Is the KitchenAid pasta attachment worth it?
The KitchenAid mixer is non-negotiable but the BF balked at the $150 pasta attachment for it. Does anyone own it and know if it's worth it? or should we just get a cheap table-top pasta maker?
In the spirit of full disclosure, I've never made my own fresh pasta but I'd love to try
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9 Comments:
I have not used mine often, but it worked well for me and I am glad I have it. I used a hand crank for a while and determined that I did like the fresh pasta, and then sprang for the attachment. A little less time, a lot less elbos grease, and much more uniform results. Borrow a hand crank first if you can and try it out.
Cary at 2:30PM on 10/14/09
I quite like the attachments. I make a big batch of fettuccine and freeze it in single servings, for a quick lunch or dinner. And guests are really impressed with homemade pasta. A lot of bang for a very small buck considering the number of people you can feed with flour and a few eggs.
PeanutButter at 3:16PM on 10/14/09
god, i dont think we paid that for it. however, useful for both pasta, meat and veggie grinder.
blizcheetah at 9:10PM on 10/14/09
oh. i googled prices and looks like you mean the roller. no idea then.
blizcheetah at 9:12PM on 10/14/09
I know I'll probably sound like a snob, but hand rolled pasta with a wooden roller gives the dough a rougher texture which tends to make the sauce stick to it. Those smooth steel rollers don't do the same job. Whenever I feel like treating myself, I use the wood, otherwise my Atlas pasta maker is perfect and simple to use. Just remember to never use water on them.
Still, I get jealous whenever I see some smiling TV chef rolling out miles and miles of dough.
mymymichl at 10:53PM on 10/14/09
I had registered for the pasta attachment for my wedding a few years back, not fully expecting anyone to buy it for me. As it happens, my sis-in-law and I took a pasta class together one day where we learned both methods: by hand the old school way and also the faster attachment way. Well, I can tell you after attempting to hand crank for awhile, I quickly switched to the machine and never looked back. As it happens, when I got home from that class, what was waiting for me? The attachments, off of my registry. Talk about timing. I don't use them often, but love them when I do. Remember, they can also roll out cannoli shell dough, sfogliatelle, gum paste, etc if you like making pastries... I'd say ask for them for your bday, Christmas or something like that.
meem21 at 1:23PM on 10/15/09
I use mine all the time. I think it's worth it.
flavacrisp at 4:50PM on 10/15/09
The hand-crank seems to require three hands -- one to feed the dough, one to catch the dough, and one to crank. Unless you've got a weird anatomy or a helper in the kitchen or you're particularly agile, the hand-crank is a little tricky. okay, I've used it by myself, but it's not as much fun. It's fine for small batches, but if you're doing a big amount for freezing, all that cranking can get tedious. It's a lot easier to just turn on the KA and feed with one hand and catch with the other.
If I'm doing thicker, more rustic noodles, I do it all by hand. If I'm doing filled pastas, I do the rolling on the KA and use the hand-crank or molds for the filling. The KA ravioli attachment is a hand-crank that attaches to the machine, from what I understand, so that seems a bit silly.
There's also a new pasta extruder attachment from KA, only available at Williams-Sonoma, that I'll be asking Santa for this year, probably.
dbcurrie at 5:15PM on 10/15/09
I don't use mine often but I like it. Point is if BF is balking it's probably in part because you've never made fresh pasta. I say either make pasta by hand a few times and/or borrow a hand crank. If the pasta turns out good and he likes the results then you'll probably get the attachment. Men are like that - they want to see evidence of a good result before they spring for the big bucks.
tapioca at 8:17AM on 10/17/09