No replies for how long I can run a KA Professional 600 without give it a cool down break? I went ahead and ordered one but have decided to do the egg noodles with my hand crank rolled machine but I bought the KA extruded pasta maker so need to know how long I can run it. I hope to make multiple batches of multiple pastas for the farmers market. Thanks.
How long can you run a KA pro?
I am considering purchasing a KA mixer. I bake 48 mini loaves of Zucchini Bread (double batches) for our local farmers market each week and make homemade egg noodles to sell as well. I'm thinking of branching out into other artisan pastas tool. Right now I do everything by hand ( I do have a handcrank pasta machine for the noodles). All doughs/batters are done by hand. I spend 7 hrs making Zucchini bread in a day and at least that amount of time making egg noodles on another day. If I purchased a KA and wanted to make pasta, would either the Artisan or the Pro be able to run for hours at a time to make the pasta/noodle dough and run the extruder? I would spend the extra money for the Pro since I can write off the expense on my taxes ( I don't ever bake for myself) but don't want to burn out a motor by running it too long. Thanks for your advise.
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Thanks for the advice, panini. I burned up an electric motor on my roller the first day I tried it. Luckily Amazon let me return it. I just crank by hand (I hate making the egg noodles but they are a big seller). I am hoping the extruder works well enough for me to make pasta for the market. I watched a couple youtube videos using the KA extruder and it looked fairly user friendly. We'll see though. I absolutely cannot afford a freestanding extruder...ever! I make 8 different flavors of Zucchini bread so making all that batter ahead of time isn't worth the trouble. Thursdays are dedicated Zucchini bread day and I usually sell out of my 48 loaves in 3 hrs but thanks for the suggestion.
Thanks. I am just a home baker/pasta maker who sells at a farmers market and a couple seasonal craft fairs/harvest festivals so I don't plan on expanding my "business" ( I am actually retired. This just brings in some spending money). I ordered the 6 qt KA. This should be big enough for my double batches of each flavor of Zucchini bread. I only plan on making a double batch of pasta dough at a time so hopefully it will be able to kneed the dough for me. I think I will try it on my egg noodle dough too but will roll that with my Presario hand crank pasta machine. Wish me luck...it arrives tomorrow.
I just finish a couple batches of pasta with my KA extruder. One Rigatoni and one small macaroni. I am eating some for lunch right now and they are wonderful. For the Rigatoni I used 200g Semolina and 2 eggs, tsp salt. For the macaroni I used 50/50 semolina/unbleached AP and tsp. salt. I can't tell the difference in taste. The 50/50 was a bit drier and I had to dampen hands when forming balls for hopper. Any suggestions/better recipes out there for me to try? I plan on drying these and selling at farmers market. Can they be air dried like my egg noodles? How long? I read on a couple sites to dry them in the refrigerator. Can anyone explain this to me. Also, I live in a very low humidity area. My egg noodles are dry and package-able in 24 hrs. Have never had mold even after several months.
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