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A woman feeding a sheet of homemade pasta through a KitchenAid pasta maker.

How to: Easy Homemade Pasta Recipe with (and without) your KitchenAid

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  • Author: Emma Lee
  • Prep Time: 25minutes
  • Cook Time: 4 minutes
  • Total Time: 29 minutes
  • Yield: 4 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Description

Want to make pasta from scratch? This KitchenAid pasta recipe will show you how easy it is to make fresh pasta at home with (and without) attachments.


Ingredients

Scale
  • 300g “00” Flour
  • 100g semolina
  • 4 eggs
  • water
  • sea salt to salt the pasta water

Instructions

  1. Assemble your stand mixer with the large bowl and a dough hook attached.
  2. In the bowl, combine the pasta flour and semolina. Make a well in the center of the flour and add the eggs. Turn your mixer onto speed 1 until the three ingredients are combined and starting to bind together. If you need a splash of water or two to aid this process, then go for it.
  3. Once the dough is starting to form, increase the speed to 2 and knead the dough into a ball.
  4. Knead the dough for 2-3 minutes. Remove the bowl from the mixer. Cover with plastic wrap and leave to rest for at least 1 hour.
  5. Always start with the pasta roller attachment in the widest setting (mine is 0). Divide the dough into manageable chunks, and shape it into a ball. Then squish that ball of dough a bit to help the pasta machine catch the dough. Feed each dough ball through the pasta roller. After each feed, decrease the width of the pasta roller functions, working from 0 up to 9 (or as thin as you would like it). If you at any stage make an error feeding the dough through, just start again (the bonus of pasta dough!)
  6. Once you have fed all your pasta through the thinnest KitchenAid attachment setting, change over to a fettuccine attachment and feed each sheet of pasta through. Voila! Fettucine!
  7. You may want to dry your pasta at this point. To do so, hang individual pieces (make sure they are not touching!) over a pasta drying rack. Leave to dry for half an hour before cooking with.
  8. Drop your pasta pieces into a pot of salted water on a rolling boil. Cook for 3-4 minutes or till al dente. Have a taste to check it’s cooked and strain the pasta. Add to your favorite sauce, or serve simply with a little olive oil and freshly grated parmesan.

Notes

When making any kind of dough in your KitchenAid stand mixer, make sure that you don’t use a speed over 2. It’s not necessary as you will overwork the dough as well as put extra stress on your KitchenAid.

Freeze any leftover dough for another day by forming the dough into a disc shape and double-wrapping it in plastic wrap. It can then be frozen for up to one month.

To make pasta dough by hand:

1. Get your ingredients together within easy reach on a clean bench. In a bowl, measure out the flour and semolina and mix them together. Tip the flour onto the bench and make a pile. 2.In the middle of the flour pile, make a well big enough for a couple of eggs. Crack your eggs into the well. 3.With a fork, give the eggs a gentle whisk and slowly start incorporating a bit of the flour at a time into the egg mixture. Continue to add flour. When the mixture starts to thicken, start using your hands to incorporate the rest of the flour into a dough. If the dough is a little dry and crumbly, add a little water to bind the dough together, until you can form it into a ball. 4. Make sure you have a floured surface and place the dough ball in the center. To knead, place the heel of your hand in the center of the dough and push it forward (like you are stretching the dough). Fold the dough in half, turn it over. Repeat this action for 5 minutes until you have a lovely, smooth ball of dough. Now let the dough rest. Pop the dough into a bowl, cover, and leave to rest for an hour. 5. Cook as per the recipe above.

Nutrition

  • Serving Size:
  • Calories: 435
  • Sugar: 0.4 g
  • Sodium: 654.4 mg
  • Fat: 5.8 g
  • Carbohydrates: 75.8 g
  • Protein: 17.2 g
  • Cholesterol: 186 mg