Fresh pasta is so much better than the dry stuff from the store, and making it yourself is way easier than you think, if you have a KitchenAid Mixer! If you like this, you might like our product review for the Philips 7000 Series Pasta Maker:
Making pasta can be messy and time consuming. Although the results are way better than store bought stuff, most people end up going that route for the sheer convenience, but making it at home may not be as difficult as you think! Watch this video to see how to make fresh pasta in about 30 minutes using a KitchenAid Mixer and the Pasta Making attachments.
For more information about the KitchenAid Mixer, you can check out our amazon affiliate link here:
For more information about the pasta attachments, you can check out our amazon affiliate link here:
Note: The link above is called an Affiliate Link, which means that if you click on one of the product links, I’ll receive a small commission if you purchase one of them BUT AT NO COST TO YOU. This helps support this channel. As an Amazon Associate, I earn from qualifying purchases. I only link products that I use and I believe in, so you never have to be concerned about me just linking whatever. Thank you for the support!
Song: Sweet and Deep
Music by: CreatorMix.com
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Servings: 8
Calories: 193, Fat: 3g, Carbs: 33g, Protein: 8g
Ingredients:
2 3/4 cups all purpose flour (1251cal, 3g fat, 262g carb, 36g protein)
4 large eggs (294cal, 20g fat, 2g carbs, 25g protein)
pinch of salt
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Timestamps:
00:00 – How to Make Pasta from Scratch with KitchenAid Mixer
00:20 – Ingredients and tools for Fresh Pasta
01:12 – Using the KitchenAid Mixer to prepare pasta dough
04:18 – How to use Pasta Making Attachments in KitchenAid Mixer
12:52 – Quick example of a super easy recipe for your fresh pasta
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Have you ever made fresh pasta from scratch? Let me know about your experiences with it! If you like this, you might like our product review for the Philips 7000 Series Pasta Maker: https://youtu.be/F45dP3rkRKQ
Nothing tastes better and is more satisfying than homemade pasta…buuuut…going through all that trouble, and then using fake parmesan cheese😮 blasphemy😂😂😂 did you know that those pre-grated off the shelf parmesan cheeses contain up to 15% wood pulp? Not a joke…if you’re going to make fresh pasta…spend the $12 and buy a block of real parmesan, or romano cheese, and grate it yourself…please…your stomach will thank me…
6:06 show frenchie
In order to get my dough long enough for a 10-11” strand of spaghetti, I end up at “6” on the roller. Then, the strands are very thin, more like an Angel Hair pasta. How much of a dough piece should you start with, by weight, to make 10” strands of a more substantial piece of spaghetti?
I just mixed a batch of dough for making ravioli. My Kitchenaid mixer sounds like a bearing has gone bad ! I only used it tree or four times since I bought it for my Wife 4 or 5 years ago. Bummer.
Did you really use cheese out of a can for fresh pasta??? 🤮
How long do u let it dry on the drying rack?
You dont need the cutter attachment. I own one but I cut most of my pasta by hand with a knife
Yum yum
any way to clean out the sheet maker when it has chunks in it ? except screwing it open completely?
If I freeze the pasta I made, how do I reheat it?
To much flour, other than that awesome video !
Thank you for the video. It looks like I have the same attachment. I have to be careful not to get too close to the edge or the sheets curl and stick, as do all the ones that come after. I then have to get a toothpick or chopstick to dig it out of the roller. Do you have any suggestions to avoid this? I've never floured the attachment before. Would that be the solution? Thanks Joe!
2 much flour
i just use my rolling pin and a knife comes out great
the egg has white shell, is that duck egg ? ( tbh it’s smaller than how i think it would be, that’s the size of chicken egg in my country) and may i know what’s the benefits of using it (instead of normal brown shell chicken egg) in pasta recipe
I have had my attachments for many years – thank you for your post so very helpful
dude, it started off so good. But then you ruined it with the pasta sauce. It's almost like a british carbonara…. (if my grandmother had wheels she would have been a bike)
I almost watched the whole thing, right until you added the "Cheese". Saw enough at that point. I had graded your KitchenAid pasta skills at a 6 until that egregious culinary faux pas. May God have mercy on your soul. Some people cut their pasta to shape before cutting, just saying… I've heard people say it's more presentable and manageable. Thanks for the video, great work. Step that cheese game up, please
your drying rack has a handy device for easily putting the pasta on. with this even my 7year old can put them on without all clumpimg up. just pull it out the top.
How much flour?
do you throw the frozen pasta into the pot right from frozen? and does it take similar to freshly boiled, 3-4 mins?
You are an excellent teacher. Logical, thorough, easy to follow. Can't wait to what else you have done.
Mangia! 🇮🇹
Is the amount of flour you use a secret? Why do I have to hunt it up in the comments, which I never found. Useless video, moving on to the next YouTube.
You're already off the mark with this video in my opinion all pasta should start with some Alina flower and not all-purpose flour it is much more chewy and delicious
Why hang it if you're going to cook it right away?
Excellent video!!!!!
Thanks, never thought to get a sifter. Wait, which one do you have??
Pasta forever!
Great video and explanation! I'm totally going to try it 🙂
One common tip for safety is to leave the bowl under the mixer when using the attachment. While there is only a very small chance to get entangled on the rotating pin with clothes or hair, there is a risk of serious injury if it happens as the device is very powerful. Having the bowl underneath greatly reduces the likelihood of getting caught in it.