KitchenAid SNPA Pasta Maker Plates for Food Grinder Attachment for Stand Mixers

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You don't have to be Italian to impress friends and family with delicious homemade pasta. Five interchangeable plates make an array of different pastas; thick and thin spaghetti, flat noodles, macaroni and lasagna. Comes in a storage case which also includes bowl clips and a cleaning tool for quick and easy cleanup. To be used with KitchenAid's Stand Mixer's Food Grinder attachment. Imported.
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Technical Details

- Use with KitchenAid's food grinder attachment to expand a stand mixer's flexiblity
- Ideal for making thin or thick spaghetti, flat noodles, macaroni, and lasagna noodles
- Includes five interchangeable plastic plates, bowl clips, and a cleaning tool
- Comes with rugged plastic storage case that conveniently doubles as a stomper
- All parts dishwasher safe for easy clean-up
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 "Great Tasting Pasta including whole wheat!!" 2009-02-09
By Wireless Worker (Portland, OR USA)
I gave this 5 stars because it does what it is supposed to do.



As with any pasta making method the recipe is always a little by experimentation because the moisture level of the flour varies.



I have used semolina, graham, and white whole wheat flour with great success.



Add just enough liquid to the flour so it sticks together when pressed into a ball. Knead for a few minutes, wrap in plastic and let rest for 30min to 2hr. Roll out on a smooth surface to about 1/4" thick, fold up, and roll out again adding flour until the dough no longer sticks (leaves bits of dough behind) to the counter top.



After the final roll out cut into about 1" squares, sprinkle the squares with some flour to keep them from sticking together.



Add the squares to the pasta maker at the rate of about 1 every 5 seconds.



If the pasta sticks together and does not easily pull apart sprinkle more flour on the pasta squares.

 "Interesting Shapes" 2008-12-28
By Mr. B. W. Crano Crano (Los Angeles, CA, USA)
makes interesting shapes...a bit harder to use than the hand crank Italian one as you have to have the dough a bit softer-clean up is a bit harder too..Also--have to rest machine after second batch for an hour.

 "great little pasta gadget" 2008-12-03
By Soon to be a Mrs. (Pittsburgh PA)
i had bought myself a kitchen aid mixer after wanting one for years and decided to purchase the accessories i'd use most. this set of pasta plates for on the grinder attachment are very neat. i was a little worried about them being plastic, but i've used them quite a few times and haven't had a problem. you get a nice variety of pasta shapes, and it makes you look like a gourmet chef when you make your own pasta from scratch. a must have for any pasta lover, or aspiring chef!

 "ignore the naysayers: some of the best money I have ever spent" 2008-09-09
By Mr. Sj Carter
These attachments make fresh home made pasta a complete doddle. Using this add-on for the food grinder further extends the usefulness and flexibility of the superb KitchenAid mixers.



As for the bad reviews, the only way I can imagine someone damaging their mixer with this attachment is if they make the pasta too wet - the pasta dough looks like bread crumbs, as if it was barely damp flour - or if someone takes the instructions too literally - in the instructions it says to use pieces of pasta dough "the size of a walnut": if you grab some of the dough and squash it all up to make a walnut-sized lump I could see it damaging the mixer motor. I just dropped the dough crumbs "as is" into the grinder and the pasta flew out the end :)



To make your pasta healthier, use egg beaters instead of eggs (drastically reduces the cholesterol) and swap out some of the AP flour for resistant starch (reduces the glycaemic index), and enjoy your healthier fresh pasta!

 "Thanks a million!" 2008-06-27
By Kitchen Diva (Baltimore, MD)
I teach pasta making classes on a regular basis and have always used a hand cranked pasta machine. Last week a friend brough over his KA rollers for me to try. We attached them to my KA mixer, and WOW! It was incredibly easy and made the absolute best textured pasta I've ever had - EVER!

I was so excited by the thought of being able to make extruded pastas with these plates I was going to jump on here and buy them right away --- that is until I read all these horrible reviews. THANK YOU EVERYONE!! I guess I'll stick with my fettucine, linguine and lasagna and buy the wonderful rollers instead!


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KitchenAid SNFGA Pasta Maker Attachment for Stand Mixers

Buy Cheap KitchenAid SNFGA Pasta Maker Attachment for Stand Mixers

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Have a homemade Italian meal made from scratch using this pasta maker attachment with your KitchenAid stand mixer. Coupled with the food grinder, separate plates produce varying thickness of pasta, like noodles, macaroni or lasagna. Also included are bowl clips, a cleaning tool and a storage case for the interchangeable plates, clips and cleaning tool. It???s simple to use. And your diners will especially enjoy the taste of fresh pasta made from scratch. Now that???s amore!
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Technical Details

- Makes five different kinds of pasta
- Use with any KitchenAid household stand mixer
- Includes storage case, cleaning tool, and food grinder attachment
- Dishwasher-safe
- One-year full warranty
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 "If you love your mixer, I do not recommend this product!" 2009-03-30
By frugal housewife (Michigan, USA)
I have to agree with the negative reviews. I previously had an extrusion type pasta maker and thought that this was the way to go for making pasta. So, when I purchased my Kitchen Aid, I purchased the pasta maker attachment as well. I was strongly disappointed. The taste of the homemade noodles was not worth the damage to the mixer. The mixer became very hot, and the whole process took longer than I thought it should have. This resulted in some damage to my mixer - the next day when I turned it on, the motor was making grinding noises. I did everything according to the instructions when I used the pasta maker, and used the "Basic Egg Noodle" recipe out of the Kitchen Aid booklet. If you love you mixer, don't buy this attachment. I think that using the pasta maker over time could possibly result in serious damage to your mixer. Also, I think that the pasta maker plates are poorly designed. The openings for the noodles to extrude through are very small, thus increasing the process time and the strain on the mixer.

 "pasta lovers beware!" 2009-03-22
By Melissa Krakow (Tucson, Arizona)
It took a bit to get it working for me, but thats just me. Once I got things working just right, I was able to make pasta for my family with no problems. It turned out perfectly and the family loved it. I am sooo hooked!

 "Review for meats only" 2009-02-01
By fan of quality products (Massachusetts, USA)
First, I am reviewing the meat-grinding part only. And for that I give this attachment five stars. I've used mine for at least 15 years and it has always performed flawlessly in that aspect. I am now noticing stress cracks around the part that inserts into the machine, but as long as it doesn't break I see no need to replace it.



Every time the news buzzes with yet another ground meat recall I can't help but breathe a sigh of relief that I know for sure that my batches of ground meat contain only one cow and not hundreds, which reduces the chance of salmonella contamination significantly. This is probably my most-used KitchenAid attachment. I can't imagine life without it...

 "Easy to use" 2009-01-21
By chic mom
There are so many things I'm dying to make with this. Have used it to make homemade tomato sauce and spaghetti. Easy to use and assemble. Need to find an easier way to clean out dough, but it was my first time and not difficult to clean.

 "Glad I gave it a shot" 2009-01-12
By R. Cary (jacksonville, nc usa)
I will admit, this pasta making process is not for the faint of heart... there are many things going on between consistency of the dough, the speed at which the dough is sucked into the extruder & the speed at which the machine spits out the finished noodles. If one thing is a little off, it will affect everything else. I've never made home made pasta before... but I do love my kitchenaid mixer... so I was looking to make something other than cookies & breads after the holidays.



For everyone who is having problems... there are a few things that might help....some of these come from me and some from previous reviews.



First, make sure you read the instructions. Completely. A few times. And then read them again. Many of the problems I ran into were addressed by the instructions! It is helpful to read them BEFORE YOU START.... & I had BARELY skimmed them...so shame on me!



Secondly, the consistency of the dough is very important. While I've started enjoying only whole wheat pastas, I decided to use the basic egg noodle recipe from a kitchenaid cookbook (this is a little different from the one in the instruction manual)just so I could play around with the machine before really expecting anything miraculous from whole wheat flour which is a bit of an art (to me, anyway). It was VERY dry... I added an ADDITIONAL tablespoon of water while mixing before I let it rest for the 15 minutes instructed... & I probably should have just trusted the mixture... it seemed to have softened/moistened while it sat, so the cookbook was right & I shouldn't have gotten ahead of myself.



Third, use your bowl clips. I found out what these were when I read the directions while my dough was resting (!!)... the dough is SO heavy that the bowl was bouncing out of the "locks" on the machine... & these little clips would have prevented that....& prevented me from freaking out that I had to hold the bowl against the mixer to keep it from flying across the kitchen. Again, it pays to read ALL the instructions before you start!



Fourth, it is important to make sure that you follow the rule of using a walnut size piece of dough... & not to cram more in to keep an even stream of noodles coming out. Once the dough is sucked into the extruder & you can see the white screw thing turning because the dough has moved forward toward the pasta plate, you can add more dough to the hopper. This is time consuming... & there is a lot of bobbing back & forth between watching the noodles slide out & watching if it is time to add more dough, but it really is for a reason! You do not want to overload the extruder... because it WILL jam... I almost had a jam, but thankfully my dough pieces were the right size & eventually worked their way down into the machine with the help of the little pusher thing included that helps you move it along manually. If the extruder becomes "empty" while you are pressing the pasta... it will simply "pause" until you stick another piece of dough. The machine continues, but the pasta just hangs there until more dough comes through. Nothing bad happens.... it doesn't matter if you only have a little coming through the holes... it will pick up where it left off.



Fifth, I was concerned about the overheating of the mixer that people also complained about.... the instruction booklet (there we go again) says that you must only make 2 recipes worth of pasta before allowing the machine to rest for an hour. During the hour after I made the one batch, I felt the mixer... & it was indeed warm... I'm sure much of it had to do with me taking longer than normal because of the learning curve, but it did cool off.... most importantly, I hadn't smelled anything burning or seen smoking... but kept an eye on it just the same because of the reviews. Also, I do have the 475 watt model from BJ's Wholesale.... so the extra wattage was probably helpful. If you have a lower wattage machine, maybe you can only stick to one batch of dough, or even divide that in half. Again, the more you use the machine, the more clear it will become to you what the idiosyncrasies of the mixer + attachment are.



Sixth, it really does help to have 2 people working the machine/cutting the pasta. As you cut the pasta from the machine, you must work quickly to separate it into strands... and if you don't do it immediately you will have a devil of a time trying to do it as it dries. The only way to do this alone is to turn off the mixer (thereby pausing the extruder) & separate your strands, spread them on a towel & then turn the mixer back on and return to the feeding of dough etc.



Lastly, the next time I will try this on my kitchen table vs the counter... I'm not a short girl, but between the height of the mixer & the attachment, I was up and down repeatedly & that got a little old, particularly with so much to "worry" about!



This truly isn't rocket science...but it isn't as effortless as one might think. It will definitely take a few tries to get it right... also, it will take a few tries to learn how to COOK fresh pasta vs the dried stuff that comes out of the box.



All in all, I really am glad I got this... I am excited to try this again particularly with all the different shapes!!


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KitchenAid KPRA Pasta Roller Attachment for Stand Mixers

Buy Cheap KitchenAid KPRA Pasta Roller Attachment for Stand Mixers

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We're sure you'll agree, the flavor and texture of boxed pasta pales in comparison to fresh homemade pasta. But who has the time and energy for cranking dough through a manual machine? Fortunately that workhorse of the kitchen, your KitchenAid stand mixer is happy to do the work with this attachment. Make egg noodles, lasagna, tortellini, fettuccine, and angel hair pasta. Add herbs and seasonings to compliment any recipe.
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Technical Details

- Stainless-steel set includes pasta roller, fettuccine cutter, and linguine fine cutter
- Fit all KitchenAid stand mixers
- Clean with included wooden cleaning brush and toothpicks
- Attachments measure approximately 9 by 3 inches
- 1-year warranty; made in Italy
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 "Grandma Would be Proud" 2009-07-18
By Dzzy Edge (Mission Viejo, CA USA)
I have owned a hand-crank pasta machine for 30 years. I purchased my Artisan Kitchenaid two years ago and I have been curious about how its pasta roller attachments would work in comparison.



I received them last night, and made 1-pound of fettucine. I am pleased with my purchase.



One of the main adavantages of using this set is that you have hands free - well worth the investment to me.



A tip for the customers who have the issue of pulling their cut pasta apart after cutting it: try drying your sheets a bit before putting them through the cutting roller, and dust the sheets with flour.



My Grandma would be proud to know that I am keeping the hand-crafted food legacy going - even though I am getting help with modern technology :-)

 "Thrilled!" 2009-06-29
By Erin Smylie (Ontario)
I have wanted this for some time and got the best price by far at Amazon. The same set was selling at Sears for $250.



Anyways, it works like a dream, so much easier and faster than traditional manual pasta machines. I am thrilled, and my family loves the fresh pasta.

 "Greatness" 2009-06-25
By e.jones (Berkeley, CA USA)
Dried pasta just can't compare to fresh pasta and these rollers almost make doing it from scratch easier than openning a box of the dried stuff.

 "Pasta made easy" 2009-06-23
By M. Y. Hilscher (Illinois, USA)
Love this product!!!! I will never buy store bought pasta again!!!! Great to involve family and friends when making pasta. I recommend this tool to anyone who loves pasta.

 "the best pasta maker" 2009-06-23
By Michael Weinstein
Our old "as seen on TV" pasta maker died not long ago, and we thought to get one that worked with our new Kitchenaid mixer. Turns out the best move we've made in awhile. The dough is easily made, and you don't have to worry about breaking the machine, unlike the old one.



The set comes with a roller that has progressively thinner settings. You start thick and continue to reduce the thickness of your dough until you get the correct consistency. The rollers also allow you to fold and reorient the dough as you roll it, which is important for good texture. Once you have it reduced to the proper thickness (thicknesses are indicated in the little booklet that comes with) you can cut it into fetuccini or thinner linguini.



Take the pasta recipes with a grain of salt, the amount of liquid you put in will vary based on the liquid content of your flour, size of the eggs, phase of the moon etc... The first batch I made all stuck together after it was cut (the stuff from the old machine never did), so I just ran it through again! A pasta dryer is a good idea. We love this one, it's solid and metal (made in Italy!), easily cleans up, and makes really, really good pasta. Once you've eaten home-made pasta you will never again buy it in a store, it's that good.


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