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Thickness by Shape (reference)

Scope: Single source of truth for sheet thickness (mm) by shape with typical KitchenAid (KA) ranges.
- Universal technique: see Rolling Basics - KA specifics (speed/feeding/cutters): Rolling (KitchenAid) - Widths, workflows, and pairings live on each shape page (e.g., Fettuccine).

KA numbers vary by unit; always calibrate your roller (below) and treat ranges as approximate.

Calibrate your roller (once per unit)

1) Roll a scrap through settings 3→8.
2) Measure sheet thickness in mm with calipers.
3) Record your values; use them when a recipe says “KA 5”.

KA Setting 1 2 3 4 5 6 7 8
mm (yours)

Thickness by shape

Shape (links go to shape guides) Target thickness (mm) Typical KA range* Notes
Fettuccine / Tagliatelle — guide 0.9–1.1 5–6 Hand visible through sheet; not papery.
Pappardelle 1.1–1.3 4–5 Slightly thicker for a plush bite.
Tagliolini / Taglierini / Tajarin 0.6–0.8 6–7 (7–8 thin) Finer ribbon; tajarin trends to the thin end.
Spaghetti (roller cutter) 0.8–1.0 5–6 Sheet a touch drier to prevent sticking in cutter.
Tonnarelli (chitarra) 1.0–1.2 4–5 A bit thicker to hold the square cross‑section.
Maltagliati 0.8–1.0 5–6 Cut from lasagna‑style sheets.
Lasagna (Emilia‑Romagna style) 0.8–1.0 5–6 (7 delicate) Thinner for many layers/delicate bake; thicker for rustic bakes.
Cannelloni / Manicotti sheets 0.8–1.0 5–6 Needs flexibility without cracking when rolled.
Ravioli / Cappelletti 0.6–0.8 (per layer) 6–7 Avoid semolina at seams; sealed areas are double thickness.
Tortellini / Anolini 0.5–0.7 (per layer) 7–8 Must bend cleanly; aim thinner at the fold.
Agnolotti del plin 0.5–0.7 (per layer) 7–8 Fold adds layers; keep seams clean of flour.
Farfalle 0.8–1.0 5–6 Pinch holds better if not too thin.
Garganelli 0.9–1.1 5–6 Slightly thicker to keep ridges defined.

*KA ranges assume the standard KA 3‑piece roller where 1=widest. Your unit may differ—use your calibration.

Visual cues (use alongside mm)

  • See your hand through the sheet for long cuts, but it shouldn’t look papery unless targeting very fine ribbons.
  • Sheet bends without cracking and resists tearing under gentle tension.
  • Surface is satin‑smooth, not tacky; no ridges or stretch marks.

Practical adjustments

  • Lighter bite: go one KA setting thinner (≈ −0.1–0.2 mm).
  • Sturdier bite / saucy ragù: stop one setting thicker (≈ +0.1–0.2 mm).
  • Stuffed pasta: remember seams are 2× thickness; err thin on the sheet so sealed edges aren’t bulky.
  • Dryness for cutters: if strands stick in roller cutters, air‑dry sheets 5–10 min and dust lightly (semolina for long cuts; 00 for stuffed seams).
  • Flour choice: 00 shows definition at thinner gauges; semolina‑water doughs often like one setting thicker for the same feel.

Not in scope

  • Extruded shapes (e.g., bronze‑die spaghetti) are not rolled; thickness here does not apply.
  • Hand‑formed, non‑rolled shapes (orecchiette, cavatelli) use different cues—see their shape pages.

Cross‑refs