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KitchenAid Pasta Attachments

So I'm looking to buy a pasta attachment for my KitchenAid mixer, but upon looking for one, noticed that there are so many different kinds; does anyone have any advice on which one I should buy? Thank you!

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  1. Belive it or not I was at a yard sale a few years back and bought both pasta attachmnets the feed type and the roller along with the grater attachment for $5. One of my best finds. I also found an old AllClad pot for $5 and ended up paying $25 for a lid :o)

    Anyway I've never used the feed pasta maker bur the roller works quite well. You can either leave it in long sheets like lasagna or cut it into any shape you want. Or use either of 2 cutters to make linguine or spaghetti. If you are into making your own sausage the feed type has a tube to let you do that too.

    4 Replies
    1. re: Eric in NJ

      dang, eric! i want to come to the yard sales in your neck of the woods. you got some kind of deal there, which i know that you know.

      i've wanted those attachments since i watched mario use them with such ease and frequency.

      1. re: alkapal

        I bought all of the attachments after taking a cooking class in Italy. It was so easy whilst I was there. I was so excited to make my own pasta BUT, have not mastered it here. I was told that it was the flour and temperature of the kitchen. I will let you know when I master this fine art.

        1. re: theresah

          I got the attachment set that has the basic roller, and the linguine and spaghetti cutters. Like theresah, pasta making is not as easy as it looks. I have to send the kids out of the vicinity of the kitchen so that they can avoid the schrapnel from the F bombs that enivetibly flow from my efforts.

          1. re: JohnE O

            The main key is to let the dough rest. Wrap it in palstic wrap and let it rest an hour. Then roll it out. Big difference.

    2. Stick w/ the roller-cutter type. I've heard bad things about the extruder models; flimsy plastic parts and can overheat your KA. I lurve my pasta attachment and HAVE mastered the art of making great pasta dough. My big problem is when trying to make really wide sheets for lasag. or ravs. They'll start out wide, but as I thin them w/ the rollers they tend to get narrower each pass thru... So, i usually stick to spag. or fett. Adam

      1. keep your eyes peeled on the Target Clearance end-caps... sometimes KA attachments end up there at great prices.. so even the attachments you didn't think you'd buy.. you end up taking home.. like the $6.24 Citrus Juicer attachment I purchased yesterday...

        1. With respect, I'd skip the KA pasta gear. They're pricey and really don't work spectacularly well. For flat cuts and sheets, the old school, Italian-made hand-cranked machines are cost-effective and just plain "work."

          2 Replies
          1. re: Kagemusha

            The KA pasta roller-cutter are made in Italy by the same folks who make the manual/ hand crank machines. I find it to be of utmost quality. Adam

            1. re: adamshoe

              Yes, the pasta rollers-cutters are pricey. I do have a hand crank one as well. But whenever I used the manual crank, I always wish I had a 3rd arm. Having the rollers motorized by the stand mixer grants me my wish. But if you don't have that wish or a very helpful partner, then yes you would do well to save money by buying a $20-ish hand cranker.

          2. I have the rollers and have been very happy with them. A friend has the extruder and he seems fairly happy with them. The big problem with the rollers is the $100+ cost. And perhaps storage of the 3 brick-sized devices. I was also able to find a set on clearance at Sears (for $25!) so maybe it's not all that uncommon to find them at a discount...keep your eyes peeled.

            I have only used them once (well twice if you count the time when my mixer kicked the bucket halfway thru kneading) but I did not find the process to be too challenging. I did let the dough rest for 20 min. before starting to roll it.

            Make sure you give yourself plenty of room to work...I severely understimated how far that softball-sized lump of dough would spread when I started rolling it!

            I would also recommend not being afraid to cut dough into manageable sizes as you go.