Pasta makers have become popular kitchen appliances among those who love to cook and one of the brands that are gaining wide recognition is KitchenAid. An obvious difference between this and other brands is that the KitchenAid pasta maker is not an appliance in itself, but a set of attachments that go with your KitchenAid stand mixer. Therefore, you cannot fully appreciate its features unless you already have the stand mixer or plan to get the mixer and pasta maker at the same time.

If you do have the stand mixer or plan to get one, the pasta maker is definitely a must-have attachment. It allows you to make a wide variety of pastas, from fettuccine to the very delicate angel hair pasta. You simply have to attach the pasta roller set to your mixer and you should be on your way to enjoying a gourmet Italian meal. Aside from the roller set, there are several different attachments that you may choose to buy for those times when your craving for homemade pasta is just too much to ignore.

The pasta roller set is the basic KitchenAid pasta maker and is considered as the starter set. It consists of three pieces that include a spaghetti cutter and a linguine cutter along with the actual pasta roller. You attach it to the front part of your stand mixer. Once you have done so, the pasta maker is very easy to use. Simply roll the pasta dough into thin sheets. When your desired thickness of pasta has been reached, replace the roller with either the spaghetti or linguine cutter and then put the pasta through the machine again. The set may be on the pricey side, but with all the delicious meals you can enjoy, it is definitely a worthwhile investment.

The ravioli maker is another real treat for pasta-loving cooks everywhere. Like the roller set and other KitchenAid attachments, it goes on the front of your stand mixer. Remember that you cannot use this attachment without putting the pasta dough through the pasta roller first. As soon as the pasta is rolled, you may add whatever filling you want, from cheese to meat to mashed vegetables. With this attachment, you are only minutes away from enjoying perfectly formed squares of ravioli, which your family and friends would surely be impressed with.

If you consider yourself a true homemade pasta connoisseur, then you would need more than just the basic tools for pasta-making. The pasta excellence kit is what you are looking for. This kit includes the pasta roller along with several different attachments that allow you to make just about any pasta you want to make. Fettuccine, ravioli, egg noodles, and spaghetti are just some of the types of pasta dishes that you can make with this kit. So, if you know that pasta-making is going to be a fairly regular kitchen activity for you then this is the best KitchenAid pasta maker attachment for you. Getting the excellence kit is also a whole lot cheaper than buying the starter kit and all other attachments separately.

Commercial pasta makers can offer delectable home-made pasta for your personal eatery or catering customers. You will certainly have a large type of selection with regards to selecting your commercial pasta machine. Anybody can find commercial pasta machines that can comfortably create rolled pasta or combination pasta.

Some makers can generate tortellini, lasagna, ravioli, gnocchi and much more. At the beginning, consider the options which come with the industrial pasta makers which are available on the market. You'll definitely need to determine the quantity and scale of the cutters included on the electric or manual commercial pasta machine.

It is important to check manufacturing numbers also to find out just how much pasta could probably get produced hourly by the commercial pasta machine. Next you must locate vendors of specialized pasta machines. Many vendors of commercial pasta makers will possibly have various purchasing options. Some may provide used and restored models, or even lease contracts.

Ultimately, you'll definitely have to buy any accessories which you would like for the commercial pasta making machine. At the minimum, you're going to require to buy pasta molds to utilize when creating different sorts of pasta, like ravioli and tortellini. Make certain that you take complete advantage of the net when you're searching for the ideal commercial pasta maker.

You may be able to find an appropriate commercial pasta machine for sale on an online auction site. Make sure that you've the ability to check the condition of the machine before you purchase it. Also if there're any problems you need to be certain that you will have the ability to return the item or have the pasta maker fixed in a timely fashion.

Buying a commercial pasta maker is an investment that can pay off greatly. Pasta is a very popular food choice. Additionally it is fairly reasonable to cook so the profit margin can be pretty good. If you can purchase the perfect maker at a reasonable price then you will be well on your way to making a lot of money and possibly adding a whole new customer base.

A versatile sauce for spaghetti, pizza and pasta. You can use it according to your taste.


Ingredients:

Servings: 10

• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can diced tomatoes (do not drain)
• 1 (28 ounce) can tomato puree
• 1 cup red wine (divided)
• 1/2 cup water
• 1 1/2 teaspoons salt (to taste)
• 1 teaspoon McCormick's Montreal Brand steak seasoning
• 1 tablespoon sugar
• 1 teaspoon oregano
• 1 teaspoon basil
• 2/3 cup grated parmesan cheese or 2/3 cup romano cheese
• 1 cup sweet onion, diced
• 3 garlic cloves, diced
• 1/4 cup olive oil
• 1 1/2 lbs sweet Italian sausage

Directions:

Prep Time: 15 mins
Total Time: 3 1/4 hrs

Procedures:

1. In large pot combine crushed tomatoes, tomato puree and diced tomatoes.

2. Add 1/2 cup of red wine and 1/2 cup water.

3. Bring to a boil and reduce heat to simmer.

4. Stir in seasonings (salt, pepper, oregano, basil) and grated cheese.

5. In frying pan heat olive oil and brown sausage or meat-balls.

6. Remove the meat from the pan (saving the drippings) and add to the simmering sauce.

7. In the same frying pan sauté the onions and garlic (adding more oil if necessary) until translucent.

8. Add onions and garlic to simmer sauce.

9. Deglaze the frying pan with 1/2 cup of red wine and add to the simmering sauce.

10. Stirring occasionally, simmer for three hours or until of desired consistency.

11. To thicken sauce crack the lid and allow to cook down.

12. To thin add a little more red wine.

13. Serve on spaghetti, ravioli or use on pizza.

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Ingredients:

1 medium Roast Chicken
1 tbsp Margarine
1 medium Onion
1 (4oz can) sliced mushrooms
2 cans cream of mushrooms soup or cream of chicken soup
2 cans cream of tomato soup
1 can chicken broth
2 tsp Worcestershire Sauce
3 drops of Tabasco Sauce
1 tsp Salt
¼ tsp Pepper
2 (4 oz) Package spaghetti
5 oz Sharp cheddar cheese, grated

Procedures:

• Cooked spaghetti according to package.
• Melt margarine in large pan.
• Add onion & mushrooms. Saute until tender.
• Add the soups, broth, W. Sauce and Tabasco.
• Simmer gently for 15 minutes.
• Then, add chicken.
• Salt and pepper to taste.
• Serve by sprinkling the grated cheese.

The cheesy pasta layer comes as a pleasant surprise inside this lightly spiced meat loaf.

Serves 6
Oven: 180C/ 350F/ Gas 4

Ingredients:

30 g/ 1 oz/ 2 tbsp butter, plus extra for greasing
1 onion, finely chopped
1 small red bell pepper, cored, seeded and chopped
1 garlic clove, chopped
500 g/ 1 lb lean beef, minced
30 g/ 1 oz/ ½ cup soft white breadcrumbs
½ tsp cayenne pepper
1 tbsp lemon juice
½ tsp grated lemon rind
2 tbsp chopped parsley
4 bay leaves
90 g/ 3 oz short pasta, such as fusilli
175 g/ 6 oz streaky bacon rashers, rind removed
1 tbsp olive oil
Cheese sauce
Salt and pepper
Salad leaves, to garnish

Directions:

1. Melt the butter in a pan over a medium heat and fry the onion and pepper for about 3 minutes, until the onion is translucent. Stir in the garlic and cook it for a further 1 minute.

2. Put the meat into a large bowl and mash it with a wooden spoon until it becomes a sticky paste. Tip in the fried vegetables and stir in the breadcrumbs, cayenne, lemon juice, lemon rind and parsley. Season the mixture with salt and pepper and set it aside.

3. Cook the pasta in a large pan of boiling water to which you have added salt and the olive oil. When it is almost tender, drain in a colander.

4. Make the cheese sauce ( as given in another recipe). Stir in the pasta.

5. Grease a 1 kg/ 2 lb loaf tin and arrange the bay leaves in the base. Stretch the bacon rashers with the back of the knife blade and arrange them to line the base and the sides of the tin. Spoon in half the meat mixture, level the surface and cover it with the pasta. Spoon in the remaining meat mixture, level the top and cover the tin with foil.

6. Cook the meat loaf in the preheated oven for 1 hour, or until the juices run clear and the loaf has shrunk away from the sides of the tin. Pour off any excess fat from the tin and turn the loaf out on a warmed serving dish, loosening the edges if necessary. Serve hot, with a green salad.

You can make this recipe at home, quite easily, all you need is some pasta, butter, garlic, Romano cheese, and some fresh Parsley. You can even prepare this sauce ahead of time, and when you are ready simple cook up some pasta, and reheat the sauce whenever you are ready.
When making this sauce, I suggest you cook this sauce slowly so the raw taste of the garlic cooks out completely. This garlic butter would taste delicious on garlic bread.

Yield: 2 to 3 servings

Ingredients:

1/2 pound butter
2 tablespoons finely chopped garlic about 4 to 5 cloves
1/2 cup grated Romano cheese, divided
1/4 cup finely chopped parsley
1/2 pound dry pasta – prepare according to package directions

Procedures:

In a small pot, melt 1/2 pound butter on low. Do not cook the butter on high heat, it will brown, and then burn. If you burn the butter you will need to restart the recipe. Chop garlic finely, and add to the pot. Simmer the butter sauce on low for at least 20 minutes. You want the raw taste of the garlic to cook out completely. Add about 1 tablespoon of the freshly chopped parsley to the butter sauce and mix well. Add 1/4 cup of the Romano cheese into the butter sauce about 4 minutes before serving.

Cook pasta according to package directions, and drain. In a large bowl combine butter sauce, and the pasta and mix well. Place pasta onto plates, and garnish with remaining Romano cheese and chopped parsley.

Here, the soft, small mozzarella balls are cut in half so they melt sensually throughout the dish of pasta. The combination of the sweet, tangy tomato sauce with the crunchy, buttery pine nuts and soft, oozing mozzarella makes a very special eating experience. This pasta dish is easy and inexpensive to make. It is a dish that is rich in protein and carbohydrates, making it a wonderful one-dish meal.

Ingredients:

1/4 cup extra-virgin olive oil
1 pound cherry tomatoes, halved
10 fresh basil leaves, roughly chopped, plus more whole leaves for garnish
1 clove garlic, minced
1 pound dried short pasta (such as penne or campanelle)
15 small balls fresh mozzarella, halved
1/4 cup pine nuts, toasted
1/2 teaspoon sea salt

Yield: 4-6 Servings:

Directions:

• In a large sauté pan, heat the oil over medium heat.

• Add the tomatoes, basil, and garlic.

• Cook until the tomatoes are soft, 15 to 20 minutes.

• Remove from the heat.

• Cook the pasta in a large pot of boiling salted water until al dente; drain well, then transfer the pasta to the sauté pan with the sauce. Add the mozzarella balls and toss to combine them with the tomato sauce and pasta. Add the pine nuts and toss. Add the salt and mix again. Serve immediately on a large oval platter, garnished with large basil leaves.

Toss together a salad, and serve with slices of crusty bread.

Yield: 4 servings

Ingredients:

• 1 (9-ounce) package refrigerated fettuccine
• 1 tablespoon olive oil
• 1 teaspoon bottled minced garlic
• 2 teaspoons all-purpose flour
• 1/2 teaspoon herbes de Provence
• 1/4 teaspoon ground turmeric
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (8-ounce) bottle clam juice
• 12 medium mussels, cleaned and debearded
• 8 ounces medium shrimp, peeled and deveined
• 1 (8-ounce) halibut fillet, cut into 1-inch pieces
• Chopped fresh basil (optional)

Preparation:

Cook refrigerated fettuccine according to package directions, omitting salt and fat. Drain and keep warm.

Heat oil in large nonstick skillet over medium-high heat. Add garlic to pan; cook 1 minute. Add flour to pan; cook 30 seconds, stirring constantly with a whisk.

Stir in herbes de Provence, turmeric, tomatoes, and clam juice; bring to a boil. Stir in mussels, shrimp, and fish. Cover, reduce heat, and simmer 5 minutes or until mussels open. Discard any unopened shells.

Place 1 cup pasta in each of 4 bowls; top each serving with about 1/3 cup fish mixture and 3 mussels. Garnish with basil, if desired.

Ingredients:

½ kg ground beef
¼ cup cooking oil
1 tbsp crushed garlic
½ cup chopped onion
1 tbsp rock salt
1 tsp black pepper
1 tsp chili powder
1 beef cube
2/3 cup tomato paste
1.5 cup water
½ cup sliced button mushroom
1 cup whole kernel corn
250 gms (1/4 kg) cooked and drained spaghetti or macaroni
1 bar or 200 gms grated cheese for topping

Procedures:

• Saute garlic in cooking oil until brown. Add onions and cook until soft. Add ground beef, salt, pepper, chili pepper, and beef cube. Stir until meat changes color.
• Add tomato paste and water.
• When boiling, add mushrooms and corn.
• Pour over pasta, top with grated cheese.
• Serves 4 to 6. May be served with toasted bread or bread sticks.
• Note: or use 1 cup of peas in place of corn.

There is nothing subtle about this sauce. It’s all about the umami (deep, savory flavors). The only way to make it more intense would be to add hot sauce or hot peppers. Spicy Italian sausage would be pretty great, too.

Ingredients:

2 tablespoons olive oil
4 cloves garlic, minced
½ teaspoon paprika
1 teaspoon dried oregano
1 medium yellow onion, diced
1⁄2 pound prosciutto, finely chopped
3 tablespoons tomato paste
16 ounces pasta spirals
1 teaspoon dried basil
11⁄4 pounds lean ground beef
28-ounce can diced tomatoes, with juices
2 tablespoons balsamic vinegar
1⁄2 cup grated Parmesan cheese, plus extra to serve
Salt and ground black pepper, to taste

Yield: 6 Servings

Procedures:

Total: 30 min (Quick)

• In a large saucepan over medium-high heat, combine the olive oil, garlic, onion, paprika, basil, and oregano. Sauté until the onion is tender and the seasonings are fragrant, about 5 minutes.
• Add the ground beef and prosciutto. Sauté, breaking up any clumps of beef, until the beef is cooked through, about 8 minutes. Add the tomatoes, tomato paste, and vinegar, then simmer on low.
• Meanwhile, heat a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and return it to the pot.
• Stir the Parmesan into the sauce, then season with salt and pepper. Serve the pasta topped with the sauce and additional Parmesan.

A recipe that has both Italian and Greek origins, this dish may be served hot or cold, cut into thick, satisfying squares.

Serves 6
Oven: 190C/ 375F/ Gas 5

Ingredients

250 g/ 8 oz fusilli, or other short pasta shapes
1 tbsp olive oil
4 tbsp double (heavy) cream
Salt
Rosemary sprigs, to garnish

Sauce:

2 tbsp olive oil, plus extra for brushing
1 onion, thinly sliced
1 red bell pepper, cored, seeded and chopped
2 cloves garlic, chopped
625 g/ 1 ¼ lb lean beef, minced
1 x 425 g/ 15 oz can chopped tomatoes
125 ml/ 4 fl oz/ ½ cup dry white wine
2 tbsp chopped parsley
1 x 50 g/ 2 oz can anchovies, drained and chopped
Salt and pepper

Topping:

300 ml/ ½ pint/ 1 ¼ cups plain yogurt
3 eggs
Pinch of nutmeg
45 g/ 1 ½ oz/ 1/3 cup Parmesan, grated

Directions

1. To make the sauce, heat the oil in a large frying pan and fry the onion and red bell pepper for 3 minutes. Stir in the garlic and cook for 1 minute more. Stir in the beef and cook, stirring frequently, until it has changed color.

2. Add the tomatoes and wine, stir well and bring to the boil. Simmer, uncovered, for 20 minutes, until the sauce is fairly thick. Stir in the parsley and anchovies and adjust the seasoning.

3. Cook the pasta in a large pan of boiling salted water, adding the oil. When it is almost tender, drain it in a colander, then transfer it to a bowl. Stir in the cream and set it aside.

4. To make the topping, beat together the yogurt and eggs and season the mixture with nutmeg, salt and pepper. Stir in the cheese.

5. Brush a shallow baking dish with oil. Spoon in half the macaroni and cover with half of the meat sauce. Repeat these layers, spread the topping evenly over the dish and sprinkle on the cheese.

6. Bake in the preheated oven for 25 minutes, until the topping is golden brown and bubbling. Garnish with rosemary and serve with a selection of raw vegetable crudités.