KitchenAid 5-Piece Pasta Deluxe Set - KSMPDX

This KitchenAid pasta cutter attachment is built like a tank — incredibly sturdy and well-made. It works wonderfully and has completely changed the way I make pasta at home. Compared to manual methods, it easily cuts prep time in half, which is a huge win! The attachments are straightforward to use and make rolling out dough a breeze. The pasta comes out beautifully every time, with consistent thickness and clean cuts. While I do find cleaning the attachments a bit tricky, it’s manageable with a little care. Overall, this is a fantastic investment if you love making homemade pasta. It saves time, delivers great results, and is definitely worth the money.

If you love making homemade pasta, these KitchenAid stand mixer pasta attachments are absolutely worth the investment. Yes, they’re on the pricier side, but once you try them, it’s easy to see why. We used them to make pappardelle and were blown away by how effortless the process was. No need to wrestle with a rolling pin or struggle to get the dough thin enough—these attachments did all the heavy lifting. The rollers produce smooth, even sheets of pasta dough, and the cutter made perfect pappardelle with almost no effort. Cleanup is surprisingly easy too. It really turned pasta-making from a long, messy task into something fun and manageable. If you already own a KitchenAid mixer and enjoy fresh pasta, this is a game changer that takes your homemade pasta to the next level.

I can only speak to my personal experience with these machines. Maybe this will be helpful to someone wondering what they are getting themselves into before they buy. the fit and finish of these pasta machines is very impressive to me. for the price I think people should expect a certain level of quality but the way things are made today, a higher price or a name brand doesn't always mean quality like it used to. I was in the market for machines to fit my new mixer and I saw these were on offer for a deal. I am glad I did. full price for these would be putting me to other options that are readily available. even the sale price was a bit higher than the others, but I went ahead and bought the name. as far as use goes, I am a learner at pasta. I am not that good *yet* but I am getting the hang of it. I have not used the spaghetti attachment yet, only the fettucini and the roller. I need to do similar pastas as I experiment until I find the dough formula that gives the best flavor and texture. I have made some pretty good noodles but I still have a few issues and part of those issues are machine related. the roller is fine. no issues. no problem with clean up. no problems at all. pat out the dough. flour it. roll it. flour it. roll it again. flour it. keep going until you get the sheet size you need. right? perfect. no sticking at all. CUTTING on the other hand, is where I am having problems. I don't think its a machine issue as much as I don't know how well enough yet and the learning curve is pretty steep. no matter how great the dough feels, the sheets feel, the amount of flour I keep them dusted with... the noodles will inevitably stick and bunch up making a clump that i need to manipulate and pull to get them to go through. I am certain that I am doing it wrong. even watching several youtube videos of other people doing it... it very well COULD be the machine but I am inclined to blame myself first. I just had a pasta rack delivered in hopes that I roll out the sheets and hang them up to let them dry a bit before trying to cut. if it doesn't work I'll need to try something else. its frustrating to need to start over and re sheet the dough then cut it again. lol especially when every one else can tap it with a magic wand and make the sparkles go, then present perfect pasta. along with this issue, I believe that I have a bit of dry pasta inside the cutter machine that rattles around when I shake it. I am not sure how to get it out. when I search "cleaning" I get "repair" videos that show disassembly and that's not what I want unless that's the only way. I dont want to get into a can of worms with either disassembly or a warranty claim because I cant make my pasta not stick to the rolling cutters. : / I'm going to win this thing. I just need practice. Maybe if you read what I am going through, you can have a similar experience and know that you are not alone in this thing. I'm in this well over 600 bucks because <redacted> virus distancing and honestly, its better to make fresh food out of real ingredients than buying premade processed everything. Its good to know things and I plan to come out on the other side of this with a ton of new skills.

These attachments are the BOMB! works great with my 20 year old Kitchenaid....Hosted a Pasta making party and they were a hit! Solid steel construction means they will last a long time! they made pasta making quick and easy! I cannot recommend any more highly!!!

I'm an enthusiast level cook. Also Italian and I've been making pasta with a manual machine for...decades! I don't know what I've been waiting for to getting an attachment for my KA 7 quart mixer. This attachment is nothing short of excellent. First, forget all the... foolish reviews that cite difficulty in cleaning. Neither the rolling or cutting units require ANY cleaning other than maybe blowing an wiping with a dry towel. The trick - and I'm just guessing what people are doing wrong - is to make a slightly moist mix of approximately 100 grams flour and 60 grams combined eggs and water. This is also a good amount per person. If you have big sons that eat three helpings, you'll have to double the amount! After a few minutes of kneading it should be plastic almost like silly putty, maybe a bit more resistant. Be sure to rest it at least 30 minutes. I always used the one handful/one egg like my momma used to do. This resulted in dough that was usually too dry. If you don't have a scale, get one. Anything involving flour needs to be weighed! The last advice is to flour the dough at every pass and flour after the last pass. 7 is a good thickness for fettuccine. I love a good 1/2" hand cut pappardelle: just fold the slabs and cut by eye. a slight irregularity is wonderful. I recommend this for smaller quantities as it's much more time consuming I was amazed at the solid, heavy unit. The fit and finish is great and the mount (for all the attachments) is nothing less than superb. My "production" speed without having to turn the handle with one hand and feed with the other is fabulous! I wish I had done this years ago. Don't hesitate! Buy the real KitchenAid version! One final hint. When cutting the pasta: place a cutting board under the cutter and move it a couple of inches after every 12-14" slab is cut. I take a handful of flour with one hand and feed the sheets of dough with the other. Dust each pile of fettuccine lightly as you go: feed, dust, move the cutting board and repeat. (I was a manufacturing engineer is another life). PS I don't own stock in, nor was I paid by Kitchen Aid - LOL - Enjoy! PS AP flour will work fine, or a fine Duram flour, 00 flour. Any artisan bread flour is perfect. And do yourself a favor and buy organic. Check out Central Milling. Whole wheat will work, but it's not as delightfully decadent in mouth feel.

Works great - we like making our own noodles! Very heavy and high quality as expected from Kitchen-Aid. Fits our mixer perfectly.

Works well. The only things I wish about this product are that it 1-came with a pasta dough recipe, 2-came with usage instructions, and 3-included the ravioli maker. I like that I can adjust the dough thickness. Setting #1 is the thickest. Setting #6 is the thinnest. I used settings 1-3 to make noodles for fettuccine and for chicken noodle soup on my first try. It worked well, but next time I would go with 4 or 5 for the thickness. 3 is just a bit too thick even though thicker noodles are better for soups. Youtube is the best resource for those unfamiliar with using the pasta attachments. That's how I learned to use them since the instructions weren't very helpful. Another thing to note about this product is that the dough width is less than 4 inches. Keep that in mind when preparing dough to run through the roller. A rolling pin is still needed to prepare the dough.

So happy with these attachments! I previously used a manual pasta maker (where you turn the crank by hand) and in contrast these KitchenAid attachments are a breeze! So much easier and faster and the results are fantastic.