Average Reviews:
(More customer reviews)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!
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Got the dough? We've got the machine. From spaghetti to lasagna, no one says no to homemade pasta.
