I received the kitchen aid pasta press attachment as a a birthday gift a few months ago. I have only used it a few times but have been very pleased with it. Yesterday I decided to try the rigatoni attachment as I felt like rigatoni with a Bolognese sauce. The process went well but I did find that the rigatoni we're on the thick side. I cooked them from fresh for about 7 minutes and then tossed with the sauce. Overall I found them still a little under done at that point, but it was too late as they were sauced and plated. Not sure if anyone has any experience with the press and the rigatoni shape, but if you do how long are you cooking them from fresh to get the right texture.