KitchenAidKPSA Pasta Roller Attachment for Stand Mixers

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.

I love making as many foods from scratch as I can, controlling the quality of ingredients, but homemade pasta used to be something that I just needed to be in the right mood for to do. For years, I have a hand-crank unit that attaches to my countertop with a clamp and found making pasta to be so time-consuming (not to mention how aggravating it is when the crank arm falls out time after time!)... I made pasta MAYBE 2-3 times a year with that unit . A buck a box for store-bought pasta was worth it to me not to have the crank hassle. Now with the Kitchenaid roller I can make pasta 7 days a week if I want and whip it up in less than an hour (including resting time for dough). It is so easy and fun, I have already way surpassed the number of pasta batches I've made all previous years with a crank model (in just 3 months). Ravioli, lasagna, egg noodles, linguine (I even got adventurous one day & decided to make tortellini - well half the dough went for tortellini, the other half became ravioli - if you've ever made tortellini then you know why). But all have been wonderful and SO EASY. The taste is SO MUCH better than store-bought and it's so cool that if I want pasta for dinner and don't have the noodles I can make them so quickly.My roller works great and I have not had any issues with cleaning like some other reviewers mentioned. It says not to submerse in water which I don't. It comes with a tiny brush that I use to wipe the roller out, then I use a dry towel and wipe it clean. Each time I use it, there are never any left over hard pasta pieces from the time before (like my crank model would have). Also I did not have any issue with grease getting on my pasta the first time I used it (just in case I made two batches though). The only thing I hope Kitchenaid will change at some point is the setting number size or color (the setting numbers on the dial are the same color as the unit so they blend right in). When you have flour on the dial and need glasses for reading (not making pasta), it is hard to see the setting number as they are quite small. Other than that I absolutely LOVE the roller and highly recommend it to any of you crank pasta makers out there! You will have time to make your pasta and eat it too :)

Be careful, you must not be too lazy to use this tool! Even if it is easy and practical, you need to be motivated, and moreover, it would be a pity to leave it in the packaging because the result is simply DELICIOUS!!!!!This pasta roller is made of very good material which makes it heavy in your hand and probably justifies its high price. Definitively practical to make your own pasta as you can choose its thickness, I started with opening number 5 and went on 3 which was enough for my fetuccini. Easy to clean now I am a "nearly expert"!!!! "Open" the roller at max and just pass the brush! REMEMBER NO WATER AT ALL!!!!!! I recommend you to buy a better brush even if now I think the supplied one is ok after all. In general, if you follow the instructions, you should have a beautiful dough to make delicious lasagna, fettuccini, and even canelloni, yummy! BE CAREFUL YOU NEED TO BUY THE SET IF YOU WANT OTHER KIND OF PASTA!!! WE ONLY TALK ABOUT THE ROLLER HERE AS I CUT MY DOUGH BY HAND!!!!Your work may be not as perfect as you would it to be the first time, but it should be ok if you follow the Kitchenaid instructions you can find in the user manual! I did the dough recipes they mention, the one with white flour and eggs and the other with whole wheat flour and eggs, delicious!!!! It is very easy and fast at the end. Insist until you get used to the tool.Fantastic purchase, and che c'e di meglio che la pasta fatta in casa, hum?

I received this today, and excitedly made my first batch of spinach pasta. It turned out terrific! Nothing stuck to the machine and it was so easy to start the dough in the one side and catch it as it came out the other side. The KitchenAid mixer did all the work! I have never tried making pasta before and debated about getting a manual crank table model but couldn't see how I could turn it with one hand and catch the pasta with the other. There are only two recipies in the enclosed booklet, but there are several great books on Amazon for making pasta. I think I'm going to get the "How to make Artisan Pasta" book. The wheel at the side of the attachment determines the thickness of the dough and is easy to adjust. I also make flat breads a lot and wanted this to avoid endless hours of hand rolling. This attachment rolls out dough just as easily for naan and tortillas as it does for pasta. I did find that the dough cannot be too sticky though. The dough needs to be firm and nicely flour dusted. The unit comes with a little brush to dust off the dry crumbs after use. The directions say that it cannot be washed or even rinsed with water. There are so many flavors and shapes to make, I can't wait to try them all. A friend of mine uses small cookie cutters to make holiday shapes for pasta salads for parties. Such fun!

I prefer my Italian hand-crank machine because the settings are what I am used to and what I learned on. This device appears to have settings that don't align with the hand machine -- so my family recipes that indicate "use setting 1 for this step, setting 3 for this step" don't provide the same outcome on this machine. I used the lowest setting making the thinnest possible pasta for ravioli and it was still too thick for what I would have wanted. However, since my Italian hand-crank machine relies on being affixed via a clamp and the clamp does not open wide enough for my new quartz countertops (over an 1" thick), it has become unusable. This item works well, handles the dough well -- but it provides only a 4-5" wide strip of pressed dough whereas my hand-crank machine output 8" dough. A small amount of dough, therefore, comes out excessively long with only a small amount of dough put in. This makes handling the dough a challenge or forces you to send in small amounts of dough, which increases overall production time. Until I can find a solution (finding a larger clamp that opens wider for handcrank machine has been impossible!), at least I have a good interim solution.