- Stainless-steel set includes pasta roller, fettuccine cutter, and linguine fine cutter
- Fit all KitchenAid stand mixers
- Clean with included wooden cleaning brush and toothpicks
- Attachments measure approximately 9 by 3 inches
- 1-year warranty; made in Italy
Product Description
We’re sure you’ll agree, the flavor and texture of boxed pasta pales in comparison to fresh homemade pasta. But who has the time and energy for cranking dough through a manual machine? Fortunately that workhorse of the kitchen, your KitchenAid stand mixer is happy to do the work with this attachment. Make egg noodles, lasagna, tortellini, fettuccine, and angel hair pasta. Add herbs and seasonings to compliment any recipe.Amazon.com Review
If you have a pas… More >>
KitchenAid KPRA Pasta Roller Attachment for Stand Mixers
Tags: Attachment, KitchenAid, kitchenaid kpra, KPRA, Mixers, Pasta, Roller, Stand
5 Responses to “KitchenAid KPRA Pasta Roller Attachment for Stand Mixers”
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Filled Under: Kitchen
May 1st, 2010 at 3:06 pm
I have had every kind of pasta roller – the chrome manual kind, the one that does everything (mixes, extrudes) and now this. I LOVE it. I love having my hands free to hold the dough going in and coming out and not having the manual roller shift all over the place. I am amazed how thin I can make the dough – tissue paper-thin. My only complaint, and I make it for the sake of completeness, is the fact that it took SEVERAL batches of dough (the first of which I was willing to sacrifice) to “clean” it out. I noticed what looked like metallic deposits all over my dough, especially on the edges. This was very distressing to me. I tried wiping the roller with a towel (for about an hour), I tried rubbing it with olive oil and I tried dusting it with flour, all of which helped, but it was ridiculous how much time I had to spend and how many batches of dough I had to waste (about four)! Overall, however, I am very pleased, but I think they should include in the instructions a statement to the effect that you should expect to see the deposits and how to clean it, or they should make sure it’s cleaner before sending it out!
Rating: 5 / 5
May 1st, 2010 at 5:52 pm
I decided to purchase this attachment instead of the other Kitchenaid pasta attachment (plates + food grinder) because I wanted to be able to make any kind of pasta: spinach, semolina, whole wheat, egg-free etc, and not be confined to a small number of recipes that were sure to work well with the plates. It has worked like a charm. Even the egg-free spinach pasta, which was very dry and crumbly to start, came out perfect.
The widest setting on the roller works to knead/roll the dough until its pliable enough to continue. Its amazing how such flaky dough can become so evenly mixed with minimal effort. From this point, its just a few more settings until you’ve got angel-hair thin dough. It is important to use the cutter before the ends of your dough dry out, lest they will clog the cutter.
Pasta is my favorite food, and this contraption makes it possible to make my own healthy, delicious pasta recipes at home, quickly!
Rating: 5 / 5
May 1st, 2010 at 6:17 pm
I highly recommend this attachment.
This attachment is very well made (Made in Italy). It attaches, detaches and cleans up easily, and most importantly, it works very well. This device only makes flat pasta so if you want rigatoni or penne, you’ll be disappointed. I’ve made fettuccine and ravioli. After you’ve eaten home made semolina pasta, box pasta will never measure up. Be aware that making fettuccine is not that difficult but fresh ravioli is another story…it’s quite a bit of work even with this machine. Making the filling and stuffing and sealing each ravioli is laborious. However, prior to getting this device, I used to use a hand crank machine. That’s just way too much work. These rollers make the job manageable. The roller makes very consistent pasta, even when you use the thin settings.
My suggestion for a good pasta recipe is :
2 cups Semolina flour
1 cup unbleached flour
3 eggs
½ teaspoon of salt
6 tablespoons of water (most recipes say 3 but that just doesn’t work well.)
*Some recipes like the one that comes in the box with this attachment, recommend the use of oil. I have not tried that approach yet. It probably works fine too, you be the judge.
** Some process advice: mix the 2 flours in the Kitchen aid bowl using the paddle beater. Mix the eggs and water together with a whisk and slowly add them to the mixer while in motion on setting 2. After the big, kind if hard dough ball forms, stop and change over to the dough hook for a couple of minutes. If you make ravioli, you’ll want flexible dough or you’ll get cracking. If the dough cracks or if air is captured inside during the sealing process, they are garbage as they will come apart in the boiling water.
To get dough flexible enough that it doesn’t crack while making the ravioli, be sure to cover the dough between the first and second rollings and not let it sit longer that 30 minutes. Here’s where the oil recipes may have an advantage…also, a light coating of water will help make a good seal.
I also picked up the Villaware 10-Square Ravioli Maker from Amazon. It is a metal and plastic form that helps you make 10-2.5 inch square rav’s at one time. It works well but 2.5 inch rav’s are a bit small. You will also have a tough time getiing a sheet of rolled pasta out of the rollers that is wide enough to cover the form as the rollers are close to the same width as the form.
Good luck!
Rating: 5 / 5
May 1st, 2010 at 6:19 pm
I ran one ball of dough through the machine and I was done. No metal shavings, no grease, no discolored parts. I have only had my machine for 3 months so perhaps the manufacturer has listened to the complaints of those who purchased their machines longer ago and who had problems. A success story for quality control and buyer feedback??
A couple of tips. I thought that a low speed setting for the mixer would be most appropriate. Bad idea. I find that the best speed settings for the roller and slicing attachments are 3 or 4. If you go slower, you get a less regular texture. Too much quicker and the dough tears.
Not documented in the booklet that comes with the device is that you can widen the rollers a bit extra if you go clockwise a bit past 1. This is where I start my rolling. I usually put the ball of dough through this setting 2-3 times, folding it in half before each re-roll.
I then narrow the rollers 2 notches for each subsequent rolling until the desired thickness is achieved. I use the following settings for different types of pasta:
Ravioli – 4
Linguini – 6
Fetuccini – 5
‘Broken Noodles’ – 5
You can go thinner for things like angel hair pasta, but I usually prefer heartier pastas which Tuscan-inspired sauces.
Take note – if you are making pasta for a group larger than 2, or are otherwise not planning on taking it from the roller directly to boiling water you will need a good pasta dryer. If you attempt to put your pasta into a ‘pile’ before it dries, you get a big blob of pasta-ish dough and you will need to completely re-roll it. I guess you could lay it all out in a single layer, but I don’t have that kind of counter space. I therefore use a pasta dryer to hang the pasta for a few minutes to a couple of hours when I am ready to boil it.
Updated June 3, 2009 – We have been using this now for just shy of 5 years and it still works very well. The device has been easy to maintain, there has been no build up of gunk even though you cannot wash it in soap and water, and the rollers are still spinning evenly despite semi-regular use.
Rating: 4 / 5
May 1st, 2010 at 8:08 pm
This is, without a doubt, my favorite KitchenAid attachment. If you like to make fresh pasta, these rollers are well worth the money.
The pasta roller attachment works in the same way a manual pasta machine does. You pass the dough through the roller set until the desired thickness is achieved. Then you pass the strips of dough through cutters for either fettuccine or angel hair. This joy of using these rollers is that you don’t have to crank a machine by hand or find a surface to clamp it down to.
I have been making fresh pasta for over 35 years and I have used several different methods. The KitchenAid roller attachment is the best that I have used. It is fast and effortless and clean-up is a breeze (a cleaning brush is included). The documentation that comes with the attachment is clear and easy to understand.
There is one minor flaw with the roller unit. The thickness it is set for does not always align with the marks on the adjustment wheel. This is NOT a critical problem. You can clearly see and feel the thickness of the dough and you can easily adjust the thickness accordingly. Also, if you turn the adjustment handle all the way around a couple of times the problem will correct itself. My hand cranked Atlas machine has the same minor flaw and it has NEVER affected the final outcome of my pasta. In my opinion, this problem is so minor that I will not mark the product down for it.
Overall I think that this is a well made and easy to use product. Making fresh pasta on the spur of the moment is effortless.
Rating: 5 / 5