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Question: Do I need to buy a separate pasta attachment, or does this attachment roll the pasta too?
Document: I'm cooking for two, not 20. I made 4 dozen ravioli in just minutes...out of the three steps (mix dough, mix filling, roll dough, and making ravioli), making the ravioli was the quickest (even my first time).There will be a bit of wasted dough, as there is the first set to get the dough started and there are three stripes along the length that get torn off (that separate the ravioli length wise).
Also, they suggest that you don't try too long a strip, as it gets heavy and starts to tear, so naturally the first thing I did was roll like 4 feet of dough and try that. It was actually fine, though a bit awkward, but I think I just got lucky (my dough was strong and my filling was light). I probably shouldn't do that again. You probably shouldn't either. Lastly, make sure you let them dry a bit before trying to separate them.
This leaves a few options: to roll the dough by hand, to use the pasta attachment first and then use the ravioli attachment (but the dough gets dry as it sits), or to switch back and forth between the attachments. I used the pasta attachment, and put water on the inside of the dough before using to try to get it to stick, but this leads me to 3.3. Both attachments are the same width.
I almost did not buy this because of the reviews,however I am glad I did. I have never used a pasta machine or even made pasta before. I went to You Tube and watched a video of a Chef using this attachment (there are You Tube videos for all the attachments). I made some meat filling and rolled out some pasta sheets (to a thickness of 3) and cranked out a sheet of ravioli no problem!
If your dough is the right consistency, this attachment works awesome. I made probably 100 or so raviolis in relatively short time, and I could have easily made 500 but my friend showed up with wine and debauchery won out.I wanted to add a few quick notes - First, to anyone who has a manual pasta maker and a Kitchenaid and is torn about which one to buy this attachment for (I had that dilemma as well, as the Marcato attachment is cheaper and almost exactly the same).
You sure need to get some practise on this attachment. I used it today for the first time.
This was more of an impulse buy but since we love raviloli we had to give it a try. For the most part this product works easily enough. We did run into an issue that was a issue we didn't quite resolve yet.After that first roll of dough was pushed through the second kept getting caught in the bottom of the it. Rather than exiting smoothly out of the bottom it stuck to the roller getting mangled in the mechanism's housing.
I'm a big KitchenAid fan, but this attachment is very poorly designed. You have to be able to roll out the dough to the exact width of the ravioli maker for this to work at all. Then the amount of filling you put in needs to be precise. I'd rather make my ravioli by hand. I would get it done ten times quicker and wouldn't have to throw away batches of ravioli that are bursting or not sealing at all. A very frustrating product.
I learned to make ravioli in Florence, Italy and I wondered why they made them by hand instead of a machine. The chefs used machines to roll out the dough but that was all. I quickly found out why when I purchased the KitchenAid KRAV Ravioli Maker Attachment for my stand mixer.I have two issues with this purchase. First the machine is not worth the $100 I paid (used, like new) for it and certainly is not worth the $169.00 new.
Don't be like me.I almost didn't buy this based on the reviews, but took a chance, and I'm glad I did. If you are willing to work on your dough consistency to get it right, I don't see any reason why you would not be happy with this attachment (unless you have no interest in making raviolis, then you probably wouldn't be happy with this attachment).Anyway, I hope this helps someone who is on the fence like I was.
Answer: You need the roller to make the pasta sheets.