Pasta is the foundation of a vast array of delicious and comforting dishes. This beloved food, which can be created in a wide variety of shapes and sizes, is fresher and tastier when you make it at home.
Unlock your pasta potential. Get inspired to create any homemade pasta dish you can dream up with a KitchenAid® stand mixer, a couple of pasta attachmentsand a few pantry ingredients. Follow this guide to discover some great tips for cooking, nesting, drying and freezing pasta, as well as some delicious recipe possibilities.
HOW TO MAKE HOMEMADE PASTA
Every great pasta dish starts with a great homemade pasta recipe. For a couple of “go to” pasta recipes that can be used as the starting point for an assortment of fresh pasta dishes, don’t miss this full recipe for Homemade Pasta or this one for Rigatoni,sauced with spinach and artichokes. For a homemade pasta overview, read on.
Fresh pasta dough is typically made from flour, eggs, salt and sometimes water or oil that’s kneaded and shaped. Dried pasta often contains semolina flour and omits the eggs. After the pasta dough is kneaded, rolled and shaped or cut, it’s cooked quickly in salted, boiling water and finished with a sauce.
Mixing, kneading, rolling and cutting homemade pasta dough can all be done with any KitchenAid® stand mixer and a few versatile KitchenAid® attachments—including the All Metal Grain Mill Attachment, to create a variety of homemade flour blends and the to weigh, sift and add flour.
YIELDS1
Four servings (about four cups, or 520 grams)
1. Exact yields will vary based on recipe
YIELDS TIP:The amount of pasta per serving will vary based on the type of pasta you’re serving, as well as what you’re serving it for—main course vs. starter, lunch vs. dinner. As a rule of thumb, 90 grams of fresh pasta is enough per person, for a starter or small portion. 110 grams is enough fresh pasta for a normal lunch portion with a salad, per person. For dinner plan on 115-150 grams of fresh pasta per serving.If you're not sure how much to make, consider doubling your recipe and freezing any leftover pasta or dough.
INGREDIENTS2
- Eggs
- Flour
- Salt
- Water
- Herbs (optional)
- Dried spices (optional)
2. Exact ingredients will vary based on recipe
TOOLS
- KitchenAid® stand mixer
- KitchenAid® Pasta Roller and Cutter Set
- KitchenAid® Flat Beater
- KitchenAid® Dough Hook
- Sharp knife or pastry bench scraper
- Plastic wrap
FLOUR TIP:A variety of flours can be used. All-purpose, semolina or 00 flour are all popular choices. 00 flour is a super-fine flour with a low protein level that produces a silky pasta. Semolina flour is made from hard durum wheat and is often used for larger, heartier pastas. All-purpose flour may require a little extra kneading time to activate the gluten. Discover more about 13 types of flour and their ideal uses for pasta and a variety of baked goods.
You can make a gluten-free KitchenAid pasta recipe with gluten-free flour, eggs and xanthan gum. The xanthan gum replaces the gluten and makes the dough flexible.
PREP TIME - 35 minutes
It will take about 5 minutes to mix and knead the stand mixer pasta dough.
When the dough is kneaded, roll into a ball, cover with plastic wrap and let it rest for 20-30 minutes. This will allow time for the gluten to relax and make it easier to roll.
TOTAL TIME -1 hour
After the dough is kneaded and rested, it will take about 25 minutes to roll, cut and dry the pasta.
STEP 1: MIX PASTA DOUGH
Add flour to the bowl of your stand mixer and create a well. Crack eggs into the center of the flour well and add salt. Mix with the KitchenAid® Flat Beater until combined. If the dough is too wet, add a little more flour until a dough consistency is formed. If it’s too dry, add a bit of water or another egg.
STEP 2: KNEAD PASTA DOUGH
Remove the flat beater and attach the KitchenAid® dough hook and mix for about 2 minutes until the dough forms a ball. Let the dough rest for approximately 30 minutes.
STEP 3: ROLL DOUGH
With a sharp knife or pastry bench scraper, divide dough into 4 equal pieces. Attach the KitchenAid® Pasta Roller to the stand mixer. Turn the stand mixer to speed 2 and flatten a section of dough with your hands, feed the dough through the pasta roller at least 3 times, folding the dough in half between each roll. Dust the dough with flour between each roll to prevent sticking. Repeat this process until the dough is smooth and pliable. Gradually increase the setting of your pasta roller until you reach your desired thickness.
STEP 4: DRY & CUT DOUGH INTO HOMEMADE PASTA NOODLES
When rolling is complete, replace the roller attachment with the right cutter attachment to create the size noodles of your choice. Place cut noodles on a pasta drying rack to dry while you bring a large pot of water to a boil. Make sure to liberally salt the water in order to season the pasta. Keep in mind that homemade noodles tend to cook much faster than dried pasta, so be ready to sauce in a matter of minutes.
HOW DO I USE A KITCHENAID® PASTA ATTACHMENT TO MAKE DIFFERENT TYPES OF PASTA?
When you attach the KitchenAid® Pasta Roller and Cutter Set—to any KitchenAid® stand mixer—you can create fresh, wide strands or delicate ribbons in 8 different thicknesses. By attaching the KitchenAid® Gourmet Pasta Press, you can make 6 different pasta shapes, quickly and easily.
The KitchenAid® Pasta Roller and Cutter Set comes with a pasta roller to create fresh pasta sheets that can be hand-cut for lasagna and manicotti, as well as a Spaghetti Cutter for classic noodles, and a Fettuccine Cutter for heartier noodles. To amplify the creative possibilities, the KitchenAid® 5-Piece Pasta Deluxe Setcan also help you make capellini and linguini, as well as ruffle-edged lasagnette noodles. The KitchenAid® Gourmet Pasta Press makes a variety of different types of pasta from scratch, including fusilli, bucatini, rigatoni and macaroni. Learn more about how simple it is to make great pasta using the KitchenAid® Gourmet Pasta Press.
Before you cut or press your pasta, consider the type of sauce you’ll be serving it with. As a general rule, the thicker the pasta, the chunkier the sauce and vice versa. Noodles with lots of “nooks and crannies,” like radiatore, will “trap” bits of meat and sauce, making them perfect for a hearty bolognese or a chunky ragù. A delicate angel hair or capellini are ideal for a lighter, simpler sauce. To discover more about pairing the right sauce with the right pasta, check out New Possibilities with 7 Types of Pasta.
HOW DO I COOK FRESH PASTA?
Creating a firm, yet tender, al dente bite requires a short cooking time. Most filled and non-filled pastas take no more than 4 minutes to cook. Attention to detail is key here. Place pasta in water that’s come to a rolling boil and has been liberally salted. Stir at intervals until pasta provides a slight resistance to the tooth.
Cooking times are approximations. A delicate pasta will require less cooking time and a thicker, chunkier pasta will require a minute or two longer in the boiling water. Overcooked pasta can ruin a good recipe. Start checking at 60- 90 seconds and check frequently. Keep in mind that many pastas will continue to cook if they’re combined with a heated sauce, so err on the side of slightly undercooked to compensate for this.
IS DRYING PASTA IN NESTS GOOD FOR LONG TERM STORAGE?
Drying pasta strands in nests is a great way to make sure you have individual portions on hand for your next pasta craving. Drying will remove moisture, helping ensure the longevity and quality of homemade pasta noodles.Form noodles into nests, let them dry to retain their shape and store or freeze in an airtight container.
HOW DO I DRY OTHER FORMS OF PASTA?
To dry pasta shapeslike orzo to use later, toss lightly in flour and place in a single layer on baking paper, or a clean towel. In addition to nests, strands can be dried on a rack, or over a chair on a clean towel.
Read How to Store Fresh Pasta to discover more tips on storing, drying and freezing homemade pasta noodles.
CAN I FREEZE FRESH PASTA?
Fresh pasta dough and rolled, or cut pasta can all be stored in the freezer for up to around a month.To help prevent pasta from clumping, place dried and lightly flour-dusted pasta on a baking sheet in the freezer for 30 minutes. Then place the chilled pasta in airtight containers and freeze until needed.
ADDITIONAL PASTA TIPS
Experiment, try different herbs or vegetables to flavor your pasta and to help you create a stellar pasta dish, here are a few more tips:
Homemade pasta is best enjoyed as fresh as possible. Eat or store it within 24 hours.
Every 4 quarts of water should be seasoned with at least 3 tablespoons of salt. Salt will not only season the pasta but the starchy, salty water can be used to thicken and flavor sauces once pasta is cooked.
For better accuracy and consistent results, weigh instead of measure flour.
To help pasta retain its shape, take the time to let pasta dry a few minutes before you press or cut.
To keep pasta from sticking, make sure to stir as you add it to the potand stir again from time to time to help separate.
PASTA RECIPES
From rustic and robust, to elegant and refined, there’s a pasta recipe for every kitchen and every craving. Pasta is a blank canvas, waiting to be turned into something delicious and soulful. Tint it with pureed beets for an earthy and flavorful Homemade Pink Beet Pasta. Stud it with fresh herbs and spring vegetables for a light Pasta Primavera with Fresh Basil Egg Pasta dinner with friends.Celebrate the flavors of autumn with gnocchi. Showcase it with a few delicious ingredients for a simple and satisfying Cacio e Pepe, or a comforting sopa de fideo.
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