In article >,
"Curt Nelson" <X> wrote:

> For me, I can crank out a single serving of pasta dough with my processor in
> under five minutes if I really try, so it's convenient for me. There's
> essentially no mess or waste and my hands practically don't even get dirty.
> (not that I mind.)
>
> I'm going to continue using both methods, though. Next up, I have to cook
> for 20 people at a ski cabin in a week or so. I'm thinking of trying to use
> the KitchenAid dough hook for that one and see if I can surprise 'em with
> fresh pasta.
>
> Hasta,
> Curt Nelson

Curt, are you using ap flour or semolina? What kind of pasta 'machine'
-- the KA extruder or the Atlas-type roller?
IME semolina is required for the extruder -- and it needs to be very dry
or it comes out gluey. I haven't made it in years, though -- might have
to try it just for the heckuva it. I'll mix the dough in the Cuisinart,
though, not with a dough hook.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio
http://web.mac.com/barbschaller - snow pics added 3-3-2007
http://www.caringbridge.org/visit/amytaylor