How To Make Fresh Pasta With Kitchenaid Mixer

Have you lot ever made fresh homemade pasta? Making spaghetti at habitation is really really piece of cake. It takes a little time and patience, and within a half hour you lot'll have a batch of fresh pasta completed that will knock your socks off. Thankfully I also have KitchenAid to thank! They have the near amazing pasta attachments. I will be honest… if it wasn't for their pasta attachments I would probably not be making pasta. Simple to use and easy to clean–how I like stuff.

I invite you lot to picket my video and see for yourself but how easy it is to brand Spaghetti!

Then, what practise you lot call back… piece of cake, correct? Stop beingness scared. Intermission out of your comfort zones and go making some new stuff! I've said it multiple times this year… 2013 is the twelvemonth I'm pushing my limits. I mean heck, merely last month I was baking fresh Italian Staff of life in my kitchen… and at that aforementioned time I was making spaghetti and and then my husband, neighbor, and I feasted on the most delightful and self-satisfying meal I've made to date. Fresh pasta with bootleg bolognese sauce, and freshly baked Italian Bread. At that point I realized I made an entire repast from scratch. No boxed pasta, no store bender bakery bread, and definitely no jarred sauce. 100% all me. And so my husband bursted my bubble when he informed me that the salad was not 100% homemade. In all the celebrity I completely failed to cut jump mix from the garden; however, I go some credit… I picked a few vine ripe cerise tomatoes. Just you lot get the point. The meal was made past my own two easily. Non many people tin can take that caliber of bragging rights.

I tin can't wait to take family in town and so I can cook the most delicious Spaghetti Bolognese they have ever tasted! (Don't worry–one of these days I'll share my bolognese recipe with the world.) Not to mention make my entire meal from scratch. I'thousand however new to making spaghetti and pasta in general. I've made multiple batches now and each fourth dimension improving on my newly found pasta-making skills! Be prepared to make a few batches at first just to learn how to brand the pasta. The consistency of the dough has to be simply right. Too sticky and it doesn't practice well with the auto. Besides dry and the dough crumbles apart and you won't get the pasta texture and consistency you were looking for.

If you brand pasta at home or any other recipe that includes a KitchenAid product, make sure you stop by their Facebook Fan Page. Users tin can now submit their favorite recipes and possibly have information technology featured on the KitchenAid Facebook Fan Page.

Disclosure: I received the KitchenAid Tedious Cooker for review and cooking purposes. KitchenAid sponsored me at a conference in 2012 and thus I am creating a series of videos for them. As ever, all opinions are my ain.

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  KitchenAid Stand Mixer

• ▢

  KitchenAid Pasta Attachment

• ▢ iv large eggs
• ▢ 3-½ cups all-purpose flour sifted
• ▢ ½ teaspoon salt
• ▢ ¼ loving cup water *commencement with two tablespoons

Making the Spaghetti Dough:

• In the stand mixer basin, place the eggs, flour, salt and two tablespoons of h2o. Using the flat beater, attach it to the bowl and mix the ingredients on speed 2 for xxx seconds.

• Remove the apartment beater and replace information technology with the dough hook. Plough the dough on to speed 2 and allow it knead for ii minutes. At this time if the mixture looks too dry add together 1 tablespoon of water at a time.

• Remove the dough from the bowl and kneed with your hands for 1-2 minutes. (Practice not skip this step--information technology's extremely important for rolling out the dough. By kneeding past hand it will help work the gluten.) Grade the dough into a disc/brawl, identify plastic wrap over the top of the dough, and let information technology residuum for twenty minutes.

Rolling the Spaghetti:

• Split the dough into four pieces (keeping the dough y'all aren't working with information technology covered with a damp newspaper towel/kitchen cloth/plastic wrap).

• Attach the Pasta Sheet Roller attachment to you lot stand up mixer. Accept 1 of the 4 pieces of dough and flatten it until its about a half-inch thick. Gear up the Pasta Sheet Roller to setting 1 and your stand mixer to Speed 2/4 and begin to carefully feed the dough through the zipper.

• Once this is done you'll want to fold the dough in half and and so one-half again. Make sure it fits in the top of the attachment. Then run it through the Pasta Canvass Roller once more.

• Adjacent, motion your Pasta Sheet Roller to setting ii and so advisedly run the dough through. Repeat, by moving the setting all the way up to 5 until you have a sparse canvas of pasta. *I typically cut the pasta sail in half or in thirds by setting ii or iii-- information technology is much easier to piece of work with. If not you will have some crazy long pasta!

• One time you lot take 2 thin sheets of pasta, remove the Pasta Sheet Roller and add together the Spaghetti attachment to the stand up mixer. Identify the mixer on Speed 2 and advisedly begin to feed the sheet of pasta through the zipper.

• Once yous have spaghetti cut, you'll want to lay apartment on a floured counter or on a drying rack for 5-x minutes earlier cooking.

Cook the Spaghetti:

• Cook the spaghetti in a pot of humid h2o with one tablespoon of salt for three-iv minutes or until al dente.

• Recipe Yield - This recipe yields about 1-¼ lb of pasta. Typically plenty to feed 8 people.
• Holes forming in Dough - If you are starting at the rolling apartment step and you detect your dough is non stretching and instead forming holes this means either you have non worked the dough enough by hand or it is too dry out. Try working the dough again for another ii-3 minutes and letting it rest for at least v-10 before you begin to endeavor to run the dough into the flat roller attachment.
• Rolling Pasta - While rolling out pasta I typically cutting the pasta sheet in half once the flatten sheets go through setting 2 or three-- it is much easier to work with.
• For drying pasta: Permit the cutting pasta hang or lay flat and dry in individual strands for two hours or over nighttime until the pasta is dried.
• Nesting Pasta - To nest the pasta let dry at to the lowest degree 10 minutes then spin small amounts of pasta into a nest and let go on to dry.
• Store - dried pasta in a well sealed pocketbook or container. Information technology volition terminal for upwards to i month in an airtight container.

Serving: 1 c | Calories: 231 kcal | Carbohydrates: 42 one thousand | Poly peptide: 8 1000 | Fatty: iii yard | Saturated Fat: one g | Trans Fatty: ane yard | Cholesterol: 82 mg | Sodium: 178 mg | Potassium: 89 mg | Cobweb: ane yard | Sugar: 1 g | Vitamin A: 119 IU | Calcium: 21 mg | Iron: 3 mg

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't have hours to cook! She started her blog 10 years ago as a mode to help others get cooking in the kitchen.

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