Kitchen Aid pasta rollers: Observations

I used the kitchen aid pasta machine last night for the first time and I really like it. While it does the same things as other machines, I found it to have two distinct advantages over the Italian models I have used up until now. First, for the Italian models, I need to clamp them down to the counter and even then, I find it hard to keep them from moving. When attached to the mixer, the pasta machine is very solid and doesn't require a clamp. Second, the working distance between the Italian machines and the countertop is very small, but with the kitchen aid, there is much more room and it makes it easier, at least for me, to use.

So while the Italian models of pasta makers have always performed well for me, I like the Kitchen Aid attachment version even better. YMMV

When we do fresh pasta classes at work we use the Kitchen Aid machines a lot. I love 'em!
rwj

I have a KA pasta set that I have yet to use. Maybe that's what dinner will be tonight. Thanks for the reminder, Greg.

Agree re: the Italian models & the poor stability wrt the clamp. Not tried the one you mention.

I have a KA pasta set that I have yet to use. Maybe that's what dinner will be tonight. Thanks for the reminder, Greg.

Let us know what you make and how you like the KA.

I made a fettucini in a white sauce with parmigiano reggiano, prosciutto, and sugar snap peas. Tasty!

Brand new here but let me chime in. I have had the KA attachment for about 2-3 years and use it almost weekly. The ravioli attachment is not worth the money nor are the extruder plates. For the $125.00 or so that the roller kit costs it is well worth the money. You can also make a ball of dough wrap it in plastic and leave in your fridge for a week or so and just cut off a portion and roll it as your water boils. Really convienient

Welcome to the Forum, Mark!

I ended up making my default for dinner, so no pasta yet. Hopefully next weekend.

Sounds like the KA attachment works well for this. FWIW, I haven't had a problem with our Atlas hand-cranker staying stable, though. I clamp it down to a pull-out cutting board with a second cutting board on it to get the required thickness. Works fine for me.

If we didn't already have the Atlas, though, this thread would probably have me out getting the Kitchenaid.

And I'll add a "welcome to the forum" as well, Mark. Any pasta recipes or techniques you particular like?

Sounds like the KA attachment works well for this. FWIW, I haven't had a problem with our Atlas hand-cranker staying stable, though. I clamp it down to a pull-out cutting board with a second cutting board on it to get the required thickness. Works fine for me.

Yeah, it is probably just me. I don't hand crank my Atlas smoothly enough. I end up jerking it around and the machine moves with it. Having two hands free for a fresh pasta neophyte is quite helpful.

G

If you do cake decorating it also makes great fondant ribbons.

Jim

If you do cake decorating it also makes great fondant ribbons.

Jim

My wife has had great success using that!

Hey Everyone,
Thanks for the warm welcome. Ed Draves who posts here turned me on to this site recently and you will certainly see me posting on wine and food soon.
Nice site and not at all hostile like many wine based sites.

welcome Mark. We'll look forward to your posts.

Has anyone tried fastening a hand cranked pasta machine to an ironing board, a la Alton Brown? Kind of a cool solution to the low clearance challenge.

welcome Mark. We'll look forward to your posts.

Has anyone tried fastening a hand cranked pasta machine to an ironing board, a la Alton Brown? Kind of a cool solution to the low clearance challenge.

Yknow, doing pasta in a laundry room has a lot going for it, especially if you use one of those folding rack things that you hang clothes on for drying. You could put the pasta maker on the ironing board and then dry it on the clothes rack.