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
Joe B. (Oakdale, NY United States)
126 out of 126 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!


A wonderful way to make fresh pasta...   April 19, 2001
Jim (New Mexico USA)
59 out of 60 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.


No deposit problems with mine   January 30, 2006
D. Brennan (New York, NY)
56 out of 56 found this review helpful

I ran one ball of dough through the machine and I was done. No metal shavings, no grease, no discolored parts. I have only had my machine for 3 months so perhaps the manufacturer has listened to the complaints of those who purchased their machines longer ago and who had problems. A success story for quality control and buyer feedback??

A couple of tips. I thought that a low speed setting for the mixer would be most appropriate. Bad idea. I find that the best speed settings for the roller and slicing attachments are 3 or 4. If you go slower, you get a less regular texture. Too much quicker and the dough tears.

Not documented in the booklet that comes with the device is that you can widen the rollers a bit extra if you go clockwise a bit past 1. This is where I start my rolling. I usually put the ball of dough through this setting 2-3 times, folding it in half before each re-roll.

I then narrow the rollers 2 notches for each subsequent rolling until the desired thickness is achieved. I use the following settings for different types of pasta:
Ravioli - 4
Linguini - 6
Fetuccini - 5
'Broken Noodles' - 5

You can go thinner for things like angel hair pasta, but I usually prefer heartier pastas which Tuscan-inspired sauces.

Take note - you will need a good pasta dryer. If you attempt to put your pasta into a 'pile' before it dries, you get a big blob of pasta-ish dough and you will need to completely re-roll it.