Say bye to your traditional pasta machine! This recipe uses the KitchenAid attachment to make homemade pasta, and it makes this seemingly intimidating process and easy one!
There's just something about homemade pasta that makes it better than store-bought, packaged pasta. Maybe it's the fact that you've put effort into it, and made it with your own hands. Whatever it is, it's so satisfying to make, and eat!
This recipe for fresh pasta dough uses the KitchenAid pasta attachment as opposed to a traditional pasta machine, and the results are fabulous.
Kitchen Aid Pasta Attachment vs. Traditional Pasta Machine/Hand Crank?
I think the Kitchen Aid pasta attachment is a better choice than a traditional pasta machine for a few reasons:
A pasta machine needs to be clamped to a table with a straight edge, which might not always be an option. Instead making pasta with the Kitchen Aid attachment can be done anywhere (as long as you have electricity).
With a hand crank machine, you only have one hand free to handle the sheet of pasta, since your other hand will be cranking. Since the KitchenAid is mechanized, it allows you to have two hands free to handle the pasta sheet. This is a GAME CHANGER. It allows you more control when feeding the sheet through, ensuring the sheets don't stick or rip. You can also make longer sheets of pasta if you'd like.
What Type of Flour to Use for Homemade Pasta?
In this recipe, I used all purpose flour because it's the most common and easiest to find, and chances are, you already have it in your pantry. It also makes a great, silky and smooth pasta dough.
However, a very traditional Italian homemade pasta dough calls for two types of flour: about 60% 00 flour and 40% semolina flour. Semolina flour is a bit coarser than most flours and adds a grittiness and texture to the dough. If you'd like, you can substitute 00 flour and semolina flour for the all purpose flour called for in this recipe.
Do I Have to Dry the Pasta?
If you are cooking the pasta right away, as soon after you make it, you do not need to dry the pasta. Just keep it in its nest shape and throw the nest in once your pasta water is boiling.
How to Store Homemade Pasta
If you would like to dry the pasta out, simply sprinkle it with flour and use a pasta drying rack to dry it out for 12-24 hours. It should snap when you twist it and not bend. You can then store it in an airtight container at room temperature.
You can also freeze the pasta (without drying it out). Lightly flour the nests and place them in a ziplock bag and store in the freezer for up to one month.
How to Make Fresh Pasta with the KitchenAid Pasta Attachment - Step by Step
In a mixing bowl, add flour. Make a well in the center of the flour and add the eggs. Add the eggs, salt and olive oil (photo 1)
In the bowl, start mixing the ingredients together with your hands, about one minute (photo 2)
Once you have a work-able "ball," that holds together (it will still be crumbly at this point), transfer the dough to a working surface, whether that's a table, or a wooden board.
On your working surface, knead the dough until it's yellow in colour and holds together nicely, about 10 minutes (photo 3)
Form dough into a ball and wrap in saran wrap and let it rest at room temperature for 30 minutes.
Attach your pasta roller attachment to the power hub of your KitchenAid stand mixer.
On a lightly floured surface, cut your ball of pasta dough into 3 equal-sized pieces (photo 4) Flatten each piece with your hands.
Lightly flour your hands. On speed 2 and setting 1 on the pasta roller, feed one piece of flattened dough through the roller. Once it has gone through, fold the dough into 3, rotate and feed through again. Rotating the dough is what makes it rectangular in shape. Repeat this process two more times until you've fed all sides of the dough through at setting 1 (photo 5)
Now change your roller setting to 2 and feed the dough through the roller once. Keep flouring your hands if dough is sticky.
Keep feeding the dough through on each roller setting (only once) until you've reaching setting 7. I found this was a good thickness for fettuccine. Set your dough sheet aside on a floured surface and sprinkle with a bit more flour. Repeat these steps for the remaining pieces of dough (photo 6)
You now have basic, work-able pasta dough sheets! You can make spaghetti, fettucine, ravioli. tortellini, whatever you want from this dough.
Grab a sheet of pasta dough and cut it into about 3 equal pieces. If you feed the whole sheet through without cutting, your fettuccine will probably be too long to eat.
Add the fettuccine or spaghetti attachment to the power hub of your KitchenAid stand mixer. On speed 2, feed the pasta dough sheet through (photo 7)
On a floured baking sheet, place each set of fettuccine/spaghetti on the baking sheet into a pile or "nest" shape. Sprinkle with more flour (photo 8)
Extra Tips for Making Pasta with the KitchenAid Pasta Attachment:
This recipe will serve 4 people, but if you want to make more or less pasta dough, a general rule of thumb to follow is: use 1 egg per 100 grams of flour. Ie. if you use 500g of flour, use 5 eggs.
If you can, when you're kneading your dough, knead on a surface that's room temperature like a table or large wood cutting board. I've heard that if you knead on a cold surface like marble or quartz, the dough won't turn out as well.
Kneading this dough takes me about 10 minutes, but depending on your strength, it could be more or less time. When kneading, you will notice that there's always an "open" side to the dough, where the dough looks like it's cracking and about to open. Try to keep this open side face up when you're kneading.
Recipe Suggestions to Use Your Homemade Pasta:
Burst Cherry Tomato Pasta with Creamy Burrata
Short Rib Ragu
Fettuccine with Bacon, Peas, and Asparagus
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Recipe
4.59 from 108 votes
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KitchenAid Pasta Recipe
Making fresh, homemade pasta dough isn't hard! This simple recipe takes the guesswork out of making the dough, and using the KitchenAid pasta attachment makes it extra easy.
300g all-purpose flour, plus extra flour for handling the dough
3eggs
1 teaspoonolive oil
pinch of salt
Instructions
To make the pasta dough
In a mixing bowl, add flour. Make a well in the center of the flour and add the eggs. Add the eggs, salt and olive oil.
In the bowl, start mixing the ingredients together with your hands, about one minute.
Once you have a work-able "ball," that holds together (it will still be crumbly at this point), transfer the dough to a working surface, whether that's a table, or a wooden board.
On your working surface, knead the dough until it's yellow in colour and holds together nicely, about 10 minutes.
Form dough into a ball and wrap in saran wrap and let it rest at room temperature for 30 minutes.
To make the pasta sheets with the KitchenAid pasta attachment
Attach your pasta roller attachment to the power hub of your KitchenAid stand mixer.
On a lightly floured surface, cut your ball of pasta dough into 3 equal-sized pieces. Flatten each piece with your hands.
Lightly flour your hands. On speed 2 and setting 1 on the pasta roller, feed one piece of flattened dough through the roller. Once it has gone through, fold the dough into 3, rotate and feed through again. Rotating the dough is what makes it rectangular in shape. Repeat this process two more times until you've fed all sides of the dough through at setting 1.
Now change your roller setting to 2 and feed the dough through the roller once. Keep flouring your hands if dough is sticky.
Keep feeding the dough through on each roller setting (only once) until you've reaching setting 7. I found this was a good thickness for fettucine. Set your dough sheet aside and repeat these steps for the remaining pieces of dough.
You now have basic, work-able pasta dough sheets! You can make spaghetti, fettucine, ravioli. tortellini, whatever you want from this dough.
To make fettuccine or spaghetti:
Grab a sheet of pasta dough and cut it into about 3 equal pieces. If you feed the whole sheet through without cutting, your fettuccine will probably be too long to eat.
Add the fettucine or spaghetti attachment to the power hub of your KitchenAid stand mixer. On speed 2, feed the pasta dough sheet through.
On a floured baking sheet, place each set of fettuccine/spaghetti on the baking sheet into a pile or "nest" shape.
Recipe Video
Recipe Notes
This recipe will serve 4 people, but if you want to make more or less pasta dough, a general rule of thumb to follow is: use 1 egg per 100 grams of flour. Ie. if you use 500g of flour, use 5 eggs.
If you can, when you're kneading your dough, knead on a surface that's room temperature like a table or large wood cutting board. I've heard that if you knead on a cold surface like marble or quartz, the dough won't turn out as well.
Kneading this dough takes me about 10 minutes, but depending on your strength, it could be more or less time. When kneading, you will notice that there's always an "open" side to the dough, where the dough looks like it's cracking and about to open. Try to keep this open side face up when you're kneading.
Extra all purpose flour is required at many stages of the pasta making process so that it doesn't stick together. Add flour to the pasta sheets once you've rolled them out and placed them aside, on a floured surface as well. Add flour to fettuccine or spaghetti once you've formed them into a nest shape.
Nutrition Facts
KitchenAid Pasta Recipe
Amount Per Serving
Calories 330Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 122mg41%
Sodium 48mg2%
Potassium 125mg4%
Carbohydrates 57g19%
Fiber 2g8%
Protein 11g22%
Vitamin A 180IU4%
Calcium 30mg3%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
How to know when you have kneaded pasta dough long enough. The dough passes the windowpane test (when you gently stretch the dough it has the ability to stretch thin enough to see a shadow behind it without it breaking. Another way to tell is by poking it with your fingertip. If the dough bounces back, it is ready.
One large-size egg weighs about 2 ounces; one cup of flour weighs about 5 ounces. Use one large-size egg for each full serving you want to make, to that add 1 ½ the egg's weight in flour. (You can do this with a simple kitchen scale.) If you don't have a scale, use 2 eggs per 1 cup of flour to make 1 serving.
An under-kneaded pasta won't have the same kind of snappy spring as a properly worked dough, and you may even wind up with bubbles or bits of unincorporated flour. It's almost impossible to over-knead a dough, though, since it'll eventually build up so much elasticity that it won't allow you to continue.
Resting the dough gives the flour a chance to fully absorb the eggs so that it develops the proper consistence that you need for rolling and cutting it into the right shapes. Pasta dough should rest for at least 10 to 30 minutes, but you can let it sit for up to an hour for the best results.
According to the USDA, the proper pasta portion is 2 ounces. If you're making longer noodles (think spaghetti, linguine, or fettuccine), you can measure the right amount by holding the pasta up to a quarter.
The first way to check is to simply poke the dough with your finger.If the dough bounces back without sticking to your finger, it's been kneaded enough. If it doesn't, you need to keep kneading.
As you get close to the end of your estimated cooking time, taste the pasta. If it is done, it should have a nice al dente bite and taste like pasta. If it is undercooked, it will be too hard and chewy. Overcook it and your noodles will be limp and soggy.
If you're using 100 grams of flour with an egg that weighs 46 grams, your dough will be dry and may not come together easily. On the other hand, if your eggs are on the larger side, your dough may feel too wet and sticky. This can be extremely frustrating for beginners who are relying on a written recipe to guide them.
Semolina flour is good for pasta because it's a hard variety of wheat and has a high protein content. Both of these properties give more structure to pasta which provides that elusive 'al dente' quality to fresh pastas.
The more egg white, the more pliable the dough; the more yolk, the richer the pasta will be. There are endless variations, but for a dough that works every time use: 1 whole egg plus 2 yolks for every 150g of flour.
If you use a pot that's not large enough, the water temperature will begin to drop. This will result in clumpy, mushy pasta. Additionally, this will create a higher starch-to-water ratio, which causes the pasta to stick together. In conclusion: Avoid clumpy, mushy, and sticky pasta by using the right pot!
If your pasta dough is too dry, add a tablespoon of water to the mix, and repeat until you have the desired consistency. If your dough is too moist, add a small amount of flour and mix in, adding more if necessary.
Let parts air dry for one hour, and then remove any dried dough using the Cleaning Brush. If dried dough cannot be removed, try hand-tapping the attachment. A toothpick can be used if necessary. Never use a knife or other sharp object to remove excess dough.
To dry uncooked pasta that has been cut into ribbons, drape the strands over a pasta drying rack, keeping them separated for best air flow, and leave to hang until brittle and crisp. (If you don't have a pasta drying rack, use the back of a chair, clothes hangers, or a laundry drying rack.)
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Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
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