European - Making pasta with kitchen aid recipes

Author: Rickie Medina  

Prep time includes "rest" period for dough & 10 minutes of drying time. A recipe for an easy pasta dough, includes a quick video on how to use the KitchenAid pasta attachment.

Homemade Pasta Recipe

Homemade Pasta Recipe
Don't be scared like I was for too long. A recipe for an easy pasta dough, includes a quick video on how to use the KitchenAid pasta attachment.
Provided by: Julie Deily
Total time: 75 minutes
Prep time: 75 minutes
Yields: 1 serving
Number of ingredients: 4
Ingredients:
  • 3 1/2 cups all-purpose unbleached flour (sifted (plus extra flour for preparing))
  • 1/2 teaspoon salt
  • 4 large eggs (beaten)
  • 2 Tablespoons water
How to cook:
  1. Place eggs, water, flour and salt in mixer bowl. Attached bowl and flat beater. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.
  2. Change out the flat beater for the dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 20 to 30 minutes.
  3. Cut dough into four pieces before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. Adding flour to both sides. Be sure to cover the other pieces. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times.
  4. Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. I do this twice and then twice each on #3 and then #4. If you want thicker dough, don't do the #4 setting.
  5. Once again, add flour to each side of your long pasta sheet. Change the attachment to your spaghetti or fettuccine cutter and turn on to speed 2. Run the pasta sheet through and with your left hand, hold on to the pasta as it comes through the cutter. It's usually really long so I cut it and then wind it around my hand to create a nest. Allow pasta to dry for a few minutes before boiling.
  6. When boiling your pasta, it only needs 3 to 7 minutes to boil.
  7. With this pasta recipe, I prefer the fettuccine cutter.
Notes: Discover New Possibilities with 7 Types of Pasta, Pierogi are a traditional Polish stuffed pasta that you’ll find filled with meat, vegetables, cheese or fruit. Laminated Parsley Ravioli with Chive and Chevre …

How To Make Homemade Pasta with KitchenAid Mixer

Full Recipe and Directions: http://evkitch.com/2tjy4M1Learn more - KitchenAid Pasta Attachments: http://evkitch.com/PastaAttachementsChef …

How to Make Spaghetti with KitchenAid

Watch Katie from KatiesCucina.com as she teaches you how to Make Spaghetti using the KitchenAid® Stand Mixer and Pasta Attachments. KitchenAid® Pasta …

Perfect Homemade Pasta or Spaghetti for Kitchenaid Mixers

Perfect Homemade Pasta or Spaghetti for Kitchenaid Mixers
Per the internet site where the recipe was posted, this recipe is from Chef Andrea Apuzzo of Andrea's Restaurant in New Orleans. My sweet hubby gave me a Kitchenaid Mixer for Christmas, and I recently bought the Pasta Roller & Cutter attachments for it. I have tried many, MANY homemade pasta recipes and FINALLY found one that was PERFECT! I made it last night for the first time and it made 1.5 pounds of pasta (commercially packaged pasta is normally 1 pound). I cut it really thin for spaghetti, and I'm going to use it for everything now. Can't wait to try making homemade ravioli, using this recipe. Prep time includes "rest" period for dough & 10 minutes of drying time. Cooking time includes 10 minutes to bring water to a boil.
Provided by: Neeney
Total time: 135 minutes
Cook time: 15 minutes
Prep time: 120 minutes
Yields: 1 serving
Number of ingredients: 6
Ingredients:
  • 2 cups semolina flour
  • 2 cups all-purpose flour (I prefer bread flour for higher gluten)
  • 2 large eggs, well beaten
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 cup cold water
Nutrition:
  • Calories: 296.8 calories
  • Fat: 3.6 grams
  • Saturated Fat: 0.7 grams
  • Cholesterol: 46.5 milligrams
  • Sodium: 165.1 milligrams
  • Carbohydrate: 54.3 grams
  • Fiber: 2.5 grams
  • Sugar: 0.1 grams
  • Protein: 10.1 grams
How to cook:
  1. Combine the semolina flour, all purpose flour, and salt in a large bowl. Using a fork, mix these ingredients together, then using a sifter, sift into another bowl. Set aside.
  2. In a separate bowl, combine the eggs & beat well with a fork.
  3. Add extra-virgin olive oil to the eggs and mix with a fork.
  4. Add the cold water to the egg & olive oil mixture, and mix with a fork.
  5. Pour the liquid ingredients into your mixer bowl and attach the flat beater.
  6. Add half of the sifted flour mixture, turn to speed 2 and mix 20 seconds. Add the rest of the sifted flour mixture and mix an additional 20 seconds.
  7. Exchange flat beater for the dough hook. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed.
  8. Remove dough from bowl and hand-knead for 2 to 3 minutes. NOTE: Good pasta dough should be elastic and pliable, but FIRM (not soft like bread dough). It should not stick to your fingers or fall apart. To test for the correct consistency, pinch a small amount of dough together after kneading for 2 to 3 minutes -- if the dough stays together without sticking to your fingers or falling apart, it should work well. If too soft, add more flour by dusting the top of the dough and knead some more, continuing to dust the dough with flour until achieving the right consistency. If too dry, wet your hands and knead some more, continuing to wet your hands a little at a time & knead until the right consistency. (Achieving the right consistency isn't hard at all -- I got it just right the very first time I tried this recipe).
  9. Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour (this step is important).
  10. Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, about 12 inches long.
  11. Cut log into 8 slices, then flatten each piece slightly. Spread slices out so they aren't touching and cover with plastic wrap.
  12. Using the widest setting (1 on the Kitchenaid), turn mixer to speed 2 and taking one piece of the flattened dough, feed through rollers. Fold dough in half & roll again. Repeat 3 more times, lightly dusting the sheet of pasta in between each rolling if it feels the slightest bit sticky.
  13. Move adjustment knob to setting 2 and feed the dough sheet through the rollers once.
  14. Move adjustment knob to setting 3 and feed the dough sheet through the rollers once.
  15. Continue to increase roller setting until desired dough thickness is reached: 3 for Thick "kluski" type egg noodles; 4 for standard egg noodles; 4 or 5 for lasagna noodles, fettuccine, spaghetti, and ravioli; 6 or 7 for tortellini, thin fettuccine, and linguine fini; 7 or 8 for VERY thin "angel-hair" type pasta/capellini or VERY fine linguine.
  16. Separate sheets once desired thickness is achieved with a thin towel or piece of plastic wrap dusted with flour, so the dough doesn't dry out too much.
  17. To cut the noodles, exchange the Pasta Roller Sheet attachment for the cutter attachment of choice, either the fettucine cutter for wider noodles or the spaghetti cutter for spaghetti or linguine. Run each sheet through the cutter. NOTE: Each sheet can be cut in half or thirds before putting through the cutter to prevent "too long" of strips. I prefer to use the longer sheets, rather than cutting them in half or thirds, as this reduces the time it takes to cut each sheet & hang to dry.
  18. After cutting each sheet, hang to dry on a pasta rack. Dry for a minimum of 10 minutes. If you don't have a pasta rack, plastic hangers work great! IMPORTANT: Flour the pasta rack or the plastic hangers before placing pasta on them. ALSO, separate the strips of pasta as best you can, so they aren't touching. This way they won't dry sticking together. If you want to dry the pasta for later use, dry for several hours and then store in airtight plastic bags (i.e. Ziploc Freezer or Storage Bags).
  19. When ready to cook, boil your water and add salt. For the 1.5 pounds of pasta, I use 2 teaspoons of salt. Oil in the water is not necessary.
  20. Fresh pasta will cook faster than commercially bought pasta -- about 4 to 5 minutes in vigorously boiling water for el dente.
Notes: How to make pasta - KitchenAid Australia, Skip the store bought pasta and make your own fresh pasta. All you need is flour, eggs and a pinch of salt to create a batch of your own homemade …

KitchenAid Pasta Recipe

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.
Provided by: Pina Bresciani
Total time: 20 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 4
Ingredients:
  • 300 g all-purpose flour, plus extra flour for handling the dough
  • 3 eggs
  • 1 tsp olive oil
  • pinch of salt
Nutrition:
  • Calories: 330 kcal
  • Carbohydrate: 57 g
  • Protein: 11 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Cholesterol: 122 mg
  • Sodium: 48 mg
  • Fiber: 2 g
  • Serving Size: 1 serving
How to cook:
  1. To make the pasta dough
  2. 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.
  3. In the bowl, start mixing the ingredients together with your hands, about one minute.
  4. 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.
  5. On your working surface, knead the dough until it's yellow in colour and holds together nicely, about 10 minutes.
  6. Form dough into a ball and wrap in saran wrap and let it rest at room temperature for 30 minutes.
  7. To make the pasta sheets with the KitchenAid pasta attachment
  8. Attach your pasta roller attachment to the power hub of your KitchenAid stand mixer.
  9. On a lightly floured surface, cut your ball of pasta dough into 3 equal-sized pieces. Flatten each piece with your hands.
  10. 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.
  11. Now change your roller setting to 2 and feed the dough through the roller once. Keep flouring your hands if dough is sticky.
  12. 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.
  13. You now have basic, work-able pasta dough sheets! You can make spaghetti, fettucine, ravioli. tortellini, whatever you want from this dough.
  14. To make fettuccine or spaghetti:
  15. 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.
  16. Add the fettucine or spaghetti attachment to the power hub of your KitchenAid stand mixer. On speed 2, feed the pasta dough sheet through.
  17. On a floured baking sheet, place each set of fettuccine/spaghetti on the baking sheet into a pile or "nest" shape.
Notes: Homemade Pasta with Kitchenaid, Let rest 30 minutes. Add pasta roller attachment to Kitchenaid. Separate dough into four equal pieces. Dust both sides with flour. On setting #1 …

Homemade Pasta with Kitchenaid

Homemade Pasta with Kitchenaid
Total time: 65 minutes
Cook time: 5 minutes
Prep time: 60 minutes
Yields: 6 servings
Number of ingredients: 4
Ingredients:
  • 4 eggs
  • 3 tbsp water, plus extra if dough too dry
  • ½ tsp salt
  • 3½ cups flour, plus extra for dusting
How to cook:
  1. Add ingredients to Kitchenaid mixing bowl.
  2. Attach flat beater and mix 2 minutes on speed 2. Add more water in ½ tbsp increments if too dry.
  3. Add dough hook and knead 2 more minutes on speed 2.
  4. Remove to floured surface and knead by hand 2 minutes.
  5. Let rest 30 minutes.
  6. Add pasta roller attachment to Kitchenaid.
  7. Separate dough into four equal pieces. Dust both sides with flour.
  8. On setting #1 and speed #2 run dough through attachment.
  9. Fold in half and run through again. Repeat 2-3 times.
  10. Change setting to #2 and run dough through. Repeat 1-2 times.
  11. Repeat on settings #3 and #4.
  12. Place sheet on floured surface and repeat with rest of dough.
  13. Attach desired pasta attachment (spaghetti or fettuccine) to Kitchenaid.
  14. On speed two run each sheet through.
  15. Once pasta is cut, twirl around hand and place in a "nest" on floured surface (see pictures in post).
  16. **See note in post if drying pasta**
  17. If cooking right away, carefully add to pot of boiling water for 3-5 minutes.
  18. **See notes in post for how to prepare this recipe without a Kitchenaid.**
Notes: 5 Best KitchenAid Pasta Attachments 2022 Reviews, Check Price Now. #5. Kintar Pasta Roller Sheet Attachment for KitchenAid Stand Mixer. When you want to save time and make great pasta too, there can’t be …
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