After spending 8 days in Italy and enjoying all the fresh delicious pizza and pasta I was feeling inspired to break out my Kitchen Aid and make a batch myself. We were having a dinner party for friends that were visiting from the U.S. and nothing brings people together like a family style pasta dinner! I have been making my own pasta for about 3 years. It seems like an intimidating task but really is quite simple!
I realize that the "Real" Italians don't use Kitchen Aids. They use the egg and flour volcano method. You can google it. It sounds like what it is. I actually learned to make pasta for the first time with the volcano method but had a Kitchen Aid so decided it was worth buying the attachments. The good news is you don't need a Kitchen Aid or the pasta attachments to make pasta. You can just use the volcano method to make the pasta dough and then hand cut the noodles. It's a bit more time consuming but doable!
If you are looking to buy a Kitchen Aid and the attachments, check out the links below to Amazon. I have really enjoyed using mine for a number of things!
Pasta can be made with just about any flour. I prefer semolina flour as it adds a nice al dente bite to the pasta but if semolina is unavailable to you, all purpose flour gets the job done. Also when I make pasta I tend to double the recipe as it keeps very well. You can freeze the pasta in small nests and when ready to use throw them in a boiling pot. They will just need to boil for an extra few minutes.
Recipe Serves 6
1 Cup Semolina Flour
3/4 Cup All Purpose Flour
1 TB Olive Oil
1 Tsp Salt
1 Tsp Pepper
1 TB Water
Place the dough hook attachment on your Kitchen Aid (KA).
Add first 6 ingredients together in mixing bowl
Turn KA on low and allow to mix. Once ingredients begin to incorporate, slowly pour in water.
The dough should continue to mix until it begins making a ball.
If the dough seems very sticky add a few TB of flour or if it is not balling because it's too dry add a bit more water.
You want the dough to be the consistency of leather.
Once consistency is reached, remove ball and place on a floured surface.
Place flat noodle attachment onto KA.
Cut your ball into 4 equal pieces. You will be using these to put through your pasta attachments.
Make sure your dough is not sticky at all. Continue to cover with flour as needed. If it's sticky it will not go thru attachment cleanly an you will end up with holes in your pasta sheet.
Place attachment on setting 1. THis is the only setting you can sandwich your dough. You may have to put it thru setting 1 multiple times to get a nice piece.
Move setting up to 2. Place piece in. As numbers go higher, pasta sheet becomes thinner. If for any reason the pasta does not come out right (holes, uneven) you will have to go back to setting 1 and start piece over.
Continue this process with all 4 pieces until you reach setting 4.
Set your sheets off to the side.
Remove flat attachment and replace with fettuccine attachment. set on slowest mixing mode.
Depending on how long your sheets are you may want to cut them in half as they will be easy to run thru noodle attachment.
Insert sheet pasta thru fettucinne attachment.
Dust with additional flour to keep from sticking and place in nest.
Continue with all sheets.
You may either boil right away or place in fridge or freezer. Just be sure that pasta is dusted generously to avoid noodles sticking together.
Place in a large pot of boiling water. Add 1 tsp salt. Add pasta nests, don't over fill. you may have to do 2 batches.
Boil for 5 minutes.
Drain and serve with favorite sauce!