Kitchen Machine Pasta Maker Attachment - AT910 (Chef/Major) Stock Number: ES1562091
Genuine spare part for select models of Kenwood Chef and Major kitchen machines
Manufactured by Kenwood
(This part fits select models)
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Kitchen Machine Pasta Maker Attachment - AT910 (Chef/Major)
Enjoy deluxe macaroni and cheese with fresh homemade macaroni? This pasta extruder attachment for your Kenwood mixer is designed to make short pasta into a variety of shapes, from rigatoni to macaroni and more. Included is a rigati pasta die and a biscuit die to get you started, the included biscuit maker will give you the ability to create entertaining cookie shapes.
- Type: A910 / AT910
- PLEASE NOTE:This Attachment does not fit the A701/A701A Series
- High quality bronze dies
- Choice of 14 different pasta shapes and sizes available
- Optional biscuit maker die with stainless steel shaper
- Includes a pusher/spanner, cutting blade and rigati pasta die
- Slow speed outlet
- Size: 21L x 18H (cm)
Genuine attachment suitable for select models of Kenwood Chef and Major kitchen machines.
Please check the list of suitable models to ensure that this spare part will fit your appliance.
2 Questions and 3 Answers
Hi Matt and team, Thank you for all your very helpful videos on YouTube. I enjoy using my (plastic) AT936 but find it really messy, trying to get the pasta crumbs into the narrow neck of the hopper. I'm therefore looking at buying the (metal) AT910, as the feeding hopper looks easier to cope with. Ideally, I need 3 hands! :-) The AT910 makes it look easier to cut the lengths of pasta too, as the cutting device is attached. Looks like it beats my fumbling around for a knife! However, I'm writing to ask your advice because I hope you've used both extruders... The cleaning afterwards is bothering me... The plastic one is a doddle! The advice is to wait for the pasta to dry - and indeed, that makes it easy to push it out of the dies afterwards. I'm concerned that the instruction manual (found online) for the AT910 advises washing the bronze die immediately, because I've also seen (online) negative reviews... people complaining about the difficulty and mess trying to wash the dough out. I hope you'll be able to help me decide if the upgrade to the more expensive pasta extruder will be a waste of money and not a little annoying!! :-) Since I'm here - I'm fascinated to see that you squish the pasta crumbs into small balls. Since it's not what the instructions say, would I be right in guessing that it makes it easier to handle and that it doesn't put unnecessary strain on the attachment nor mixer? With much appreciation and in hope of some help! Ly
- I've used both and find them equally as long to clean. If making macaroni, for example, both extruders are in two parts so you can split them open. As per the plastic version, a tool is included for cleaning the holes. The metal machine uses the bronze dies which are more expensive but you don't really need the full set and the die set can be built up over time. Bronze die pasta is better quality as the resulting product has a rougher surface which makes the sauces adhere better - simply check out the price of pre-made "normal" pasta to bronze die pasta in the supermarket. Hope this helps
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Chris at eSpares says...
We made the Video at Kenwood's premisses with their advice and unfortunately have neither used or seen one of these before or since. Sorry for not being able to give further advice but check out there reviews on Kenwood's site and any site that sells the product for more accurate information.
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