KitchenAid KPRA Pasta Roller Attachment for Stand Mixers

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!


Solid and capable   March 29, 2004
 149 out of 149 found this review helpful

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
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!


Pasta was invented in China!!!   December 18, 2003
 57 out of 57 found this review helpful

EXCELLENT product. The only drawback is that not everyone has the luxury to own a $200 plus motor to power this. I do. My Mom used to make several batches of fresh Chinese egg noodles and Won Ton Mein for the family. We are lucky to be 5 children, so each of us helped Mom crank turn her manual pasta roller. Now, 25 years later, I showed this marvel to Mom, and now we are making pasta again at home!!! Mom usually doesn't accept well the new technology gadgets, so I told Mom, I am getting this pasta roller, it looks exactly like the one she owned, but it is just separated in 3 pieces and it uses an electric turner. She loves it to her amaze, we ended up making 3 batches in a row the first day. The recipe booklet is fine. One suggestion, don't bother to use the flat beater to mix the ingredients initially. Don't get that spoiled. Do the initial mixing with a long and narrow wood spatula or spoon, or with your hands. The flat beater tends to splash the flour out (yes the pouring shield helps, but the less gadgets the easier the cleanup after). When you do the initial mixing by hand you can really tell if your pasta mix is too wet or too dry. Mom said to try to make little clumps, and if it sticks together and if it does not stick to your finger, it is the right wetness. It only takes a few minutes to do the initial mixing, I do it in the mixer's bowl, inside my kitchen sink, call me a neat freak. Then I let the dough hook finish the rest, usually up to 6 minutes (not 3 as written on the booklet). Then I finish kneeding by hand. Mom said to throw the dough against the kitchen counter or floor, the more you throw it, the better. I found it is easier to throw it than to try kneeding it with your knuckles. ENJOY. Get one.


A wonderful way to make fresh pasta...   April 19, 2001
 62 out of 63 found this review helpful

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.