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Spaghetti, macaroni, egg noodles, lasagna noodles--you won't be at a loss for something to make for dinner with this pasta maker attachment set that fits all models of KitchenAid stand mixers. It consists of a grinding auger, grinder body, and small circular plastic plates with varying holes that shape the dough into pasta shapes. Also included are a plastic wrench tool, a wooden tool to push the dough, a small cleaning tool, metal clips, and a storage case for the pasta plates. Complete directions and some basic pasta dough recipes are included. --Marcie Bovetz
 Customer Reviews 
Gets a bad rap
Rating: 4
I have to say that I was a bit sketchy on this product after reading other reviews. I'm glad I bought it anyway. One major key to using this attachment successfully is the dough consistency. Dryer is better - but not too dry. You'll get the hang of it after a couple tries. I do recommend making pasta with another person as another set of hands will come in handy. Enjoy!
Not enough power
Rating: 2
I am still trying to make this attachment work, but the mixer really does not have enough power to push the dough through the extractor. It is also very picky about how wet or dry the dough is. Too wet clogs the grinder worm, too dry gets stuck in extractor. I did manage to make one batch work, but am not sure what I did!
I figured this out on my own
Rating: 3
My breadmaker had a pretzel recipe and I decided to make a batch. Rolling the dough out into those pencil shapes was impossible. I decided I needed a machine to help. I thought the pasta maker with the sausage tubes mounted on front would work. Well they fit the Cuisinart pasta maker but not the Kitchen Aid. So I got the meat grinder instead. I tried running it through the meat grinder to no success. Then I read these reviews. I drenched walnut and smaller sized balls of dough in flour. Stacked them in the meat tray, dusted the mat where they would fall well. I had also bought a Sesame Seed roaster. It's basically a 5 inch fry pan, with a screen mounted on as a cover. I thought it would be great for drenching dough when rolling out pie crusts etc. So I filled that with flour. Turned on the machine and with the Sesame pan continuously dropping a copious amount of flour on the resulting tubes of dough, it worked. I then took about 12 to 14 inch pieces of this dough, laid it on a parchment covered cookie sheet and once I gave up on the double center twist - I was off. I'd drape one end across, then the other end across. That was my pretzel shape just no twist in the middle. They were dry so I brushed them with beaten egg before I put them in the oven and attempted to maintain around 105 degrees for them to rise (I also put a cake pan full of water on the bottom of the oven for additional moisture. Did my second sheet, put it in to rise and let them go about 30 mins. After the rise, I dusted them with the coarse salt. I used some other Asian tool. I think it was a Miso Strainer (I bought that because it looked perfect for evenly sprinkling poppy seeds - it is), to apply the salt. I should have just put the salt in a bowl and applied it with pinches. It came out uneven - Oh I drenched them in egg again before salting. I baked them off and they came out good. I put the other half of the dough in the fridge for later. It was too much work but I'm glad it finally turned out some decent pretzels. Before I started on the second set of pretzels, I scraped up that pile of flour and put it in my sesame seed cooker. When I was done with both. I put the remaining pile of flour in my sesame cooker again and sifted it back into the flour. Too much work to do again, but I accomplished the job.
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