I recently bought a Kitchen Aid stand mixer with the 3 in 1 pasta roller/cutter attachments to make fresh pasta.
I found a few recipes online, made some dough and when I get to the part where the dough must be fed through the rollers, one of the following happens:
- Nothing happens, the dough won't "latch on" the roller or the roller won't "catch" the dough so it doesn't go through
- The roller does catch part of the dough, but it doesn't go through properly. Some of the dough accumulates on top of the roller while the rest of the dough goes through... and then the accumulation goes through at the end.
The result is a wrinkly dough with curled sides and tears...
As you can see in this example, the dough should just go through smoothly, the bottom part STAYS at the bottom instead of being split in a part that stays on top of the roller and one that goes through.
Since I am new to making fresh pasta, I'm thinking that the dough is the problem, but I don't know what I'm doing wrong. There seems to be so many possible recipes that all "work" in YouTube videos and nobody seems to have any trouble just feeding the dough like I have.
What I have tried
- Followed this recipe using all-purposed white flour - no success
- Followed this other recipe using non bleached all-purpose flour - no success
- Speeds: the manual says to use speed 2 when rolling, some people have used speed 1. I tried both speeds but that does not fix the issue
- Thickness level: I never went beyond 1 (the widest setting)
- Measurements: made sure I used a scale for flour measurements
- The roller attachment's brand is Kitchen Aid, not another third party module
What I have noticed
- On my roller attachment, only the roller directly connected to the Kitchen Aid motor rolls. The other one (used to adjust the width setting) does not roll and seems static. Is this normal?
EDIT : NO, it is NOT normal. I recieves a replacement for the roller and tried the same recipe (the first one) listed above and everything worked fine. Both rollers have to roll. When adding flour between each step, I would put flour on the counter, dab my hand in it and lightly rub both sides of the laminated dough. Eventually, when the dough gets thin and large enough, I was able to stop adding flour.
- The side of the dough that goes through is on the same side as the roller that revolves and the dough accumulation occurs on the side of the static roller
- Is my roller attachment working as intended?
- If so, does anyone understand my problem and know a fix?
- Are there things I should look out for that could help improve the situation?*
Why use that Kitchen Aid attachment
- I once bought an actual pasta rolling/cutting machine with a handle. It broke after one use (could not turn the handle smoothly at all) and this time around I decided to try the Kitchen Aid attachment.