--- product_id: 1092405 title: "KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment" brand: "kitchenaid" price: "NT$17314" currency: TWD in_stock: true reviews_count: 13 category: "Kitchen Aid" url: https://www.desertcart.tw/products/1092405-kitchenaid-kpexta-stand-mixer-pasta-extruder-attachment store_origin: TW region: Taiwan --- # 6 pasta shapes Dishwasher-safe tools Easy KitchenAid mount KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment **Brand:** kitchenaid **Price:** NT$17314 **Availability:** ✅ In Stock ## Summary > 🍝 Elevate your kitchen game—fresh pasta, zero hassle, all the flavor! ## Quick Answers - **What is this?** KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment by kitchenaid - **How much does it cost?** NT$17314 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.tw](https://www.desertcart.tw/products/1092405-kitchenaid-kpexta-stand-mixer-pasta-extruder-attachment) ## Best For - kitchenaid enthusiasts ## Why This Product - Trusted kitchenaid brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Versatile Pasta Perfection:** Six interchangeable plates let you craft everything from spaghetti to rigatoni with ease. - • **Complete Pasta Kit Included:** Comes with cleaning brush, auger, pasta ring, wrench, and authentic Italian recipes to elevate your cooking game. - • **Durable & Convenient Storage:** Sturdy plastic housing with built-in storage case keeps all six plates organized and ready to impress. - • **Seamless KitchenAid Integration:** Effortlessly attaches to your KitchenAid stand mixer for hands-free pasta making. - • **Time-Saving Culinary Innovation:** Fresh homemade pasta in minutes—ditch the rolling pin and join the pasta revolution. ## Overview The KPEXTA Stand-Mixer Pasta-Extruder Attachment by KitchenAid transforms your stand mixer into a versatile pasta-making powerhouse. Featuring six pasta plates, dishwasher-safe tools, and a compact storage case, it enables quick, authentic Italian pasta creations at home. Designed for easy mounting and built with durable materials, this attachment streamlines your cooking while delivering professional-quality results. ## Description With this revolutionary pasta press attachment your KitchenAid stand mixer goes to work making fresh, homemade large or small macaroni, fusilli, rigatoni, Bucatini, fusilli or spaghetti. Position the desired plate and attach the press onto the power hub of any KitchenAid stand mixer. Feed balls of dough through the hopper and use the built-in wire cutter to customize the length of the noodles. Enjoy authentic homemade pasta in minutes, instead of hours spent rolling and cutting by hand. Six pasta plates store inside the included case that conveniently stores onto the pasta press attachment. Includes cleaning brush, instructions and Italian recipes. Auger, pasta ring and pusher tool are dishwasher-safe. Durable plastic housing. Review: Well made unit, great pasta! - I purchased this unit through the warehouse deals. I will start off by saying I will never make the spaghetti in this extruder...the difference in the texture between traditional rolled pasta is just overwhelming. I was taught how to make pasta by Marcella Hazan (The Classic Italian Cookbook), she had a very funny way of comparing the two styles and I tell this story often. A student in the class asked the difference between extruded pasta and rolled pasta and she replied: "You live on the third floor of an apartment building, you want to get down to the street...you have two choices, take the stairs or jump out the window. They both get you to the street but in very different states, the extruder is jumping out the window". That being said ya just can't make hollow pasta without an extruder... I will agree that weighing the flour and measuring the eggs is a sure-fire way to get consistent results and I find my kitchen scale a crucial piece of equipment. I have watched every Youtube video on this extruder and with one exception of the one made by kitchenaid, the were ALL using a dough that was way too moist. Yes, it extrudes easier but you will notice that all of the hollow pastas they make collapse and don't hold the hollow round shape once extruded. If I think that the pasta is too dry, it's usually perfect. Moist enough just to hold together if I grab a fistful. Adding the pasta dough in small amounts and ensuring it goes through the auger before adding more avoids delays and backups. As far as flour, I use the King Arthur brand pasta blend or blend durum with all purpose flour and find that makes a huge difference in texture. I made the rigatoni for my first attempt. I used the basic recipe provided by the KA instruction book and added 2 ounces of finely chopped basil. I did not adjust the water in the recipe. It came out perfect and held it's shape nicely. I had to stop myself from pushing and then pulling the cutter through each pass...you pull it toward you for one cut, then wait for the pasta to extrude again and push it for the next cut. The unit was very easy to put together and i felt it was very easy to clean. I love the way the disc holder stores within the unit and unlike others I feel this unit is very well made. The booklet talks about resting the machine between batches...well I have the 1.3HP motor so no need for that here...one of the reasons I upgraded to the 6000 was because my Epicurean could not handle pasta dough or rye bread dough and this 6000 is a beast! I was grateful that each disc had the name of the pasta that it made on it as I wasn't sure which disc was for which pasta. I'm very pleased with the performance of this unit and the quality and would recommend it. Review: My new favorite toy! Love it!! - I've been making homemade pasta for many years, so I finally broke down and bought this extruder. I love it! It is incredibly easy to use, and best of all, it takes a fraction of the time to make a batch of pasta, versus the process (rolling sheets and THEN cutting) I go through to make fettuccine and spaghetti with my other pasta maker attachments. I hesitated to buy this after reading all the reviews about the broken rings, and I have two thoughts about that: 1) many reviews refer to the ring as a "cheap piece of plastic" - in fact, I think the unit is well made and very sturdy, 2) it is no surprise to me that you end up with a broken ring if you follow the dough recipe in the book that comes with this attachment. The recipe ends up with dough that is WAY too stiff and I'm sure that is what put the strain on the machine for all the people who experienced a broken ring. On top of that, I don't even like the pasta as made with that dough - I tried it the first time I used the machine (although I had to add some water to make the dough even remotely pliable) and I thought my rigatoni ended up tasting like a rock - way too much egg and no water...terrible). Although many have said that the dough needs to be very stiff to use this attachment, I have found that is simply not true. Starting with the second time I used the machine, I used my regular dough recipe (below) which yields a much softer dough, and it did not clog or slow up the machine at all. However, it is definitely very important to feed only a small amount of dough into the machine at a time. If you do that, the machine will not clog, and I have no evidence that there was ever even a strain on ny unit, much less breakage of the ring. All of the plates work great - be warned that the rigatoni does come out thicker than you would expect versus store-bought pasta, but it is still delicious - just try it with a heavier sauce (such as you might use on gnocci or cavatelli). I love making spaghetti with this extruder rather than my regular pasta maker, as it allows you to skip the entire step of rolling the dough into sheets before cutting. I can literally make a batch of fresh pasta from start to finish in less than 1/2 hour now. Its fantastic! Dough recipe: 2 1/2 C all-purpose flour 1 egg 1 T olive oil 1 t salt 1/2 - 3/4 cup warm water, added slowly Note that the right amount of water depends on many factors including the humidity present. I find it is somewhat different every time, so I go by the feel of the dough - it cannot be sticky, but it should be soft. If you have to struggle to knead it by hand, you need more water. I mix the dough by hand into a soft ball and once it feels like the right consistency, I knead it with the dough hook in my Kitchen Aid mixer for 8 minutes (speed 2). After it is kneaded, you can wrap the dough ball in plastic and let it rise for an hour or so, but honestly, I've not found much difference if I'm in a rush and use it right away. Overall, I would highly recommend this attachment - it is simple to use, and makes fresh pasta making QUICK! ## Features - Designed, engineered, and tested by KitchenAid - Pasta-Extruder attachment offers a fun way to enjoy traditional Italian cuisine at home - Sturdy plastic housing; 6 pasta plates with storage case create a variety of pastas - Includes cleaning brush, auger and hook, pasta ring, combo tool, wrench and recipes - Mounts easily to KitchenAid stand mixers (sold separately); hand-wash most pieces - Measures approximately 5-1/2 by 5-3/5 by 8 inches ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B003GWZ9ZK | | Best Sellers Rank | #617,516 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #378 in Pasta Molds & Stamps #36,034 in Small Appliance Parts & Accessories | | Brand | KitchenAid | | Brand Name | KitchenAid | | Color | Pasta Extruder | | Customer Reviews | 4.6 out of 5 stars 963 Reviews | | Global Trade Identification Number | 00883049140162, 05413184400033, 05413184410902 | | Included Components | Stand Mixer | | Item Part Number | 5KPEXTA | | Item Weight | 1700 g | | Manufacturer | KitchenAid | | Manufacturer Part Number | FC372 | | Manufacturer Warranty Description | Hassle Free 1 Year Warranty Policy | | Material | Stainless Steel | | Material Type | Stainless Steel | | Model Number | KPEXTA | | Number of Items | 1 | | Number of settings | 6 | | Operation Mode | Manual | | UPC | 737989656057 883049140162 761675416953 761675416830 798527618975 726670962300 759284529591 891109650575 728295183740 781147870014 791769510458 787162345278 791769514128 | ## Product Details - **Brand:** KitchenAid - **Color:** Pasta Extruder - **Included Components:** Stand Mixer - **Is Dishwasher Safe:** No - **Is Electric:** No - **Item Weight:** 1700 Grams - **Manufacturer:** KitchenAid - **Material:** Stainless Steel - **Number of settings:** 6 - **Operation Mode:** Manual ## Images ![KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment - Image 1](https://m.media-amazon.com/images/I/51jYWhFjnvL.jpg) ![KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment - Image 2](https://m.media-amazon.com/images/I/61kCxiQMA4L.jpg) ![KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment - Image 3](https://m.media-amazon.com/images/I/61ExTrz4PKL.jpg) ## Available Options This product comes in different **Color** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Well made unit, great pasta! *by L***R on March 13, 2016* I purchased this unit through the warehouse deals. I will start off by saying I will never make the spaghetti in this extruder...the difference in the texture between traditional rolled pasta is just overwhelming. I was taught how to make pasta by Marcella Hazan (The Classic Italian Cookbook), she had a very funny way of comparing the two styles and I tell this story often. A student in the class asked the difference between extruded pasta and rolled pasta and she replied: "You live on the third floor of an apartment building, you want to get down to the street...you have two choices, take the stairs or jump out the window. They both get you to the street but in very different states, the extruder is jumping out the window". That being said ya just can't make hollow pasta without an extruder... I will agree that weighing the flour and measuring the eggs is a sure-fire way to get consistent results and I find my kitchen scale a crucial piece of equipment. I have watched every Youtube video on this extruder and with one exception of the one made by kitchenaid, the were ALL using a dough that was way too moist. Yes, it extrudes easier but you will notice that all of the hollow pastas they make collapse and don't hold the hollow round shape once extruded. If I think that the pasta is too dry, it's usually perfect. Moist enough just to hold together if I grab a fistful. Adding the pasta dough in small amounts and ensuring it goes through the auger before adding more avoids delays and backups. As far as flour, I use the King Arthur brand pasta blend or blend durum with all purpose flour and find that makes a huge difference in texture. I made the rigatoni for my first attempt. I used the basic recipe provided by the KA instruction book and added 2 ounces of finely chopped basil. I did not adjust the water in the recipe. It came out perfect and held it's shape nicely. I had to stop myself from pushing and then pulling the cutter through each pass...you pull it toward you for one cut, then wait for the pasta to extrude again and push it for the next cut. The unit was very easy to put together and i felt it was very easy to clean. I love the way the disc holder stores within the unit and unlike others I feel this unit is very well made. The booklet talks about resting the machine between batches...well I have the 1.3HP motor so no need for that here...one of the reasons I upgraded to the 6000 was because my Epicurean could not handle pasta dough or rye bread dough and this 6000 is a beast! I was grateful that each disc had the name of the pasta that it made on it as I wasn't sure which disc was for which pasta. I'm very pleased with the performance of this unit and the quality and would recommend it. ### ⭐⭐⭐⭐⭐ My new favorite toy! Love it!! *by R***R on January 15, 2013* I've been making homemade pasta for many years, so I finally broke down and bought this extruder. I love it! It is incredibly easy to use, and best of all, it takes a fraction of the time to make a batch of pasta, versus the process (rolling sheets and THEN cutting) I go through to make fettuccine and spaghetti with my other pasta maker attachments. I hesitated to buy this after reading all the reviews about the broken rings, and I have two thoughts about that: 1) many reviews refer to the ring as a "cheap piece of plastic" - in fact, I think the unit is well made and very sturdy, 2) it is no surprise to me that you end up with a broken ring if you follow the dough recipe in the book that comes with this attachment. The recipe ends up with dough that is WAY too stiff and I'm sure that is what put the strain on the machine for all the people who experienced a broken ring. On top of that, I don't even like the pasta as made with that dough - I tried it the first time I used the machine (although I had to add some water to make the dough even remotely pliable) and I thought my rigatoni ended up tasting like a rock - way too much egg and no water...terrible). Although many have said that the dough needs to be very stiff to use this attachment, I have found that is simply not true. Starting with the second time I used the machine, I used my regular dough recipe (below) which yields a much softer dough, and it did not clog or slow up the machine at all. However, it is definitely very important to feed only a small amount of dough into the machine at a time. If you do that, the machine will not clog, and I have no evidence that there was ever even a strain on ny unit, much less breakage of the ring. All of the plates work great - be warned that the rigatoni does come out thicker than you would expect versus store-bought pasta, but it is still delicious - just try it with a heavier sauce (such as you might use on gnocci or cavatelli). I love making spaghetti with this extruder rather than my regular pasta maker, as it allows you to skip the entire step of rolling the dough into sheets before cutting. I can literally make a batch of fresh pasta from start to finish in less than 1/2 hour now. Its fantastic! Dough recipe: 2 1/2 C all-purpose flour 1 egg 1 T olive oil 1 t salt 1/2 - 3/4 cup warm water, added slowly Note that the right amount of water depends on many factors including the humidity present. I find it is somewhat different every time, so I go by the feel of the dough - it cannot be sticky, but it should be soft. If you have to struggle to knead it by hand, you need more water. I mix the dough by hand into a soft ball and once it feels like the right consistency, I knead it with the dough hook in my Kitchen Aid mixer for 8 minutes (speed 2). After it is kneaded, you can wrap the dough ball in plastic and let it rise for an hour or so, but honestly, I've not found much difference if I'm in a rush and use it right away. Overall, I would highly recommend this attachment - it is simple to use, and makes fresh pasta making QUICK! ### ⭐⭐⭐⭐⭐ Bravo! *by K***E on October 30, 2016* I contacted KitchenAid to ask about the difference between this model, KPEXTA, and the other model for sale on Amazon, KSMPEXTA. KA responded that they were identical, despite the fact that there's a nearly $40 price difference between the two. The is a difference, though: The KPEXTA comes with a clear plastic snap-on dome that holds five of the extrusion dies for storage. KSMPEXTA does does not come with this dome but does, instead, come with a foam-lined box to hold the unit and its many parts. As to dough, there is one no-fail recipe and that's "3 parts flour to less than 1 part liquid." Extruders require a much drier pasta dough than do rollers and cutters. I found that three parts semolina to less than one part egg-and-water extruded beautifully: The dough is crumbly and loads easily into the extruder. Using all-purpose flour - again 3 parts flour to less than one part egg-and-water - also extruded beautifully. The difference is that the AP dough wasn't crumbly and required a bit of kneading and resting - but it was still a very stiff, dry dough. Pinching off little pieces and dropping them into the extruder worked very nicely. This is a SLOW extruder: Even on the mixer's top speed, pasta will extrude at about 1.5 inches per minute. If you need your pasta RIGHT NOW you might want to use rollers and cutters. The above recipes worked with all six extrusion dies but be aware that the plastic dies leave a more rough-textured surface on the pasta than do the metal dies of professional extrusion machines. The result might not be as "pretty" as commercially-made pasta but the rough surface will hold sauce VERY well! Once I realized that some of the more complicated dies pop-apart cleaning was a breeze. Air-drying the extruder allowed any bits of dough clinging to it to dry and flake-off - and then wiping the surface with a damp paper towel was sufficient. The dies were easily hand-washed - although a toothbrush came in handy to reach into the smallest nooks and crannies. All told, a welcome addition to my kitchen toolset! ## Frequently Bought Together - KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment With 6 Plates and Housing - KitchenAid Fresh Prep Slicer/Shredder, 1, White - KitchenAid KSMPRA Stand Mixer Attachment Pasta Roller & Cutter, 3-Piece Set, Stainless Steel --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.tw/products/1092405-kitchenaid-kpexta-stand-mixer-pasta-extruder-attachment](https://www.desertcart.tw/products/1092405-kitchenaid-kpexta-stand-mixer-pasta-extruder-attachment) --- *Product available on Desertcart Taiwan* *Store origin: TW* *Last updated: 2026-09-23*