Sunday, December 29, 2019

How to Make Homemade Pasta from Kitchenaid

Perhaps one day when you’ll wake from a pleasant slumber to the scent of fresh homemade pasta smothered in a spaghetti sauce and top with a couple meatballs...You’ll understand that life is not solely composed of tasks, but tastes.

Fresh homemade pasta made with your there anything more comforting? I say there is. And perhaps you’ll agree when you sample homemade pasta vs store bought pasta from a box. With the genuine essence of homemade pasta in every bite you’ll  receive a luxurious comfort in your mouth without adding to the luxury of your waistline.

Nutritional facts: cooked, 1 cup serving 
Homemade Fresh Pasta  vs. Dry Pasta
Calories 184 vs 224 

2 3/4 cups “00” flour (plus additional for dusting) 
Pinch kosher salt


In the Kitchenaid bowl add your flour. Make a well in the middle of the flour and add your eggs and salt. Use the flat beater attachment, mix until combined. (Too dry, add an egg. Too wet, add more flour until a dough consistency forms)

Remove the beater attachment and attach the dough hook. Mix until the dough forms a ball. Wrap the dough with plastic wrap and transfer to the refrigerator to let it rest for approximately 30 minutes.

Using a sharp knife, or a pastry bench scraper, cut the dough ball into four equal portions. Refrigerate all but one until needed. Now attach your pasta roller and adjust to setting 1. Sprinkle the attachment with a small amount of flour.

Press the dough ball onto a clean pasta/pastry board until flat. Run the pasta through the roller attachment. Reset the attachment to setting 2 and run the pasta through. Continue with this pattern, adjusting the setting each time until your pasta is thin. This will take several phases. Continue with the remaining pasta balls.

Remove the pasta roller and attach the spaghetti cutter. Carefully run the pasta sheets through then transfer to a baking sheet and lightly sprinkle with flour until ready to cook. Repeat with the remaining pasta sheets. The fresh pasta should be cooked immediately in a pot of salted boiling water for 3-5 minutes. If your not ready to cook them let the pasta dry on a pasta rack for 30 minutes, then wrap and refrigerate for 2 days or freeze for 2-3 months.


After dough has rested in a plastic bag for 30 minutes, cut it into 4 even sections. Working with each section individually, keep the remaining sections in the plastic bag so they don’t dry out.

Prepare a large saucepan with boiling water on the stove and a large bowl of ice water. 

Work each sections through the Kitchenaid pasta roller folding each time the pasta goes through #1. Do this 5 times on #1. Repeat once for #2-#8, but do not fold. 

Lay pasta out on a floured surface and cut it with a bench scraper into 3 sections. These sections should be 4”x4” and what is known as a pasta handkerchief. Drop the pasta into the boiling water. When it rises it’s done, about 1 minute. Remove to the bowl of ice water. Remove to a towel and pat dry. Now it is ready to be filled. Repeat with the remaining 3 dough sections. 

To fill: prepare your favorite ricotta filling. Lay pasta flat. Add 2-3 tablespoons of filling in the center and roll one end over filling then over the rest of the pasta. Place in a prepared baking dish. It’s best to have a layer of tomato sauce on the bottom of the baking dish and to add sauce between each rigatoni, so they don’t stick together. Just an added tip. 😉 Repeat until all pasta hanky’s have been filled and rolled. Top with remaining sauce and fresh mozzarella pieces. Bake in a 400F preheated oven for 20 minutes, check to see if cheese has melted, if not, bake an additional 10 minutes. Let cool 10 minutes before serving. 

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