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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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.
Pasta Cutter
|
Pasta Roller
|
Pasta Roller & Cutter
|
Deluxe Pasta Roller & Cutter
|
Gourmet Pasta Press
|
|
|---|---|---|---|---|---|
| Customer Reviews |
400
|
3,466
|
8,401
|
919
|
4,298
|
| Price | $149.99 | $89.99 | $219.95 | $299.99 | $219.99 |
| Pasta Cutter | Lasagnette, Capellini | Not Included | Spaghetti, Fettuccine | Fettuccine, Spaghetti , Lasagnette, Capellini | Spaghetti, Bucatini, Rigatoni, Fusilli, Large Macaroni, Small Macaroni |
| Cutter Included | ✓ | - no data | ✓ | ✓ | Not Applicable |
| Roller Included | - no data | ✓ | ✓ | ✓ | Not Applicable |
Product information
| Brand | KitchenAid |
|---|---|
| Color | White |
| Material | Metal |
| Item Weight | 2.7 Pounds |
| Product Dimensions | 5.7"L x 4.8"W x 8.4"H |
| Included Components | (1) Pasta press, (1) Dough pusher, (6) Interchangeable pasta discs, (1) Stainless steel cleaning tool |
| Number of settings | 6 |
| Operation Mode | Automatic |
| Is Dishwasher Safe | Yes |
| Is Electric | Yes |
| Manufacturer | KitchenAid |
| UPC | 883049392165 |
| Global Trade Identification Number | 00883049392165 |
| Item Weight | 2.7 pounds |
| ASIN | B01ENK4UV2 |
| Country of Origin | Italy |
| Item model number | KSMPEXTA |
| Customer Reviews |
4.6 out of 5 stars |
| Best Sellers Rank | #71,740 in Home & Kitchen (See Top 100 in Home & Kitchen) #96 in Mixer Parts & Accessories |
| Is Discontinued By Manufacturer | No |
| Specific instructions for use | Pasta |
| Care instructions | Dishwasher Safe |
| Assembly required | Yes |
| Number of pieces | 9 |
| Warranty Description | 1 Year |
| Batteries required | No |
Warranty & Support
Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.
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Compare with similar items
This Item  KitchenAid KSMPEXTA Gourmet Pasta Press Attachment with 6 Interchangeable Pasta Plates, White | Recommendations  |  |  |  |  | |
| Price | $219.99 | -44% $49.99 Typical: $89.99 | -44% $49.99 Typical: $89.99 | $55.99 | $109.99 | $79.99 |
| Delivery | Get it as soon as Tuesday, Apr 22 | Get it as soon as Wednesday, Apr 23 | Get it as soon as Wednesday, Apr 23 | Get it as soon as Wednesday, Apr 23 | Get it as soon as Wednesday, Apr 23 | Get it Apr 29 - May 8 |
| Customer Ratings | ||||||
| Sold By | always quality | Kitchenplus | gvode inc | GREAT MIXER | Eascandy Shop | KOYOEY |
| size | #3264 | Pasta Press | Gvode Pasta Press Attachment | — | 5 pasta plates | — |
| material | Metal | Plastic | Plastic, Metal | Plastic | Metal, Plastic | — |
| blade material | — | Stainless Steel | Stainless Steel | Stainless Steel | Metal | — |
| number of settings | 6 | — | 6 | 1 | 1 | — |
— | — | — | 6 | 5 | 1 | |
| included components | (1) Pasta press, (1) Dough pusher, (6) Interchangeable pasta discs, (1) Stainless steel cleaning tool | Pasta Press Attachment, Cleaning Brush, 7 Pasta Discs | Pasta Press Attachment, Cleaning Brush, Pasta Discs | Stainless Steel | Pasta press attachment | — |
| operation mode | Automatic | — | Manual | Manual | Manual | — |
| dishwasher safe | ✓ | — | — | ✓ | ✗ | ✓ |
Arrived used
Came previously used when I purchased a new product. Pictures included of the damaged pieces. Seems like a high quality item as expected from Kitchenaid but unsatisfactory condition. This is my third time trying to post a review and it keeps being taken down.
Top reviews from the United States
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- Reviewed in the United States on May 13, 2021Pattern Name: Pasta PressVerified Purchase
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.
Images in this review
Top reviews from other countries
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WinnesReviewed in Germany on February 26, 2025
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Pattern Name: Pasta PressVerified Purchase - ZeyadReviewed in Saudi Arabia on May 27, 2023
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Maria Del Carmen MartinezReviewed in Mexico on December 1, 2024
Hermoso
Pattern Name: Pasta PressVerified Purchase - ShayReviewed in Canada on February 3, 2025
Great product for home use!
Pattern Name: Pasta PressVerified Purchase
I am loving this pasta extruder so far! It took a bit of getting used to but after a couple of days I've got it figured out and it is actually easy to use and working great! It is rather slow when making long pasta like spaghetti, but I recognize that the slow speed is necessary for cutting when making shorter pastas like macaroni. I brush a little olive oil on the auger, extruder head, and dough shaft before beginning so that everything is lubricated and the dough can pass through smoothly. It's so awesome to be able to make pastas that are otherwise difficult to find in stores like long fusilli or long rigatoni. Great addition to my kitchenaid mixer attachment collection. Picture is macaroni made with both regular pasta dough and tomato pasta dough. Both doughs passed through the extruder beautifully.ShayGreat product for home use!
Reviewed in Canada on February 3, 2025
Images in this review
