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!
Recipe is Slightly modified from KitchenAid Pasta Attachment Manual.
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
Instructions
- 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
Have you tried this recipe?
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.
Loved the recipe!!
Came out great! Like the other comment, used more water but that’s how it goes.
Very easy to make, and my husband just loved the taste and texture of the pasta. I am gluten intolerant, so was unable to eat it, but he loved it and that’s what counts!
Thank you for the great recipe.
I use this recipe for all my fresh pasta.
I loooove this recipe and about to make it for my 4th time. I really appreciate that the actual # of speed for the mixer needed is listed. I tend to use a bit more water but other than that it’s spot on!
I’m new to pasta making, and didn’t want a recipe that was too complicated or one where I had to add yeast and let the dough rise. This one rocked! Simple, fast and easy recipe! The directions were great. I made fettuccine with pesto sauce and it tasted wonderful! I’ll definitely make it again.
Yummy! Would this recipe also work for a tube pasta attachment?
I’m trying that today! I don’t see why it wouldn’t.
I love this recipe, but I find it takes about 1/4 cup of water to make it a cohesive dough. I also add a bit of oil which helps make it stretchy and it kneads better.
I have now made this recipe twice, after trying numerous others. IT IS FANTASTIC! Just the right proportion of flour and eggs, and the pasta was not too sticky or too dry. Tonight we made spaghetti, combined with homemade, home grown pesto. So good!
This is my go to! Always comes out! Thanks!
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?
It only takes a few minutes. You’ll notice a slight change in colour. Taste test.