Making Pasta With Kitchenaid Pasta Attachment

The Art of Homemade Pasta with KitchenAid Pasta Attachments

There's an undeniable allure to fresh, homemade pasta. Its superior texture, vibrant flavor, and the sheer satisfaction of creating it from scratch elevate any meal. While traditional pasta making can be a labor-intensive affair, the KitchenAid stand mixer, paired with its specialized pasta attachments, transforms this culinary endeavor into an accessible and enjoyable process for home cooks. This comprehensive guide will walk you through everything you need to know, from selecting the right ingredients to mastering the techniques, ensuring you can consistently produce delectable fresh pasta with ease and confidence.

Understanding Your KitchenAid Pasta Attachments

The versatility of the KitchenAid stand mixer is significantly expanded by its range of pasta attachments. Each is designed for a specific purpose, enabling you to create various pasta shapes with professional results. Understanding their functions is the first step towards pasta-making mastery.

The Pasta Roller Attachment

Often considered the cornerstone of the KitchenAid pasta attachment suite, the pasta roller is essential for making flat sheets of dough. These sheets are the foundation for most ribbon pastas and filled pastas like lasagna, ravioli, and tortellini. The roller features adjustable settings, typically from 1 to 8 (or 9, depending on the model), allowing you to progressively thin your dough to the desired thickness. Starting at a wider setting and gradually moving to narrower ones ensures uniform, smooth sheets without tearing.

The Pasta Cutter Attachments

These attachments work in conjunction with the pasta roller. Once you have created thin, even sheets of pasta dough, they are fed into the cutters to produce specific shapes.

Fettuccine Cutter: This attachment cuts pasta sheets into classic flat, wide ribbons, perfect for rich, creamy sauces like Alfredo.
Spaghetti Cutter: Designed for thin, round strands, the spaghetti cutter is ideal for lighter sauces or classic preparations like Cacio e Pepe or Carbonara.
Linguine Cutter: Similar to spaghetti but with a flattened oval shape, linguine is excellent for seafood-based sauces or pesto.
Lasagnette Cutter: Some sets include a wider cutter specifically for lasagnette, a narrower version of lasagna noodles.

The beauty of these cutters lies in their consistency, producing perfectly uniform pasta strands that cook evenly.

The Pasta Extruder Attachment

For those who desire more complex shapes that are typically formed by pushing dough through dies, the pasta extruder is an invaluable tool. Unlike the roller and cutter attachments that flatten and slice dough, the extruder works by forcing a stiffer dough through various dies to create hollow or solid shapes. Common shapes include:

Macaroni: Small, curved tubes.
Rigatoni: Large, ridged tubes.
Fusilli: Spiral or corkscrew shapes.
Bucatini: Thick spaghetti-like strands with a hollow center.
Small and Large Shells: Concha-like shapes.

The extruder requires a different dough consistency — often firmer and less hydrated than dough used for rolled pasta — to ensure it holds its shape during the extrusion process. It typically comes with multiple interchangeable discs to produce a variety of shapes.

Choosing the right attachment depends on the type of pasta you wish to make. Many enthusiasts start with the roller and cutter combination, as it covers a vast range of popular pasta dishes. The extruder opens up a world of rustic, thicker pasta shapes that pair wonderfully with heartier sauces.

Essential Ingredients for Perfect Pasta Dough

The foundation of exceptional homemade pasta lies in a few simple, high-quality ingredients. Understanding each component's role is key to crafting a dough with the perfect texture and elasticity.

Flour: The Backbone of Your Dough

The type of flour you choose significantly impacts the pasta's texture and flavor.

'00' Flour (Doppio Zero): This ultra-fine Italian flour is a favorite among pasta makers. Its low protein content (around 10-12%) and very fine grind result in a silky, tender pasta that is incredibly smooth to roll and cut. It produces a delicate texture ideal for fresh egg pasta.
All-Purpose Flour: A readily available and versatile option. While not as fine as '00' flour, good quality unbleached all-purpose flour (with protein content around 10-12%) can produce excellent results, yielding a slightly chewier texture than '00' flour. It's a great starting point for beginners.
Semolina Flour (Durum Wheat Semolina): Made from durum wheat, semolina flour is coarser and has a higher protein content (around 13-15%). It imparts a lovely golden color and a distinct chewiness to pasta, making it robust and resilient. Semolina is often used for eggless pasta (mixed with water) and extruded pasta shapes, as its strength helps the pasta hold its form.

Many recipes call for a blend, such as '00' flour mixed with a percentage of semolina, to combine the best attributes of both — the tenderness of '00' with the bite and strength of semolina. For extruded pasta, a higher proportion of semolina or even 100% semolina is often preferred.

Eggs: The Binding Agent and Flavor Enhancer

Eggs are crucial for enriching pasta dough, providing both moisture and fat, which contribute to its elasticity, color, and flavor.

Whole Eggs: Most common for fresh pasta, whole eggs provide both moisture and protein, creating a pliable, easy-to-work-with dough that results in tender yet firm pasta. Large eggs (about 50-60 grams each) are standard.
Egg Yolks Only: Using only egg yolks creates a much richer, more vibrant yellow pasta with an incredibly silky texture. This method is often reserved for special occasions or specific pasta types where a luxurious mouthfeel is desired, though it can make the dough slightly trickier to work with due to less hydration from whites.
Water: For eggless pasta or to adjust dough consistency, a small amount of water may be added. For semolina-only pasta (common in Southern Italy), water is the primary liquid, creating a firmer, more rustic dough.

Salt and Olive Oil: Optional Enhancements

Salt: A pinch of fine sea salt enhances the flavor of the pasta itself. It should be added directly to the flour or liquid mixture.
Olive Oil: A tablespoon of extra virgin olive oil is sometimes added to pasta dough to improve elasticity and make it smoother to work with. While not strictly necessary, it can contribute to a desirable texture.

A typical starting ratio for egg pasta is 100 grams of flour per large egg. However, flour absorption rates vary, so the exact amount of liquid needed can fluctuate. The goal is to achieve a dough that is firm but pliable, not sticky, and smooth after kneading.

Crafting the Ideal Pasta Dough: The Foundation

Creating the perfect pasta dough is a balance of precision and feel. The KitchenAid mixer significantly streamlines the mixing and kneading process, but understanding the desired texture remains paramount.

Mixing Methods: By Hand vs. KitchenAid

Traditional Well Method (By Hand)

This classic technique involves creating a well in a mound of flour on a clean work surface. Eggs and other liquids are poured into the well, then gradually incorporated into the flour using a fork or your fingers. While more hands-on, it offers an intimate understanding of the dough's development.

Sift your chosen flour directly onto a clean, dry work surface, forming a mound.
Create a deep well in the center of the flour.
Crack eggs into the well, add salt and optional olive oil.
Gently whisk the eggs with a fork, gradually drawing in flour from the inner edge of the well.
Continue incorporating flour until a shaggy dough forms.
Once the mixture is too thick to use a fork, scrape flour from the sides and use your hands to bring the dough together.

KitchenAid Stand Mixer Method

The KitchenAid mixer, with its dough hook attachment, makes quick work of mixing and kneading, ensuring consistent results with minimal effort.

Combine flour and salt in the mixing bowl.
In a separate bowl, whisk eggs (and any water/oil) lightly.
With the stand mixer fitted with the dough hook, begin mixing the dry ingredients on low speed (Speed 2).
Gradually pour the egg mixture into the flour, allowing it to incorporate slowly.
Continue mixing on low speed until a shaggy dough forms and starts to come together. This usually takes about 2-3 minutes.

Kneading: Developing Gluten and Elasticity

Kneading is crucial for developing the gluten in the flour, which gives pasta its characteristic elasticity and chewiness. Whether by hand or machine, the goal is a smooth, elastic dough.

Hand Kneading

Turn the shaggy dough onto a lightly floured surface. Knead by pushing the dough away with the heel of your hand, folding it back over, rotating, and repeating. This typically takes 10-15 minutes until the dough is smooth and elastic.

Machine Kneading (KitchenAid)

Once the dough has formed into a rough ball in the KitchenAid mixer, continue kneading with the dough hook on Speed 2 for 7-10 minutes. The dough should become smooth, elastic, and pull away cleanly from the sides of the bowl. It might seem a bit stiff at first, but with continued kneading, it will soften and become pliable.

What to look for: After kneading, the dough should be smooth to the touch, no longer sticky, and should spring back slowly when poked with a finger. If it's too sticky, add a teaspoon of flour at a time. If too dry and crumbly, add a teaspoon of water at a time, kneading well after each addition.

Resting the Dough: A Critical Step

Resting the dough is a non-negotiable step that significantly improves the final pasta's texture and makes it easier to work with.

Why it's crucial: During kneading, gluten strands are developed and tightened. Resting allows these gluten strands to relax, making the dough less elastic, more pliable, and easier to roll without snapping back. It also allows the flour to fully hydrate.
How long: Wrap the dough tightly in plastic wrap to prevent it from drying out. Let it rest at room temperature for at least 30 minutes, but ideally 1 to 2 hours. For longer rests, you can refrigerate it for up to 24 hours; just bring it back to room temperature before rolling.

Troubleshooting Common Dough Issues

Too Dry/Crumbly: If the dough won't come together or is too dry, add a few drops of water at a time and knead until smooth.
Too Sticky: If the dough is overly sticky, add a teaspoon of flour at a time and knead until it reaches the desired non-sticky consistency.
Tough Dough: This usually means it hasn't been kneaded enough or hasn't rested long enough. Ensure proper kneading and always allow sufficient resting time.

A properly prepared and rested dough is the secret to effortlessly creating beautiful pasta sheets and shapes with your KitchenAid attachments.

Using the KitchenAid Pasta Roller Attachment

The pasta roller is where the magic of transforming a humble dough ball into silken sheets begins. Precision and patience are key to achieving uniform thickness and a perfect canvas for your chosen pasta shape.

Preparing the Dough for Rolling

Before attaching the roller, prepare your rested dough:

Divide the Dough: Unwrap your rested dough. On a lightly floured surface, divide the dough into manageable portions. For most KitchenAid rollers, a piece roughly the size of a small apple (about a quarter of a standard batch) works best. Keep the remaining dough covered with plastic wrap to prevent it from drying out.
Flatten the Dough: Lightly flour one piece of dough and flatten it into a rough rectangle or oval shape using your hands or a rolling pin. This initial flattening helps the dough fit more easily into the widest setting of the roller.

Setting Up the Roller and Mixer

Attach the Roller: Securely attach the pasta roller attachment to the power hub on the front of your KitchenAid stand mixer. Ensure it clicks into place.
Mixer Speed: Set your KitchenAid mixer to Speed 2. This moderate speed allows for controlled feeding of the dough and consistent rolling without rushing the process.
Flouring: Keep a small bowl of flour (semolina or all-purpose) nearby for dusting. Dusting prevents sticking and ensures smooth passage through the roller.

The Rolling Process: Progressively Thinning

The art of rolling pasta involves passing the dough through progressively narrower settings on the roller. This gentle thinning stretches the gluten without tearing it.

Widest Setting (Setting 1 or 2): Begin with the roller set to its widest setting (usually '1' on most KitchenAid models). Feed the flattened dough piece through the roller. It will emerge as a thick, somewhat uneven sheet.
Fold and Repeat: Fold the dough sheet into thirds, like a letter. Rotate it 90 degrees and feed it through the widest setting again. Repeat this folding and rolling through the widest setting 2-3 times. This process squares off the edges, helps to develop the gluten further, and ensures a uniform, smooth starting sheet. Lightly dust with flour if the dough becomes sticky between passes.
Progressive Thinning: Once your sheet is smooth and even from the widest setting, begin thinning. Adjust the roller to the next narrower setting (e.g., '2'). Feed the dough sheet through without folding. Repeat this for each subsequent setting, progressively narrowing the gap (e.g., from '2' to '3', then '3' to '4', and so on).
Dusting: Lightly dust the pasta sheet with flour between each pass, especially if it feels even slightly tacky. This prevents sticking to the rollers and to itself.
Desired Thickness: Continue rolling until you reach the desired thickness for your pasta.
- For most filled pastas (ravioli, tortellini) or delicate lasagna: Settings 6 or 7.
- For fettuccine, spaghetti, or linguine: Settings 5 or 6.
- For very delicate, transparent pasta: Settings 7 or 8.
The final sheet should be smooth, elastic, and slightly translucent.

Achieving Consistent Sheets

Maintain Speed: Keep the mixer on Speed 2. Going too fast can tear the dough, while too slow can result in uneven rolling.
Support the Dough: As the pasta sheet emerges, gently support it with one hand to prevent it from tearing under its own weight or stretching unevenly.
Avoid Over-Flouring: While dusting is necessary, excessive flour can make the pasta dry and brittle. Use just enough to prevent sticking.
Work Quickly: Pasta dough can dry out quickly. Work efficiently with each portion of dough, keeping unused portions covered.

Common Mistakes and How to Avoid Them

Tearing Dough: This usually happens if the dough is too dry, hasn't rested enough, or you've jumped too many settings at once. Ensure proper hydration and resting, and thin gradually.
Sticking to Rollers: Insufficient dusting. Dust lightly but consistently between passes.
Uneven Thickness: Not folding and rolling enough at the widest setting to start, or not feeding the dough in straight.

With practice, you'll develop a rhythm and a feel for the dough, making the rolling process smooth and satisfying. Once you have your perfectly rolled sheets, you're ready for the next step: cutting or shaping.

Utilizing the KitchenAid Pasta Cutter Attachments

After skillfully rolling your pasta sheets to the ideal thickness, the KitchenAid pasta cutters transform them into elegant strands or ribbons. This stage requires a quick hand and mindful organization to prevent the freshly cut pasta from clumping.

Overview of Common Cutter Attachments

KitchenAid offers several popular cutter attachments, each designed for specific pasta shapes:

Fettuccine Cutter: Creates flat, approximately 6mm (1/4-inch) wide ribbons. Perfect for robust sauces that cling well to broader surfaces.
Spaghetti Cutter: Produces thin, round strands, typically 2-3mm (1/10-inch) in diameter. Ideal for lighter, oil-based, or tomato-based sauces.
Linguine Cutter: Yields flattened oval strands, slightly wider than spaghetti but narrower than fettuccine. Often paired with seafood or pesto.
Tagliatelle Cutter: (Less common, but available in some sets or as separate purchases) Wider than fettuccine, often around 8-10mm (1/3-inch).

Each cutter attachment attaches to the same power hub as the pasta roller, making it easy to swap between them.

Attaching and Setting Up the Cutter

Swap Attachments: Remove the pasta roller from the power hub. Securely attach your chosen pasta cutter (e.g., fettuccine or spaghetti) to the hub, ensuring it clicks into place.
Mixer Speed: Set the KitchenAid mixer to Speed 2. As with rolling, this consistent, moderate speed is ideal for controlled cutting.
Prepare Work Surface: Have a lightly floured baking sheet, pasta drying rack, or a clean, dry surface ready to receive the cut pasta. Dusting with semolina flour is particularly effective here, as its coarser texture helps prevent sticking without being absorbed as quickly as all-purpose flour.

Feeding the Pasta Sheets Through the Cutter

The key to successful cutting is to work with one sheet at a time, ensuring it is properly dusted and fed straight into the attachment.

Check Dough Consistency: Ensure your pasta sheets are still pliable but not sticky. If they have dried out slightly, they may crack or break during cutting. If they are sticky, give them a very light dusting of flour, gently rubbing it into the surface.
Feed the Sheet: Take one end of your rolled pasta sheet and gently guide it into the opening of the cutter. Maintain light tension to keep the sheet straight as the gears pull it through.
Support the Emerging Pasta: As the pasta strands emerge from the cutter, gently support them with your free hand. If making long strands, you might need to guide them onto your prepared drying surface.
Cut to Length: For longer pasta like spaghetti or fettuccine, allow the strands to grow to your desired length (typically 10-12 inches) before gently tearing or cutting them from the main sheet.

Handling Cut Pasta: Drying, Immediate Use, Storage

Once cut, fresh pasta needs immediate attention to prevent it from sticking together.

For Immediate Use: If cooking the pasta within the hour, gently toss the freshly cut strands with a small amount of semolina flour to prevent clumping. Form them into loose "nests" on a lightly floured baking sheet.
For Short-Term Storage (Refrigeration): For pasta to be used within 1-2 days, follow the immediate use steps, then store the nests in an airtight container or bag in the refrigerator.
For Longer-Term Storage (Drying): If you plan to store pasta for weeks, it needs to be thoroughly dried. Hang the strands on a pasta drying rack or lay them flat on well-floured baking sheets, ensuring they don't touch each other. Allow them to air dry for 12-24 hours (depending on humidity) until brittle. Once completely dry, store in airtight containers at room temperature.
For Freezing: Freshly cut pasta can also be frozen. Lightly dust the nests with semolina, then arrange them on a baking sheet and freeze until solid (about 30 minutes to 1 hour). Once solid, transfer the frozen nests to freezer-safe bags or containers. Cook directly from frozen, adding a few extra minutes to the cooking time.

Tips for Clean Cuts and Preventing Sticking

Consistent Thickness: Ensure your pasta sheets are uniformly rolled. Thicker or uneven sections can jam the cutter or result in inconsistent pasta.
Proper Dusting: This is paramount. A light, even dusting of flour on both sides of the sheet before cutting prevents the strands from fusing together as they emerge. Semolina flour is highly recommended for its anti-stick properties.
Don't Rush: Feed the sheets into the cutter at a steady, controlled pace. Forcing the dough can lead to tearing or poor cuts.
Clean Attachments: Ensure your cutters are clean before use. Dried dough residue can impede performance.

With these techniques, your KitchenAid cutter attachments will reliably produce perfectly formed pasta, ready to be cooked and enjoyed.

Exploring the KitchenAid Pasta Extruder Attachment

While roller and cutter attachments are excellent for making flat and ribbon pasta, the KitchenAid pasta extruder opens up a world of more intricate, robust shapes. This attachment is perfect for those who enjoy shapes like rigatoni, fusilli, bucatini, and macaroni, which thrive with heartier sauces.

Explaining its Function and Pasta Shapes

The pasta extruder operates on a different principle than the roller and cutters. Instead of flattening and slicing, it pushes a relatively firm dough through various brass or plastic dies. These dies feature specific cut-outs that shape the dough as it exits, creating hollow or solid shapes that are more three-dimensional.

Common shapes achievable with the KitchenAid extruder include:

Spaghetti and Bucatini: Straight, round strands; bucatini is hollow.
Macaroni: Small, curved tubes, often ridged.
Rigatoni: Wider, shorter ridged tubes.
Fusilli: Distinctive spiral or corkscrew shapes.
Large & Small Shells: Concha-like shapes perfect for capturing sauce.

These shapes are often thicker and denser, providing a satisfying chew and excellent sauce-holding capabilities.

Dough Consistency for Extruding

The most critical difference when using an extruder is the dough. Extruded pasta dough is typically much stiffer and less hydrated than dough for rolled pasta. A higher ratio of semolina flour is often preferred for its strength and chewiness, ensuring the pasta holds its shape and structure during and after extrusion.

Flour: Often 100% durum wheat semolina or a high percentage thereof.
Hydration: Expect a dough that feels quite firm, almost crumbly, and cohesive but not sticky. It should be firm enough to resist significant deformation but pliable enough to be pressed through the dies.
Mixing: Use the KitchenAid dough hook. Mix until the ingredients are just combined and form a very stiff, shaggy dough. Over-kneading can make it too elastic and difficult to extrude. The dough typically doesn't achieve the smooth, silky texture of rolled pasta dough.
Resting: Still important, but primarily to allow flour hydration and improve pliability, not necessarily to relax gluten in the same way as rolled pasta. Wrap tightly and rest for 30 minutes to an hour.

Preparing and Loading the Extruder

Attach the Extruder: Securely attach the extruder housing to the power hub of your KitchenAid mixer. Select your desired die and insert it into the extruder's ring. Screw the ring cap on tightly.
Prepare Dough: Break the stiff dough into small, walnut-sized pieces. This helps the auger (the internal screw mechanism) to grab and feed the dough effectively. Keep unused dough covered to prevent it from drying.

The Extrusion Process: Cutting to Length

Mixer Speed: Set the KitchenAid mixer to Speed 10 (or the highest speed recommended for your extruder model). The high speed provides the necessary force for extrusion.
Feed Dough: Drop the small pieces of dough into the extruder's hopper. The auger will catch them and force them through the die.
Cut to Length: As the pasta emerges from the die, it will begin to take shape. Using the built-in cutter (if available) or a small sharp knife, cut the pasta to your desired length. For macaroni or fusilli, short pieces are usually preferred. For bucatini, longer strands are common.
Dusting: Lightly dust the freshly extruded pasta with semolina flour immediately to prevent sticking. This is especially important for shapes with intricate designs or hollow centers.

Drying and Storage of Extruded Pasta

Extruded pasta, due to its thickness, can benefit from more thorough drying, especially if you plan to store it.

Drying: Lay the dusted pasta on a lightly floured baking sheet or a pasta drying rack, ensuring pieces do not touch. Allow it to air dry for several hours up to a full day, depending on thickness and humidity, until it feels firm and holds its shape. For longer storage, it needs to be fully brittle.
Storage: Once adequately dried, store the pasta in airtight containers at room temperature for several weeks. For short-term (1-2 days) fresh storage, refrigerate in an airtight container after a brief initial drying period. Freezing is also an option, similar to rolled pasta, by flash-freezing on a tray before transferring to a freezer bag.

The extruder offers a rewarding way to diversify your homemade pasta repertoire, allowing you to tackle shapes that are otherwise difficult to make without specialized equipment.

Drying, Storing, and Cooking Your Fresh Pasta

Once your beautiful homemade pasta is shaped, the journey isn't over. Proper drying, storage, and cooking techniques are essential to maximize its flavor and texture and ensure your hard work pays off.

Methods for Drying Fresh Pasta

Drying pasta prevents it from sticking together and allows for longer storage. The method depends on the pasta shape and how quickly you plan to use it.

Pasta Drying Racks: Ideal for long strands (spaghetti, fettuccine, linguine) and some extruded shapes. Hanging pasta allows air to circulate around all sides, promoting even drying. Ensure strands don't touch too much.
Floured Baking Sheets/Trays: For shorter shapes (macaroni, fusilli, penne) or nests of long pasta. Arrange the pasta in a single layer, ensuring pieces are not touching. Lightly dust the tray and pasta with semolina flour.
Nests: For immediate use or refrigeration, long strands can be gently coiled into loose nests on a floured surface. This makes them easier to handle and cook.

Initial Drying: Even if you plan to cook immediately or refrigerate, allow the pasta to air dry for at least 15-30 minutes. This helps the surface firm up, preventing sticking and improving texture when cooked.

Drying Times for Various Shapes

The time required for full air drying varies significantly based on pasta thickness, shape, and ambient humidity. The goal for long-term storage is completely dry, brittle pasta.

Thin Rolled Pasta (e.g., Lasagna sheets, delicate ravioli): May only need 30 minutes to 1 hour to firm up for use, but typically 2-4 hours to be suitable for stacking or light storage.
Ribbon Pastas (e.g., Fettuccine, Spaghetti): For firm enough for refrigeration, 30 minutes to 1 hour. For full drying and room temperature storage, 12-24 hours until brittle.
Extruded Pasta (e.g., Rigatoni, Macaroni): Due to their thickness, these often require the longest drying times, from 12 hours up to 2-3 days in humid conditions, to become fully dry and hard.

Test dryness by gently bending a piece of pasta. If it snaps cleanly, it's dry. If it bends or feels pliable, it needs more time.

Storing Fresh Pasta

Refrigeration (Short-Term): Fresh pasta, lightly dusted with semolina and formed into nests or left as sheets, can be stored in an airtight container or zip-top bag in the refrigerator for 1-2 days. Beyond this, it can start to oxidize, affecting flavor and color, or develop mold.
Freezing (Medium-Term): This is an excellent option for preserving fresh pasta for up to 1-2 months.
1. Lightly dust the cut pasta (nests, sheets, or shapes) with semolina flour.
2. Arrange in a single layer on a baking sheet.
3. Freeze until solid (flash-freeze), typically 30 minutes to an hour.
4. Transfer the frozen pasta to freezer-safe bags or containers, removing as much air as possible. Cook directly from frozen, no need to thaw.
Room Temperature (Long-Term, Dried): Fully dried, brittle pasta can be stored in airtight containers in a cool, dark pantry for several weeks, or even months, similar to commercial dry pasta. Ensure absolutely no moisture remains to prevent mold.

Cooking Fresh Pasta: Boiling Time and Texture

Fresh pasta cooks significantly faster than dried pasta, often in just a few minutes. Overcooking is a common mistake that leads to a mushy texture.

Water: Use a large pot of generously salted boiling water (similar to the sea). The salt not only flavors the pasta but also raises the boiling point slightly.
Add Pasta: Gently add the pasta to the vigorously boiling water. Stir immediately to prevent sticking.
Cooking Time:
- Rolled & Cut Pasta (Fettuccine, Spaghetti): Typically 1-4 minutes, depending on thickness.
- Filled Pasta (Ravioli, Tortellini): Usually 3-5 minutes, until they float and are tender.
- Extruded Pasta (Macaroni, Rigatoni): 4-7 minutes, due to their thicker walls.
Al Dente: Cook until "al dente" — tender but still with a slight bite. Taste a piece frequently as it cooks.
Drain and Sauce: Drain the pasta quickly, reserving a cup of pasta water. Immediately transfer the cooked pasta to your warm sauce. Toss well, adding a splash of reserved pasta water if needed to achieve the desired consistency and help the sauce cling to the pasta.

Pairing with Sauces

The beauty of fresh pasta is its ability to marry with various sauces. Generally:

Thin Pastas (Spaghetti, Linguine): Pair with lighter, oil-based, or delicate tomato sauces, pesto, or seafood sauces.
Ribbon Pastas (Fettuccine, Tagliatelle): Excellent with richer, cream-based sauces, meat sauces (ragu), or butter-and-cheese sauces. Their wider surface area holds hearty sauces well.
Extruded & Short Pastas (Rigatoni, Macaroni, Fusilli): Their shapes, ridges, and hollows are perfect for capturing chunky or thick meat sauces, vegetable sauces, or baked pasta dishes.

Experimentation is key to discovering your favorite combinations with your homemade pasta creations.

Cleaning and Maintenance of Your KitchenAid Pasta Attachments

Proper cleaning and maintenance are crucial for the longevity and optimal performance of your KitchenAid pasta attachments. Incorrect cleaning methods can lead to damage and rust, rendering your attachments unusable.

The Golden Rule: Never Submerge in Water Immediately

This is the most critical instruction for KitchenAid pasta attachments. Most attachments, particularly the metal roller and cutter sets, are NOT dishwasher safe and should NOT be submerged in water immediately after use. Water can get into the internal mechanisms, leading to rust, corrosion, and seizing of parts.

Allowing Residue to Dry

The most effective way to clean these attachments is to allow any residual pasta dough to fully dry. After you've finished making pasta:

Remove the attachments from the mixer.
Set them aside in a clean, dry place at room temperature.
Allow the dough residue to air dry completely, typically for 1-2 hours or even overnight. Dried dough becomes brittle and easier to remove.

Brushing Off Dried Dough

Once the dough is completely dry and brittle:

Use a Pastry Brush or Stiff Cleaning Brush: Gently brush off all visible dried dough from the exterior surfaces of the attachments.
Utilize the Cleaning Tool: Many KitchenAid pasta attachment sets come with a small cleaning brush or pick. This tool is invaluable for getting into the crevices of the cutters and rollers.
For Rollers: The internal gears and edges of the rollers often accumulate dried dough. Use the brush or pick to dislodge any stuck pieces.
For Cutters: The tiny spaces between the cutting wheels are notorious for holding onto dough. Carefully run the cleaning tool through these spaces to remove all debris. You may need to apply gentle pressure and work patiently.
For Extruders: Disassemble the extruder entirely. Use the cleaning tool to clear the auger, dies, and housing of any dried dough. Many extruder sets include specific tools for cleaning the small holes in the dies.

Careful Cleaning of Crevices

Pay particular attention to the narrow gaps and internal spaces where dough can hide. If dried dough remains, it can affect the performance on subsequent uses, leading to uneven rolling or cutting, and can also attract pests or harbor bacteria.

If stubborn pieces remain, you can use a wooden toothpick or a very fine, stiff bottle brush.
For extremely sticky situations or if you discover rust (which indicates improper previous cleaning), you might need to use a lightly damp cloth, immediately followed by thorough drying with a clean towel and then air drying to ensure no moisture remains. However, this should be a last resort and performed with extreme caution.

Proper Storage to Prevent Damage

Once your attachments are meticulously clean and thoroughly dry, proper storage is vital:

Original Packaging: If possible, store them back in their original boxes or plastic cases. This protects them from dust, dirt, and potential impacts that could damage the delicate mechanisms.
Clean and Dry Place: Store them in a cool, dry cabinet or pantry. Avoid areas prone to humidity, such as near a sink or dishwasher, as moisture can lead to rust even without direct contact.
Prevent Bumping: Avoid storing heavy items on top of the attachments or allowing them to jostle against other kitchen tools, which could bend or misalign components.

By adhering to these cleaning and storage guidelines, your KitchenAid pasta attachments will remain in excellent working order for many years, continuing to assist you in creating delicious homemade pasta.