What Am I Doing Wrong With Pasta Roller?
Decorating By chanielisalevy Updated 15 Jun 2009 , 10:10pm by kakeladi
I got a pasta roller 2 years ago and just got the motor for it. My problem always has been that the fondant never comes off the rollers smooth. It is bumpy and jagged at the edges. I always have to reroll it with a rolling pn after it comes out of the machine, either manually or with the motor. Should I knead in some crisco? put crisco on the rollers? Is it the fondant I use? (Satin Ice and WIlton, both same problem) HELP! Everyone says the pasta machine is a time saver, but so far I think I hate it. Thansk for any advice.
I love my pasta roller... I do knead some shortening in if the fondant or gumpaste is stiff, but I sprinkle the rollers with cornstarch. Also, make sure you start rolling on the thickest setting and work your way down to the thinner setting... don't just set it to the thinnest setting and try to roll the fondant through.
I couldn't live without it, honestly. Someday I hope to have a full-size sheeter (I got spoiled using one during my internship!)
Yes, it's tricky to get used to using a pasta machine
As has been suggested you need to roll/flatten the paste well and start on the thickest opening of the machine.
Take a hint from the people who put much 'dough' thru pasta machines - polymer clay users - and run each piece thru the roller *7* times. It is amazing how much thinner and nice the fondant will be when you take the time to do this.
If the edges are ragged, cut them off - then roll it thru the machine again
Yes, it's tricky to get used to using a pasta machine
As has been suggested you need to roll/flatten the paste well and start on the thickest opening of the machine.
Take a hint from the people who put much 'dough' thru pasta machines - polymer clay users - and run each piece thru the roller *7* times. It is amazing how much thinner and nice the fondant will be when you take the time to do this.
If the edges are ragged, cut them off - then roll it thru the machine again
ok, so I'll try this and the other suggestions, but after all that work, why even bother with the machine!?! smile -- I'll let you know how it goes Thanks
Why bother with the machine,
Well is for consistency, Thats what i use it for, if i'm making say lace pieces to go around my cake i want them to all be the same thickness, and the easiest way to make sure the fondant is all the same is to use the pasta machine.
I'm kind of high-jacking this....but will the KA pasta attachment work ok? Or is a stand alone the best option?
I have the KA Pasta attachment and LOVE it. Right now the best deal is from SurLaTable .com. You get the roller and fettucine cutter for $69.99. Most places the roller alone is at least that and this combo runs 129.99. So what the heck you may decide to make fettucine but I like it because it cuts even strips of fondant thin fettucine size.
Thanks!
I just wasn't sure if the fondant would stretch too much b/c the attachment is up so high......also.....can you get strips as wide w/ the KA attachment as w/ a stand alone?
.... wasn't sure if the fondant would stretch too much b/c the attachment is up so high....also...can you get strips as wide w/ the KA attachment as w/ a stand alone?....
Yes, it basically is the same size as a stand alone. I loved, Loved, LOVED mine until I broke it 
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