KitchenAid Pasta Recipe
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
5 mins
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Additional Time
25 mins
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Total Time
1 hr
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Servings
8
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Calories
231 kcal
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Course
Main Course
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Cuisine
Italian
KitchenAid Pasta Recipe
Description
This recipe focuses on creating fresh pasta dough using common ingredients: eggs, all-purpose flour, salt, and measured water starting with 2 tablespoons. Mixing in a stand mixer evolves from initial blending with a flat beater to kneading with a dough hook, followed by manual kneading to ensure proper gluten development essential for flexibility and structure when rolling.
Resting the dough wrapped in plastic allows hydration and gluten relaxation. The dough is portioned before rolling with a pasta sheet roller attachment, easing handling by halving sheets early in rolling. Tips address common issues like dryness or holes in dough, the importance of kneading, and methods for drying and storing the finished pasta. The yield is approximately 1¼ to 1½ pounds, suitable for serving up to 8 people.
Storage advice includes keeping dried pasta in airtight containers in a cool, dark place for up to a month. Additionally, saving pasta water helps when preparing sauces to improve consistency and adherence.
Cut pasta sheets after the second or third roller setting for easier handling.If dough forms holes during rolling, knead by hand longer and allow a rest before retrying.Dry fresh pasta on racks or as nests for 24 hours before storing.Save pasta water to add starch and improve sauce adherence.Store dried pasta sealed in a cool, dark place up to one month.This recipe yields about 1¼-1½ pounds, enough for 8 servings.
Ingredients
- 4 egg large
- 3-½ cups all-purpose flour sifted
- ½ teaspoon salt
- ¼ cup water *start with 2 tablespoons
Instructions
Making the Spaghetti Dough:
- In the stand mixer bowl, place the eggs, flour, salt and 2 tablespoons of water. Using the flat beater, attach it to the bowl and mix the ingredients on speed 2 for 30 seconds.
- Remove the flat beater and replace it with the dough hook. Turn the dough on to speed 2 and let it knead for 2 minutes. At this time if the mixture looks too dry add 1 tablespoon of water at a time.
- Remove the dough from the bowl and kneed with your hands for 1-2 minutes. (Do not skip this step--it's extremely important for rolling out the dough. By kneeding by hand it will help work the gluten.) Form the dough into a disc/ball, place plastic wrap over the top of the dough, and let it rest for at least 25 minutes.
Rolling the Spaghetti:
- Divide the dough into 4 pieces (keeping the dough you aren't working with it covered with a damp paper towel/kitchen cloth/plastic wrap).
- Attach the Pasta Sheet Roller attachment to you stand mixer. Take 1 of the 4 pieces of dough and flatten it until its about a half-inch thick. Set the Pasta Sheet Roller to setting 1 and your stand mixer to Speed 2/4 and begin to carefully feed the dough through the attachment.
- Once this is done you'll want to fold the dough in half and then half again. Make sure it fits in the top of the attachment. Then run it through the Pasta Sheet Roller again.
- Next, move your Pasta Sheet Roller to setting 2 and then carefully run the dough through. Repeat, by moving the setting all the way up to 5 until you have a thin sheet of pasta. *I typically cut the pasta sheet in half or in thirds by setting 2 or 3-- it is much easier to work with. If not you will have some crazy long pasta!
- Once you have 2-3 thin sheets of pasta, remove the Pasta Sheet Roller and add the Spaghetti attachment to the stand mixer. Place the mixer on Speed 2 and carefully begin to feed the sheet of pasta through the attachment.
- Once you have the spaghetti cut, toss in additional flour and lay flat on a floured counter or on a drying rack for 10 minutes before cooking.
Cook the Spaghetti:
- Cook the spaghetti in a pot of boiling water with 1 tablespoon of salt for 3-4 minutes or until al dente. Drain and rinse with cool water before tossing in your favorite sauce.
Notes
- Cut pasta sheets after the second or third roller setting for easier handling.
- If dough forms holes during rolling, knead by hand longer and allow a rest before retrying.
- Dry fresh pasta on racks or as nests for 24 hours before storing.
- Save pasta water to add starch and improve sauce adherence.
- Store dried pasta sealed in a cool, dark place up to one month.
- This recipe yields about 1¼-1½ pounds, enough for 8 servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1c | |
| Calories | 231kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 178mg | 7% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 119IU | 2% |
| Calcium | 21mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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