Most Helpful Customer Reviews
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404 of 407 people found the following review helpful:
5.0 out of 5 stars
I LOVE IT, but..., January 19, 2002
I have had every kind of pasta roller - the chrome manual kind, the one that does everything (mixes, extrudes) and now this. I LOVE it. I love having my hands free to hold the dough going in and coming out and not having the manual roller shift all over the place. I am amazed how thin I can make the dough - tissue paper-thin. My only complaint, and I make it for the sake of completeness, is the fact that it took SEVERAL batches of dough (the first of which I was willing to sacrifice) to "clean" it out. I noticed what looked like metallic deposits all over my dough, especially on the edges. This was very distressing to me. I tried wiping the roller with a towel (for about an hour), I tried rubbing it with olive oil and I tried dusting it with flour, all of which helped, but it was ridiculous how much time I had to spend and how many batches of dough I had to waste (about four)! Overall, however, I am very pleased, but I think they should include in the instructions a statement to the effect that you should expect to see the deposits and how to clean it, or they should make sure it's cleaner before sending it out!
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248 of 249 people found the following review helpful:
5.0 out of 5 stars
Heavy duty, easy & fun to use, great pasta!, February 3, 2002
By A Customer
I decided to purchase this attachment instead of the other Kitchenaid pasta attachment (plates + food grinder) because I wanted to be able to make any kind of pasta: spinach, semolina, whole wheat, egg-free etc, and not be confined to a small number of recipes that were sure to work well with the plates. It has worked like a charm. Even the egg-free spinach pasta, which was very dry and crumbly to start, came out perfect.The widest setting on the roller works to knead/roll the dough until its pliable enough to continue. Its amazing how such flaky dough can become so evenly mixed with minimal effort. From this point, its just a few more settings until you've got angel-hair thin dough. It is important to use the cutter before the ends of your dough dry out, lest they will clog the cutter. Pasta is my favorite food, and this contraption makes it possible to make my own healthy, delicious pasta recipes at home, quickly!
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173 of 173 people found the following review helpful:
5.0 out of 5 stars
Solid and capable, March 28, 2004
I highly recommend this attachment.
This attachment is very well made (Made in Italy). It attaches, detaches and cleans up easily, and most importantly, it works very well. This device only makes flat pasta so if you want rigatoni or penne, you'll be disappointed. I've made fettuccine and ravioli. After you've eaten home made semolina pasta, box pasta will never measure up. Be aware that making fettuccine is not that difficult but fresh ravioli is another story...it's quite a bit of work even with this machine. Making the filling and stuffing and sealing each ravioli is laborious. However, prior to getting this device, I used to use a hand crank machine. That's just way too much work. These rollers make the job manageable. The roller makes very consistent pasta, even when you use the thin settings. My suggestion for a good pasta recipe is :
2 cups Semolina flour
1 cup unbleached flour
3 eggs
½ teaspoon of salt
6 tablespoons of water (most recipes say 3 but that just doesn't work well.)
*Some recipes like the one that comes in the box with this attachment, recommend the use of oil. I have not tried that approach yet. It probably works fine too, you be the judge. ** Some process advice: mix the 2 flours in the Kitchen aid bowl using the paddle beater. Mix the eggs and water together with a whisk and slowly add them to the mixer while in motion on setting 2. After the big, kind if hard dough ball forms, stop and change over to the dough hook for a couple of minutes. If you make ravioli, you'll want flexible dough or you'll get cracking. If the dough cracks or if air is captured inside during the sealing process, they are garbage as they will come apart in the boiling water. To get dough flexible enough that it doesn't crack while making the ravioli, be sure to cover the dough between the first and second rollings and not let it sit longer that 30 minutes. Here's where the oil recipes may have an advantage...also, a light coating of water will help make a good seal. I also picked up the Villaware 10-Square Ravioli Maker from Amazon. It is a metal and plastic form that helps you make 10-2.5 inch square rav's at one time. It works well but 2.5 inch rav's are a bit small. You will also have a tough time getiing a sheet of rolled pasta out of the rollers that is wide enough to cover the form as the rollers are close to the same width as the form. Good luck!
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