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KitchenAid Product Help

Pasta press tips

Curling/slow extrusion

  • Long noodles and macaroni tend to curl in different directions as they extrude through the plate.
    • The first 10" (25.0 cm) of curled noodles may be pulled off and returned to the hopper to be extruded again.
  • Pasta will extrude slowly at first, then faster as more dough is extruded.


  • Separate pasta immediately after extrusion.
    • Lay a group of noodles on a towel placed on a flat surface and pull apart from drier ends of strands.
    • Dry in a single layer.
    • Long strands of pasta may be placed on a KitchenAid Drying Rack (KPDR).
  • Homemade pasta behaves differently than store-purchased pasta. Because long noodles bend as they dry and are more fragile, they require gentle handling before cooking

Dough too wet/dry

  • If your fusilli "droops"  the dough is too wet and and cannot hold its shape.
    •  Add a little flour to the dough.
  • If the dough is too dry it will not go through the press.  
    • Add a little water to soften it.

Pasta dough is gray

  • Use the wrench/stomper to gently guide the pasta into the pasta press opening.
    •  If you press too hard, it can cause the dough to become wedged in the press, and cause friction, which can turn the dough gray.
  • Finger tighten the plate and securing ring on the press.
    •  Do not overtighten, as this can also lead to gray streaks in the dough.

Pasta Plates and Mixer Speeds

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Large Macaroni

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Small Macaroni

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