For my birthday, I was the lucky lady that got both a KitchenAid stand mixer (my first!) AND the lovely pasta rolling and cutting attachment for it.  I’m still struggling for how to use the mixer itself to make good solid pasta but the roller/cutter is my new favorite thing. It is SO easy to use.  I had been struggling with how to balance using a pasta roller with a hand crank, because that basically cuts you down by one hand.  You have to use one to turn the crank and one to catch the pasta sheet, so WHO is going to feed the dough in?  Problem solved – this thing is ELECTRIC!!!

It comes with two pieces, the roller and the cutter, a little dusting brush, and an instruction manual with some recipes.

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The pieces fit easily onto the front of your stand mixer. Just loosen the black knob until the silver piece comes out of the front…

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then it’s so easy to slide the piece you want to use right into the front!

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You can control the thickness of the dough by changing the number on the front knob.  Start at the widest setting, then move to thinner settings until you reach the correct thickness.

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It took me a minute to figure out how to change the settings on the knob.  You pull it out, THEN turn it.  Seems pretty simple now that I know.

I used the egg noodle recipe in the book, which came out dry and crumbly.  I ended up adding an additional egg and tablespoon of water to the recipe.  I’ll throw it in here as I made the pasta, just so you have it:

Egg Noodles

From Nom Nom Bombshells | Main Dishes | Italian

Kitchen Aid stand mixer pasta recipe.


cal Calories 47kcal

fat Total Fat 2g

sat fat Saturated Fat 1g

High chol Cholesterol 93mg

Low sodium Sodium 36mg

Low carbs Total Carbohydrate 3g

Serving size 31g Calories from fat 22kcal Fiber 0g Protein 3g Sugar 0g
10 servings


  • 5 Eggs
  • 2 T Water
  • 3/12 C sifted Flour


  1. Place eggs, water and flour in a bowl and add flat mixer to the beater. Turn to speed 2 and mix 30 seconds.
  2. Remove flat beater and exchange for the dough hook. Turn to speed 2 and kneed 2 minutes.
  3. Hand kneed dough for 30 seconds to 1 minute.
  4. Cover with a towel and let it rest for 15 minutes.

The original recipe called for 4 eggs and 1 T water, so start there and add in the extra if you need it.  I also kneaded a lot longer by hand than 30 seconds.  I went with a full 3 minutes to make sure it wasn’t too sticky or dry.

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This picture is from before I added in the extra ingredients…crumbly dry sad pasta.  After the extra ingredients it was much better.  Dough like.

Ok, so my dough rested well and was ready to roll.

I set the rolling attachment on the wisest setting and cut my dough into 8 equal pieces.  I flattened one of the pieces into a rectangle and fed it through on speed 2.

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No joke, it just went on through.  I ran it through on the widest setting about 4 times then decreased by one until I was at the second to thinnest setting.

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The dough went through easily each time.  The other super cool thing about this attachment, if the dough is too close to one side or the other, you can just scoot it back closer to center and save the piece.

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Beautiful! Now your pasta is ready to be cut.  Change the attachment to the cutting attachment (you have a choice of fettuccine or angle hair – I always choose fettuccine) and turn the speed to 2.  As you get more comfortable, you can go up to speed 4.

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Feed the dough through the top and it cuts into perfect pasta threads.

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Boil a pot of water with some salt in it and toss in your cut pasta.  Cook about 3 minutes then eat it.  So good!!! And so easy.

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I made a nice shiitake mushroom rose sauce and topped with goat cheese crumbles.  Served the garlic bread along side for a perfect pairing.

In my opinion, if you like to make pasta from scratch you MUST have this mixer and attachments.  You won’t believe how much easier it makes this activity.  I give the mixer and attachments 5 stars…it is perfect.



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