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KitchenAid KPRA Manual

Pasta Sheet Roller and Pasta Cutter Features

Pasta Sheet Roller – Adjustment knob lets you change distance between rollers to knead and roll pasta to desired thickness.
Features Overview - Part 1 - Pasta Sheet Roller

Angel-Hair Cutter – Cuts pasta sheets into fine, angel-hair pasta.
Features Overview - Part 2 - Angel-Hair Cutter

Fettuccine Cutter – Cuts pasta sheets into fettuccine-width pasta.
Features Overview - Part 3 - Fettuccine Cutter

Thick Noodle Cutter – Cuts pasta sheets into thick noodles.
Features Overview - Part 4 - Thick Noodle Cutter

Spaghetti Cutter – Cuts pasta sheets into spaghetti and thin linguine.
Features Overview - Part 5 - Spaghetti Cutter

Cleaning Brush – Use to brush away dried dough after use.

NOTE: Do not wash or immerse attachments in water or other liquid. Do not wash in dishwasher.
NOTE: These attachments are designed to be used with pasta dough only. To avoid damaging your pasta roller, do not cut or roll anything other than pasta.
NOTE: When using the machine, do not wear ties, scarves or long necklaces; gather long hair with a clasp.

Your purchase may include one of the following items:
KPRA
includes Pasta Roller, Fettuccine Cutter and Spaghetti Cutter
KPCA includes Angel-Hair Cutter and Thick Noodle Cutter
KFETPRA includes Pasta Roller and Fettuccine Cutter
KSPAPRA includes Pasta Roller and Spaghetti Cutter
KPEX includes Pasta Roller, Fettuccine Cutter and Spaghetti Cutter (KPRA); Angel-Hair and Thick Noodle Cutter (KPCA); and Ravioli Maker (KRAV)*
KPSA includes sheet roller only
* Ravioli Maker instructions are not included in this Use and Care Guide.

Assembling the Pasta Sheet Roller and Pasta Cutters

To Attach: Remove "Do not immerse in water" label, prior to use.

  1. Turn mixer OFF.
  2. Unplug stand mixer.
  3. Depending on which type of hub you have, either flip up hinged cover or loosen attachment knob (A) by turning it counterclockwise and remove attachment hub cover (B).
    Assembling - Step 1
  4. Select Pasta Sheet Roller or Pasta Cutter attachment. Insert attachment shaft housing (C) into attachment hub (D), making certain that power shaft fits into square hub socket. Rotate attachment back and forth if necessary. When attachment is in proper position, the pin on the attachment housing will fit into the notch on the hub rim.
  5. Tighten attachment knob (A) until Pasta Sheet Roller or Pasta Cutter attachment is completely secured to mixer. Please refer to General Instructions in the stand mixer Instructions and Recipe book.
    Assembling - Step 2

Tips for Perfect Pasta


Food Poisoning Hazard
Do not let foods that contain perishable ingredients such as eggs, dairy products, and meats remain unrefrigerated for more than one hour.
Doing so can result in food poisoning or sickness.

  • Good pasta dough is firm and leathery to touch, but also pliable. It should not stick to your fingers or crumble and fall apart. Many factors, such as humidity, brand of flour used, and size of eggs, may affect dough consistency. To test for correct dough consistency, pinch a small amount of dough together after mixing with the flat beater. If the dough stays together without sticking to your fingers, it should work well. It may be necessary to add a small amount of flour or water to reach correct dough consistency.
  • Divide sheets of rolled pasta into halves or thirds before cutting into fettuccine, spaghetti, or linguine fini, as they can become quite long and difficult to manage.
  • Some hand separation may be necessary when cutting wheat or spinach dough with the fettuccine or spaghetti cutter. The small pieces of wheat bran and spinach are difficult to cut.
  • Pasta can be cooked just after cutting. It can also be dried or frozen for future use. To dry, lay strands of pasta in a single layer on a towel or drying rack, and air dry for no more than 1 hour. Store dried pasta in an airtight container in the refrigerator. To freeze, let pasta air dry for no more than 1 hour and freeze in an airtight container. It is not necessary to separate strands of pasta before freezing, just dust with flour and form into "nests."

Suggested Roller Settings

Roller Setting Uses
1 or 2 Kneading and thinning dough
3 Thick noodles
4 Egg noodles
4 or 5 Lasagna noodles, fettuccine, spaghetti, and ravioli
6 or 7 Tortellini, thin fettuccine, and linguine fini
7 or 8 Very thin "angel-hair"-type pasta/capellini or very fine linguine

Using the Pasta Sheet Roller and Pasta Cutters

  1. Prepare pasta dough (see "Tips for Perfect Pasta.") Cut dough into pieces about 3/8" (1 cm) thick. Flatten each piece slightly.
    Using - Step 1
  2. Set adjustment knob on Pasta Sheet Roller at 1 by pulling the knob straight out and turning to setting 1. Release knob, making certain pin on roller housing engages opening on the back of the knob, allowing the knob to fit flush to the roller housing.
    Using - Step 2
  3. Turn mixer to Speed 2 or 4. Feed flattened piece of dough into rollers to knead. Fold dough in half and roll again. Repeat folding and kneading process several times, until dough is smooth and pliable and covers the width of the roller. Lightly dust pasta with flour while rolling and cutting to aid in drying and separation. Knead and fold each piece of dough in the same manner.

    Using - Step 3
  4. Move adjustment knob to setting 2. Feed dough through rollers to further flatten. Change to setting 3 and feed dough through rollers again. Continue to increase roller setting until desired dough thickness is reached. See "Suggested Roller Settings" to determine the correct thickness for each type of pasta. Do not fold dough on setting 2 or higher.
    Using - Step 4
  5. To make Angel-Hair or thick egg noodles, exchange Pasta Sheet Roller for Pasta Cutter attachment. Feed flattened sheets of dough through cutter. Cut pasta can be cooked immediately or frozen or dried for later use. See "Tips for Perfect Pasta" for information on freezing and drying.
    Using - Step 5

NOTE: After you finish using your Pasta Sheet Roller and Pasta Cutter attachments, replace hub cover and tighten attachment knob.

Cleaning the Pasta Sheet Roller and Pasta Cutters

To clean Pasta Sheet Roller and Pasta Cutter attachments, let parts air dry for 1 hr and then remove any dried dough using the Cleaning Brush. If dried dough cannot be removed, try hand-tapping the attachment. A toothpick can be used if necessary. Do not use a knife or other sharp object to remove excess dough. Polish with a soft, dry cloth and store attachment pieces in a dry place at room temperature.
NOTE: Do not wash or immerse attachments in water or other liquid. Do not wash in dishwasher.
NOTE: Do not run a dish towel or any other cloth through the rollers to clean them. Do not insert objects such as knives or screwdrivers to clean the unit.

Maintenance

Clean properly after use as described above. We recommend using a light mineral oil to lubricate the gears periodically. Add a drop of mineral oil to each of the far corners of the rollers and/or cutters to lubricate the gears (4 locations). This can be done annually or after 50 uses.
Lubrication Locations

RECIPES

Cooking Pasta


Food Poisoning Hazard
Do not let foods that contain perishable ingredients such as eggs, dairy products, and meats remain unrefrigerated for more than one hour.
Doing so can result in food poisoning or sickness.

Add 2 tsp (10 mL) salt and 1 tbs (15 mL) oil (optional) to 6 qt (5.7 L) boiling water. Gradually add pasta and continue to cook at a boil until pasta is "al dente" or slightly firm to the bite. Pasta floats to the top of the water while cooking, so stir occasionally to keep it cooking evenly. Drain in a colander.
Dry pasta – 7 minutes
Fresh pasta – 2–5 minutes depending on thickness of noodles

Basic Egg Pasta

4 large eggs (7/8 cup [208 mL] eggs)
1 tbs (15 mL) water
3 1/2 cups (830 mL) sifted all- purpose flour
1/2 tsp (2 mL) salt

Place eggs, water, flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 1 to 2 minutes. Let it rest for 20 minutes. Divide dough into 4 pieces before processing with Pasta Sheet Roller attachment.
Follow instructions in "Cooking Pasta."
Yield: 1 1/4 lbs (565 g) dough.

Semolina Egg Pasta

4 large eggs (7/8 cup [208 mL] eggs)
2 tbs (30 mL) water
1 tbs (15 mL) oil
3 1/3 cups (790 mL) semolina flour
1/2 tsp (2 mL) salt

Place eggs, water, oil, flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes. Remove dough from bowl and hand-knead for 1 to 2 minutes. Divide dough into eight pieces before processing with Pasta Sheet Roller attachment.
Follow instructions in "Cooking Pasta."
Yield: 1 1/4 lbs (565 g) dough.
(This recipe not intended for use with other KitchenAid pasta maker models SNFGA and SNPA.)
For best results use Roller (Lasagna, Ravioli, etc.) and the Fettuccine Cutter when preparing this pasta.

Light Wheat Pasta

2 1/2 cups (590 mL) sifted whole wheat flour
1 cup (235 mL) sifted bread or unbleached flour
4 large eggs (7/8 cup [208 mL] eggs)
2 tbs (30 mL) water
1/2 tsp (2 mL) salt

Place whole wheat flour, bread flour, eggs, water, and salt in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 1 to 2 minutes. Divide dough into eight pieces before processing with Pasta Sheet Roller attachment.
Follow instructions in "Cooking Pasta."
Yield: 1 1/4 lbs (565 g) dough.

Whole Wheat Pasta

4 large eggs (7/8 cup [208 mL] eggs)
2 tbs (30 mL) water
3 1/2 cups (830 mL) whole wheat flour
1/2 tsp (2 mL) salt

Place eggs, water, whole wheat flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 2 minutes. Divide dough into eight pieces before processing with Pasta Sheet Roller attachment.
Follow instructions in "Cooking Pasta."
Yield: 1 1/4 lbs (565 g) dough.
For best results use Roller (Lasagna, Ravioli, etc.) and the Fettuccine Cutter when preparing this pasta.

Spinach Pasta

1 package 10 oz (285 g) frozen chopped spinach, thawed
1 tbs (15 mL) water
4 large eggs (7/8 cup [208 mL] eggs)
4 cups (945 mL) sifted all-purpose flour

Place spinach in a towel and wring out all water until spinach feels very dry. Finely chop spinach using a food grinder attachment, food processor or blender.
Place chopped spinach, water, eggs, and flour in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 1 to 2 minutes. Divide dough into eight pieces before processing with Pasta Sheet Roller attachment.
Follow instructions in "Cooking Pasta."
Yield: 1 1/2 lbs (680 g) dough.

Stand Mixer Attachment Safety

Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.
warning This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you and others.
All safety messages will follow the safety alert symbol and either the word "DANGER" or "WARNING." These words mean:

You can be killed or seriously injured if you don't immediately follow instructions.

You can be killed or seriously injured if you don't follow instructions.
All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

  1. Read all instructions.
  2. To avoid risk of electrical shock, do not put mixer in water or other liquid.
  3. Close supervision is necessary when this or any appliance is used by or near children.
  4. Unplug mixer from outlet when not in use, before putting on or taking off parts, and before cleaning.
  5. Avoid contacting moving parts. Keep fingers out of feed and discharge openings.
  6. Do not operate the mixer with a damaged cord or plug or after the mixer malfunctions, or is dropped or damaged in any manner. Return the mixer to the nearest Authorized Service Center for examination, repair or electrical or mechanical adjustment.
  7. The use of attachments not recommended or sold by KitchenAid may cause fire, electric shock or injury.
  8. Do not use the mixer outdoors.
  9. Do not let the cord hang over the edge of table or counter.
  10. Do not let cord contact hot surface, including the stove.
  11. This product is designed for household use only.
  12. Also see Important Safeguards included in the stand mixer Instructions and Recipes booklet.

How To Order Accessories and Replacement Parts

To order accessories or replacement parts for your Stand Mixer Attachment in the 50 United States, District of Columbia, and Puerto Rico, call toll-free 1-800-541-6390 Monday through Friday, 8 a.m. to 8 p.m. (Eastern Time), or Saturday, 10 a.m. to 5 p.m.
Or write to:
Customer Satisfaction Center
KitchenAid Portable Appliances
P.O. Box 218
St. Joseph, MI 49085-0218

To order accessories or replacement parts for your Stand Mixer Attachment in Canada, call toll-free 1-800-807-6777.
Or write to:
Customer eXperience Centre
KitchenAid Canada
1901 Minnesota Court
Mississauga, ON L5N 3A7

To order accessories or replacement parts for your Stand Mixer Attachment in Mexico, call toll-free 01-800-024-17-17 (JV Distribuciones)
Or 01-800-902-31-00 (Industrias Birtman)

U.S.A./En EE.UU.:
1-800-541-6390
Canada/En Canadá:

1-800-807-6777
KitchenAid.com
KitchenAid.ca

Documents / Resources

References

Download manual

Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.

Download KitchenAid KPRA Manual

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