Homemade Pasta Dough Kitchen Aid Stand Mixer Recipe 425

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KITCHENAID PASTA RECIPE



KitchenAid Pasta Recipe image

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

Categories     Main Course

Number Of Ingredients 4

300 g all-purpose flour, plus extra flour for handling the dough
3 eggs
1 tsp olive oil
pinch of salt

Steps:

  • 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.
  • In the bowl, start mixing the ingredients together with your hands, about one minute.
  • 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.
  • On your working surface, knead the dough until it's yellow in colour and holds together nicely, about 10 minutes.
  • Form dough into a ball and wrap in saran wrap and let it rest at room temperature for 30 minutes.
  • Attach your pasta roller attachment to the power hub of your KitchenAid stand mixer.
  • On a lightly floured surface, cut your ball of pasta dough into 3 equal-sized pieces. Flatten each piece with your hands.
  • 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.
  • Now change your roller setting to 2 and feed the dough through the roller once. Keep flouring your hands if dough is sticky.
  • 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.
  • You now have basic, work-able pasta dough sheets! You can make spaghetti, fettucine, ravioli. tortellini, whatever you want from this dough.
  • 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.
  • Add the fettucine or spaghetti attachment to the power hub of your KitchenAid stand mixer. On speed 2, feed the pasta dough sheet through.
  • On a floured baking sheet, place each set of fettuccine/spaghetti on the baking sheet into a pile or "nest" shape.

Nutrition Facts : Calories 330 kcal, Carbohydrate 57 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 122 mg, Sodium 48 mg, Fiber 2 g, ServingSize 1 serving

HOMEMADE PASTA DOUGH - KITCHEN AID STAND MIXER RECIPE - (4.2/5)



Homemade Pasta Dough - Kitchen Aid Stand Mixer Recipe - (4.2/5) image

Provided by lindaauman

Number Of Ingredients 4

1 3/4 cups sifted all-purpose flour
1/4 tsp. salt
3 extra large eggs
1/2 Tbs. water

Steps:

  • Sift flour and salt together. Add flour, salt, eggs and water to stand mixer. Using the paddle attachment, mix ingredients for 30 seconds. Change to dough hook attachment. Mix for 2 minutes until dough forms a ball. Remove dough ball from mixer and knead by hand for 1-2 more minutes. Add extra flour as needed to keep dough from sticking. Dough should be smooth and pliable. Allow dough to rest for 20 minutes. After 20 minutes, dough can be rolled and cut using pasta-cutting machine (use your machine's specific directions) and can then be cooked immediately or refrigerated for cooking later. Remember to keep dough well floured so that pasta won't stick together. ***Fresh pasta cooks quickly. Thin pastas will cook in 2 1/2-3 minutes. Thicker pastas may require 4 minutes. ***When boiling fresh pasta, please ensure that your pasta water is well-salted. Just when you think you've added enough salt, add a bit more.

HOW TO MAKE HOMEMADE PASTA WITH KITCHENAID MIXER



How to Make Homemade Pasta with KitchenAid Mixer image

Number Of Ingredients 5

3½ cups all-purpose flour, sifted
extra flour for dusting
½ teaspoon salt
4 large eggs, beaten
2 Tablespoons water

Steps:

  • Attach the flat beater to the stand mixer and place the flour, salt, eggs and water (begin with ½ tablespoon and add more as needed) into the mixing bowl. Turn mixer to speed 2 and mix until they are well combined.
  • Remove the flat beater and attach the dough hook, knead until the dough indents when you touch it. Cover dough with plastic wrap or a damp tea towel and let it sit for approximately 20 minutes.
  • Dust a cutting board with flour and knead the dough for a few minutes. Cut the dough into 4 pieces and form each into flat rectangle shapes with your hands. Take one piece and cover the others with a tea towel while you work with the first to keep them moist.
  • Attach the pasta roller to your stand mixer, set the roller to #1 and turn on your mixer to speed #2 and run the pasta through the roller
  • When it has rolled through, fold the strip in half and feed through again. Pat the dough in flour, change the roller attachment setting to #2 and repeat. Do this process at settings #3 and #4.
  • Once you're done, fold the pasta up gently and cover with a tea towel while you repeat the process for the remaining 3 pieces of dough.
  • Once you've rolled out all of the pasta, cover it again and remove the roller attachment and attach the fettuccine attachment.
  • Set the mixer speed to #2 and begin feeding the pasta into the attachment. As it comes through, wrap it around your hand to create "nests" if using immediately or hang over a clothes hanger to dry.
  • Your gorgeous pasta can be used immediately or allowed to dry before freezing.
  • Just in case this isn't clear, I've made a video to show you all how I do it.

HOMEMADE PASTA RECIPE



Homemade Pasta Recipe image

Provided by Julie Deily

Time 1h15m

Number Of Ingredients 4

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

Steps:

  • 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.

PERFECT HOMEMADE PASTA OR SPAGHETTI FOR KITCHENAID MIXERS



Perfect Homemade Pasta or Spaghetti for Kitchenaid Mixers image

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

Categories     European

Time 2h15m

Yield 1 1/2 pounds fresh pasta, 8 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.
  • In a separate bowl, combine the eggs & beat well with a fork.
  • Add extra-virgin olive oil to the eggs and mix with a fork.
  • Add the cold water to the egg & olive oil mixture, and mix with a fork.
  • Pour the liquid ingredients into your mixer bowl and attach the flat beater.
  • 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.
  • Exchange flat beater for the dough hook. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed.
  • 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).
  • Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour (this step is important).
  • Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, about 12 inches long.
  • Cut log into 8 slices, then flatten each piece slightly. Spread slices out so they aren't touching and cover with plastic wrap.
  • 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.
  • Move adjustment knob to setting 2 and feed the dough sheet through the rollers once.
  • Move adjustment knob to setting 3 and feed the dough sheet through the rollers once.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • Fresh pasta will cook faster than commercially bought pasta -- about 4 to 5 minutes in vigorously boiling water for el dente.

Nutrition Facts : Calories 296.8, Fat 3.6, SaturatedFat 0.7, Cholesterol 46.5, Sodium 165.1, Carbohydrate 54.3, Fiber 2.5, Sugar 0.1, Protein 10.1

HOMEMADE SEMOLINA PASTA USING KITCHENAID MIXER /PASTA ATTACHMENT



Homemade Semolina Pasta Using Kitchenaid Mixer /Pasta Attachment image

I found this on Amazon when I was reviewing my new KitchenAid Pasta Roller Attachment and wanted to keep this on hand.

Provided by gobruijns

Categories     Healthy

Time 32m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups semolina flour
1 cup unbleached flour
3 eggs
1/2 teaspoon salt
6 tablespoons water

Steps:

  • *Some recipes like the one that comes in the box with this attachment, recommend the use of oil. I have not tried that approach yet. It probably works fine too, you be the judge.
  • Mix the 2 flours in the Kitchen aid bowl using the paddle beater.
  • Mix the eggs and water together with a whisk and slowly add them to the mixer while in motion on setting 2.
  • After the big, kind if hard dough ball forms, stop and change over to the dough hook for a couple of minutes.
  • If you make ravioli, you'll want flexible dough or you'll get cracking. If the dough cracks or if air is captured inside during the sealing process, they are garbage as they will come apart in the boiling water.
  • To get dough flexible enough that it doesn't crack while making the ravioli, be sure to cover the dough between the first and second rollings and not let it sit longer that 30 minutes. Here's where the oil recipes may have an advantage -- also, a light coating of water will help make a good seal.
  • Will store fresh for a couple days in the fridge or frozen for a couple months.
  • Boil only for a couple minutes. A couple more if frozen.

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