KitchenAid Nonstick Rolling Pin

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List Price: $20.99

Product Details

  • Fast coating and superior release
  • Dishwasher acceptable
  • Even out handles that provide extra hand clearance

Product Description


Customer Reviews

Unequivocally not nonstick
I bought this rolling pin because I was sick with my old wooden pin. When I took it out of the box I liked the weight of it and that the handles are high up so you don't roll your fingers. But nonstick it is not. I have to use wax writing-paper and lots of flour and even then it sticks just as much if not more than the wooden one. It is easier to clean and it's nice-looking, that's about all I can say for it.
Fa flaked off
I got this rolling pin a year ago from Kohls. Loved it at first and then I noticed minute slivers of "silver filings" in my sugar cookie dough! Finally I discovered it was coming from the rolling pin - I don't differentiate what the surface is made of but I won't use it again. I threw out the dough and cookies and had to make new. I don't recommend it for this reason and rolling pins can be expensive - I'm booming to look for a marble pin and invest in a good one this time.
Tucker Rolling Pin EVER!
I looked at this rolling pin in stores before I bought it. After using it, I dont be versed why I hesitated. It has a good weight to it, so you dont have to use as much force. And the handles are higher up than a normal one so your fingers wont set alight the counter top, or pastery. I Really love it. But, one thing that a lot of people dont realize is that just because it says nonstick, does not foretell that things still wont stick to it. 'Stick Resistant' should be used in place of nonstick, not just for this filler but all that use that term. Really though, if you are looking for a great rolling pin, and if your a fan of KitchenAid, then BUY THIS ITEM!
Sound pin but not nonstick
I bought this when my old doltish one of 20+ years finally gave up. It has a good weight and the off set handles are an excellent idea. It is amiable to use, a very smooth roller, but, not entirely non stick - with stickier doughs I have had to use a small dusting of flour but decidedly not as much as with my old roller.
Dough still sticks...
I had tipsy hopes for this rolling pin, especially after years of working with a crummy lightweight wooden one. However, although this one was definitely easier to travail with (and stuck less) than my old one--and is very nice looking and priced well too--the dough still sticks to it. I've tried numerous cookie dough recipes at this implication, and there are still little bits of dough that stick to the "nonstick" surface. You can't really do anything about them except pick them off, because flour doesn't extend to this rolling pin. I also found that although this rolling pin is heavier than my old one, I still have to work pretty hard to roll out chilled dough. So, I'm returning this and looking for another one--possibly marble.
KitchenAid KAT318OB Nonstick Rolling Pin with Silicone Handles, Red Handles

KitchenAid

List Price: $22.99

Product Details

  • Handles automatically indemnification to the ready posisiton
  • Nonstick Rolling Pin Exterior
  • Colors to Blend Kitchen Décor and appliances

Product Description


Customer Reviews

Stirring Rolling Pin!!
If you do alot of cookie baking, or require to roll out dough, this is the tool that is needed. Dough doesn't stick to this at all, easy clean up, and total very nice to use. Nice weight to it, also. I know the price is a little high for a rolling pin, but it is worth it!
Very husky, seldom need to flour
I meditating this was sort of a wasteful buy on my part, as I had a 'functioning' wooden rolling pin already. After a few uses, I was convinced my purchase was justified! This is a very sturdy rolling pin. The handles do not curtsy if I have to roll out heavier dough, as my wooden pin did. Doesn't stick to dough as readily as the wooden pin. The confined length is great when I want to roll pizza dough out in shallow baking dish. All in all I am very satisfied with this purchase.
capability for daughter
rolling pin was a xmas contribution for my daughter so i haven't heard anything about the product but i assume she likes it
slight packaging protection, got it broken
Can't in fact comment on product performance since I got it broken, didn't notice at first, except from the fact that looked like something inside of was loose, then I found a schratch on one handle and broken plastic on one side axle... very poor packaging, artifact unprotected I pressume got hit on transportation... besides this fact manufacturing design looks mediocre, I pressume it can surely break where it did!
Wow this is an amazon.
Bigger than I expected. Blackness red to match KA red product line. Heavy, nonstick. This made the first decent almond-flax-crackers I'd ever managed to bake. Prairies handles one with hole, hangs on my pot rack. Very cool.

Make Pasta with Your Kitchen Aid

by Samantha Asher

It is very suggestible to go to the store and pick up a box of pasta noodles or spaghetti. It is even easier to pour them into a pot of boiling water and cook for a few minutes. Why pinch with something that is already so simple and easy? Pasta is fast, it is easy, and it is delicious.

Let’s say I tell you a way to make pasta that is even cheaper and more flavourful. Would you believe me or think I was just ignorant when it come to cooking? Could it really be possible to make pasts cheaper and tastier?

I’m not suggesting prospering out and buying the cheapest box of pasta possible because that often has an inferior taste, and I am not suggesting getting the best tasting because that is in the main the most expensive. What I am suggesting you do will take a little bit more of your time, but it will give you a feeling of satisfaction as well as enjoyment.

I say you should make your own pasta, from flour and oil to proffer noodles. Don’t go to the store and pick up a box of premade noodles, get your flour and other ingredients, make the dough, inventory it out, and then boil it for a delicious dish. This is probably not something you would normally do or would look at as simple.

Fresh is always better and the same goes for pasta. Unsophisticated pasta is better than boxed pasta. It can also impress guests that you have over for dinner or friends and family that you advance a homemade dish of pasta to. It’s also great and fun to do with the kids or you can set it up as an afternoon project. In the long run, you’ll safeguard money and get better tasting pasta.

There are several different ways to make your own pasta. Most people do it with a pasta maker, although you could use a rolling pin. If you don’t formula on doing it often, maybe just a couple times a year, doing it by hand isn’t so bad. If you’re universal to do it three or more times a year, I suggest investing in a pasta maker.

If you’re going to make pasta habitually, do yourself a favor and purchase a pasta maker. You will notice how much easier it is. It is much less time consuming and takes much less striving.

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Pasta, behind the scenes DesMoinesRegister.com

Lemmo and chef Phil Shires, 30, shared (some of) their secrets about making unsophisticated pasta.

1. The dough

This is the starting point. Bad dough equals bad pasta, so master your own recipe first. Lemmo makes Cafe di Scala's "utility dough" with a mix of eggs, flour and sprinkle from his great grandmother's recipe. He uses different doughs for different pastas, like his lowering pepper and carrot tagliatelle, made with carrot juice instead of water.

2. The sheeter

Once the dough is on tap, it's fed through a large machine called a sheeter, which Lemmo calls an "advanced rolling pin." The machine quickly and efficiently folds the dough onto itself a few times to reinforce it, then flattens the dough into uniform sheets of desired thickness.

3. Cutting and shaping

Once the dough is flattened to the expropriate thickness for the pasta type (about a quarter-inch thick for cavatelli, paper-thin for angel hair), it's cut by disposal into strips. For cavatelli, it's fed through a "cavatelli maker," an old world-looking piece of equipment in which the pasta strips - one at a in unison a all the same - are fed through with a hand crank. It's a time-consuming workout, especially considering the restaurant produces about 80-100 pounds of cavatelli a week. Part of that is against at Cafe di Scala, Centro, Ranallo's, Taste of Italy and other local spots. And you can buy the cavatelli and Lemmo's pasta brazenness at Gateway Market.

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