Pasta and the attachments have been mentioned several times, but I don’t think anyone linked the rollers/cutters. That’s the big set, there are smaller onces with only two or three heads.
And there’s a not insubstantial percentage of people that discover they really like baking once they get the stand mixers.
Making pasta is fun and relatively easy but it is time consuming. Kneading the dough takes time, and I’m happy my very cheap second hand Kenwood stand mixer - comparable to Kitchenaid in build quality and new price - takes that off my hands but you still need to roll it out repeatedly to get the pasta sturdy enough. I’ve got a cheap hand cranked pasta roller to make it a bit easier, but it’s still a chore (especially if you want spaghetti strands that don’t fall apart) and I don’t do it often.
For bread and pizza dough (and everything that’s less dense), it’s very good. Just dump the ingredients in and let the machine do the work.
I second the idea of getting a food processor first if you don’t already have one; it’s more versatile, much cheaper and makes all kinds of stuff much easier - I regularly make pestos, salsa and pizza sauce using the chopping bowl of a cheap variation of this sort of thing. The blender is great for making purees and thick soups, and the whisk attachment is something I just don’t use. It just doesn’t do any kind of heavy mixing or kneading 
ETA: if your pizza or bread comes out too dense, the dough’s not wet enough. IME, you need it wet enough that it’s just “too sticky”, and then knead it a few more tuns on a floured board.
Please post it Mama !I made my second no knead loaf this morning and it came out flat. I don’t get it I’m following the recipe? I let it rest 12 hours. I preheated the oven and the dish and cover??? 
My friend in Japan was getting flat loaves when she tried the no-knead bread, and it turned out her strange little Japanese oven wasn’t getting hot enough. I usually bake mine at 500 degrees.
The only time I got a bad loaf was when my house was too cold to get a good rise. It really needs to get to that gross looking bubbly stage. Also, I usually rise it for more like 18 hours, sometimes longer.
The artisan bread recipe calls for a whole packet of non-rapid-rise yeast plus some honey. The larger amount of yeast allows for a shorter initial rise, 2 hours, and then you can stick it in the fridge to use whenever over the next couple of weeks. Here is a recipe for their olive oil bread. I make it this way if I need the bread quickly, and it tastes the same to me.
Renee, I think you found the problem. It is too cool in my house right now for it to rise. I put the AC’s in last week and we have had a cold snap. I brought the bread over to my clients and she said it tasted fine but it was just not as plump as I would like it. I’ll try the olive oil bread and see how I do with that. It is still fun and the house smelled so good when I came in from work I am not giving up until I get it right! Thanks for the recipe!
I have friends who use their Kitchenaid mostly to make whipped cream, which they make using Grand Marnier.
To heck with the dessert… the whipped cream is divine all by itself! 
I sometimes oven-proof my bread (ie put the bowl of newly mixed dough in the oven on the lowest possible ‘warm’ setting, which is about 90-100 degrees F) if it’s too cool in the house. That said, if you’re patient, it’ll rise on your countertop eventually. The famed Bittman-Lahey no-knead bread recipe calls for a tiny amount of yeast, but when you let it rise at room temperature for 12-24 hours, it ‘plumps up’ very nicely.
http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx
The one quibble I have is when you make a loaf (vs. the freeform rounder stuff), the pan size their recipe fits is much smaller than the standard loaf pan we find here. I had to special-order a smaller loaf pan from Amazon and the resulting bread is too small to make a sandwich. I wish they’d included instructions on how to use a larger amount of dough in a standard loaf pan - adjustments to baking time / temp that is. I’ve had to guess at it when I’ve made raisin bread.
I’ve done dozens of batches of both no knead and the 5 minute a day. My standard is:
I usually just mix it up and sit overnight. doesn’t really seem to make a difference if it is summer or winter. In the morning I punch it down. Then usually take half and form it into a ball and into the covered baking dish (lined with parchment paper). The other half goes into the fridge where it can sit for days (I’ve never gone past 2 weeks).
It takes 6-8 hours to rise again and then bake it. with more yeast, it rises faster.
For the second batch, I often take it out at night. Leave it all night in the covered baking pot and it’s ready to bake anywhere from 8-12 hours later
It takes a couple of batches to get a feel for it. But this stuff is so forgiving, easy and tasty.
