KitchenAidKSMPRA Stand Mixer Attachment Pasta Roller & Cutter, 3-Piece Set, Stainless Steel

There is a slight learning curve to using this with the thickness of the dough before you cut it. Other than that, it works great!

I got this for my wife's birthday (at her request). We have not experienced any problem with the clamp not staying tight or had any cleaning problems. The wife used to do all her noodles and pasta by hand but these attachments have cut her effort more than in half, she is VERY happy with them. Only used them now for a few months but haven't had any trouble with them yet.

Whether you’re making pasta or pieroghi this roller attachment takes the work out of rolling your dough. Adjustable thickness, easy to feed and it rolls at a good speed so you can quickly get on with your creation. Solidly built and easy to attach.

Long gone are the days of my Grandmother hand cranking the old pasta roller for her homemade raviolis. We were able to retire the hand crank for a new modern way of rolling pasta.This attachment fits my KitchenAid stand mixer perfectly and makes rolling pasta dough simple and mess-free. The roller is sturdy, smooth, and produces consistent sheets for lasagna, ravioli, or fettuccine. Cleaning is easy with a brush—just don’t use water. A great upgrade if you enjoy homemade pasta.

The attachments were a Christmas gift for their kitchen aid mixer

We use one of the attachments weekly. Easy to use and clean

The build quality is excellent—very sturdy and smooth to use. Just wish the thinnest setting could roll the pasta a bit thinner.

I'm an enthusiast level cook. Also Italian and I've been making pasta with a manual machine for...decades! I don't know what I've been waiting for to getting an attachment for my KA 7 quart mixer.This attachment is nothing short of excellent.First, forget all the... foolish reviews that cite difficulty in cleaning. Neither the rolling or cutting units require ANY cleaning other than maybe blowing an wiping with a dry towel.The trick - and I'm just guessing what people are doing wrong - is to make a slightly moist mix of approximately 100 grams flour and 60 grams combined eggs and water. This is also a good amount per person. If you have big sons that eat three helpings, you'll have to double the amount! After a few minutes of kneading it should be plastic almost like silly putty, maybe a bit more resistant. Be sure to rest it at least 30 minutes.I always used the one handful/one egg like my momma used to do. This resulted in dough that was usually too dry. If you don't have a scale, get one. Anything involving flour needs to be weighed!The last advice is to flour the dough at every pass and flour after the last pass. 7 is a good thickness for fettuccine. I love a good 1/2" hand cut pappardelle: just fold the slabs and cut by eye. a slight irregularity is wonderful. I recommend this for smaller quantities as it's much more time consumingI was amazed at the solid, heavy unit. The fit and finish is great and the mount (for all the attachments) is nothing less than superb. My "production" speed without having to turn the handle with one hand and feed with the other is fabulous! I wish I had done this years ago.Don't hesitate! Buy the real KitchenAid version!One final hint. When cutting the pasta: place a cutting board under the cutter and move it a couple of inches after every 12-14" slab is cut. I take a handful of flour with one hand and feed the sheets of dough with the other. Dust each pile of fettuccine lightly as you go: feed, dust, move the cutting board and repeat. (I was a manufacturing engineer is another life).PS I don't own stock in, nor was I paid by Kitchen Aid - LOL - Enjoy!PS AP flour will work fine, or a fine Duram flour, 00 flour. Any artisan bread flour is perfect. And do yourself a favor and buy organic. Check out Central Milling. Whole wheat will work, but it's not as delightfully decadent in mouth feel.