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The Kitchen Table

Kitchen Aid pasta attachment

16 years ago

Does anybody have one of these? Do you like it? I saw on on Martha Stewart's show today, and I didn't pay much attention, because I thought I would just look it up on the KA site. I looked there, and they have a few different attachments, but none of them seem like the one she had. Anyway, does anybody have any feedback on these attachments?

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Comments (14)

good36
16 years ago
Susan,
Good question, I have been wondering the same thing.
monica_pa Grieves
16 years ago
I have 2 Kitchen aid stand mixers, so I looked up their pasta relevant attachments.
One is a set of rollers and cutters. They all look like little wringers from an old wringer washer.
I have a manual crank pasta machine that uses the same type of rollers. The KA simply saves cranking.
The other attachment looks like an extruder...sort of like a meat grinder but forces the dough through the holes.
Although this gives you round spaghetti (like the dried stuff you get in a box), I don't think I would waste my money on it.

Half the time, when I make pasta, I just roll it out with my heavy marble rolling pin, and cut with a knife....handier, faster and less stuff to wash.
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bigfoot_liz
16 years ago
was it the new attachment that makes tube pastas? i've seen that one in williams-sonoma's catalog and of course want it lol. i have the roller type for KA but like monica i use my hand crank pasta roller, usually. it's easier to use quickly and cleans up faster. but it does not do tube forms... ~ liz
Vickey__MN
16 years ago
I have the roller, not the extruder. I researched it and the extruder did not have good ratings. LOVE the roller for when I'm making lots of pasta (Like when I make my roaster full of chicken soup). But I have to admit that I am thinking of getting a hand crank one for when I make some for just DH and I...though someone here sent me directions on how to freeze pasta, just haven't tried it yet.

Didn't see Martha, so don't know which one she used.

I do have the ravioli maker too, but haven't found a recipe i like yet for the filling

Vickey-MN
jannie
16 years ago
I bought my Kitchen Aid around 1983, ,the year my husband got his masters degree and got his first real job. I was celebrating and bought myself a real ,good mixer and all the attachments. I bought the pasta maker, made noodles once, but packed it away. Too much work and trouble when, in 1983, pasta sold for 3 boxes for a dollar.
Marilyn Sue
16 years ago
I have the extruder type and don't use it. I have had it for some years. I just roll mine out and cut by hand. Some times I wish I had something to roll them out with.

Sue
Cherryfizz
16 years ago
I thought I would like to have the pasta attachment but then decided it was cheaper in the long run to just buy a pasta maker/roller machine. I would love to have the meat/food grinder attachment though.

Anne
Dee1
16 years ago
cherryfizz, I have the meat/food grinder attachment for my KA, but I tend to use the food processor. Actually I haven't tired the KA meat grinder, but my son did and he ended up buying a sausage meat grinder and makes venison sausage every year.
Dee in M ichigan
Marilyn Sue
16 years ago
I have the KA meat grinder and I do like it. I also have a KA food processor, but have not used it for raw meat.

Sue
bonjo
16 years ago
We have the pasta and roller set. We LOVE it, every December we set aside a night to make around ten pounds of filling, next night we make several pounds of ravioli dough, then my husband cranks up the pasta attachment and we make ravioli. For this amount it is totally worth it. We make dozens and dozens, enough for the year. For a small amount of pasta I am not sure I would invest the money for the attachment. It does make beautiful thin even sheets of pasta for ravioli.
mrsmarv
16 years ago
The Kitchenaid pasta attachment seen on Martha is the one sold (for now) exclusively through William Sonoma. It does look like a very well made one primarily because the die are metal, which is the key for getting excellent texture in your pasta. The only drawback is that it's limited to having 6 die. Maybe in the future the option of extra die will come to be.
After Christmas we'll be purchasing an electric pasta maker (Lello). I've done research on pasta machines and many years ago had a hand-crank model, which made delicious and light pasta. I lost it after my ex-H took it in the "property settlement" LOL. The only drawback to the roller type is that they're for "flat" type pasta, such as fettucine, tagliatelli, linguine, etc. They don't make macaroni type pasta, which is our favorite. That type of pasta comes from the extruder type machines. Granted, the pasta isn't as light but I've had fresh extruded pasta and it's definitely light enough for me ;o) DH and I love macaroni and raviioli, so for us the extruder machine is the way to go. The Lello comes with 6 die (4 macaroni, 1 spaghetti and 1 cookie) and it has the option to purchase an additional 28 additional die, including ravioli. The cost of the Lello and the Kitchenaid (Williams Sonoma one) are the same. One difference is that with the Kitchenaid you have to make your dough separately (not a big deal at all) and then use the attachment to extrude it while the Lello makes the dough and extrudes it. Most places that make their own pasta for retail sales use a professional electric roller type machine for their flat pasta and an electric extruder machine for their macaroni. It really is a personal choice based on convenience, options and flexibility.
susan_on
Original Author
16 years ago
Thanks, Mrs. Marv!
dances_in_garden
16 years ago
I have the roller set. An adjustable "sheeter" and two rollers that cut strips (angel hair and linguini). I absolutely love the sheeter and use it all the time to roll dough.

I make my pasta dough in the food processor though, then roll it using the attachment on the kitchenaid.

Chicken and sliders, pasta, noodles for soup, perogie dough, lasagne sheets. Love it!

As for the strip cutters they are finicky and I don't really follow a recipe when I make my dough. I haven't quite figured out if a wetter or dryer dough cuts better. Many times my angel hair noodles stick together. But they still taste good LOL!
susan_on
Original Author
16 years ago
Dances, do you put the dough through only once? Or do you have to put it through 2 or 3 times? I was watching some You Tube videos, and they were putting the pieces through more than once.

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