Originally Posted by suziquzie
I've heard that the pasta mach attachment for the KA causes alot of mixer problems....
The thing that really
causes a lot of stress on a KA mixer is the Pasta Maker Plates (SNPA) that you use with the Food Grinder Attachment (FGA) to make a pasta extruder. Here is the manual
if you want to look at it.
RE: Pasta Extruders (aka Pasta Makers) ... I'm not a fan of the home versions. DeLonghi and Simac made perhaps the best raterd - they are no longer being made. RONCO also made one - it's not even listed on their website these days. The biggest problems were getting the dough consistency just right ... and cleaning.
Now, cookbookie - let's give you a few more things to consider when looking at the roller/cutter pasta machines.
The KA mixer setup is not bad, certainly well made - but relatively expensive (compared to the Atlas and Imperia roller/cutters) and you have a very limited selection of cutters (4). And, the ravioli maker (KRAV) only attaches to the KA mixer to hold it - you have to crank it by hand (see manual
IMHO - go with either an Atlas 150 or Imperia 150 pasta machine (the standard basic set is the roller + a double cutter - spaghetti and fettuccine for about $50 or so) and if you want it motorized rather than hand cranked - buy the motor (about $85). Then you have a wide selection of cutters to choose from for about $30/each - buy the ones you want. Fante's
is just one site with a good selection of what is available for both ... Google around and you might find a better price.
To be honest - after wroking with both the Imperia and Atlas, and the KA attachments - I would not have bought the KA attachments that I did (a roller and 2 cutters).
Hope this helps you more than it confuses you!