MacKenzie Posted December 22, 2016 Report Share Posted December 22, 2016 Is that what the Aussie's call this dish, . @HalfSmoke, I have Atlas also and I think if it is not cutting the dough correctly it is the hydration level of the dough that is causing the problem. You know that if the dough is too moist you can put the pasta back together and re-roll it after a dusting of flour and then cut it again. If it's too dry and crumbles while cutting you can wet the dough and re-roll it too but this is not as easy. All that being said I have bought the pasta roller attachments for my mixer and that is what I used for rolling/cutting my pasta. It is a fantastic mixer and the attachments really do their job and yes, I have had Kitchen aide mixers before but like this one sooooooooooo much better. Operates on simple principles, no gears plastic or otherwise to mess up. The same place that sells the Komo mills sells the mixers. http://pleasanthillgrain.com/ankarsrum-swedish-stand-mixer-heavy-duty-kitchen-mixer You'd think I had stocks in the company but I don't. For me it was one of my lifetime best buys as was the KK. They have a huge sale on at the moment. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 23, 2016 Report Share Posted December 23, 2016 As you know Mac most Aussies abbreviate everything so spaghetti bolognese turns into spag bog lol I bought a pasta machine have to make some more ravioli Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted December 23, 2016 Report Share Posted December 23, 2016 (edited) Had a wonderful bolognese last night at a little Mom and Pop Italian place. It was all homemade, but the best part was that I didn't have to make it. Nicely done, MacKenzie. I generally do OK with the wider pastas with the Atlas, but struggle with the angel hair cutter. Edited December 23, 2016 by tony b Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 23, 2016 Author Report Share Posted December 23, 2016 My problem is with the spaghetti cutter. It creates double strands that don't want to separate. I'll have to play around with hydration and thickness. Maybe I'm rolling too thin. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 23, 2016 Report Share Posted December 23, 2016 Same problem with angel hair, getting consistent separate strands. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 23, 2016 Report Share Posted December 23, 2016 I love spaghetti! That looks really tasty and pasta from scratch wow. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 24, 2016 Report Share Posted December 24, 2016 I went to follow up a lead on getting some Red Fife wheat berries and lucked out. Ordered some berries and bought a loaf of red fife bread. The crumb was quite close but the bread was delicious. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted December 24, 2016 Report Share Posted December 24, 2016 (edited) 15 hours ago, MacKenzie said: I went to follow up a lead on getting some Red Fife wheat berries and lucked out. Ordered some berries and bought a loaf of red fife bread. Yes, we've tried Red Fife wheat berries for a range of applications. Pie crust: Not as flaky. Pasta: Clear winner. Bread? In multiple tries with free form "artisan" loaves (no bread pan) I get the spread out sploosh I used to get with any "green" flour (not aged) until I learned about ascorbic acid as a dough conditioner. It is as if Red Fife wheat is unresponsive to this conditioner. Edited December 24, 2016 by Syzygies Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 24, 2016 Report Share Posted December 24, 2016 Thanks for the pasta tip, Syzygies. I'll probably give that a try. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted December 27, 2016 Report Share Posted December 27, 2016 Back to regular Red winter wheat berries (Giusto). The Fife red just wasn't behaving. Or was it the einkorn? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 27, 2016 Report Share Posted December 27, 2016 Those loaves are to die for, gorgeous colour, oven spring and crumb. An awesome bake. 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted December 31, 2016 Report Share Posted December 31, 2016 I have written Dennis privately for advice on the best gasket retrofit for my 2009 23" KK Ultimate. For indoor ovens, a common warning that comes with using ample steam is possible damage to the oven. Electronics? Glass door? Hasn't been my problem. For a KK, the gaskets are perhaps the most vulnerable component. When steam condenses back to water, it transfers a massive wallop of energy; that's why steam burns are so dangerous. Perhaps the KK gaskets are glued on fine for normal use, but can't withstand constant bombardment by steam. I'm too hooked on bread to give up this practice, I'll figure this out, but in the interest of full disclosure I wanted to raise this possible issue. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 31, 2016 Report Share Posted December 31, 2016 Thank you , Syzygies, I appreciate your info. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 25, 2017 Report Share Posted January 25, 2017 My sieve finally arrived it has been on order for weeks and weeks. It is the only sieve I have that has a serial number. This is the one syzygies said that he likes for removing some of the bran from home-ground wheat berries when making flour. We had an 8-10 hours of freezing rain last evening which led to about 6 hours of no power and therefore no water. Today I spent quite a few hours getting the ice off the deck so I could get out to feed the birds and squirrels. Needless to say I was hungry afterwords that I thought the best thing to do was make a batch of homemade spaghetti and try the sieve out. Thanks, Syzygies.:) 3 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 26, 2017 Report Share Posted January 26, 2017 You are a trooper Mac all that work and can still find the time to cook up a great feed nicely doneOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tony b Posted January 26, 2017 Report Share Posted January 26, 2017 What a trooper! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted October 2, 2017 Report Share Posted October 2, 2017 Thread revival: I should probably start a new thread but going to ask here first. Does anyone know if the KoMo Classic grain mill will grind Flint corn? They do state it will grind Dent corn; however Dent corn isn't as hard overall as Flint corn. Thx in advance! Dan Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 2, 2017 Report Share Posted October 2, 2017 Thread revival: I should probably start a new thread but going to ask here first. Does anyone know if the KoMo Classic grain mill will grind Flint corn? They do state it will grind Dent corn; however Dent corn isn't as hard overall as Flint corn. Thx in advance! Dan I have not tried to grind corn at all so I can't be of help. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted October 2, 2017 Report Share Posted October 2, 2017 Mac you are superwoman! shoveling ice making your own pasta plus who knows what else, wow. That is some nice spaghetti. Are those scratch meat balls and sauce lol. They look yummy 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 2, 2017 Report Share Posted October 2, 2017 3 hours ago, Bruce Pearson said: Are those scratch meat balls and sauce lol. Silly Bruce for even asking! You KNOW the answer - it's MacKenzie for crying out loud! 3 Quote Link to comment Share on other sites More sharing options...
