There’s a world of difference between store-bought dried pasta and the tender, silky strands of fresh pasta made in your own kitchen. If you own a stand mixer, you’re holding the key to unlocking that world. Learning How To Use A Pasta Roller Attachment can feel like a game-changer, turning your trusty kitchen appliance into a full-blown Italian pasta-making machine. But maybe you’re staring at that shiny chrome attachment, wondering where on earth to begin. Don’t worry, you’ve come to the right place. As the voice behind Stand Mixer Pro, I’ve rolled out more pasta sheets than I can count, and I’m here to walk you through every step, from a shaggy ball of dough to perfect, beautiful pasta.
Why Bother with Homemade Pasta?
Before we dive into the “how,” let’s talk about the “why.” Is it really worth the effort? Absolutely. The texture and flavor of fresh pasta are simply unparalleled. It cooks in a fraction of the time (usually 2-4 minutes) and has a delicate bite that allows sauces to cling to it beautifully. Plus, you control the ingredients completely—just flour, eggs, and a pinch of salt. It’s a simple luxury that elevates any meal from ordinary to unforgettable. Your stand mixer does the heavy lifting of kneading, and the pasta roller attachment makes the most laborious part—the rolling—effortless and consistent.
Before You Begin: The Prep Work is Everything
Great pasta starts long before you turn on the mixer. Getting your station and your dough right is 90% of the battle. Think of it as setting the stage for a great performance.
What Do You Need Before You Start?
Gather your tools. A little organization will make the process smooth and enjoyable, not frantic and flour-dusted. You’ll need:
- Your Stand Mixer: The hero of the hour.
- The Pasta Roller Attachment: This is the flat roller, not the cutters (we’ll get to those later).
- A Perfect Pasta Dough: A simple dough of ’00’ flour and eggs is classic. You can find our go-to foolproof pasta dough recipe here.
- Extra Flour: Semolina or all-purpose flour for dusting is crucial to prevent sticking.
- A Bench Scraper: For dividing the dough.
- A Pasta Drying Rack or a Floured Baking Sheet: To hold your finished pasta sheets or noodles.
- Plastic Wrap: For resting the dough.
The Most Important Step: The Dough
You can’t roll bad dough into good pasta. Your dough should be kneaded (using your mixer’s dough hook, of course!) until it’s smooth and elastic. It should feel firm and not sticky—tackier than play-doh, but it shouldn’t leave residue on your fingers. After kneading, you must let it rest. Wrap it tightly in plastic wrap and let it sit on the counter for at least 30 minutes. This allows the gluten to relax, making the dough pliable and much easier to roll. Skipping this step will lead to tough, springy dough that fights you every step of the way.
How to Use a Pasta Roller Attachment: A Step-by-Step Guide
Alright, your dough is rested and you’re ready to roll. Let’s transform that humble lump into elegant pasta sheets.
1. Set Up Your Stand Mixer and Attachment
First things first, safety and setup.
- Ensure your stand mixer is unplugged.
- Locate the attachment hub on the front of the mixer head. Remove the cap.
- Insert the pasta roller attachment into the hub, ensuring the pin on the attachment shaft aligns with the notch in the hub rim.
- Once it’s in place, tighten the attachment knob until the roller is completely secure. You don’t want it wiggling around!
- Now, you can plug the mixer back in.
2. Prepare the Dough for its First Pass
Your ball of rested dough is too big to go through the roller.
- Unwrap your dough and place it on a lightly floured surface.
- Cut the dough into four manageable pieces. Work with one piece at a time, keeping the others covered with plastic wrap or a damp towel to prevent them from drying out.
- Take one piece of dough and flatten it with the palm of your hand into a rough rectangular shape, about half an inch thick. Dust it lightly with flour on both sides.
3. The First Pass: Setting the Foundation
This is the most important pass. It sets the structure for your final pasta sheet.
- Turn the dial on your pasta roller to the widest setting. On most KitchenAid models, this is setting 1.
- Turn your stand mixer on to a low speed, typically speed 2. You don’t want it going too fast.
- Feed the flattened piece of dough into the rollers. Guide it with one hand, but don’t push or pull it. Let the machine do the work.
- The dough will emerge as a thicker, slightly longer sheet.
“As renowned pasta chef Elena Martino often says, ‘The first roll is a conversation with your dough. It tells you if it’s ready.’ If it tears or is very sticky, it needs more flour or a little more kneading.”
4. Laminating the Dough for Strength and Texture
This little trick, which is essentially folding the dough, develops the gluten structure and gives you a much smoother, more uniform sheet.
- Lay your dough sheet on the counter. Fold it into thirds, like you’re folding a business letter.
- Press it down gently with your palm.
- Feed it back through the roller, still on the widest setting (1), feeding one of the open ends in first.
- Repeat this folding-and-rolling process 2-3 times. You’ll notice the dough becoming significantly smoother and more elastic. This is the secret to a professional texture.
5. Thinning the Pasta Sheet
Now for the fun part. It’s time to get that signature thinness.
- Turn the dial to the next setting (e.g., from 1 to 2).
- Feed your pasta sheet through the roller without folding it this time.
- Continue passing the dough through the roller, decreasing the thickness one setting at a time. As the sheet gets longer, you may need to support it with your other hand as it comes out to prevent it from stretching or tearing.
- For fettuccine or lasagna, a setting of 4 or 5 is usually perfect. For delicate filled pasta like ravioli or tortellini, you might go as thin as 6 or 7. You should be able to faintly see your hand through the sheet.
Congratulations! You’ve successfully learned how to use a pasta roller attachment to make a perfect pasta sheet. Now you can cut it into lasagna sheets, use it for ravioli, or attach one of the cutter attachments to make fettuccine or spaghetti.
Cleaning and Maintaining Your Pasta Roller
This is critically important. Do not, under any circumstances, submerge your pasta roller in water or put it in the dishwasher. It will rust and seize up instantly, ruining it.
- Let the attachment air dry for about an hour after use. This allows any bits of dough to harden.
- Use the small cleaning brush that often comes with the attachment (or a dry pastry brush or even a toothbrush) to brush away all the dried flour and dough from the rollers and housing.
- For stubborn bits, a wooden skewer or toothpick can be used to gently pry them out.
- Wipe the exterior with a dry, soft cloth. Store it in its box to keep it dust-free.
Frequently Asked Questions (FAQ)
Q: What is the best dough recipe for a pasta roller attachment?
A: The best recipe is a simple, low-moisture one. A classic ratio is 100 grams of “00” flour to 1 large egg per person. A dough that is too wet will be sticky and difficult to manage in the roller.
Q: Why is my pasta dough tearing in the roller?
A: Tearing is usually caused by two things: the dough is too dry, or you’re trying to thin it out too quickly. Make sure your dough is properly hydrated and rested, and never skip a thickness setting on the roller dial. Go from 1 to 2, then 2 to 3, and so on.
Q: How thin should I roll my pasta dough?
A: It depends on the pasta type. For hearty noodles like fettuccine or pappardelle, a medium thickness (setting 4 or 5 on a KitchenAid) is great. For delicate filled pastas like ravioli, you want it thinner (setting 6 or 7) so the filling can be the star.
Q: Can I use the pasta roller attachment for things other than pasta?
A: Yes! This is a great pro tip. You can use it to roll out cracker dough, fondant for cakes, or even dough for pierogies or empanadas. It provides a perfectly uniform thickness that’s hard to achieve with a rolling pin.
Q: Do I really need to let my dough rest before rolling?
A: Yes, 100%. Resting allows the gluten network, which you developed during kneading with your dough hook, to relax. A relaxed dough is smooth, pliable, and easy to roll. An un-rested dough will be stiff, springy, and prone to tearing.
Your Culinary Journey Starts Now
Mastering your stand mixer and its attachments opens up a new dimension in your kitchen. Learning how to use a pasta roller attachment is more than just acquiring a new skill; it’s about connecting with your food in a more meaningful way and creating truly memorable meals. It’s an investment in flavor, quality, and the simple joy of making something wonderful from scratch.
So go ahead, dust off that attachment, and give it a try. We’d love to hear about your pasta-making adventures in the comments below! What will you make first?