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Availability:
Only 4 left in stock, order soon!
Arrives
Saturday, Oct 17
Recently Viewed
Size: #3264
Pattern Name: Pasta Press
Features
- Powered by your KitchenAid Stand Mixer tp easily make fresh homemade pasta in your kitchen using the Gourmet Pasta Press Attachment. Fits all Household KitchenAid Stand Mixers*. *sold separately.
- 6 quick change discs offer great versatility all in one - allowing you to make fresh spaghetti, bucatini, rigatoni, fusilli, large macaroni or small macaroni simply by changing the pasta disc.
- The pasta press and all its parts are neatly organized inside its own storage case for easy access every time.
- Built-in wire cutter to cut pasta your desired length of your pasta.
- Stainless steel cleaning tool included that easily removes pasta dough pieces from the press and discs. The auger, pasta ring and combination tool are dishwasher safe.
- Model KSMPEXTA includes (1) Pasta press, (1) Dough pusher, (6) Interchangeable pasta discs, (1) Stainless steel cleaning tool
Description
Powered by the KitchenAid stand mixer, The gourmet pasta press makes 6 types of fresh pasta from scratch quickly & easily; spaghetti, boating, fusilli, rigatoni, small & large macaroni. Made in Italy. For everything you want to make. KitchenAid.
Brand: KitchenAid
Color: White
Material: Metal
Item Weight: 2.7 pounds
Product Dimensions: 6"L x 5.3"W x 10.3"H
Blade Material: Stainless Steel
Included Components: (1) Pasta press, (1) Dough pusher, (6) Interchangeable pasta discs, (1) Stainless steel cleaning tool See more
Number of settings: 6
Operation Mode: Automatic
Item Highlight: Fits all household KitchenAid Stand Mixers, 6 Quick Change Discs, Storage Case, Built-in wire cutter, Easy to Clean See more
Brand Name: KitchenAid
Model Number: KSMPEXTA
Included Components: (1) Pasta press, (1) Dough pusher, (6) Interchangeable pasta discs, (1) Stainless steel cleaning tool
Item Highlight: Fits all household KitchenAid Stand Mixers, 6 Quick Change Discs, Storage Case, Built-in wire cutter, Easy to Clean
Manufacturer: KitchenAid
Unit Count: 1 count
Number of Items: 9
UPC: 883049392165
Global Trade Identification Number: 65
Item Type Name: Pasta Press
Manufacturer Part Number: KSMPEXTA
Manufacturer Warranty Description: 1 Year
Number of settings: 6
Operation Mode: Automatic
Material Type: Metal
Blade Material Type: Stainless Steel
Item Weight: 2.7 pounds
Item Dimensions L x W x H: 6"L x 5.3"W x 10.3"H
Color: White
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Saturday, Oct 17
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Size: #3264
Pattern Name: Pasta Press
Ever since getting the KitchenAid pasta roller attachment, we completely stopped buying store bought pasta. Homemade is just always better. I had been eyeing this pasta press for a while, and it definitely expanded what we can make at home! The variety of shapes is the biggest win. It makes pasta nights feel more fun and elevated, and we use it at least once a week in our house. If you love pasta, this is such a great addition to your KitchenAid setup. That said, there are a couple things to be aware of. There is a bit of a learning curve with dough consistency, and cleanup requires some patience. I’ve found that lightly sprinkling flour inside the attachment and occasionally dusting the bottom where the pasta extrudes helps prevent sticking and keeps everything running smoothly. Also, let the dough dry completely before cleaning, it makes a huge difference and brushes off easily once dry. The metal tool will be your best friend! I did have to get a replacement initially because the first one arrived with a small cosmetic defect. Also, the packaging could definitely be improved. Both times the cleaning pick and pasta discs were loose and moving around in the box. Thankfully, the replacement itself worked perfectly with no defects. Because it comes with multiple small parts, I also recommend getting some kind of storage solution. I paired mine with a 3D printed caddy from Amazon, which keeps everything organized with my other attachments. Overall, despite the minor packaging issues, this is absolutely worth it if you enjoy making fresh pasta and don’t mind a little extra effort for a much better result! 🍝
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Reviewed in the United States on April 16, 2026 by Mrs.Smith
Size: #3264
Pattern Name: Pasta Press
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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Reviewed in the United States on May 13, 2021 by Robin- Sewist, crafter, homebody
Size: #3264
Pattern Name: Pasta Press
Turned out to be the 100% correct decision to purchase this instead of the Philips pasta maker: - The right machine: I have been making pasta for 7 years using the Mercato hand roller + rolling pin + old fashioned chitarra. But you cannot replicate high-end restaurant al dente extruded noodles. Yes, egg and 100% 'double zero" noodles and stuffed pasta can be made using the roller and the chitarra, but not water and 100% semola spaghetti. This is the next best thing unless you want to pay $3000 for a junior professional extrusion machine and make enough pasta for a month. - Adequate power: I have a Kitchenaid professional 600 that delivers 575 watts, vs the wimpy Philips with 200 watts. Even the Kitchenaid Artisan comes with 325 watts. How can you extrude great spaghetti without power? No need to worry about over working and burning the motor either. - the right dough: You have to have the correct dough texture. Every day is different in terms of ambient temperature and humidity. Here you can make sure it is right before you extrude it. You can feel it in your hands. With Philips, it is mixed within the machine. I don't see how you can control the dough using the latter. - the right flour: 100% durum wheat that is finely ground called semola rimacinata (not to be confused with semolina), Water at 150 degrees F and nothing else. Make it a little drier than you would if you were to roll it instead. If you want egg noodles, that is an entirely different thing, use the Mercato roller. - is it easy to clean? If your dough is right, absolutely. Marginally more work than the Mercato and chitarra -- you clean those too, right? Small bit of dough in the machine can be easily scraped and stored in fridge to be reused in the next batch, especially when it is just flour and water. Caution: rigatoni and elbows crack after drying at room temperature for more than a day. Best to eat them fresh after extrusion. For bucatini, can store in fridge wrapped for another day or two and no cracking. Otherwise comes out perfect. Just a little semolina (now you use this) to sprinkle on spaghetti. Don't hang fresh noodles on hanger -- it only distorts the shape and if your dough is right, no need to dry any further by hanging.
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Reviewed in the United States on November 15, 2023 by EW
Size: #3264
Pattern Name: Pasta Press
Making sure to read the directions first, my biggest dislike with this is the cleaning process. That being said there was several things I did like about this! Knowing that it is a sturdy product. It does take some time to get used to. Don't expect to be able to get this the first time you use it. It took me a couple tries before I really was able to form the pasta perfectly. What I found was using a dough that was slightly dry. Following the directions to a T. The other thing is making sure you have the interchangeable sections on correctly. If you don't get them tight enough they do rotate and cause the dough to back up in the fastener. The handle they provide and the picking mechanism we're perfect tools to go along with it! It made cleaning a whole lot easier. I really enjoy this product and the taste of the pasta itself is absolutely divine. I will be recommending this to everyone I know! I really enjoyed making and eating the pasta from it.
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Reviewed in the United States on June 26, 2019 by Alicia
Size: #3264
Pattern Name: Pasta Press
Like many other users of this product, my first batch of pasta was a disaster. My main complaint is a common one: the noodles stuck together upon trying to cut them, lost their shape, and were generally unmanageable. I ended up balling up the noodles and using the dough with my other pasta maker, which uses rollers instead of an extruder. Where I went wrong, and I suspect I'm not alone, is that I didn't like the way the Kitchen Aid formula mixes (looks clumpy and dry), so I kept adding water in order to obtain a homogeneous consistency. BAD IDEA! BUT, if you just change a few things from the instructions that come with this product, you'll be much more satisfied with your results. The first: add oil to the mix, about one teaspoon per two eggs. The second: mix the ingredients by hand until a homogeneous consistency is achieved. Start by using the handle of a wooden spoon as a mixing tool. At first the dough will look clumpy and dry, but be patient and persevere. When you can't make further process, use your bare hands. Knead the dough as necessary until all the flour is used up. Then make the dough into little pellets, no bigger than a walnut in size, preferably even smaller. After 20 minutes wait time, start the machine and extrude away. A bit of care and the use of a pasta rack will prevent the noodles from sticking together. I just finished making a batch of bucatini and they came out almost perfect and quite tasty. Incidentally, I use Caputo Semola di Grano Duro instead of general purpose flour. Don't know that it makes a huge difference, I'm just adding this fact in the interest of full disclosure. As far as the other common complaints, yes, the machine is not easy to clean. This is just a drawback of the process, and any extrusion machine will have the same issue. Also, since a certain amount of dough will remain in the machine regardless of what you do, there will be a certain amount of inevitable waste, another byproduct of the extruding process. The good news is that, since the amount of waste will be the same, bigger batch will result is less waste percentage wise. Another complaint is that it doesn't fit right and in some cases comes off, causing damage. I don't have much to offer on that one since mine simply didn't have that problem. So, overall, I'm satisfied with this product. It makes a good change of pace from the usual rolled pasta. Although the noodles will never look as good as the stuff you see on the KA YouTube clips, with a few tweaks to the instructions provided, it actually works as advertised.
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Reviewed in the United States on July 25, 2018 by Kindle Customer
Size: #3264
Pattern Name: Pasta Press
We love fresh pasta and have made it by hand rolling or using the roller attachment and cutting normally. Thought we would try this for other types. It works really well and is nicely made. Some reviews trash it for being hard to clean, which I find a little unfair. It’s an extruded with the parts needed to make it…extrude. Yes there are some small spaces needing extra attention in cleaning but it just takes a little time. It’s not hard. I do think the buccatini is a little too wide ti be called that. But it’s quite good regardless. More like Pici sized. A little care and attention and it should last a long time. Love making enough at once to dry and keep for the weeks ahead. Use the 00 flour, I do think it makes a difference.
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Reviewed in the United States on January 9, 2026 by Amazon Customer
Size: #3264
Pattern Name: Pasta Press
I've been making fresh pasta since the early 1980's (thank you, Marcella Hazan) with my ancient Atlas hand-crank machine. You name it, if it involves lasagna, fettuccine, or spaghetti, I've made it. But I always wanted an extruder for special pasta types, and now I have one. I was extremely happy with my first try, which was to make rigatoni. The recipe in the Manual is 4 eggs/3 1/2 cups of flour: that's a lot of pasta! And I was mindful of the excellent advice in several of the Amazon reviews. So I used Marcella's basic recipe: 2 eggs, 1 1/2 cups of flour. I hand-kneaded the dough and dropped walnut-sized pieces into the extruder. Voila: perfect rigatoni (except for my clumsiness in slicing them off) emerged! There was very little waste of pasta dough: only about half a golf ball. Cleaning: it's not a breeze, but it works. By the time I went to clean everything after dinner, the dough was slightly dried and almost every bit was fairly easy to get out with the cleaning tool (aka "picker thing") that is provided. I managed to clean up everything else by moistening the part, then again using the picker thing. We are warned in the Manual to hand-wash the main Pasta Press and the pasta plates by hand only. Other parts may be washed on the top floor of the dishwasher. I'm okay with these restrictions; in fact, I expected cleaning the extruder to be harder than it was: it's beautifully designed for easy cleaning. Finally, my only disappointment is that my Manual promised me (page 4) that I could go to kitchenaid.com/quickstart "for additional instructions with videos, inspiring recipes, and tips on how to use your Pasta Press." I went to the site, entered the model number (KSMPEXTA), but, alas, could not find any hoped-for videos (I probably did something wrong). Still, I managed to make perfect rigatoni without a video, so I'm thrilled with my purchase.
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Reviewed in the United States on November 18, 2019 by Mary C.
Size: #3264
Pattern Name: Pasta Press
I absolutely love this. I have a family of four and so I wanted to make our pasta at home amongst other things and so now mill my own flour, create the pasta base and add it to this noodle maker. It does take a little time to figure out in the beginning but once you get going its honestly super simple. I saw other reviews where it states hard to clean which I did not experience that. It all comes apart pretty easily once you figure it out and I just soak the plate and cleaned up quite nicely.
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Reviewed in the United States on February 24, 2026 by Brandi Harris