Powered by
Homemade Pasta (Kitchenaid)
Serves 4
75 mins prep
3 mins cook
78 mins total
A comprehensive guide to kneading, rolling, and cutting homemade fresh egg pasta with a Kitchenaid mixer and pasta attachment.
Scan QR-code and claim coupon for $4 cashback on Tajín Seasoning, Clasico
Form the well: On a large wooden cutting board or work surface, add [wprm-ingredient text="360 grams 00 flour" uid="1"] in a mound.*
Using your fist or a small glass, form a strong, wide, crater-like well in the center of the flour. Add [wprm-ingredient text="208 grams large eggs (without shell)" uid="0"], one at a time into the well. If you notice the well isn’t tall or wide enough, you can continue to adjust.
Add [wprm-ingredient text="2 teaspoons extra-virgin olive oil" uid="2"] and [wprm-ingredient text="1/8 teaspoon kosher salt" uid="3"] to the eggs. Using a fork, poke the eggs and whisk them until homogenous.
*Note: If you've never made pasta before, I recommend using a large mixing bowl to make the egg well (this way, in case the well breaks, it's no big deal!)
Knead: Slowly begin mixing some of the surrounding flour into the well, being careful not to break it. Begin incorporating more and more of the flour into the well, whisking with the fork until the liquid in the well starts thickening.
Once it becomes thick and pasty, place the fork down. With your hands or a bench scraper, alternate between incorporating more of the remaining flour and kneading the dough.
Note: If you do happen to break the well, it’s totally fine — it’ll just make it slightly harder to get a homogenous dough ball as quickly.
Knead until it comes together into a shaggy mass. If it’s feeling quite dry (which can happen in the winter), you can wrap the dough in plastic wrap and allow it to rest for 15 minutes to hydrate better.
Once the dough has come together into a solid mass, wash and dry your hands. Discard any unincorporated dry bits from the work surface with a bench scraper.
Knead aggressively for 5 - 7 minutes, digging the heel of one hand into the dough and stretching it, then folding the dough over itself. Rotate 45 degrees and continue digging, stretching, and folding.
Note: If the dough starts to dry out, you can lightly wet your hands or mist the dough directly to control the humidity.
Rest the dough: At this point, it should feel quite smooth and slightly tacky but not sticky — with no dry bits remaining.
Wrap dough tightly in plastic wrap. Rest for at least 20 minutes (up to 2 hours) at room temperature before rolling out.
Divide rested dough into 4 equal pieces. Roll out one piece at a time, leaving the rest in plastic wrap.
Roll out a section of dough until it’s about 1/3-inch thick.
Roll out the dough: Attach your pasta maker to the Kitchenaid and turn the dial to ‘1’ (this is the widest setting). Turn the mixer on the lowest setting (‘Stir), then feed the dough through the attachment twice.
Afterwards, the dough will form into an oval shape. To make a uniform rectangle, fold one end halfway up the dough, then fold the other end on top so you’ll have three even layers like an envelope.
Using a rolling pin, roll the dough out to 1/4-inch thickness.
Feed through the next highest setting ('2') twice, then continue feeding through narrower and narrower settings until you’ve reached the thinness required. For perfectly straight cuts of pasta, trim off any uneven edges of your rolled pasta sheets.
Rolling and Cutting Recommendations:
Note: I like setting 5 for chewier strands and setting 6 for thin, delicate pasta. For setting 6, run through the rollers just once. For all lower settings, run twice through.
If desired, cut the sheet in half crosswise before cutting for shorter noodles. Generously dust with semolina flour to prevent sticking.
Spaghetti: Thickness: 4 or 5 | Switch out the pasta sheet roller with the Spaghetti cutter, then run the dough through the cutter.
Fettuccine: Thickness: 5 or 6 | Run the dough through the fettuccine cutter.
For tagliatelle and pappardelle, loosely fold the sheet of pasta over itself lengthwise (the long way) in 2 ½-inch increments, then use a sharp knife to cut widthwise (the short way) into desired lengths.
Tagliatelle: Thickness: 5 or 6 | Cut pasta into 1/4-inch wide pieces.
Pappardelle: Thickness: 5 or 6 | Cut pasta into 3/4-inch to 1-inch pieces.
Dust the cut pasta with semolina flour to prevent sticking, then loosely twirl it into a nest and store on a semolina-dusted baking sheet covered with a kitchen towel.
Repeat rolling out and cutting the remaining dough.
Cook the pasta: Cook fresh pasta in a large pot of salted boiling water until al dente. Fresh pasta cooks very quickly, so it may be done in as little as 1 minute depending on the shape.
Sauce and serve!