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Homemade Fresh Pasta With Kitchenaid Pasta Roller and Cutter Attachment

Byamazingfoodstv


Homemade pasta is one of the most satisfying meals to cook. Join Eric from Simply Elegant Home Cooking as he demonstrates how to use the Kitchenaid Pasta Roller and Cutter attachment for the Kitchenaid mixer! Eric will first walk you through the process for making pasta dough. It is very important to use only the highest quality ingredients, as you want the pasta noodles to be the star of the dish! Eric recommends using a combination of 00 flour as well as semolina flour, along with eggs, salt, olive oil, and water.

When making the dough, be sure to kneed it until it reaches a consistency that is neither dry nor sticky. It should feel almost like Play-Doh and should bounce back if you press it with your finger. Also, it is very important to let the pasta dough rest for a minimum of 30 minutes before rolling and cutting into fresh pasta noodles. Eric recommends waiting a full hour.

Cooking fresh pasta is a little different than boxed pasta because it cooks very fast! The fettuccine noodles prepared in this video only cooked for 90 seconds before being married with the pasta sauce. Finally, the best pairing for the homemade pasta noodles is with a very simple sauce. You do not need a lot of heavy and bold flavored ingredients in the pasta sauce as you want the flavor of the noodles to shine through.

This video is not a paid promotion for the Kitchenaid Pasta Maker, although Eric felt that this was a quality product or it would not have been featured on Simply Elegant Home Cooking. The product is stainless steel and made in Italy. Other options for making homemade pasta include hand crank rollers and cutters or even simply a rolling pin and a knife.

Pasta Dough:
-2 1/2 cup 00 flour
-1 cup semolina flour
-1 teaspoon Italin extra virgin olive oil
-1/4 teaspoon salt
-4 1/2 tablespoons water (might vary depending on humidity)

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45 Comments

  3. After watching the video & reading the comments, I decided this is the one for me! I used my new kitchen aid stand mixer & pre mixed bag of pasta flour ( Tesco finest) a mix of 00 grade flour & semolina, the rest of the recipe I followed to the letter. It was so easy. In 66 years I’d never made my own pasta dough . I made a lasagne with 1/4 of the dough & 1/4 spaghetti to freeze & 1/2 fettuccine nests to freeze & eat with king prawns & a lemon & saffron sauce. The pasta was delicious. I’ll never buy another packet of pasta! Thank you

  7. semolina flour is inappropriate for egg fresh pasta. stick to 00 or all-purpose flour for egg pasta. use semolina flour for water pasta. do not put flour on the kneading surface.! the reason you are adding water is that your adding flour by kneading over it. the kneading technique is poor. that is why the surface of the kneaded dough is torn and rough. it is not necessary to dust the roller putting a small amount of flour on the dough is sufficientthe rolling tecnique shown here is contrary to kitchenaids own instructions. at setting 1 the dough should be folded and run through at least three times. then no more floding and run once through at higher numbers. 5 or 6 is fine for fettucine. I urge you to check out Helen Rennie’s channel for never fail recipe for egg fresh pasta.

  12. Great video! Thanks for doing that. We have been to Venice Italy 4 times and now we are aware of what real cheese tastes like and Balsamic vinegars from the Gods! We like Venice best because you have to walk everywhere, that way, we never put weight on!! Be well!

  13. A couple of tips. Use only 2 cups 00 flour. Lightly wisk 4 whole eggs and 2 egg yolks in a bowl. Add the flour to the mixer, add 1/3rd of the egg mixture, and begin with the paddle to incorporate. Slowly add more egg mixture to get the correct consistency. Don't add water at all. Your pasta will be much more rich by adding the egg mixture and not water. 20 minutes wrapped in cling film in the fridge and then begin rolling it out. Use a marble countertop if you have one. You need a cold surface. Roll it out until it is the width of the roller attachment. 4 times on the widest settings, and then gradually move through the settings until you gain the thickness you want. If you are making ravioli and your filling is pre-cooked you need it to be paper thin on the last setting. If you can see through the pasta then you are where you want to be. For linguine or spagetti go a little thinner than you think you want it. EDIT: ALSO use the absolute best olive oil. I recommend Corto Truly Olive oil. It isn't cheap but you will never buy the junk from the grocery store ever again.

  19. I just bought myself a KitchenAid mixer and some attachments. I have been gluten free for over 15 years and I'm beyond excited to enjoy simpler homemade delicious gluten free pastas and types that are hard to find in the store. My first try at using the pasta roller was a bit of a fail. I'm going to try your techniques. Thank you for this video!!

  23. This recipe is PERFECT!! Your explanation/description could not be better. I am very appreciative… I have been making pasta for 50 years! It has been good – but this is the BEST pasta that I have ever made… And – the KitchenAid attachment makes it so easy… Thank you, Eric, very much!

  24. Hi Eric, I had purchased the Kitchenaid pasta roller and cutter 5 days ago. On our way home, I was looking for a good recipe; I had gone through approximately 5 to 7 videos when I came across your video! Fantastic video and RECIPE! OMG, we just love it! We have made lasagna fettuccini, Etc. Using your recipe out of this world! Thank you, thank you, and thank you. I have a question for you, do you have a cookbook?

  33. Hands down the best video out there on getting this done. Believe me I have been searching the internet for a process to get this done and have found vague instructions and poor audio instructions especially on the the ingredients, key parts of process and a lot of assumptions by presenter. You have listed the ingredients below video which puts you right off the bat near the top of the class as all videos I have seen is not provided and you have to try and figure out what they are saying or by watching. Hard to figure out ratio of ingredients by watching.
    Your voice and the audio quality is great.

  44. Great demo on making fresh pasta. You made it look easy. Getting the right consistency for the dough is really important. Yes, you do have to go by feel. I have the mixer but not the attachment. I might be getting one. The sauce looks tasty. I will be looking forward to tackling this soon.

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