Perfect Homemade Pasta or Spaghetti for KitchenAid Mixers
This recipe, from Chef Andrea Apuzzo, makes about 1.5 pounds of perfect homemade pasta using a KitchenAid mixer with pasta roller and cutter attachments. I recently got a KitchenAid mixer and pasta attachments, and after trying many recipes, I finally found one that's perfect! It's easy to make, and the result is delicious pasta that's perfect for any dish.
This recipe, from Chef Andrea Apuzzo, makes about 1.5 pounds of perfect homemade pasta using a KitchenAid mixer with pasta roller and cutter attachments. I recently got a KitchenAid mixer and pasta attachments, and after trying many recipes, I finally found one that's perfect! It's easy to make, and the result is delicious pasta that's perfect for any dish.
- 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. Sift into another bowl.
- In a separate bowl, beat eggs well with a fork.
- Add extra-virgin olive oil to the eggs and mix.
- Add cold water to the egg and olive oil mixture and mix.
- Pour liquid ingredients into your mixer bowl and attach the flat beater.
- Add half the sifted flour mixture, mix on speed 2 for 20 seconds. Add the rest and mix for another 20 seconds.
- Exchange the flat beater for the dough hook. Knead on speed 2 for 2-3 minutes until a dough ball forms.
- Remove dough and hand-knead for 2-3 minutes. The dough should be elastic, pliable, and firm. Adjust flour or water as needed to achieve the correct consistency.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour.
- Remove dough and let it rest for 15 minutes. Roll into a 12-inch log, cut into 8 slices, flatten slightly, and cover with plastic wrap.
- Using the widest setting (1) on the KitchenAid, roll each dough piece through the rollers, folding and rolling 3 more times, dusting with flour if needed.
- Increase the roller setting to 2, then 3, and continue increasing until the desired thickness is reached (see recipe for thickness guides).
- Separate sheets with a floured towel or plastic wrap.
- Exchange the roller attachment for the desired cutter (fettuccine or spaghetti). Cut each sheet (halving or thirding if needed).
- Hang to dry on a floured pasta rack or plastic hangers for at least 10 minutes. Separate strands to prevent sticking.
- Boil salted water. Cook fresh pasta for 4-5 minutes for al dente.
My Perfect Homemade Pasta: A KitchenAid Adventure
For years, I've been a devoted fan of pasta. The comforting hug of a perfectly cooked noodle, the versatility of the dish, the endless possibilities of sauces – it’s a love affair that started in my childhood and continues to this day. However, like many home cooks, I often found myself struggling to achieve that "perfect" pasta experience at home. Store-bought pasta, while convenient, always fell short of the texture and taste I craved. Then came Christmas, and with it, a glorious gift from my husband: a KitchenAid stand mixer. Not just any mixer, mind you – this beauty came complete with pasta roller and cutter attachments. Suddenly, the world of homemade pasta felt within reach. And let me tell you, the journey has been nothing short of transformative.
My initial attempts at homemade pasta were… well, let’s just say they were a learning experience. There were disastrous doughs, oddly shaped noodles, and more than a few trips to the trash can. I scoured countless recipes, searching for the holy grail of homemade pasta perfection. I experimented with different flour types, ratios, and techniques. I even considered investing in a pasta-making class! But then, I found it. The recipe. A recipe that promised the perfect balance of texture, taste, and ease. The recipe that has since become my go-to, my absolute favorite, my culinary masterpiece.
This particular recipe, a treasure I unearthed on a culinary website, hails from the esteemed Chef Andrea Apuzzo of Andrea's Restaurant in New Orleans. I followed the instructions carefully, meticulously measuring each ingredient, and the results were beyond my wildest expectations. The dough was surprisingly easy to work with, achieving that perfect balance of elasticity and firmness. The pasta roller and cutter attachments on my KitchenAid proved invaluable, making the process remarkably streamlined. And the final product? A glorious 1.5 pounds of perfectly formed spaghetti, far surpassing the standard one-pound packages you find in the supermarket.
More Than Just Spaghetti
The beauty of this recipe lies not only in the deliciousness of the resulting pasta but also in its versatility. The dough is equally suited for creating ravioli, fettuccine, or any other pasta shape you desire. This recipe has opened up a whole new world of culinary exploration for me. I've already experimented with different shapes and sauces, and I can confidently say that this recipe is a keeper.
Beyond the Recipe: A Culinary Journey
More than just a collection of ingredients and instructions, this recipe represents a journey. It's a journey that started with a thoughtful gift, progressed through experimentation and learning, and culminated in the joy of creating something truly delicious from scratch. It's a journey that underscores the importance of passion in the kitchen, the satisfaction of creating something with your own hands, and the simple pleasure of sharing a meal made with love. So, if you're looking to embark on your own homemade pasta adventure, I highly recommend trying this recipe. It's a recipe that's changed my approach to cooking, and I know it will change yours too.
Tips and Tricks for Pasta Perfection
Here are a few extra tips that have helped me master this recipe:
- Flour Choice: While the recipe calls for all-purpose flour, I've found that using bread flour results in a slightly chewier, more robust pasta. Experiment to see what you prefer.
- Dough Consistency: Don't be afraid to adjust the amount of flour or water to achieve the ideal dough consistency. The dough should be firm, not sticky or overly soft.
- Resting Time: The resting period is crucial for developing the gluten in the dough, resulting in a better texture.
- Drying: Proper drying prevents the pasta from sticking together. Flour your pasta rack or hangers well, and make sure the pasta strands aren't touching each other.
- Cooking Time: Fresh pasta cooks very quickly, so keep a close eye on it to prevent overcooking.
With each batch of pasta I make, I am reminded of the gift that sparked this culinary adventure, and the love and care that goes into creating something special in the kitchen. Homemade pasta, made with this perfect recipe, has become more than just a meal for me; it’s a symbol of creativity, passion, and the rewarding experience of transforming simple ingredients into something truly extraordinary.
