KitchenAid Pasta Recipe (2024)

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Say bye to your traditional pasta machine! This recipe uses the KitchenAid attachment to make homemade pasta, and it makes this seemingly intimidating process and easy one!

There's just something about homemade pasta that makes it better than store-bought, packaged pasta. Maybe it's the fact that you've put effort into it, and made it with your own hands. Whatever it is, it's so satisfying to make, and eat!

This recipe for fresh pasta dough uses the KitchenAid pasta attachment as opposed to a traditional pasta machine, and the results are fabulous.

Kitchen Aid Pasta Attachment vs. Traditional Pasta Machine/Hand Crank?

A hand crank pasta machine is the traditional pasta machine used by many Italians.

I think the Kitchen Aid pasta attachment is a better choice than a traditional pasta machine for a few reasons:

  1. A pasta machine needs to be clamped to a table with a straight edge, which might not always be an option. Instead making pasta with the Kitchen Aid attachment can be done anywhere (as long as you have electricity).
  2. With a hand crank machine, you only have one hand free to handle the sheet of pasta, since your other hand will be cranking. Since the KitchenAid is mechanized, it allows you to have two hands free to handle the pasta sheet. This is a GAME CHANGER. It allows you more control when feeding the sheet through, ensuring the sheets don't stick or rip. You can also make longer sheets of pasta if you'd like.

KitchenAid Pasta Recipe (1)

What Type of Flour to Use for Homemade Pasta?

In this recipe, I used all purpose flour because it's the most common and easiest to find, and chances are, you already have it in your pantry. It also makes a great, silky and smooth pasta dough.

However, a very traditional Italian homemade pasta dough calls for two types of flour: about 60% 00 flour and 40% semolina flour. Semolina flour is a bit coarser than most flours and adds a grittiness and texture to the dough. If you'd like, you can substitute 00 flour and semolina flour for the all purpose flour called for in this recipe.

KitchenAid Pasta Recipe (2)

Do I Have to Dry the Pasta?

If you are cooking the pasta right away, as soon after you make it, you do not need to dry the pasta. Just keep it in its nest shape and throw the nest in once your pasta water is boiling.

How to Store Homemade Pasta

If you would like to dry the pasta out, simply sprinkle it with flour and use a pasta drying rack to dry it out for 12-24 hours. It should snap when you twist it and not bend. You can then store it in an airtight container at room temperature.

You can also freeze the pasta (without drying it out). Lightly flour the nests and place them in a ziplock bag and store in the freezer for up to one month.

KitchenAid Pasta Recipe (3)

How to Make Fresh Pasta with the KitchenAid Pasta Attachment - Step by Step

In a mixing bowl, add flour. Make a well in the center of the flour and add the eggs. Add the eggs, salt and olive oil (photo 1)

In the bowl, start mixing the ingredients together with your hands, about one minute (photo 2)

Once you have a work-able "ball," that holds together (it will still be crumbly at this point), transfer the dough to a working surface, whether that's a table, or a wooden board.

On your working surface, knead the dough until it's yellow in colour and holds together nicely, about 10 minutes (photo 3)

Form dough into a ball and wrap in saran wrap and let it rest at room temperature for 30 minutes.

Attach your pasta roller attachment to the power hub of your KitchenAid stand mixer.

On a lightly floured surface, cut your ball of pasta dough into 3 equal-sized pieces (photo 4) Flatten each piece with your hands.

KitchenAid Pasta Recipe (4)

Lightly flour your hands. On speed 2 and setting 1 on the pasta roller, feed one piece of flattened dough through the roller. Once it has gone through, fold the dough into 3, rotate and feed through again. Rotating the dough is what makes it rectangular in shape. Repeat this process two more times until you've fed all sides of the dough through at setting 1 (photo 5)

Now change your roller setting to 2 and feed the dough through the roller once. Keep flouring your hands if dough is sticky.

Keep feeding the dough through on each roller setting (only once) until you've reaching setting 7. I found this was a good thickness for fettuccine. Set your dough sheet aside on a floured surface and sprinkle with a bit more flour. Repeat these steps for the remaining pieces of dough (photo 6)

You now have basic, work-able pasta dough sheets! You can make spaghetti, fettucine, ravioli. tortellini, whatever you want from this dough.

Grab a sheet of pasta dough and cut it into about 3 equal pieces. If you feed the whole sheet through without cutting, your fettuccine will probably be too long to eat.

Add the fettuccine or spaghetti attachment to the power hub of your KitchenAid stand mixer. On speed 2, feed the pasta dough sheet through (photo 7)

On a floured baking sheet, place each set of fettuccine/spaghetti on the baking sheet into a pile or "nest" shape. Sprinkle with more flour (photo 8)

KitchenAid Pasta Recipe (5)Extra Tips for Making Pasta with the KitchenAid Pasta Attachment:

  • This recipe will serve 4 people, but if you want to make more or less pasta dough, a general rule of thumb to follow is: use 1 egg per 100 grams of flour. Ie. if you use 500g of flour, use 5 eggs.
  • If you can, when you're kneading your dough, knead on a surface that's room temperature like a table or large wood cutting board. I've heard that if you knead on a cold surface like marble or quartz, the dough won't turn out as well.
  • Kneading this dough takes me about 10 minutes, but depending on your strength, it could be more or less time. When kneading, you will notice that there's always an "open" side to the dough, where the dough looks like it's cracking and about to open. Try to keep this open side face up when you're kneading.

KitchenAid Pasta Recipe (6)

Recipe Suggestions to Use Your Homemade Pasta:

  • Burst Cherry Tomato Pasta with Creamy Burrata
  • Short Rib Ragu
  • Fettuccine with Bacon, Peas, and Asparagus

If you’ve tried making thisKitchenAid Pasta Recipe, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can alsoFOLLOW MEonINSTAGRAM,FACEBOOK,TWITTER, ANDPINTERESTto see more delicious food and what I’ve been up to.

Recipe

KitchenAid Pasta Recipe (7)

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KitchenAid Pasta Recipe

Making fresh, homemade pasta dough isn't hard! This simple recipe takes the guesswork out of making the dough, and using the KitchenAid pasta attachment makes it extra easy.

CourseMain Course

CuisineItalian

Prep Time 20 minutes

Resting Time 30 minutes

Servings 4 people

Calories 330 kcal

Author Pina Bresciani

Ingredients

  • 300g all-purpose flour, plus extra flour for handling the dough
  • 3eggs
  • 1 teaspoonolive oil
  • pinch of salt

Instructions

To make the pasta dough

  1. In a mixing bowl, add flour. Make a well in the center of the flour and add the eggs. Add the eggs, salt and olive oil.

  2. In the bowl, start mixing the ingredients together with your hands, about one minute.

  3. Once you have a work-able "ball," that holds together (it will still be crumbly at this point), transfer the dough to a working surface, whether that's a table, or a wooden board.

  4. On your working surface, knead the dough until it's yellow in colour and holds together nicely, about 10 minutes.

  5. Form dough into a ball and wrap in saran wrap and let it rest at room temperature for 30 minutes.

To make the pasta sheets with the KitchenAid pasta attachment

  1. Attach your pasta roller attachment to the power hub of your KitchenAid stand mixer.

  2. On a lightly floured surface, cut your ball of pasta dough into 3 equal-sized pieces. Flatten each piece with your hands.

  3. Lightly flour your hands. On speed 2 and setting 1 on the pasta roller, feed one piece of flattened dough through the roller. Once it has gone through, fold the dough into 3, rotate and feed through again. Rotating the dough is what makes it rectangular in shape. Repeat this process two more times until you've fed all sides of the dough through at setting 1.

  4. Now change your roller setting to 2 and feed the dough through the roller once. Keep flouring your hands if dough is sticky.

  5. Keep feeding the dough through on each roller setting (only once) until you've reaching setting 7. I found this was a good thickness for fettucine. Set your dough sheet aside and repeat these steps for the remaining pieces of dough.

  6. You now have basic, work-able pasta dough sheets! You can make spaghetti, fettucine, ravioli. tortellini, whatever you want from this dough.

To make fettuccine or spaghetti:

  1. Grab a sheet of pasta dough and cut it into about 3 equal pieces. If you feed the whole sheet through without cutting, your fettuccine will probably be too long to eat.

  2. Add the fettucine or spaghetti attachment to the power hub of your KitchenAid stand mixer. On speed 2, feed the pasta dough sheet through.

  3. On a floured baking sheet, place each set of fettuccine/spaghetti on the baking sheet into a pile or "nest" shape.

Recipe Video

Recipe Notes

  • This recipe will serve 4 people, but if you want to make more or less pasta dough, a general rule of thumb to follow is: use 1 egg per 100 grams of flour. Ie. if you use 500g of flour, use 5 eggs.
  • If you can, when you're kneading your dough, knead on a surface that's room temperature like a table or large wood cutting board. I've heard that if you knead on a cold surface like marble or quartz, the dough won't turn out as well.
  • Kneading this dough takes me about 10 minutes, but depending on your strength, it could be more or less time. When kneading, you will notice that there's always an "open" side to the dough, where the dough looks like it's cracking and about to open. Try to keep this open side face up when you're kneading.
  • Extra all purpose flour is required at many stages of the pasta making process so that it doesn't stick together. Add flour to the pasta sheets once you've rolled them out and placed them aside, on a floured surface as well. Add flour to fettuccine or spaghetti once you've formed them into a nest shape.

Nutrition Facts

KitchenAid Pasta Recipe

Amount Per Serving

Calories 330Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 122mg41%

Sodium 48mg2%

Potassium 125mg4%

Carbohydrates 57g19%

Fiber 2g8%

Protein 11g22%

Vitamin A 180IU4%

Calcium 30mg3%

Iron 4.1mg23%

* Percent Daily Values are based on a 2000 calorie diet.

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KitchenAid Pasta Recipe (2024)

FAQs

How do you know when pasta is kneaded enough? ›

How to know when you have kneaded pasta dough long enough. The dough passes the windowpane test (when you gently stretch the dough it has the ability to stretch thin enough to see a shadow behind it without it breaking. Another way to tell is by poking it with your fingertip. If the dough bounces back, it is ready.

How many eggs for 1 cup of flour for pasta? ›

One large-size egg weighs about 2 ounces; one cup of flour weighs about 5 ounces. Use one large-size egg for each full serving you want to make, to that add 1 ½ the egg's weight in flour. (You can do this with a simple kitchen scale.) If you don't have a scale, use 2 eggs per 1 cup of flour to make 1 serving.

What happens if you don't knead pasta enough? ›

An under-kneaded pasta won't have the same kind of snappy spring as a properly worked dough, and you may even wind up with bubbles or bits of unincorporated flour.

What happens if you add too much egg to pasta dough? ›

Adding too many eggs to your dough can make it sticky and too wet, but not adding enough eggs will make it dry and hard to work with. It will also affect the taste of the dough.

What does more egg do to pasta? ›

The more egg white, the more pliable the dough; the more yolk, the richer the pasta will be. There are endless variations, but for a dough that works every time use: 1 whole egg plus 2 yolks for every 150g of flour.

How long do you let pasta dough rest? ›

Rest. Place the dough in a small bowl and cover with plastic wrap. Let the dough rest for at least 30 minutes at room temperature or up to overnight in the fridge – this is an extremely important step, so don't skip it!

Is KitchenAid pasta roller worth it? ›

I can't recommend these enough. Making homemade pasta with my husband is my new favorite thing to do in the kitchen. Not only is the quality of the rollers themselves great, but the fresh pasta we make with them is a whole new world vs. the boxed stuff.

What speed KitchenAid pasta attachment? ›

Roller Settings Chart​
AttachmentRoller SettingsSuggested Uses
Pasta Roller4Egg noodles
4 or 5Lasagna noodles, fettuccine, spaghetti, and ravioli
6 or 7Tortellini, thin fettuccine, and linguini
7 or 8Very thin “angel-hair”-type pasta/capellini or very fine linguine
2 more rows
Feb 29, 2024

Why is my homemade pasta gummy? ›

Using a pot that's too small

Additionally, this will create a higher starch-to-water ratio, which causes the pasta to stick together. In conclusion: Avoid clumpy, mushy, and sticky pasta by using the right pot! Stick to a pot size between 6 and 8 quarts, and fill it up about ¾ of the way for 1 pound of pasta.

Why did my homemade noodles turn gray? ›

The discoloration is caused by oxidation of the iron in the dough's egg yolks (to avoid a color change, store-bought fresh pasta is packaged with nitrogen and carbon dioxide and less than 1 percent oxygen) and had only a mild effect on the flavor.

What is the best flour for pasta making? ›

All-purpose flour does what it says on the tin, so it's perfectly fine to use for making pasta. However, most pasta recipes will recommend either semola or “00” flour. Your choice depends entirely on which pasta shape you're craving!

How long should you knead pasta dough? ›

Form the dough into a ball, cover with an upturned bowl or with plastic wrap, and let rest at room temperature for 10-15 minutes- it will be easier to knead. Knead the dough for 5-7 minutes. Do this by folding the dough over itself, pushing it forward with the heel of your hand, turning slightly as you go.

What should kneaded pasta look like? ›

A perfect pasta dough has an unmistakable “springiness”. It has an elastic texture and is smooth and silky to the touch and neither sticks to your hands or to the rollers or crumbles or tears when you work it through a pasta machine. The color depends on the amount of egg yolk used.

How do you know if pasta dough needs more flour? ›

Wrap in plastic wrap and let it rest for 30-60 minutes. You'll know you've gotten it just right if it barely requires any flour, if any, when rolling. If you find yourself having to apply flour on every roll, you left it too wet. It's still perfectly edible, it's just a huge hassle and might turn out a little gummy.

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