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Pasta Machine

Darwin

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Darwin Rookie
Darwin
Posted

I have a question for everyone.....I bought the KitchenAide pasta attachments (roller type) about 6 months before finding out that I was gluten intolerant. I used them twice. If anyone has ever bought them, they are REALLY expensive. Does anybody have any suggestions for cleaning them to make them safe? They cannot by submerged in water. I was thinking of getting some canned air to really blast out the loose flour still in them and then making some really sticky gluten-free dough and running a bunch through to maybe catch what is left. I know this is risky, but I really don't have the budget to replace them and would like to start making my own noodles. Any ideas, suggestions?

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Marilyn R Community Regular
Marilyn R
Posted

I'm really sorry, but I don't think you can clean that enough. I wouldn't be willing to try it. Even if at first you're ok it seems like you get more sensitive down the road, and respond worse to minute amounts of gluten. I'd sell it and buy a new one, or try hand rolled pasta. Maybe that's just me, but ewwwwwwww.

kareng Grand Master
kareng
Posted

I probably wouldn't use it if it's got places for the dough to hide. You could run a few batches of gluten-free noodles thru & see if it clears the old gluten out.

Can you put vinegar down in the cracks, use pins to get the softened flour out? I'm not familiar with this attachment so I don't know how it looks.

love2travel Mentor
love2travel
Posted

I have the KA attachments and still use them because I fortunately had no problems with any previous dough sticking anywhere at all. I still cleaned them thoroughly with a toothpick and Q-tips. To be sure, I ran through one gluten free batch that I threw out.

Darwin Rookie
Darwin
Posted
  • Author

I have the KA attachments and still use them because I fortunately had no problems with any previous dough sticking anywhere at all. I still cleaned them thoroughly with a toothpick and Q-tips. To be sure, I ran through one gluten free batch that I threw out.

Thanks!!! That is good to know. There shouldn't be anything stuck in it as I only used it twice and was very careful with cleaning it. One of the attachments were never even used, which is good. I wrote to Kitchenaid and they apparently thought gluten was some kind of bacteria......in other words, they had no clue. Well, I will try it. Thanks!!

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

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      Finding gluten free ingredients

      By trents · Posted

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