When using a KitchenAid pasta press attachment, the speed at which you operate the mixer can affect the texture and consistency of the pasta dough as it’s extruded. Choosing the right speed is an important step in achieving perfectly pressed pasta.
Low Speed for Mixing and Kneading
Most KitchenAid stand mixers have at least 10 speed settings, with 1 being the lowest and 10 being the highest. For the initial steps of mixing and kneading pasta dough, you’ll want to use one of the lowest speeds, usually between 1 and 3.
Going too fast during the early mixing stage can cause ingredients to fly out of the bowl before they’ve had a chance to fully incorporate. Low speeds allow the flour and liquids to come together gradually without making a mess.
Kneading the dough is also best done at lower speeds. High speeds tend to overwork the gluten, resulting in tough, rubbery pasta. Gentle kneading allows the gluten to develop just enough elasticity and strength for properly shaped pasta that holds its texture after cooking.
Medium Speed for Attaching the Press
Once the dough has been adequately mixed and kneaded, it’s time to attach the pasta press. For this step, a medium speed of 4-6 is recommended.
Running the mixer too slowly may not provide enough power to properly secure the press into position. But going too fast could send chunks of dough flying.
A medium speed allows you to safely lock the pasta press into place without making a floury mess in your kitchen.
Gradual Increase to Higher Speeds for Extruding
Now comes the fun part – using the pasta press to extrude beautiful strands or shapes! The speed you use to extrude the dough can directly affect the texture of the resulting pasta.
For the first few passes through the press, you’ll want to keep the speed around 5-6. Pushing dough through too forcefully at first may cause tears or irregular shapes.
Once the dough has warmed up and become more pliable, you can start inching the speed up to 7-8. This provides enough force for the press to smoothly extrude the pasta without overly working the dough.
Higher speeds of 9 or even 10 are appropriate when extruding small or delicate pasta shapes. The extra force helps push the dough fully through the disk slots.
Just take care not to overdo it on the highest speed settings when extruding dough for the first time, as this can quickly lead to overworking.
Consider Flour Type and Hydration Too
In addition to mixer speed, the actual pasta dough ingredients and recipe can impact the ideal speeds to use.
Wetter, more hydrated doughs require lower speeds during kneading and extrusion. Drier doughs can better handle higher speeds.
Denser or coarser flours like whole wheat and semolina may need more force from higher speeds to push through the pasta press.
More finely milled “00” flour doughs tend to extrude more smoothly at slightly lower speeds.
Get to know how your particular dough responds at different speeds when shaping with the pasta press.
Tips for Getting the Speed Just Right
Here are some handy tips for dialing in the perfect pasta press speed:
- Start on the lowest speed and gradually increase during extrusion.
- Take note if dough becomes overly elastic or ripped – lower speed.
- For slippery or wet doughs, reduce speed to prevent sticking.
- If dough isn’t fully extruding shapes, bump up speed slightly.
- For small or delicate shapes, a higher speed helps with detail.
- Err on the side of lower speeds until you get a feel for the dough.
Recommended Speeds Summary
As a quick reference, here are the recommended KitchenAid mixer speeds for each stage of pasta making with a press attachment:
| Task | Speed Setting |
|---|---|
| Initial mixing | 1-3 |
| Kneading | 1-3 |
| Attaching press | 4-6 |
| First extrusion | 5-6 |
| Further extrusion | 7-10 |
Starting on the low end and slowly increasing speed as the dough becomes smoother will result in perfectly pressed pasta every time.
Be sure to observe the dough consistency and make any speed adjustments needed. With some practice and experimentation, you’ll be able to master the speeds required for any pasta dough.
Happy pasta pressing!
Frequently Asked Questions
Should I always start at the lowest speed setting?
It’s generally best to start at a low speed of 1-3 when first mixing and kneading pasta dough. Going too fast early on won’t allow the ingredients to properly come together. Starting slow gives you better control and prevents flour from flying out of the bowl.
Can I go straight to a high speed after kneading?
It’s not recommended to suddenly jump to a very high speed, as this can overwork the dough. Start at a medium speed of 4-6 when attaching the press, then gradually increase the speed up to 7-10 as you begin extruding the pasta shapes.
What if my dough seems too wet and sticky?
For very moist, sticky doughs, use lower speed settings between 3-5. High speeds will just exacerbate the sticking and make the dough gum up in the press. Let gravity help pull wetter doughs through at a slower pace.
When would I use the highest speed 10?
The maximum speed 10 is good to use for extruding small or detailed pasta shapes that require a bit more force to fully push the dough through. Just don’t use it for kneading or on initial passes through the press.
How do I know if my speed is too fast?
Signs that your speed is too high include dough ripping or becoming overly elastic and tough. Dough sticking and not extruding fully can also indicate the speed needs to be reduced. Listen for laboring or high-pitched motor sounds.
Troubleshooting Common Issues
Dough is not fully extruding through the pasta press
If your dough is not fully pushing through the slots in the press, try gradually increasing the speed. Dough that is too wet or sticky may also have trouble extruding at higher speeds. Try reducing speed and allowing gravity to slowly pull the dough through.
Pasta dough is ripping and shredding
Ripped or shredded dough is a sign that the pasta press speed is too fast. Quickly reduce to a lower setting around 4-5. Ripped areas may continue if dough has become too dry, in which case you may need to add moisture.
Uneven or irregular pasta shapes
Inconsistent shapes can happen when starting at too high of a speed before dough has softened adequately. Try lowering the initial speed and then gradually increasing once pasta starts extruding smoothly.
Dough is sticking inside pasta press
Sticking means the dough is too wet for higher speeds. Reduce speed to 3-5 and allow gravity to slowly pull dough through. Make sure dough has enough flour worked into it before extruding.
Conclusion
Choosing the ideal speed settings when using a KitchenAid pasta press can make all the difference in achieving perfect pasta textures and shapes. The general guidelines are to start slow with mixing and kneading, increase to a medium speed for attaching the press, then gradually work up to higher speeds as you extrude the dough. Pay close attention to visual and auditory cues from the dough itself to make any speed adjustments needed. With some thoughtful experimentation and practice, you’ll be an expert at using speeds to create restaurant-quality homemade pasta.