Pasta Dough For The Kitchenaid Pasta Extruder Attachment Recipes

PASTA DOUGH FOR THE KITCHENAID PASTA EXTRUDER ATTACHMENT

Steps:

• Weigh the flours separately using a kitchen scale for accuracy.
• Pour the flours into the bowl of a stand mixer. Use the dough hook attachment to combine for a minute.
• Whisk all four eggs together in a separate bowl. Turn the mixer on to the 2 speed and slowly pour in the eggs. Also add 1 tablespoon of water. Let it mix for about 1-2 minutes.
• Turn off the mixer and try to use your hands to bring the dough into a ball. If it is still very crumbly, add the additional tablespoon of water and continue to mix, either using the dough hook or your hands, at this point. The dough should still be kind of crumbly, but you should be able to get at least 3/4 of the whole mixture formed into a rough ball. You do not want supple, wet dough here. If the humidity in your house is high (like if it's summertime, raining, or both, you may not need the second tablespoon of water. If the humidity is very low, you may need to wet your hands when kneading into a ball shape to add just a bit of extra water.
• Once kneaded into a rough but still crumbly textured ball, wrap in plastic wrap and let rest for 30 minutes.
• Set up the extruder attachment with your pasta shape of choice. Roll the rested dough into walnut sized balls and follow the manufacturer's directions to extrude the pasta onto a floured cookie sheet or cutting board.
• When you're ready to cook the pasta, bring a pot of water to a rolling boil. Salt the water generously, and cook the pasta for 3 minutes, or until it's floating to the top. Strain the pasta, preferably using a spider strainer, and sauce as desired.

HOMEMADE SEMOLINA PASTA USING KITCHENAID MIXER /PASTA ATTACHMENT

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.