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KitchenAid Pasta Cutter - should I take the plunge?

I have been coveting this attachment for a long time, but can't decide if I should order it or not. I already have so many KA attachments taking up valuable storage space but they look so awesome, and I love the idea of making loads of homemade pasta super fast.


so who has made the leap and would never go back to a hand crank and who says this is just an expensive space waster?

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  1. Looking at the KA site again - I think I actually have to buy the ravioli maker as well - then change the attachments. Wow! this could get expensive.


    Where are all of you KA attachment people? Please help!

    1. i lean more towards space waster...
      but it all depends on how much fresh pasta u plan on making...
      and is it that much more faster/better/easier than hand crank (if u already have one)?

      and a 170 for a ravioli maker is to much for me..i can do ravioli by hand...

      1. Total space-waster. However, the ice cream attachment is, well, different... The roller/cutter thingies do nothing an old school hand-cranked model can't. I stopped using my KA to make pasta dough and went back to hand mixing. Result? Far more tender pasta. FYI, the ravioli maker isn't so hot. Better to roll sheets and use a hand cutter.

        1 Reply
        1. re: Kagemusha

          I'm with Kagemusha on the ice cream attachment. I do have the pasta extruder attachment and like that, but if I had to choose between the two it would be the ice cream attachment (not that you asked!).

        2. i want one, and haven't yet sprung for it. i watched mario batali using it all the time, and i said, "that is really neat!" i recall people on these boards like the attachment to cut the pasta, but not the other pasta attachment.

          3 Replies
          1. re: alkapal

            I want one too, roxlet has posted on home cooking about loving hers - and she knows from pasta.

            1. re: buttertart

              I seem to have lost roxlet's site url. Can you tell me again, please, thank you.
              After several years, I am thinking of pulling out my rollers again, this time with serious intent.

              I've read that the ravioli attachment isn't that easy to use. I've watched a few youtube demonstrations of it, and I think it looks too intense for me. But I do have the rollers which do the spaghetti and fettucine.

              I also have the extruders that as I recall came with the sausage attachment. I did not have any luck with them at all, but I probably did not give them a chance.

              I tried the Atlas crank years ago and actually never found a good table or cabinet or anything to attach it to after the initial dwelling I used it in. I lost the crank in moving and never replaced it, and never intended to.

              I recall that there is an Alton Brown episode where he demonstrates using the ironing board for rolling out pasta. I thought it very clever at the time I watched it.

              1. re: Rella

                I think roxlet will answer you here.

          2. I have all of the Cutters and the Roller and yes the take up a bit of space, but so didn't my Atlas which they replaced. I was finding I needed three hands with the Atlas: One to feed, one to take up and one to crank. With the Kitchenaid, I just need 2. Since these attachments are made by Atlas, The have worked just as well as my hand crank. Also try putting Plastic Wrap over an Ironing board to catch the sheets as they are coming off the rollers if you counter isn't deep enough for the whole kit. as for the extruder, the old one for the grinder attachment didn't work well, but there is a new one which is supposedly much better and it is on our list to get soon.

            Oh and as for the ravioli maker, don't. It just uses the Kitchenaid as a stand, everything else is manual. I just take the sheets, put balls of filling on one half, fold it over, cut it with a pizza cuter and crimp and that is much easier than that Ravioli maker

            4 Replies
            1. re: Mattapoisett in LA

              Thank you for your advice. Think I will get the roller and cutters. Love the ironing board advice!

              Where do you dry the pasta after? I have a friend who uses a broom handle suspended over two chairs....

              1. re: marsprincess

                I have a clothes drying stand that doubles for Pasta after I wipe it down completely.

                1. re: marsprincess

                  The pasta attachment was the first attachment I got for my Kitchenaid about 20 years ago. I use it all the time. It makes it so easy to make pasta (as per Matapoisett's comment about going from three hands to two ... ) My kitchen drawers all have long stainless handles/hardware, so I just hang the pasta over them ...

                  1. re: CocoTO

                    How do you make your dough; by hand, in the KitchenAid mixer, or in a food processor.

                    I'm reading that one should knead the dough after mixing. ANOTHER 8 MINUTES!

                    Do you knead by hand after mixing the dough in the KitchenAid mixer, if you use the KA mixer?

                    Do you knead by hand after mixing the dough in a food processor, if you use a food processor.

                    I would think that mixing in either the mixer or fp, and then rolling 5-6x in the rollers on the largest setting would take care of the kneading part, but then again ....

              2. I haven't used a hand roller since I was a kid, so I don't have much to compare the KA attachments to.

                I love the pasta roller and cutter. It took me a little while to get the hang of it, but once i did I feel like it's pretty foolproof. Maybe a hand roller would make more tender pasta, but I love the pasta I make with the KA.

                I haven't used the ravioli attachment. I've made ravioli several ways, and doing it just by hand (after sheets are rolled) is fine, or... I really like the ravioli press I've gotten; it's either this one or very similar: http://www.williams-sonoma.com/produc...

                Cut the sheets to length, put them in the press, make indentations, fill the indentations, top with another sheet, roll and turn out. Quick, easy, and perfectly shaped ravioli. I'm a big fan, though if I was better at doing it by hand that would probably be fine, too.

                2 Replies
                1. re: KaBudokan

                  I tried a ravioli press, but it must've been too 'tinny" as the aluminum or tin flaked off on the first use. I don't recall what brand it was. It scared me off from buying another one.

                  It would seem to me that one would have to roll the sheets to the shape of the ravioli press; would that be a headache? What do you do with the pieces, roll them out again?

                  1. re: Rella

                    I haven't had any issues with anything flaking off of the press. (I think it's the Norpro one - I did actually buy it at WS since I was in a hurry...)

                    As far as rolling the sheets, the KA pasta roller makes sheets that are basically the exact right width, and I then cut them about 1" longer than the length.

                    I have rerolled the scraps after dividing the ravioli in order to use them again. As long as you do it quickly, they work fine to reroll them.

                    Like I said, I've made ravioli and pierogies by hand, and I've made several types of ravioli with the press, and at least for me (with my speed level - or, more accurately,slowness level) the ravioli press makes pretty quick work and makes the ravioli all consistent. Once you get the process down it goes really quickly. There's also no dealing with an egg white or water wash to seal, so that saves another step.

                2. I just got the three piece KA pasta roller and cutter set (roller, plus wide noodle cutter plus round noodle cutter) for Christmas, and I love it. I've never owned a hand crank machine, so can't offer comparison advice on that. But I have made hand rolled noodles and wrappers, and there's no question the machine cranked sheets are easier to make and more consistent. I've used it for Italian style egg, whole wheat and spinach pastas including lasagna sheets, fettuncine and spaghetti, and sheets for tortellini. I've also used it for Asia noodles like soba and basic Asian egg noodles and won ton wrappers. Works great!

                  14 Replies
                  1. re: qianning

                    I certainly envy you your energy! Do you have a certain book or receipe or advice to start with for making simple dough recipe for ravioli dough. I can't seem to get past the advice re the flour.

                    1. re: Rella

                      Really i just jumped in and played with it. My first batch was a complete disaster, since then it's all been at least edible and often pretty darn good. After that first disasterous batch a very strange combination of reading Marcella Hazan's instructions in "the Classic Italian Cook Book" and Mark Bittman in "How to cook Everything" got me over the hump. Don't use the little cook book that comes with the machine (see first disaster above!). And mixing & kneading the dough by hand has worked out much better for me than using the dough hook. Good Luck!

                      1. re: qianning

                        Hand mixing/kneading is the secret. Machine mixing really toughens up the final product.

                        1. re: Kagemusha

                          I used my FP for dough making and think it's perfect. To each his own.

                          I make ravioli by hand so wouldn't buy that attachment. I store all the attachments in the box they came in and it's quite compact.

                          I wouldn't give it up.

                          1. re: c oliver

                            I love the Kitchenaid pasta rollers/cutters--they make it go about twice as fast, and it is a lot less awkward compared to the crank version. I looked at the ravioli maker, and to me it looks like it could be difficult to get it to work just right--looks like more trouble than just doing them free-hand, which is what I do. I like the rustic appearance, and I can get the pasta thinner that way without risking tearing. I also like having control over the ratio of filling to pasta--for totelli di zucca, I like just a small button of intensely flavoured filling in a big, thin square of pasta.

                            1. re: c oliver

                              I did too but switched to hand-mixed. Try it sometime.

                          2. re: qianning

                            Here's my batch. I see by the attached photograph that my roller - the only part that is plastic - is broken. Yikes. Could I have done that?
                            I discovered it after I made the fettucine.

                            1. re: Rella

                              Sorry to hear about the trouble with the roller, but the fettucine looks great.

                          3. re: Rella

                            The Tyler Florence recipe for ravioli dough is pretty foolproof. I used that with the most success when I was having trouble with consistency when I first started making my own pasta. (I also used it for regular pasta - spaghetti and fettucine.)

                            I also had trouble at the beginning, and using a better quality flour seemed to help. (I'm not talking pasta or semolina flour - just using King Arthur all-purpose seemed to work better than the other flours I had used.) Then again, I also know the proper texture and consistency now, and so I could probably make do with whatever flour at this point... lol

                            1. re: KaBudokan

                              Here's jfood's recipe and he uses part semonlina flour. I guess that's a recipe I won't ever tinker with cause, IMO, it was perfect.

                              ETA: oops, forgot the link.


                              1. re: c oliver

                                Is this the recipe you are referring to:
                                Recipe for ravioli pasta is:

                                2.5 Cups flour
                                1 cup semolina
                                5 XL eggs
                                Make as you would any pasta and roll to next to thinnest setting.

                                1. re: Rella

                                  I'd like to try it with Semolina sometime.

                                  These recipes are pretty close to the same ratio; a ratio of 2:3 is close to the 3.5:5 of jfood's recipe. (.67 vs .70)

                                  I've also recently made the kitchenaid basic recipe and gone straight from the mixer into the rollers with no rest or anything. Worked fine. :)

                                  1. re: Rella

                                    Yep. I forgot to add the link, something that occurs more and more as I get older and older :) This is one of those dishes where we rolled our eyes over the first bite.

                                2. re: KaBudokan

                                  I see that Tyler uses 2 cups of flour and 3 eggs.

                                  This morning I used this recipe from http://www.beyond salmon.com/2007/01/technique-of-the-week-how-to-make-pasta.html I believe it was here that I got it. I will try the rollers later today.
                                  The dough is in the refr for 1-8 hours.

                                  The reason I decided to use the recipe is that I always prefer oz. to cup. I have used for years now 4.5 oz. for white flour, and I see that her recipe uses 9 oz. flour. Joy! Then she said for the eggs, to use 1/2 cup, and if it wasn't 1/2 cup, then fill the rest with water to increase it to 1/2 cup. I like this idea in order to control the moisture.
                                  But it so happened that my 2 eggs were exactly 1/2 cup.

                                  I use KingArthur almost exclusively now - a-p for this sort of thing, and their bread flour for the NYTimes bread. I was told by a well-known baker that he uses KA because of its consistency. So I went back to it.

                                  I did add as the recipe suggested 1 tsp extra water to the food processor, although I'm wondering now if I should have. It certainly didn't turn into a ball, but it did feel what I considered to be 'ready.'