Originally Posted by DaveOmak
I use a Kitchen Aid stand mixer for doughs.... Have you tried one of those "outboard motors" for emulsions... I use mine for soups, gravies, drinks... it's handy...
I have a boat motor and I use it when I need it. It's a handy tool for sure. I do have a Kitchen Aid stand mixer too, a real nice one that moves the bowl up and down. I haven't tried it for pasta dough, only bread dough. Hmmmm
I prefer my white mountain dough mixer way over the KA for bread.. But bread dough and past dough are not the same.
Originally Posted by Biaviian
Whatever you get I suggest you go big. I have a 16 cup and I love the size. I don't use it much but when I do the size is great. I can't recommend mine simply because I don't use it enough.
Indeed.. I want to be able to drop a block of cheese or an onion, bell pepper and celery into it to make a fast mirepoix. I have good knife skills, but I'm just getting older and lazier..