Perfect Homemade Pasta or Spaghetti for KitchenAid Mixers
This recipe, from Chef Andrea Apuzzo, makes approximately 1.5 pounds of perfect homemade pasta using a KitchenAid mixer with pasta roller and cutter attachments. It's a great recipe for making spaghetti, ravioli, or other pasta types. The dough requires a rest period and some drying time.
This recipe, from Chef Andrea Apuzzo, makes approximately 1.5 pounds of perfect homemade pasta using a KitchenAid mixer with pasta roller and cutter attachments. It's a great recipe for making spaghetti, ravioli, or other pasta types. The dough requires a rest period and some drying time.
- Carbohydrate 327.840003333333 g
- Cholesterol 846 mg
- Fat 31.0350866666667 g
- Fiber 17.4808337605794 g
- Protein 81.97005 g
- Saturated Fat 7.76094266666667 g
- Serving Size 1 1 1/2 pounds fresh pasta, 8 serving(s) (891g)
- Sodium 294.103666666667 mg
- Sugar 310.359169572754 g
- Trans Fat 5.05879266666666 g
- Calories 1956 calories
Step-by-step
- Combine semolina flour, all-purpose flour, and salt in a large bowl. Mix with a fork, then sift into another bowl.
- In a separate bowl, beat eggs well with a fork. Add olive oil and cold water, mixing with a fork.
- Pour wet ingredients into mixer bowl with flat beater. Add half the flour, mix on speed 2 for 20 seconds. Add remaining flour, mix for another 20 seconds.
- Change to dough hook, knead on speed 2 for 2-3 minutes until a dough ball forms. Remove and hand-knead for 2-3 minutes.
- Test dough consistency: Pinch a small amount; it should be firm, elastic, and not sticky. Adjust with flour (if too soft) or water (if too dry).
- Wrap dough in plastic wrap and refrigerate for at least 1 hour.
- Let dough rest for 15 minutes. Roll into a 12-inch log, cut into 8 slices, and flatten slightly.
- Using the widest roller setting (1), feed one dough piece through, fold, and repeat 3 times. Lightly dust with flour if sticky.
- Increase roller setting (2, then 3, etc.) until desired thickness is reached (see recipe for thickness guide).
- Separate sheets with a floured towel or plastic wrap.
- Attach desired cutter (fettuccine or spaghetti) and run sheets through.
- Hang to dry for at least 10 minutes on a floured pasta rack or plastic hangers, separating strands.
- For longer storage, dry for several hours and store in airtight bags.
- Cook fresh pasta in boiling salted water (2 teaspoons salt for 1.5 pounds) for 4-5 minutes for al dente.
My KitchenAid Pasta Adventure: A Perfect Homemade Pasta Recipe
My husband surprised me with a KitchenAid mixer for Christmas – the best gift ever! But it wasn’t just the mixer itself; it was the possibilities it opened up. I'd always dreamed of making fresh pasta, that beautiful, silky texture you just can't get from the store-bought stuff. And now, with the pasta roller and cutter attachments, that dream was finally within reach.
I’ve tried countless recipes, each promising the perfect pasta. Most fell flat, yielding doughs that were either too sticky, too dry, or simply didn’t have that satisfying chewiness. Then I found this recipe, from Chef Andrea Apuzzo, and let me tell you, it's a game-changer. I’m not exaggerating when I say this recipe is, for me, THE perfect pasta recipe. It’s incredibly simple, yet the results are nothing short of extraordinary.
The first time I made it, I was blown away. Not only was the pasta incredibly delicious, but the yield was amazing! I ended up with a whopping 1.5 pounds of fresh pasta – significantly more than a typical pound box from the grocery store. I used the spaghetti cutter, creating long, thin strands of pure pasta perfection. It was the perfect foundation for a simple tomato sauce, but I can’t wait to explore more creative dishes, like homemade ravioli, using the same fantastic dough.
What makes this recipe stand out is the balance of simplicity and precision. The instructions are clear and easy to follow, even for a beginner like myself. The step-by-step process, from mixing the dough to rolling and cutting, feels almost meditative. There's something deeply satisfying about creating something so delicious from scratch. And the subtle guidance on getting the dough consistency just right, using flour or water as needed, is key to success.
Of course, having the right tools makes a difference. The KitchenAid mixer, with its powerful motor and various attachments, simplifies the process considerably. But even without the mixer, I can see the recipe working well with a little extra elbow grease. That might mean more time and effort, of course, but the reward of fresh, homemade pasta would still be worth it!
Beyond the practical aspects, this pasta-making experience has been a journey of self-discovery. It’s about slowing down, embracing imperfection, and finding joy in the culinary process. There were a few moments of frustration – when the dough was a little too sticky or the pasta sheets tore slightly – but even those moments added to the charm. It's all part of the learning process, and each attempt brings me closer to pasta perfection.
I love how versatile this recipe is, too. You can create a variety of pasta shapes – from thick, hearty egg noodles to delicate angel hair – simply by adjusting the thickness setting on the pasta roller. The possibilities are endless, and the culinary adventures are just beginning. From simple weeknight dinners to elegant dinner parties, this fresh pasta is ready for anything, and it’s a show-stopper every time. The rich flavour, that delicate texture, and the utter simplicity of the ingredients make it an absolute winner in my book.
Beyond the individual satisfaction, there's a sense of accomplishment and pride. It’s the kind of recipe that I happily share with friends and family – and their expressions of delight are the ultimate reward. In a world of fast food and convenience, making fresh pasta from scratch feels like a quiet act of rebellion – a celebration of simple pleasures and homemade goodness.
So, if you're looking for a pasta recipe that’s both rewarding and delicious, I urge you to give this one a try. Get ready to elevate your pasta game, and enjoy the journey as much as the destination.
