The pasta attachments for the Kitchenaid mixer have been on my "OMG I need those now!" list for quite some time. Like, since I got the mixer, which was back in 2010. But I finally got them this year for Christmas. And promptly stuffed them into the back of the cabinet.
Blogger's Choice: Homemade Pasta
- 2 cups all purpose flour
- 2 teaspoon salt
- 3 egg yolks
- 1 whole egg
- ¼ - ½ cup water
- 1. Sift flour and salt together in a large bowl. Make a well and add in the eggs.
- 2. Using one hand, gently push small amounts of the flour into the eggs until a rough dough forms. Add in the water, 1 tablespoon at a time until the dough is pliable, but tough. (I used ¼ cup + 1 tbsp. water)
- 3. Turn out the dough onto a lightly floured surface and knead for 10 minutes. The dough should still be dough, but smooth.
- 4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 5. Divide the dough into 4 pieces and roll out as thinly as possible, preferably 1 cm thick.
- 6. Put the dough through the pasta roller at the largest setting, folding it over a few times. Then increase the setting until the dough reaches your desired thickness. (I ran each piece of dough through settings 1-4 three times each and I could just barely see my fingers through it.)
- 7. Use a knife or a pasta attachment to cut the dough.
- 8. Dough can either be dried, frozen or cooked immediately. Fresh pasta takes 5 minutes to cook, dry pasta 8 minutes.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.