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KitchenAid KSMPEXTA Gourmet Pasta Press Attachment with 6 Interchangeable Pasta Plates, White

4.6 4.6 out of 5 stars 4,069 ratings

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Pasta Press

Purchase options and add-ons

Brand KitchenAid
Color White
Style Pasta Press Attachment
Special Feature Manual
Capacity 350 Milliliters

About this item

  • Powered by your KitchenAid Stand Mixer. Fits all Household KitchenAid Stand Mixers.
  • 6 Quick Change Discs for spaghetti, bucatini, rigatoni, fusilli, large or small macaroni.
  • The pasta press and all its parts are neatly organized inside its own storage case for easy access every tim
  • Built-In Wire Cutter for complete control over the length of your pasta.
  • Includes Pasta press, Pusher, Pasta discs, Cleaning tool

Customer ratings by feature

Durability
4.6 4.6
Giftable
4.5 4.5
Easy to use
4.2 4.2
Sturdiness
4.1 4.1

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From the manufacturer

Gourmet Pasta Press

No longer settle for pre-packaged pasta when making it fresh is easy and tastes so much better. Powered by the KitchenAid Stand Mixer, the Gourmet Pasta Press makes six different types of fresh pasta from scratch quickly and easily; Spaghetti, Bucatini, Fusilli, Rigatoni, Small Macaroni and Large Macaroni. Made in Italy.

ksmpca KSMPSA KSMPRA ksmpdx kSMPEXTA2
Pasta Cutter Pasta Roller Pasta Roller & Cutter Deluxe Pasta Roller & Cutter Gourmet Pasta Press
Customer Reviews
4.5 out of 5 stars
369
4.7 out of 5 stars
3,257
4.8 out of 5 stars
7,754
4.8 out of 5 stars
688
4.6 out of 5 stars
4,069
Pasta Cutter Lasagnette, Capellini Not Included Spaghetti, Fettuccine Fettuccine, Spaghetti , Lasagnette, Capellini Spaghetti, Bucatini, Rigatoni, Fusilli, Large Macaroni, Small Macaroni
Cutter Included - Not Applicable
Roller Included - Not Applicable

Product guides and documents

Product information

Warranty & Support

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KitchenAid

KitchenAid KSMPEXTA Gourmet Pasta Press Attachment with 6 Interchangeable Pasta Plates, White


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Product Description

Powered by the KitchenAid stand mixer, The gourmet pasta press makes 6 types of fresh pasta from scratch quickly & easily; spaghetti, boating, fusilli, rigatoni, small & large macaroni. Made in Italy. For everything you want to make. KitchenAid.

Customer reviews

4.6 out of 5 stars
4.6 out of 5
4,069 global ratings

Customers say

Customers like the ease of use and performance of the dishware bowl. They mention that it's easy to assemble and use, and the instructions are clear. They also say that the product works well and produces great results. However, some customers have mixed opinions on the quality and ease of cleaning.

AI-generated from the text of customer reviews

168 customers mention139 positive29 negative

Customers find the dishware bowl easy to use. They mention that making the dough is really easy, and egg noodles are easy to make. They also appreciate the clear instructions, and the fact that the press is easy to attach, use, and clean. Overall, customers are happy with their purchase and recommend it to others.

"...Red lentil flour is super easy to grind at home...." Read more

"...It's easy to use and cleaning is a little bit more than washing it. It does come with clear cleaning instructions and the proper utensils...." Read more

"Worked great and made some great pasta. It is kind of fun to use too...." Read more

"...It was a lot of fun, plus eating what she contributed to. Homemade, no hidden ingredients, fresh...." Read more

146 customers mention137 positive9 negative

Customers are satisfied with the performance of the pasta maker. They mention that it works well, produces good results, and does well what it was built to do. Some say that the product is easy to use, clean, and maintain.

"...I have done this before with the red lentil dough and it works great...." Read more

"Worked great and made some great pasta. It is kind of fun to use too...." Read more

"This worked great. Easy to use. Fresh pasta tastes so good fun to do with kids" Read more

"...It functioned well as described. We've tried both semolina based and egg noodle based doughs with good results...." Read more

220 customers mention142 positive78 negative

Customers are mixed about the quality of the pasta maker. Some mention it works great and makes some great pasta, while others say that the noodles stick together upon trying to cut them and that the plastic is the worst material for any food processing attachment that subjects the food.

"...when cooked is the color changes, so these look like and FEEL like regular wheat noodles when eating them!..." Read more

"We love to make our own pasta and this Pasta Press makes the best macaroni! It's easy to use and cleaning is a little bit more than washing it...." Read more

"...Otherwise it's sticky and tears.The only attachment that didn't work for me was the spiral one, and it was the hardest to clean...." Read more

"Made the most delicious fresh pasta!" Read more

152 customers mention62 positive90 negative

Customers are mixed about the ease of cleaning. Some mention that it's a breeze as long as you clean out any globs of dough left. They say the pasta press is beautifully designed for easy cleaning. However, others say that it is hard to clean. They also mention that keeping the set hygienic is very important, especially that missed leftovers can develop mold.

"...that didn't work for me was the spiral one, and it was the hardest to clean. Others are fine, and pasta comes out in a good shape." Read more

"...It does come with clear cleaning instructions and the proper utensils. It makes the best pasta for you...." Read more

"...The set is not cleaning friendly. Keeping the set hygienic is very important, specially that missed leftovers can develop mold that penetrates into..." Read more

"...crevices proved to be a challenge, but Kitchen Aid provides a handy cleaning tool with the unit, so that made it a bit easier...." Read more

Impossible Pasta!
5 Stars
Impossible Pasta!
The pasta I made is completely gluten free and grain free since I used red lentil flour! I have wanted this attachment for some time now but I was concerned that a wheat free dough wouldn't work, would be too sticky, or wouldn't run through.I have not had commercially made pasta in over 4 years since my body went haywire from a worsening chronic illness and suddenly could no longer eat wheat/gluten or corn. Within 6 months my life had been dumped on my head. I would react to the corn added into salt and even in tap water, leaving me in excruciating pain and violently sick. Also because of my chronic illness I have very low energy levels and get worn out exceedingly easily. So even though I figured out my pasta dough a couple years ago I rarely make it because it is so physically demanding. Plus I specifically missed macaroni noodles.I was thrilled to see the orange dough coming out of the machine the first time! It will certainly take some practice to get the noodle lengths correct but that's not a big deal at all. I think my dough is still a little too sticky as the large macaroni kept regularly sealing on the end. Next time I'll add a bit more flour to see if it works better. Red lentil flour makes for a sticky dough anyway simply because it is not wheat so it behaves differently. Out of all my tests of the kinds of flour I can still have (brown rice, garbanzo/chickpea) only the red lentil held together when cooked. Red lentil flour is super easy to grind at home. I use my WonderMill for convenience and because I have it, but before I had that it would grind just as easily in an inexpensive ($20) coffee grinder dedicated to grinding flour. Even in the grinder the red lentils pulverize easily and leave a superfine flour. I do not know where or if commercially ground red lentil flour can be bought. Grinding it at home is so super easy that i just didn't worry about it.I am also very pleased to have a pasta that is better for my diabetic spouse to be able to eat! Because of the severe food restrictions imposed by my body, there is almost no prepackaged 'convenience' foods that I can have anymore. I also can't have commercially extracted starches (like tapioca, potato, etc.) due to corn cross-contamination issues so finding flours that worked for me was far from easy. I am THRILLED to be able make noodles ahead and dry them. I have done this before with the red lentil dough and it works great. I'm only 42 years old but I thought macaroni was something I'd never be able to eat again. Funny thing about red lentils when cooked is the color changes, so these look like and FEEL like regular wheat noodles when eating them! At least to the best of my knowledge; I grew up eating homemade macaroni and cheese so I'd think I know rather well. ;DIt certainly takes a bit of work to clean up the machine, but honestly it isn't too bad. The only thing I wish I could change is to have two more die plates, one for small shell noodles, and another for mini lasagna noodles like the size found in Hamburger Helper. I would be utter thrilled to have those options! I can't stop imagining all the pasta dishes I can have again! :D---------------------------Red Lentil Egg Pasta250 g. Red Lentil Flour*3 Large Eggs1/4 tsp. Salt1.) Mix & kneed dough until fully combined.2.) Divide into 30 g. balls for 'walnut sized' portions.3.) Use pasta machine as directed.4.) Bring water to boil & cook fresh pasta for 7 minutes. Drain.Dried noodles: Boil 5 minutes & cover and let sit 7 minutes before draining. (This was the cooking directions listed for the (thicker) hand rolled dried pasta I made in the past. I'm including it here in case you needed a bit of a guide for cooking the dried pasta. The pasta from the KitchenAid attachment has much thinner walls so I'd assume the 7 minutes can be reduced but not entirely sure by how much right now.*Next batch I'm going to try 275 g. Red Lentil Flour to see if it makes a less sticky dough that doesn't seal the macaroni tubes when cutting off.
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Top reviews from the United States

Reviewed in the United States on May 13, 2021
Pattern Name: Pasta PressVerified Purchase
Customer image
5.0 out of 5 stars Impossible Pasta!
Reviewed in the United States on May 13, 2021
The pasta I made is completely gluten free and grain free since I used red lentil flour! I have wanted this attachment for some time now but I was concerned that a wheat free dough wouldn't work, would be too sticky, or wouldn't run through.

I have not had commercially made pasta in over 4 years since my body went haywire from a worsening chronic illness and suddenly could no longer eat wheat/gluten or corn. Within 6 months my life had been dumped on my head. I would react to the corn added into salt and even in tap water, leaving me in excruciating pain and violently sick. Also because of my chronic illness I have very low energy levels and get worn out exceedingly easily. So even though I figured out my pasta dough a couple years ago I rarely make it because it is so physically demanding. Plus I specifically missed macaroni noodles.

I was thrilled to see the orange dough coming out of the machine the first time! It will certainly take some practice to get the noodle lengths correct but that's not a big deal at all. I think my dough is still a little too sticky as the large macaroni kept regularly sealing on the end. Next time I'll add a bit more flour to see if it works better. Red lentil flour makes for a sticky dough anyway simply because it is not wheat so it behaves differently. Out of all my tests of the kinds of flour I can still have (brown rice, garbanzo/chickpea) only the red lentil held together when cooked. Red lentil flour is super easy to grind at home. I use my WonderMill for convenience and because I have it, but before I had that it would grind just as easily in an inexpensive ($20) coffee grinder dedicated to grinding flour. Even in the grinder the red lentils pulverize easily and leave a superfine flour. I do not know where or if commercially ground red lentil flour can be bought. Grinding it at home is so super easy that i just didn't worry about it.

I am also very pleased to have a pasta that is better for my diabetic spouse to be able to eat! Because of the severe food restrictions imposed by my body, there is almost no prepackaged 'convenience' foods that I can have anymore. I also can't have commercially extracted starches (like tapioca, potato, etc.) due to corn cross-contamination issues so finding flours that worked for me was far from easy. I am THRILLED to be able make noodles ahead and dry them. I have done this before with the red lentil dough and it works great. I'm only 42 years old but I thought macaroni was something I'd never be able to eat again. Funny thing about red lentils when cooked is the color changes, so these look like and FEEL like regular wheat noodles when eating them! At least to the best of my knowledge; I grew up eating homemade macaroni and cheese so I'd think I know rather well. ;D

It certainly takes a bit of work to clean up the machine, but honestly it isn't too bad. The only thing I wish I could change is to have two more die plates, one for small shell noodles, and another for mini lasagna noodles like the size found in Hamburger Helper. I would be utter thrilled to have those options! I can't stop imagining all the pasta dishes I can have again! :D
---------------------------
Red Lentil Egg Pasta

250 g. Red Lentil Flour*
3 Large Eggs
1/4 tsp. Salt

1.) Mix & kneed dough until fully combined.
2.) Divide into 30 g. balls for 'walnut sized' portions.
3.) Use pasta machine as directed.
4.) Bring water to boil & cook fresh pasta for 7 minutes. Drain.

Dried noodles: Boil 5 minutes & cover and let sit 7 minutes before draining. (This was the cooking directions listed for the (thicker) hand rolled dried pasta I made in the past. I'm including it here in case you needed a bit of a guide for cooking the dried pasta. The pasta from the KitchenAid attachment has much thinner walls so I'd assume the 7 minutes can be reduced but not entirely sure by how much right now.

*Next batch I'm going to try 275 g. Red Lentil Flour to see if it makes a less sticky dough that doesn't seal the macaroni tubes when cutting off.
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213 people found this helpful
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Reviewed in the United States on February 15, 2024
Pattern Name: Pasta PressVerified Purchase
Reviewed in the United States on March 24, 2024
Pattern Name: Pasta PressVerified Purchase
Reviewed in the United States on January 2, 2024
Pattern Name: Pasta PressVerified Purchase
2 people found this helpful
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Reviewed in the United States on September 10, 2020
Pattern Name: Pasta PressVerified Purchase
Customer image
5.0 out of 5 stars Fun for kids, and healthy homemade
Reviewed in the United States on September 10, 2020
I tried making whole wheat and buckwheat pasta. It's easier to clean whole wheat, especially before it dries up or after soaking. It was hard to clean after the buckwheat dough, plus I didn't like how it tasted.

My daughter liked this a lot, especially when we just started using it. It was a lot of fun, plus eating what she contributed to. Homemade, no hidden ingredients, fresh. Or if I have time, I make a lot and leave it to dry, then put it in the ziploc bag. It does take time to make it.

It cools faster when it's fresh, and longer when it's dry.

Also, I make sure the dough is very hard, harder than I'd normally do for the regular homemade pasta. Otherwise it's sticky and tears.

The only attachment that didn't work for me was the spiral one, and it was the hardest to clean. Others are fine, and pasta comes out in a good shape.
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5 people found this helpful
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Top reviews from other countries

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Michele C.
5.0 out of 5 stars Works great -recipe is so-so
Reviewed in Canada on March 14, 2024
Pattern Name: Pasta PressVerified Purchase
Leonardo Zanatta
5.0 out of 5 stars Divertido
Reviewed in Mexico on August 26, 2021
Pattern Name: Pasta PressVerified Purchase
Geordie
5.0 out of 5 stars Ottimo
Reviewed in Italy on July 29, 2023
Pattern Name: Pasta PressVerified Purchase
One person found this helpful
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A. G. Nicola
5.0 out of 5 stars Tricky at first but now....👌
Reviewed in the United Kingdom on June 16, 2023
Pattern Name: Pasta PressVerified Purchase
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A. G. Nicola
5.0 out of 5 stars Tricky at first but now....👌
Reviewed in the United Kingdom on June 16, 2023
The egg pasta recipe in the booklet included just didn't work for me. I just ended up with a sticky mess and sad pasta shapes every single time. I did a bit of research and found that extruders seemed to be happier with drier pasta dough which made sense to me. So now, I use a recipe of durum wheat flour ( fine ground semolina) (400g) and hot water, (140ml or more if needed) kneaded in the KitchenAid first (takes about 10-15 minutes) until it clumps. It mustn't be sticky - the drier, the better. I then roll it all into a stiff ball, wrap it in cling film and let the dough rest for about half an hour on the counter. When I'm ready, I cut up the dough into a bit smaller than golf ball sized pieces and proceed. After realising that a stiffer dough was better, I've since used bread flour but less eggs and again I've had more success than using the recipes. In fact, success every time. That may just be a me problem but it just seems to be better. Clean up can be tricky but I have to confess that I do take apart the die (shaping discs) and scrub them clean with soap and water but am meticulous about drying them immediately after. I've had mine for a few years and I've had no problems doing this even though I know we're not supposed. Anyway, it's a bit of a faff but definitely keeps the five year old inside me happy with her adult playdoh machine!
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One person found this helpful
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Britta
5.0 out of 5 stars Super Ergänzung zu den KA Nudelwalzen
Reviewed in Germany on March 13, 2021
Pattern Name: Pasta PressVerified Purchase
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Britta
5.0 out of 5 stars Super Ergänzung zu den KA Nudelwalzen
Reviewed in Germany on March 13, 2021
Ich dachte, Nudeln sind ja billig, muss ich echt auch noch Röhrennudeln selbst machen? Es hat mich dann aber doch genug gereizt, es mal zu versuchen und siehe da, es ist echt einfach und macht Spass! Schon lange habe ich die Nudelwalzen und nutze diese mit Begeisterung, um z.B. Lasagneplatten, Platten für Ravioli oder Maultaschen oder Linguine zu machen, aber dieser Röhrennudelvorsatz gibt einem die Möglichkeit, auch farbige oder z.B. mit Bärlauch- oder Rote Beetepüree gefärbte Spiralnudeln, diverse Maccaroni oder Spaghetti zu machen. Echt klasse. Da nimmt die Bandbreite der kulinarischen Möglichkeiten echt zu.... Wichtig ist der Trick, die Schablonen (vorsichtig) ganz auseinander machen zum reinigen und die drei Teile danach wieder (vorsichtig und passgenau) zusammenzusetzen (es gibt dazu, glaube ich, ein gutes youTube Video). So kriegt man wirklich auch letzte Teigreste aus der Matritze und muss sich keine Gedanken machen, ob alles hygienisch ist. Sie könnte billiger sein, aber macht einen super soliden Eindruck und ich denke, ich habe sie bis zum Ende meiner Tage (oder aktiven Zeit als Köchin, sollte es mal so weit sein)....
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13 people found this helpful
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