How to Make Homemade Pasta with KitchenAid
Can we have a heart to heart? I know I was scared to make my own pasta for too long. If you're like me, I totally get it. But now, I'm no longer scared and I actually feel dumb that I was so scared for so long. With the help of my stand mixer and the KitchenAid pasta attachment, it made it much easier for me to get it done and make pasta so quickly.
I texted this picture to a friend and she said you're obsessed now right? Yes, I'm obsessed and I keep trying different flours. I can't wait to share more with you what I'm making.
I made a quick two minute video on how easy it is to make homemade pasta with KitchenAid. If you like the video after watching it, do you mind giving it a thumbs up? I totally appreciate it!!
Kitchen Tools I used for this recipe:
- White Marble Pastry Board (I own two of these!)
- KitchenAid® Pro Line® 7-Quart Stand Mixer (Sur la Table)
- KitchenAid® Pasta Roller Set (Sur la Table)
This is a really short post because like I said, I hope you'll watch the video and say oh my goodness, it's so easy, I want to try it right now!! And come back later this week, I'll have a KitchenAid surprise for you!
Yield: 1 1/4 lbs dough
Prep Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes
Homemade Pasta Recipe
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
Directions:
- 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.
- 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.
- 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.
- 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.
- 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.
- When boiling your pasta, it only needs 3 to 7 minutes to boil.
- With this pasta recipe, I prefer the fettuccine cutter.
Notes:
If drying your pasta, hang on clean plastic clothes hangers or a pasta drying rack for at least an hour.
Slightly modified from KitchenAid Pasta Attachment Manual
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Disclosure: I received a stand mixer and the pasta roller set from KitchenAid for the purpose of review. I only work with brands I love and you'll always get my honest opinions. This post contains affiliate links.
I was wondering, is there was a vegetarian version of this recipe?
Im guessing you mean without eggs. You can replace the eggs with oil, however, without any eggs at all and just oil, the noodles may fall apart if you make them too thin. I dont know where i found the recipe, but the ingredients are 3c flour, 1c warm water, and 2tbsp olive oil. Instead of using the mixer, youd slowly blend with a fork until all the flour is added, then let the kitchenaid and dough hook do its thing for 5 mins. Let the dough rest for 30-45 mins, and do the rest like it says above. Hope i helped.
This recipe is from the kitchenaid pasta roller manual.
The recipe in the post is from the manual but the recipe in the comment you’re responding to is not.
Do you dry pasta before dividing the pasta and twirling them into little nests? Or can you twist them into nests without hanging them?
You probably have your answer by now but in case you don’t, I let my cut pasta hang for a couple of minutes. I then place a sheet of wax paper on my counter and sprinkle wax paper “lightly with flour”. I twirl the nest(s) on to wax paper. When done twirling I sprinkle a little bit of flour between the strands of pasta. Read that tip on a chef site. Helps to dry out the strands and keep them separate so they don’t stick to each other in a clump. If you freeze the extra as above, never thaw them out before cooking as this makes them stick together. Dump into boiling water and gently move them around in the salted water. Never clumps this way.
good recipe…..very easy to follow and perfectly explained……..i could not find the thumbs up icons so here is my written ok
This is the best recipe for pasta that I have ever used.i have been making pasta for over 20 years by hand and just went to mixer 3 years ago. This made my life so easy…..
I’ve been using this recipe for a while now, and while it made great-tasting pasta, the dough was a little crumbly even with 4 T of water – it was moist, but wouldn’t come together with the dough hook of my kitchenaid, so I just hand-kneaded it entirely and skipped the dough hook part because that worked. And, I was happy with the noodles from the recipe as is, until I decided to use 1 cup of semolina flour in place of some of the AP flour this last time, and now have the most amazingly elastic and nicely textured pasta noodles ever. With 2 T of water as instructed, my dough hook kneaded the dough into a nice cohesive ball of tastiness for me, I only had to hand-knead it for a minute or so after it was done. I just had to share – try it if you have the same problems I did with the dough hook kneading the dough!
I am wondering if anyone has tried this recipe with 00 flour and if so, were there any adjustments?
Did you ever try it with 00 flour? I’m wondering the same thing.
“OO” flour has a bit more gluten but it works great in this recipe.
DO NOT, under any circumstances…roll the pasta up into nests before you cook them. Mine turned out to be big gloopy balls of pasta. I will never, ever, ever roll them up in cute nests again. I thought they would unwind in the water – even tried to shake them up a bit with a spoon. Didn’t work and my dinner was ruined – although it was tasty! I’ll use this recipe again, only drying on a rack is the only way to go for me.
Do you rest it in fridge or on the counter? Thanks!
I rest it on the counter. Thanks!
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am trying this with 1 1/2 cups of Seminole floor and 1 3/4 cups of all purpose flour. The rest of recipe is the same.
My dough was very dry so I had to add 1/2 cup of water. To dry for the dough hook to do much. Finally hand kneaded it. Looks ok but we will see how it rolls out.
I love making pasta — now for about a year. I lost my little booklet and with it the recipe. This allows me to do it better, rather than from memory. Thanks.
Just tried this recipe yesterday. Turned out the best I have made. Every other recipe I have tried includes oil which makes the pasta very smooth but also very sticky going through the spaghetti rollers even after hanging the sheets to dry for a short while. I didn’t think the dough hook would bring it all together and a few pieces remained so will try your suggestion to maybe add 1/2 tablespoon water next time. Finished it off as you suggested by hand.
Sheets dried up nicely. Just enough to pass through the cutters without all the strands sticking together which normally happens to mine.
Thanks again. Threw out all other recipes and this is my now go to recipe.
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I made this tonight for my ravioli. It is a great dough, but it was so dry and would not incorporate until I added an extra half cup of water. I had to take it out of the bowl and bunch it into a few balls of dough, then put back in with the dough hook, while continuing to add water, three different times. In the end it came out good, but how the heck did you use only 2 tbsp of water?!
Hi Joanna,
I have made this recipe many times and it doesn’t take me that much water…can I ask how you measured the flour? I use the first method mentioned in this post: https://www.thelittlekitchen.net/how-to-measure-flour/
Thanks!
Nice recipe,
You have provided the very easy and quick way to make pasta. I love pasta very much but have not made it so far in my kitchen. Now, I can easily try this.
Is there any other way to make this fresh Homemade Pasta without kitchenaid?
I am unable to find kitchenaid stores in India. If they are present in India, Please provide me information I also want to buy KitchenAid® Pro Line® 7-Quart Stand Mixer in India.
This didn’t work for me, even after 2-3 attempts. There was FAR too little liquid, resulting in the dough never coming together .. it just stayed a bunch of crumbly crumbs even after I tried adding a full 3 tablespoons of extra water.
Thanks so much for posting the video. I got the pasta attachments for Xmas – I always wanted to try making homemade pasta but was a bit intimidated. But I watched your quick video, and went for it. We had great home-made fettuccine tonight with a hearty pork shoulder ragu I made. My batch of dough did require about 3 more tbsp of water than yours, but the air is very dry in the house, so I don’t know if that has anything to do with it. I just added a bit at a time and watched the dough until it was banging around the mixing bowl with the dough hook. Thanks so much for making the vid!
I was wondering if anyone has made this with 00 flour and if so, were there any adjustments?
Beautiful photos! Thanks for sharing!
We made our first pasta dish. Fettuccine Alfredo. My goodness it was the best food I have ever had. Wow just Wow.
Can you freeze this for later use???
Do you have a recipe using the kitchen aid for rice noodles?
Thank you for sharing this easy and efficient recipe! I used to make my pasta dough by hand with Thomas Keller recipe. Although it yields delicious and perfect texture pasta, but it was very tiring and time consuming. I am grateful for this easy and great recipe to use with the stand mixer!
Hi Marie, sorry for the super late response. But I wonder if you can modify the TK recipe to see the KA pasta roller! That would be neat!
What many commenters don’t seem to realize is that the weather and where you live can affect your flour. In dry areas and in dry weather, you may need to add more water. The recipe is not at fault.
This is why bakers weigh their flour instead of using dry measuring cups. It helps compensate for the moisture in the flour.
I made this pasta recipe, I needed a little more water than this.
My questions is about the cutting. We made spaghetti. We rolled all the dough out first and then started cutting. The first several sheets cut ok, but then the dough started sticking to the cutter. What do you think we did wrong? Not enough flour?
We had laid the dough on parchment paper waiting to cut. Should we hang?
Hi Sharon. I’ve found the same thing and fixed it by spreading a bit of flour on the cutter first… and also flouring the sheets before cutting.
Thanks lots!!! I got the pasta press for the Kitchen Aid this Christmas and I am excited to say that another mom in my mom’s group recommended your page. My son and I made the pasta and we only had to add 4 tbps of water to bring it together. The directions in my kitchen aid said make sure that you have 7/8 cup eggs and if you don’t add water so I assume that our eggs were a little light so I think that it worked out perfectly. I can’t wait to try it through the press to see how it works!! Thanks for the great tips and I hope that I get the roller soon 🙂
Do you mean for egg noodles? I’m confused! Now I need to break out my manual and look at the other recipes.
Great video ! Can’t wait to try the new pasta roller and cutters that my hubby received for Christmas lol !
Thanks
Cheryl, yay!!! That cracked me up btw! Hope you enjoy it!
I did the experiment using my new tools, when I put only 2 tbsp water it was dry, so I made it a 1/4 cup of water and it was fine. I sprinkled flour every time it roll and it helped to keep the noodle separated. Very easy recipe.. BTW I used an organic flour, organic eggs and was very yummy!
Can duck eggs be used instead of chicken eggs? If so, how many would be used?
I would assume there would be no problem. The total egg volume needs to be 7/8 cup.
The first time I tried to make pasta, I used a different recipe I found. It didn’t work out. The pasts kept getting stuck and it came out like mush. This time, I searched for a different recipe to use and came across this one. Gave it a try, and OMG, I just made HOMEMADE pasta. I was jumping all over my kitchen with excitement. It’s cooking on my stove now, so I can’t wait to taste it. Thank you so much.
Hi Katherine,
That’s so amazing!! This makes me so happy!! Please post photos or email them to me, I want to see!! 🙂 So happy for you!! I remember feeling so accomplished when I made pasta for the first time!
Do you have a recipe for spaghetti pasta? I have used this recipe for fettuccini and I absolutely love it!
Hi Barbara,
You can totally use the same recipe for spaghetti pasta! You just use a different cutter for it.
???? very helpful and easy to follow. It was fun to make. I don’t think I will buy store bought pasta again.
Just made this for the first time and I did find it dry as well added a couple more tbsp of water and a yolk. We will see how it rolls. Next time I would try starting with 3 cups of flour and adding more flour as needed.
Shar, I feel like some people do have to add a bunch of water. Make sure you’re scooping the flour into your measuring cup too…and not dipping the measuring cup into the flour. That way you get the right amount of flour. Hope it works out!
We just recently bought a KitchenAid pasta set which included the roller, fettuccine and spaghetti cutters, we used this recipe to make our first batch of spaghetti and OMG it was fantastic! There’s no going back to Boxed Pasta after tasting homemade, as a matter of fact I was in the mood for spaghetti again today and I’m making it and it’s much easier the second time around. The only modification I made the recipe was to increase the amount of water to about a quarter of a cup.
I know this is an old thread but can you use the noodle attachment to make wide noodled
This recipe was great. Watching the video made it easy. Thank you
Hello all . I’m considering buying the pasta maker. For the spaghetti cutter can u change size of spaghetti? Or is it one size? Thanks
Hi Gretchen,
It’s just one size! Hope that helps!
How do you know when it’s done cooking? Since it’s already soft it’s hard to tell and I either over or under cook it. Any tips for the actual cooking part of it? I’m looking for an al dente texture and mine is always mush. Could I also be rolling it too thin?