6
English
SPAGHETTI
(pLAte F)
Recommended Stand
Mixer Speed:
10
Extrusion Length
-
Approximately 24 cm (9½ in.).
BUCATINI
(pLAte G)
Recommended Stand
Mixer Speed:
10
Extrusion Length -
Approximately 24 cm (9½ in.).
RIGATONI
(pLAte H)
Recommended Stand
Mixer Speed:
6
Extrusion Length -
Approximately 4 cm (1½ in.).
FUSILLI
(pLAte I)
Recommended Stand
Mixer Speed:
2-4
Extrusion Length -
traditional (Long): 24 cm
(9½ in.); Short: 4 cm (1½ in.).
LARGE MACARONI
(pLAte J)
Recommended Stand
Mixer Speed:
6
Extrusion Length -
up to
5 cm (2 in.).
SMALL MACARONI
(pLAte K)
Recommended Stand
Mixer Speed:
6
Extrusion Length -
up to
4 cm (1½ in.).
Separating Fresh Pasta
Separate pasta after extrusion. pasta
may be cooked immediately. If drying
instead of cooking, place long noodles on
KitchenAid
®
drying rack (Kpdr), or dry in
a single layer on a towel placed on a flat
surface. Short pasta should be dried on a
flat surface.
Storing Fresh Pasta
to store fresh pasta, air dry for 1 hour,
then wrap in an airtight plastic bag and
refrigerate for up to 5 days. Long
noodles (except fusilli) may be formed into
a “nest” before drying.
Pasta Plates
SMALL MACARONI
FUSILLI
RIGATONI
SPAGHETTI
LARGE
MACARONI
BUCATINI
SMALL MACARONI
FUSILLI
RIGATONI
SPAGHETTI
LARGE
MACARONI
BUCATINI
SMALL MACARONI
FUSILLI
RIGATONI
SPAGHETTI
LARGE
MACARONI
BUCATINI
SMALL MACARONI
FUSILLI
RIGATONI
SPAGHETTI
LARGE
MACARONI
BUCATINI
SMALL MACARONI
FUSILLI
RIGATONI
SPAGHETTI
LARGE
MACARONI
BUCATINI
WARNING
Food Poisoning Hazard
Do not let foods that contain
perishable ingredients such as
eggs, dairy products, and
meats remain unrefrigerated for
more than one hour.
Doing so can result in food
poisoning or sickness.
SMALL MACARONI
FUSILLI
RIGATONI
SPAGHETTI
LARGE
MACARONI
BUCATINI
