--- product_id: 1092405 title: "KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment" brand: "kitchenaid" price: "1794 zł" currency: PLN in_stock: true reviews_count: 13 category: "Kitchen Aid" url: https://www.desertcart.pl/products/1092405-kitchenaid-kpexta-stand-mixer-pasta-extruder-attachment store_origin: PL region: Poland --- # Compact 5.5x5.6x8 inch design Includes cleaning brush & dishwasher-safe parts 6 pasta plates for versatile shapes KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment **Brand:** kitchenaid **Price:** 1794 zł **Availability:** ✅ In Stock ## Summary > 🍝 Elevate your pasta game—fresh, fast, and fabulously homemade! ## Quick Answers - **What is this?** KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment by kitchenaid - **How much does it cost?** 1794 zł with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.pl](https://www.desertcart.pl/products/1092405-kitchenaid-kpexta-stand-mixer-pasta-extruder-attachment) ## Best For - kitchenaid enthusiasts ## Why This Product - Trusted kitchenaid brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Space-Smart Storage:** All pasta plates nest neatly inside the attachment’s built-in storage case—no clutter, just convenience. - • **Custom Length Control:** Built-in wire cutter lets you tailor noodle lengths for perfect plating every time. - • **Quick Clean-Up Routine:** Includes cleaning brush and dishwasher-safe auger & tools for hassle-free maintenance. - • **Effortless Italian Artistry:** Transform your KitchenAid mixer into a pasta powerhouse with 6 authentic pasta shapes ready in minutes. - • **Precision-Crafted Durability:** Sturdy plastic housing and stainless steel components ensure long-lasting performance for your culinary adventures. ## Overview The KitchenAid KPEXTA Pasta-Extruder Attachment converts your stand mixer into a versatile pasta maker with 6 interchangeable plates for classic shapes like rigatoni and spaghetti. Designed for easy mounting and compact storage, it features a built-in cutter for customizable noodle lengths and comes with cleaning tools and recipe inspiration. Durable and user-friendly, it streamlines fresh pasta making from dough to dinner in under 30 minutes. ## Description With this revolutionary pasta press attachment your KitchenAid stand mixer goes to work making fresh, homemade large or small macaroni, fusilli, rigatoni, Bucatini, fusilli or spaghetti. Position the desired plate and attach the press onto the power hub of any KitchenAid stand mixer. Feed balls of dough through the hopper and use the built-in wire cutter to customize the length of the noodles. Enjoy authentic homemade pasta in minutes, instead of hours spent rolling and cutting by hand. Six pasta plates store inside the included case that conveniently stores onto the pasta press attachment. Includes cleaning brush, instructions and Italian recipes. Auger, pasta ring and pusher tool are dishwasher-safe. Durable plastic housing. Review: Well made unit, great pasta! - I purchased this unit through the warehouse deals. I will start off by saying I will never make the spaghetti in this extruder...the difference in the texture between traditional rolled pasta is just overwhelming. I was taught how to make pasta by Marcella Hazan (The Classic Italian Cookbook), she had a very funny way of comparing the two styles and I tell this story often. A student in the class asked the difference between extruded pasta and rolled pasta and she replied: "You live on the third floor of an apartment building, you want to get down to the street...you have two choices, take the stairs or jump out the window. They both get you to the street but in very different states, the extruder is jumping out the window". That being said ya just can't make hollow pasta without an extruder... I will agree that weighing the flour and measuring the eggs is a sure-fire way to get consistent results and I find my kitchen scale a crucial piece of equipment. I have watched every Youtube video on this extruder and with one exception of the one made by kitchenaid, the were ALL using a dough that was way too moist. Yes, it extrudes easier but you will notice that all of the hollow pastas they make collapse and don't hold the hollow round shape once extruded. If I think that the pasta is too dry, it's usually perfect. Moist enough just to hold together if I grab a fistful. Adding the pasta dough in small amounts and ensuring it goes through the auger before adding more avoids delays and backups. As far as flour, I use the King Arthur brand pasta blend or blend durum with all purpose flour and find that makes a huge difference in texture. I made the rigatoni for my first attempt. I used the basic recipe provided by the KA instruction book and added 2 ounces of finely chopped basil. I did not adjust the water in the recipe. It came out perfect and held it's shape nicely. I had to stop myself from pushing and then pulling the cutter through each pass...you pull it toward you for one cut, then wait for the pasta to extrude again and push it for the next cut. The unit was very easy to put together and i felt it was very easy to clean. I love the way the disc holder stores within the unit and unlike others I feel this unit is very well made. The booklet talks about resting the machine between batches...well I have the 1.3HP motor so no need for that here...one of the reasons I upgraded to the 6000 was because my Epicurean could not handle pasta dough or rye bread dough and this 6000 is a beast! I was grateful that each disc had the name of the pasta that it made on it as I wasn't sure which disc was for which pasta. I'm very pleased with the performance of this unit and the quality and would recommend it. Review: My new favorite toy! Love it!! - I've been making homemade pasta for many years, so I finally broke down and bought this extruder. I love it! It is incredibly easy to use, and best of all, it takes a fraction of the time to make a batch of pasta, versus the process (rolling sheets and THEN cutting) I go through to make fettuccine and spaghetti with my other pasta maker attachments. I hesitated to buy this after reading all the reviews about the broken rings, and I have two thoughts about that: 1) many reviews refer to the ring as a "cheap piece of plastic" - in fact, I think the unit is well made and very sturdy, 2) it is no surprise to me that you end up with a broken ring if you follow the dough recipe in the book that comes with this attachment. The recipe ends up with dough that is WAY too stiff and I'm sure that is what put the strain on the machine for all the people who experienced a broken ring. On top of that, I don't even like the pasta as made with that dough - I tried it the first time I used the machine (although I had to add some water to make the dough even remotely pliable) and I thought my rigatoni ended up tasting like a rock - way too much egg and no water...terrible). Although many have said that the dough needs to be very stiff to use this attachment, I have found that is simply not true. Starting with the second time I used the machine, I used my regular dough recipe (below) which yields a much softer dough, and it did not clog or slow up the machine at all. However, it is definitely very important to feed only a small amount of dough into the machine at a time. If you do that, the machine will not clog, and I have no evidence that there was ever even a strain on ny unit, much less breakage of the ring. All of the plates work great - be warned that the rigatoni does come out thicker than you would expect versus store-bought pasta, but it is still delicious - just try it with a heavier sauce (such as you might use on gnocci or cavatelli). I love making spaghetti with this extruder rather than my regular pasta maker, as it allows you to skip the entire step of rolling the dough into sheets before cutting. I can literally make a batch of fresh pasta from start to finish in less than 1/2 hour now. Its fantastic! Dough recipe: 2 1/2 C all-purpose flour 1 egg 1 T olive oil 1 t salt 1/2 - 3/4 cup warm water, added slowly Note that the right amount of water depends on many factors including the humidity present. I find it is somewhat different every time, so I go by the feel of the dough - it cannot be sticky, but it should be soft. If you have to struggle to knead it by hand, you need more water. I mix the dough by hand into a soft ball and once it feels like the right consistency, I knead it with the dough hook in my Kitchen Aid mixer for 8 minutes (speed 2). After it is kneaded, you can wrap the dough ball in plastic and let it rise for an hour or so, but honestly, I've not found much difference if I'm in a rush and use it right away. Overall, I would highly recommend this attachment - it is simple to use, and makes fresh pasta making QUICK! ## Features - Designed, engineered, and tested by KitchenAid - Pasta-Extruder attachment offers a fun way to enjoy traditional Italian cuisine at home - Sturdy plastic housing; 6 pasta plates with storage case create a variety of pastas - Includes cleaning brush, auger and hook, pasta ring, combo tool, wrench and recipes - Mounts easily to KitchenAid stand mixers (sold separately); hand-wash most pieces - Measures approximately 5-1/2 by 5-3/5 by 8 inches ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B003GWZ9ZK | | Best Sellers Rank | #508,887 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #229 in Pasta Molds & Stamps #28,674 in Small Appliance Parts & Accessories | | Brand | KitchenAid | | Brand Name | KitchenAid | | Color | Pasta Extruder | | Customer Reviews | 4.6 out of 5 stars 961 Reviews | | Global Trade Identification Number | 00883049140162, 05413184400033, 05413184410902 | | Included Components | Stand Mixer | | Is Electric | No | | Is the item dishwasher safe? | No | | Item Part Number | 5KPEXTA | | Item Weight | 1700 Grams | | Manufacturer | KitchenAid | | Manufacturer Part Number | FC372 | | Manufacturer Warranty Description | Hassle Free 1 Year Warranty Policy | | Material | Stainless Steel | | Material Type | Stainless Steel | | Model Number | KPEXTA | | Number of settings | 6 | | Operation Mode | Manual | | UPC | 737989656057 883049140162 761675416953 761675416830 798527618975 726670962300 759284529591 891109650575 728295183740 781147870014 791769510458 787162345278 791769514128 | ## Product Details - **Brand:** KitchenAid - **Color:** Pasta Extruder - **Included Components:** Stand Mixer - **Is Dishwasher Safe:** No - **Is Electric:** No - **Item Weight:** 1700 Grams - **Manufacturer:** KitchenAid - **Material:** Stainless Steel - **Number of settings:** 6 - **Operation Mode:** Manual ## Images ![KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment - Image 1](https://m.media-amazon.com/images/I/51jYWhFjnvL.jpg) ![KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment - Image 2](https://m.media-amazon.com/images/I/61kCxiQMA4L.jpg) ![KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment - Image 3](https://m.media-amazon.com/images/I/61ExTrz4PKL.jpg) ![KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment - Image 4](https://m.media-amazon.com/images/I/51dh8sGVOcL.jpg) ## Available Options This product comes in different **Color** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Well made unit, great pasta! *by L***R on March 13, 2016* I purchased this unit through the warehouse deals. I will start off by saying I will never make the spaghetti in this extruder...the difference in the texture between traditional rolled pasta is just overwhelming. I was taught how to make pasta by Marcella Hazan (The Classic Italian Cookbook), she had a very funny way of comparing the two styles and I tell this story often. A student in the class asked the difference between extruded pasta and rolled pasta and she replied: "You live on the third floor of an apartment building, you want to get down to the street...you have two choices, take the stairs or jump out the window. They both get you to the street but in very different states, the extruder is jumping out the window". That being said ya just can't make hollow pasta without an extruder... I will agree that weighing the flour and measuring the eggs is a sure-fire way to get consistent results and I find my kitchen scale a crucial piece of equipment. I have watched every Youtube video on this extruder and with one exception of the one made by kitchenaid, the were ALL using a dough that was way too moist. Yes, it extrudes easier but you will notice that all of the hollow pastas they make collapse and don't hold the hollow round shape once extruded. If I think that the pasta is too dry, it's usually perfect. Moist enough just to hold together if I grab a fistful. Adding the pasta dough in small amounts and ensuring it goes through the auger before adding more avoids delays and backups. As far as flour, I use the King Arthur brand pasta blend or blend durum with all purpose flour and find that makes a huge difference in texture. I made the rigatoni for my first attempt. I used the basic recipe provided by the KA instruction book and added 2 ounces of finely chopped basil. I did not adjust the water in the recipe. It came out perfect and held it's shape nicely. I had to stop myself from pushing and then pulling the cutter through each pass...you pull it toward you for one cut, then wait for the pasta to extrude again and push it for the next cut. The unit was very easy to put together and i felt it was very easy to clean. I love the way the disc holder stores within the unit and unlike others I feel this unit is very well made. The booklet talks about resting the machine between batches...well I have the 1.3HP motor so no need for that here...one of the reasons I upgraded to the 6000 was because my Epicurean could not handle pasta dough or rye bread dough and this 6000 is a beast! I was grateful that each disc had the name of the pasta that it made on it as I wasn't sure which disc was for which pasta. I'm very pleased with the performance of this unit and the quality and would recommend it. ### ⭐⭐⭐⭐⭐ My new favorite toy! Love it!! *by R***R on January 15, 2013* I've been making homemade pasta for many years, so I finally broke down and bought this extruder. I love it! It is incredibly easy to use, and best of all, it takes a fraction of the time to make a batch of pasta, versus the process (rolling sheets and THEN cutting) I go through to make fettuccine and spaghetti with my other pasta maker attachments. I hesitated to buy this after reading all the reviews about the broken rings, and I have two thoughts about that: 1) many reviews refer to the ring as a "cheap piece of plastic" - in fact, I think the unit is well made and very sturdy, 2) it is no surprise to me that you end up with a broken ring if you follow the dough recipe in the book that comes with this attachment. The recipe ends up with dough that is WAY too stiff and I'm sure that is what put the strain on the machine for all the people who experienced a broken ring. On top of that, I don't even like the pasta as made with that dough - I tried it the first time I used the machine (although I had to add some water to make the dough even remotely pliable) and I thought my rigatoni ended up tasting like a rock - way too much egg and no water...terrible). Although many have said that the dough needs to be very stiff to use this attachment, I have found that is simply not true. Starting with the second time I used the machine, I used my regular dough recipe (below) which yields a much softer dough, and it did not clog or slow up the machine at all. However, it is definitely very important to feed only a small amount of dough into the machine at a time. If you do that, the machine will not clog, and I have no evidence that there was ever even a strain on ny unit, much less breakage of the ring. All of the plates work great - be warned that the rigatoni does come out thicker than you would expect versus store-bought pasta, but it is still delicious - just try it with a heavier sauce (such as you might use on gnocci or cavatelli). I love making spaghetti with this extruder rather than my regular pasta maker, as it allows you to skip the entire step of rolling the dough into sheets before cutting. I can literally make a batch of fresh pasta from start to finish in less than 1/2 hour now. Its fantastic! Dough recipe: 2 1/2 C all-purpose flour 1 egg 1 T olive oil 1 t salt 1/2 - 3/4 cup warm water, added slowly Note that the right amount of water depends on many factors including the humidity present. I find it is somewhat different every time, so I go by the feel of the dough - it cannot be sticky, but it should be soft. If you have to struggle to knead it by hand, you need more water. I mix the dough by hand into a soft ball and once it feels like the right consistency, I knead it with the dough hook in my Kitchen Aid mixer for 8 minutes (speed 2). After it is kneaded, you can wrap the dough ball in plastic and let it rise for an hour or so, but honestly, I've not found much difference if I'm in a rush and use it right away. Overall, I would highly recommend this attachment - it is simple to use, and makes fresh pasta making QUICK! ### ⭐⭐⭐⭐⭐ A fantastic device for pressed pasta. *by P***N on January 6, 2013* After reading all the reviews at least twice, we bought the KPEXTA. First, we have been making pasta at home since Pierce bought me a KitchenAid with every available attachment as a present in 1981. (Hint -- cook more from scratch??) Anyway, our first attempt at home made pasta using the grinder with pasta attachment was an unmitigated disaster -- and I did it in front of company! Slowly, we learned to use pasta flour, then straight semolina. We now use Spicy World Semolina, 2-Pound Bags (Pack of 6) . Never happy with the pasta made with our meat grinder, we bought an Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel and purchased dried extruded pasta in the supermarket. I hate to buy anything I can make at home, and I never seem to have macaroni on hand when we crave comfort food. So we bought the KPEXTA. So to the issues: 18 reviewers of a total of 109 stated that the retaining ring broke on first use. Inadvertently, we may have solved this problem. When "fiddling" with the KPEXTA after opening the box, I noted that unless you follow the instructions on page 3 you are going to have a problem -- "place the press upside down on a counter or table ... aligning the cross shaped peg with the matching indentation inside. When correctly positioned the top of the auger will be flush with the opening." It was very easy to mis-align the auger, while still being able to add the plate, then tighten the ring. Having suffered the problems of alignment in most of my KitchenAid attachments, and as a consequence had to buy replacements, this may be a solution to the "breaking ring" problem. Don't know for sure, but ALIGN CAREFULLY! Then, to the problem of texture and taste. We use 1 pound of semolina, 2 egg yolks and four whole eggs plus I tbs olive oil to make pasta. AND SOME TRICKS! First, weigh all your ingredients! We love the Taylor Biggest Loser 6.6 Pounds Kitchen Scale with Glass Platform because I can put the KitchenAid bowl on the scale, hit tare in either grams or ounces and pour ingredients in -- and it's inexpensive and easier on batteries than any we have owned! Two: Autolyse! Mix the semolina eggs and oil with the paddle until you have a sticky mess. Leave it sit for 20 minutes, covered, to allow the flour to absorb liquid. Then knead with the dough hook for 5 minutes. Add 1 tsp salt (to help develop gluten) and kneed for another 5 minutes. Trick 3; (from Ideas in Food -- Ideas in Food: Great Recipes and Why They Work Vacuum seal the dough and let it rest for 10 minutes. (Or, let rest an hour in a Zip-Lock bag.) You will note that a very hard, not very pliable dough as turned silky and malleable! Just right for the KPEXTA. Trick 4: Form lots of little balls, and drop one into the extruder at a time. If you must push the dough to the auger you are going too fast (or the balls are too big!) Read the instruction book and match your speed to the plate! Try Potato Chip pasta from "Ideas in Food". It works well too. I also recommend the pasta flour recipe from Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More . The trick is finding the taste you love in pasta, then autolyse, vacuum seal and make pasta. The author states that she does not like pasta extruders -- we think this is because the dough can get hot (changing texture and taste) while being extruded. But remember -- all macaroni and fusilli are extruded in a factory -- so you can do it at home. Just proceed slowly. If the dough chute feels hot, stop for a minute. After fighting with "meat grinder" pasta -- which isn't good (even though we love our KitchenAid meat grinder to make sausage), we are delighted with the quality of pasta the KPEXTA extrudes. I'm glad Pierce bought this great tool for me. ## Frequently Bought Together - KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment With 6 Plates and Housing - KitchenAid Fresh Prep Slicer/Shredder, 1, White - KitchenAid KSMPRA Stand Mixer Attachment Pasta Roller & Cutter, 3-Piece Set, Stainless Steel --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.pl/products/1092405-kitchenaid-kpexta-stand-mixer-pasta-extruder-attachment](https://www.desertcart.pl/products/1092405-kitchenaid-kpexta-stand-mixer-pasta-extruder-attachment) --- *Product available on Desertcart Poland* *Store origin: PL* *Last updated: 2026-05-26*