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  • Kitchenaid Pasta Roller Attachment Fits Stand Mixers
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Kitchenaid Pasta Roller Attachment Fits Stand Mixers

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List Price: $199.99
Price: $145.00 & FREE Shipping. Details
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  • Stainless-steel set includes pasta roller, fettuccine cutter, and linguine fine cutter
  • Fit all KitchenAid stand mixers
  • Clean with included wooden cleaning brush and toothpicks
  • Attachments measure approximately 9 by 3 inches
  • 1-year warranty; made in Italy
49 new from $139.00 8 used from $119.99 1 refurbished from $119.99

There is a newer model of this item:


Introducing the New Paderno 4-Blade Slicer Paderno Four Blade Spiral Slicer


Frequently Bought Together

Kitchenaid Pasta Roller Attachment Fits Stand Mixers + Norpro Pasta Drying Rack + Norpro Ravioli Maker With  Press
Price for all three: $172.22

Buy the selected items together


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Product Details

  • Product Dimensions: 7.6 x 4 x 10 inches ; 6.5 pounds
  • Shipping Weight: 7.3 pounds (View shipping rates and policies)
  • ASIN: B00004SGFS
  • Item model number: KPRA
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (648 customer reviews)
  • Amazon Best Sellers Rank: #1,032 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Fits all KitchenAid stand mixers. Includes roller, fettuccine attachment and linguini attachment.


Customer Questions & Answers

Customer Reviews

I just love making fresh pasta.
Mrs. Jemma R. Georgitsis
KitchenAid KPRA Pasta Roller Attachment for Stand Mixers I have owned a KitchenAid stand mixer for years and found it to be the best appliance I own in the kitchen.
Joanne Sohl
The product itself is very high quality, simple to use, easy to clean.
New England Man

Most Helpful Customer Reviews

1,124 of 1,136 people found the following review helpful By MH on 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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488 of 499 people found the following review helpful By Joe B. on 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.
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306 of 314 people found the following review helpful By D. Brennan TOP 500 REVIEWERVINE VOICE on January 30, 2006
Verified Purchase
I ran one ball of dough through the machine and I was done. No metal shavings, no grease, no discolored parts. I have only had my machine for 3 months so perhaps the manufacturer has listened to the complaints of those who purchased their machines longer ago and who had problems. A success story for quality control and buyer feedback??

A couple of tips. I thought that a low speed setting for the mixer would be most appropriate. Bad idea. I find that the best speed settings for the roller and slicing attachments are 3 or 4. If you go slower, you get a less regular texture. Too much quicker and the dough tears.

Not documented in the booklet that comes with the device is that you can widen the rollers a bit extra if you go clockwise a bit past 1. This is where I start my rolling. I usually put the ball of dough through this setting 2-3 times, folding it in half before each re-roll.

I then narrow the rollers 2 notches for each subsequent rolling until the desired thickness is achieved. I use the following settings for different types of pasta:
Ravioli - 4
Linguini - 6
Fetuccini - 5
'Broken Noodles' - 5

You can go thinner for things like angel hair pasta, but I usually prefer heartier pastas which Tuscan-inspired sauces.

Take note - if you are making pasta for a group larger than 3-4, or are otherwise not planning on taking it directly from the roller to boiling water, you will need a good pasta rack/dryer unless you have acres of counter space. If you attempt to accumulate your pasta in a 'pile' before cooking, you get a big blob of pasta-ish dough and you will need to completely re-roll it. Laying the pasta in a flat, single layer, is an option but I do not have that much counter space.
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370 of 386 people found the following review helpful By A Customer on February 3, 2002
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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