KitchenAid SNPA Pasta Maker Plates for Food Grinder Attachment for Stand Mixers
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Kitchen and Housewares Reviews of KitchenAid SNPA Pasta Maker Plates for Food Grinder Attachment for Stand Mixers
Customer Review: Too much work to use
Summary: 1 Stars
Mmmm. Don't we all love fresh pasta. There is something satisfying and satiating about eating your favorite pasta. Both my first grader and toddler love eating fresh pasta plain with just a dot of butter and dash of salt. I have a 5 qt KA and tried to use the pasta attachment several times, trying out all the various discs. I am rating the discs in the order of successful, presentable pastas:1. lasagna noodles, comes out nice
2. flat noodles, noodles are presentable
3. thick spaghetti, the edges curl when it first comes out
4. macaroni, did not work at all.
5. thin spaghetti, spent more time cleaning the disc than making pasta.
I have had previous experience making fresh pasta using the manual Atlas Pasta machine, where you attach this metal pasta roller on the counter and turn the crank and so on. Believe me, it is faster and easier using the Atlas than KA. In fact, I found it faster and easier to hand roll and cut the pasta for lasagna and the fettucine noodles.
The KA Pasta attachment can not make more than 1 or 2 batches before your KA seem to heat up and the machine sounds like it is working over time. The theory and practice of KA Mixers and its attachment should be to make your life easier and cooking a pleasureable and a pleasant experience.
KitchenAid Mixer is one of my favorite appliances and would recommend it highly. It is a must if you love to bake. However, I would not recommend the pasta attachment to anyone. (Buy the food grinder first, if you must have all the attachments, besides you have to have the parts from the grinding attachment before you can utilize the pasta attachments. I think the price of the plastic pasta attachments is over priced too)
Customer Review: A way to make this frustrating device work.
Summary: 3 Stars
I've had these plates for ten years and only used them a few times. Like most people the experience has been frustrating at best. The noodles usually stick together as soon as I touch them to remove them from the extruder plate. For some reason I tried using them again and in my disgust at the sticking noodles I just put the mixer by the stove and extruded the spaghetti noodles right into the pot of hot water. Each time I cut off a section I gave the water a stir to help the noodles separate. That worked just fine. The noodles that were sticking together so badly before stayed separated when they hit the water. I used semolina flour from Bob's Red Mill and mixed it they way he indicates on the package. I let the dough rest in the fridge about an hour before making the noodles. The cooking time is of course not ever really right because it takes time to extrude all the noodles into the pot but the resulting noodles were fine to me - firm with good flavor. I shall try this technique again.
Other notes: I have a 350 watt lift-bowl mixer. The directions that came with my plates have the machine on setting 10. The machine slows quite a bit when it is extruding the noodles so I know that it will be getting hot. It definitely needs a cool down period.
I had a chance to use the roller version that a friend has. Buy that if you can as it works much better. We worked all day with it making sheets of pasta for a special dish and the mixer was not overworked.
Customer Review: Way too cool!!!
Summary: 5 Stars
I bought this thing with the grinder cuz I think it's kind of fun,and it was quite cheap.I tried once,with Martha's pasta recipe.And they were all stick together.So I put it in the cupboard,and think this will never work,and never touch it then
Later,I bought Marcus Waereing's cookbook-Cook the perfect... I saw his pasta recipe,which came out of the food processor crumbly.Then it come together after kneading,withou stick to your hands.So I think about using his recipe and try the pasta maker again.The dough is very hard to knead,but it come together,smooth and dull after kneading,just like MArcus said.I leave it in the fridge for 1 hour then start with the pasta maker.First the spaghetti plate,I turn on the KA,put in the dought,small piece by small piece,and the spaghetti start come out.A little curl at first,then the beautiful spaghetti,as long as you want,doesn't stick at all!I cut it out of the machine after it's long enought,then toss with some flour.I change the plate,one by one and they're all come out beautiful,no sticking.I took some pics and I'll update on my blog soon to show you how my pasta come out.
Becuz the dough doesn't stick,you can wash the machine easily.Just use a tooth pick and take all the dought out of your pasta maker,then wash.Easy and clean!
I love Marcus,first he taught me how to make the best bolognese,then he make my pasta maker works! With this recipe,I think I can make all the fresh pasta at home!
Customer Review: Couldn't have been easier
Summary: 4 Stars
I just made my first batch of spaghetti with this attachment and after having read the horror stories here and the warnings in the Kitchenaid guide that it might require several batches to get it right, I was stunned at how easy and painless it proved to be. The spaghetti came out quite nice, albeit a little curled on the ends when it first came out. My biggest dread was dealing with the fresh product sticking together, but it came out essentially dry to the touch and didnt stick at all. In fact, I didnt even bother laying it out in a single row, just separated it a little before dropping into the pot. If I were to guess, I think the key to my painless experience was letting it rest in the fridge for 30 minutes wrapped tightly in plastic. I know there's alot of complex flour chemistry going on in that resting period.
Furthermore, if you are wondering, the fresh pasta was far tastier than the dry stuff. I can't wait to toss it with some fresh sauce next summer. Good luck!
Customer Review: Great Tasting Pasta including whole wheat!!
Summary: 5 Stars
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.