HTH, Penny. x

mummysdragon

I am going to try the cornflour to start with see if that works. I can for see I am going to need 2 pairs of hands for this, until I master it lol

Robothell

Lots of flour is the way forward. Two other things may help though, you may already be doing these so forgive me if I'm bringing old news:

1. After making the dough rest it for a while in the fridge. Then take it out in fairly small batches and work it through. Cold pasta is much less sticky than warm pasta.

2. While rolling it out, make sure you fold the sheets in half and put it back through the rollers about ten times on the third or fourth thinnest settings. This works the gluten through the pasta and gives it a more silky and less sticky texture.

Hope that helps!

mummysdragon

Many thanks for the ideas. Right loads of flour / cornflour and cool....so pop in the fridge.

I am not rolling the pasta through a flat machine or by hand though. This pasta maker is an attachment that fits onto a kenwood chef. it pushes the pasta through what looks like a mincer. It comes out looking fine, but as soon as I cut the pasta to a desired length and place on a floured tray to try and separate it, its sticks together.