50 of 53 people found the following review helpful
on January 15, 2013
I've been making homemade pasta for many years, so I finally broke down and bought this extruder. I love it! It is incredibly easy to use, and best of all, it takes a fraction of the time to make a batch of pasta, versus the process (rolling sheets and THEN cutting) I go through to make fettuccine and spaghetti with my other pasta maker attachments. I hesitated to buy this after reading all the reviews about the broken rings, and I have two thoughts about that: 1) many reviews refer to the ring as a "cheap piece of plastic" - in fact, I think the unit is well made and very sturdy, 2) it is no surprise to me that you end up with a broken ring if you follow the dough recipe in the book that comes with this attachment. The recipe ends up with dough that is WAY too stiff and I'm sure that is what put the strain on the machine for all the people who experienced a broken ring. On top of that, I don't even like the pasta as made with that dough - I tried it the first time I used the machine (although I had to add some water to make the dough even remotely pliable) and I thought my rigatoni ended up tasting like a rock - way too much egg and no water...terrible). Although many have said that the dough needs to be very stiff to use this attachment, I have found that is simply not true. Starting with the second time I used the machine, I used my regular dough recipe (below) which yields a much softer dough, and it did not clog or slow up the machine at all. However, it is definitely very important to feed only a small amount of dough into the machine at a time. If you do that, the machine will not clog, and I have no evidence that there was ever even a strain on ny unit, much less breakage of the ring.
All of the plates work great - be warned that the rigatoni does come out thicker than you would expect versus store-bought pasta, but it is still delicious - just try it with a heavier sauce (such as you might use on gnocci or cavatelli). I love making spaghetti with this extruder rather than my regular pasta maker, as it allows you to skip the entire step of rolling the dough into sheets before cutting. I can literally make a batch of fresh pasta from start to finish in less than 1/2 hour now. Its fantastic!
2 1/2 C all-purpose flour
1 T olive oil
1 t salt
1/2 - 3/4 cup warm water, added slowly
Note that the right amount of water depends on many factors including the humidity present. I find it is somewhat different every time, so I go by the feel of the dough - it cannot be sticky, but it should be soft. If you have to struggle to knead it by hand, you need more water.
I mix the dough by hand into a soft ball and once it feels like the right consistency, I knead it with the dough hook in my Kitchen Aid mixer for 8 minutes (speed 2). After it is kneaded, you can wrap the dough ball in plastic and let it rise for an hour or so, but honestly, I've not found much difference if I'm in a rush and use it right away.
Overall, I would highly recommend this attachment - it is simple to use, and makes fresh pasta making QUICK!
26 of 26 people found the following review helpful
on October 28, 2009
I love making pasta at home. The KitchenAid Pasta Drying Rack is a great tool for those who have had to put up with drying pasta on a counter, inundated with flour to keep it from forming an unedible blob. Unique features like the Pasta wand is a big plus. It is concaved so you can run the pasta over the rungs of the dryer to gently place the pasta. The rungs can be dispersed using the top handle. The rungs open with plenty of disatnce between each other (good job). The legs retract against the length of the drying rack, but the leg tubes don't seem to be very strong. I could see someone, retractng the legs, and bending them in the process.
The biggest issue: It is not high enough. Pasta on the lower rungs have to be cut shorter or allowed to bunch up on the table. Overall, very satisfied.
72 of 80 people found the following review helpful
on September 23, 2008
This is a good roller, much better than using an Atlas hand pasta machine (which I've done for years). But little pieces of pasta dry up inside and is time consuming to get them out. Last one I had I was cleaning it with a rag and the rag got jammed in (it was turning as I was cleaning the rollers). A brass piece broke inside, so now I am on my second one.
The fact tht you don't have to use one hand to crank while feeding the pasta makes for a better deal. Also, pay attention to the VERY confusing ordering system - you need this pasta roller , AND you need cutters if you want to make anything but sheets, and the various kits all have these weird codes. The picture of this one looks like it makes fettucine, in fact it only makes lasagna so you need to get additional cutters (and a pasta rack) to really use it. I like their egg pasta recipe, BTW.
84 of 94 people found the following review helpful
on November 18, 2010
I used this for the first time today and it blew my socks off. I did not follow the directions in the book for making the dough. I used what I use in the restaurant that I work. I started with 2C all purpose flour and 2C semolina with 4 eggs and a tspn salt and a little cold water as needed. Made rigatoni and fussili both came out perfect. I love this attachment.
29 of 30 people found the following review helpful
on April 17, 2013
Loved this right out of the box. Years back I bought a clamp-style pasta maker with roller and attachments. The main unit attaches to my granite countertop. I even bought a motor some time back to make it 'easier' and faster to make pasta. Yet, I never could get into pasta-making to the extent I liked making breads or pizza. Even buying a motor unit for my countertop model, I found it too much of a hassle. When I recently bought a K-Aid standmixer, I bought the extruder first and found it fun to make shapes with dough; and then this roller was next on my list--not because I didn't have one already, but just because. It is so much easier than the motorized clamp-style I have, like night and day. So I'm here to say, if you are debating which one to buy, and you already own a K-Aid mixer, no contest. Get this one. The sheets roll out perfectly, quickly, and easily. I like making larger, wide 'noodles' since that's easy to cut by hand w/o any attachments. I even took out my ravioli cutter w/rippled edges and made the edges of the noodles scalloped as I cut the long strips. They were so tender and delicate by the way! I want to make cannelloni 'wrappers' next and fill them up and roll them--then lasagna, then ravioli. (By the way, I do NOT use eggs in my pasta recipes bc of serious allergies of my 7 yr old granddaughter. I simply use warm water to replace eggs. It holds together well and no sacrifice of texture or taste; and bc it's for my little granddaughter, most importantly, SAFE for her to eat).
To get started, I set the dial on #l, folding the dough sev'l times and feeding it through until it is wide enough to fit the full width of the 6" roller...then I set dial to #3, feed the dough through ONCE, this time no more folding necessary. Then I set it up once more to #4 or #5, depending on what kind of "bite" I'm looking for...let it go through ONCE, that's it. Pasta is done. You can still make it thinner, but I find this works for me. You can see the shadow of your hand behind it, as it should be. The ease and speed that it makes sheets of pasta allows me to make a day of it and make batches to freeze. Then when I need it for company or weeknight meals, I have it ready in the freezer.
I even saw Anne Burrell on Foodnetwork using this pasta roller to roll out a very thin sheet of PIZZA dough, then she cut it into rustic triangles and baked them on a cookie sheet for crispy chips and made an accompanying pizza dipping sauce. I MUST try that since I do make my own pizza dough as well. This roller is not just for pasta noodles anymore.
Now I know why I didn't like pasta making before. I didn't have the right tool until now.
29 of 30 people found the following review helpful
on November 9, 2011
November 9, 2011
I have a very old Imperia pasta machine that I inherited from my mother. I began looking for a way to speed up the process even though it is motorized. I thought with my KitchenAid K45 and a pasta attachment, I could save a lot of time by making the sheets with one and cutting with other since alone both the Imperia and the mixer kit require moving the attachments back and forth between rolling and cutting.
I read most of the reviews and noticed some concern about plastic gears. There are apparently two kits with the same KitchenAid model number [KPRA] on Amazon:
ASIN: B00004SGFS [...] does not mention anything about the gears; but,
ASIN: B000KPULR2 [...] states that the gears are steel. Whether this is actually the case is not obvious, so I contacted a manufacturer's rep on their chat exchange. She was not able to provide an answer.
You also have to note that the cutters are different between the two. I wanted the one with the spaghetti cutter, and the prices are the same, so I ordered the latter.
The kit arrived day before yesterday, and I noticed that it has a 5-3/4-inch roller/cutter width, whereas my Imperia would produce only a 4-inch width sheet. So, instead of using them both, I used the kit to roll out the sheets first and stacked them with plastic wrap in between. I then switched to the cutter and ran them all through at the same time. The batch I made up in just a few hours this morning was with a dozen eggs, which is a LOT of pasta.
The KitchenAid KPRA [ASIN: B000KPULR2] performed flawlessly. Whereas the Imperia's motor had only a single speed, the mixer has ten, although anything above about three is difficult to manage. Also, the KitchenAid mixer has a much more powerful motor and performs effortlessly where the Imperia's motor labors. The KitchenAid is a LOT quieter also.
Some reviewers had trouble with the noodles sticking together. This is because the dough is too wet or the surface of the sheets is too moist. Mixing the proper proportion of flour with the eggs and/or keeping the sheets well-dusted with flour solves that problem. First roll the sheet through thickness #1 and then fold in half lengthwise. Put it through a second time. Repeat the folding and rolling again until you have a roughly rectangular shape. Dust both sides liberally with flour and reduce thickness to #2. Repeat dusting and reducing until you reach the desired thickness. The spaghetti cutter forms a round noodle, so don't reduce it further than #4.
I have not tried the flat noodle cutter yet.
Bottom line: Based on the first use, "It's the berries," as my Italian mother would say, so I am well-satisfied and would recommend this kit to anyone interested in home-made pasta that is easy to make.
Update, November 24, 2012
Finally got around to using the flat noodle cutter. It is really too wide for my taste, since the noodles expand as they cook. They end up about 3/8 inch wide. Also, I used a #5 setting on the rollers for the thickness, and it turned out to be a little too thick, so next time I'll go with #6. You will have to experiment with different settings to get them as you prefer.
Tried to find a cutter with a width between the spaghetti and the fettuccine, but Kitchen Aid doesn't offer one.
35 of 37 people found the following review helpful
on March 7, 2011
I wanted to test this attachment several times before writing a review on it. Before I purchased this attachment, I read every review that I could find. Many of the cautionary statements are true. You MUST weigh your ingredients! Period. Especially the flour. Also, the eggs have to be measured in a LIQUID measuring cup. The manual that the pasta maker comes with explains all of these details. It is important to read and follow them. I may have been one of the luckier ones, but every batch of dough that I have made has worked out perfectly for me. The dough, before extrusion, resembles play dough in texture.
I truly feel that reading the entire product manual was an important part to my success with this piece of equipment.
45 of 49 people found the following review helpful
on December 26, 2007
I am very pleased with the KitchenAid pasta sheet roller. I have made semolina pasta using this attachment, which is very firm and challenging to roll by hand, and the KitchenAid pasta sheet roller makes it very easy and fun. The pasta comes out great. I highly recommend this product. (By the way, it is recommended that you get a higher-watt KitchenAid mixer if you are going to make semolina pasta as the basic KitchenAid mixer only has a 250 watt motor).
27 of 28 people found the following review helpful
on December 30, 2009
I recently purchased this set of cutters (for angel hair and thick noddles) after also buying two other sets (pasta roller and spaghetti cutter) and (fettucini cutter). The first time I used them, my pasta was easy to make and came out perfectly!!! I am Italian, so have had a hand-roller machine for a long time, and almost NEVER use it, because it's such a pain to hold it with one hand, while guiding the dough with the other, you almost have to be an acrobat, or at least need another person to help. Now, thanks to Kitchen Aid, I made the dough in my Kitchen Aid mixer, then simply attached the roller, then cutters, and, in a short amount of time, had PERFECT pasta (the first time I made spaghetti and wide noodles). I served BOTH for Christmas Eve dinner, and my guest was VERY IMPRESSED! Thank you Kitchen Aid for giving me a gift I will use for a long time. The pasta is easy to make and the instructions are fool-proof (even for ME!!). Also, thanks to AMAZON, as usual, their service is impeccable, I love ordering from them, everything always arrives quickly and safely, and returns are easy too! Anyway, if any of you non-Italians out there are hesitant about buying these attachments, DON'T BE!!! You will love them and have the greatest pasta in your life!!!
38 of 41 people found the following review helpful
on January 9, 2007
This is a great item and really makes pasta making a breeze. Cleaning the product is relatively easy, no immersion in water so you need a little brush or tool, which for the price of the item should be included. The thin(angel hair) pasta is a good size, but the wider noodle is much wider than fettucini. It was very good but not like fettucini. This attachment works with the pasta roller. The adjustments on the roller determine the thickness of your pasta. I would recommend this product and have used it several times.