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Rolling (KitchenAid 3‑piece set)

Device‑specific notes for the KitchenAid smooth roller, fettuccine cutter, and spaghetti cutter.

Instructions

1. Setup

  • Attach the smooth roller to the mixer’s front hub; tighten fully.
  • Set mixer speed to 2 for both rolling and cutting.
  • Rest dough per recipe; keep unworked pieces wrapped.
  • Have 00 flour and semolina ready for light dusting; use the minimum needed.
  • Portion per your dough file’s method (e.g., short fat log → 4 pieces, each pressed to ~4×6" and ~½" thick).

2. Build the sheet (KitchenAid specifics)

  • Setting 1 (twice): Feed the short edge in; support the exit with your other hand—do not pull. Fold in thirds (letter‑fold) to square edges; run once more on 1.
  • Progression: One pass per setting, 2 → 3 → 4 → …. After each pass:
    • Lay flat; dust only if tacky.
    • Flip end‑for‑end before the next pass to keep thickness even.
    • Increase setting # until desired thickness is achieved.
      • See Thickness by Shape to determine which thickness setting for the pasta type you are making.
  • Control drift: If the sheet favors one side, aim the thicker side a few mm toward center as it enters; keep the leading edge square.
  • Manage length: If the sheet exceeds ~18–20" (45–50 cm), cut in half before continuing.
  • If wavy/sticky or springy: Pause, cover, and rest 2–3 min; resume at the last successful setting.

3. Use the cutters (fettuccine/spaghetti)

  • Swap to the desired cutter with the mixer off; return to speed 2.
  • Feed the sheet straight, steady; support strands as they exit.
  • Long cuts (ribbons): As strands exit, toss lightly in semolina to separate, then form loose nests on a semolina‑dusted tray.
  • Very fine cuts: If strands cling, air‑dry the sheet 5–10 min before cutting; dust lightly and try again.
  • Stuffed pasta note: Do not use semolina where sheets must seal; keep seams slightly tacky (use a light dusting of 00 and brush off excess).

4. Short holds during rolling

  • If pausing >1 min, cover the sheet (towel/plastic).
  • Mid‑batch hold: wrap sheets loosely and refrigerate up to 30–60 min; return to cool room temp before resuming.

Troubleshooting (KitchenAid‑specific)

  • Sheet veers left/right: Leading edge not square or uneven thickness. Trim square, aim the thicker side slightly toward center, and feed with no pulling.
  • Accordion/waves at the exit: Speed too high, sheet too soft, or dusting uneven. Stay at speed 2, rest 2–3 min, dust minimally, and retry at the previous setting.
  • Edges fray/crack entering rollers: Dough too dry at the edge. Lightly mist hands, press cracks together, rest 10 min, pass one setting thicker, then proceed.
  • Pinholes / rough surface: Under‑kneaded or under‑hydrated dough. For this batch, step back one setting and rest; for the next batch, knead to a satin finish and adjust hydration per dough notes.
  • Cutter clogs or strands stick: Sheet too wet. Air‑dry 5–10 min, dust lightly with semolina, and avoid overfeeding the cutter.
  • Gray streaks or residue: New‑tool break‑in or buildup. Brush the rollers/cutters, run a sacrificial scrap through, and discard. Do not wash.

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