Originally Posted by
WhyFi
I bought and used a roller attachment for the stand mixer once. I put the raw pasta in the fridge and when I came back to it a day or two later, it had cultivated some kind of flora. It's been a couple years - maybe I should revisit the home made pasta thing again.
Been doing it myself with the Kitchen Aid attachment. With a little practice it works very well. I wish there were more cutters included. You can buy another one with two more widths, but it is pricey. My only complaint is how brittle the pasta gets when dry. I just don't know why. Because of the mess I like to make it in advance, so to be able to clean up afterward especially if for guests. But if it gets dry, it is really hard to keep it from breaking. Not at all like packaged dry pasta. On the plus side the taste and springy texture are as good as I have ever had anywhere.