I looked all over online at the different sets and combos of pasta attachments, and finally decided on getting two, the roller attachment, which also came with the spaghetti, and fettuccine cutters ($117), as well as the Pasta Cutter Companion Set Attachment ($75), which has the thick noodle and angel hair cutters. I really just wanted these two attachments with the roller, if they made a set with those three I would have definitely bought that instead.
I looked around at prices, there is also a set that has all of the above attachments plus the ravioli maker, but I read reviews on the ravioli maker, and they were all negative. Apparently, it doesn't even use the mixers motor, you just spin it by hand as it is attached to the mixer. Also, people kept commenting that the raviolis kept falling apart, so if I decide to make those, I will either buy a cheap stamper, or cut them by hand. The set with the roller and all of the cutters, which is called the Pasta Excellence Set was about $295, much more than the 2 sets above. I settled on the those two sets, and of course I bought them on Amazon. I really don't think you can find many things cheaper, as you can probably tell, I buy most things but clothes and food on there.
When they came (2 days later with prime of course!) I opened up the packages. The cutters were so shiny and new! Both sets also came with an instruction/cookbook as well as a brush to clean out the cutters/rollers when you are finished. You aren't supposed to submerge them so they recommend cleaning them out with the brush, which does a pretty good job.
I decided to use the simple egg pasta recipe from the companion book for my first time. The recipe from the companion book is as follows, with a few editorial comments from me.
4 Large Eggs
1 Tablespoon of water
3.5 cups of sifted all purpose flour
0.5 teaspoon salt
Place all ingredients in the mixer bowl.
Attach the bowl and flat beater. Turn speed to 2 and mix for 30 seconds.
Exchange the flat beater for the dough hook. Turn speed to 2 and knead for 2 minutes.
Remove dough from bowl and hand knead for 1 to 2 minutes. It should form a ball as seen below.
The manual also states that a good pasta dough is firm and leathery to touch but also pliable. It should never stick to your fingers or crumble and fall apart. Many factors, such as humidity, brand of flour, and size of eggs may affect dough consistency. Pinch a small amount of the dough together after mixing with the flat beater. If the dough stays together, without sticking to your fingers it should work well. It may be necessary to add a small amount of water to reach correct dough consistency
I have needed to add a bit of water each time I have made this. The ball of dough should stay together without crumbs falling off.
Cover with a dry towel and let rest for 15-20 min.
Once the dough has rested, cut it into pieces about 3/8 of an inch or 1 cm thick. Flatten each piece slightly with your fingers so that it will feed into the roller better. Set the adjustment knob on the roller to 1, and set the mixer speed to 2 or 4. Feed the flattened dough into the roller to knead it. Fold the flattened piece in half and roll again. Repeat this process a few times until the dough is smooth and pliable.
It should cover the width of the roller. During the kneading process, lightly dust the sheet with flour before folding a few times, which aids in the drying and separation.
Move the dial knob to setting 2 and feed the dough through the rollers to further flatten. Move the setting to 3 and feed dough through rollers again. Continue to increase the roller setting until desired dough thickness is reached. Do not fold dough on setting 2 or higher.
1 or 2 ........................................................... kneading and thinning dough
3..................................................................................Thick noodles
4....................................................................................Egg Noodles
4 or 5..............................Lasagna noodles, fettuccine, spaghetti and ravioli
6 or 7 ...........................................Tortellini, thin fettuccine, and linguine fini
7 or 8 ........Very thing "angel-hair" - type pasta/capellini or very fine linguine
Exchange pasta sheet roller for pasta cutter attachment in the desired style that you would like.
Feed flattened sheets of dough through the cutter.
Egg Noodles
Angel Hair
Cut pasta can be cooked immediately or frozen or dried for later use.
To cook pasta, add 2 teaspoons of salt and 1 tablespoon of oil (optional) to a pot of boiling water. Gradually add pasta and continue to cook until pasta is slightly firm to the bite. Pasta will float to the top of the water while cooking, so stir occasionally to keep it cooking evenly. Fresh pasta should be cooked 2-5 minutes depending on the thickness of the noodle.
Drain, and serve immediately. I made a quick and easy Alfredo sauce for mine. Yum!!
Enjoy!!!!





