Homemade Pasta (Kitchenaid)

Nests of egg pasta in various sizes dusted with semolina flour.

5 from 4 votes

A comprehensive guide to kneading, rolling, and cutting homemade fresh egg pasta with a Kitchenaid mixer and pasta attachment.

Prep Time1 15

Cook Time3

Resting Time20

Total Time1 38

Servings: servings

Calories: 420kcal

Author: Karishma Pradhan

Equipment

Ingredients

360 grams 00 flour
208 grams large eggs
2 teaspoons extra-virgin olive oil
⅛ teaspoon kosher salt
Semolina flour for dusting

US Customary - Metric

Instructions

Form the well: On a large wooden cutting board or work surface, add 360 grams 00 flour in a mound.*
Using your fist or a small glass, form a strong, wide, crater-like well in the center of the flour. Add 208 grams large eggs, one at a time, into the well.
Add 2 teaspoons extra-virgin olive oil and ⅛ teaspoon kosher salt to the eggs. Using a fork, poke the eggs and whisk them until homogenous.
*Note: If you've never made pasta before, I recommend using a large mixing bowl to make the egg well (this way, in case the well breaks, it's no big deal!)
Knead: Slowly begin mixing some of the surrounding flour into the well, being careful not to break it. Begin incorporating more and more of the flour into the well, whisking with the fork until the liquid in the well starts thickening.
Once it becomes thick and pasty, place the fork down. With your hands or a bench scraper, alternate between incorporating more of the remaining flour and kneading the dough.
Note: If you do happen to break the well, it’s totally fine — it’ll just make it slightly harder to get a homogenous dough ball as quickly.
Knead until it comes together into a shaggy mass. If it’s feeling quite dry (which can happen in the winter), you can wrap the dough in plastic wrap and allow it to rest for 15 minutes to hydrate better.
Once the dough has come together into a solid mass, wash and dry your hands. Discard any unincorporated dry bits from the work surface with a bench scraper.
Knead aggressively, digging the heel of one hand into the dough and stretching it, then folding the dough over itself. Rotate 45 degrees and repeat digging, stretching, folding, and rotating for 5 - 7 minutes.
Rest the dough: At this point, it should feel quite smooth and slightly tacky but not sticky — with no dry bits remaining.
Wrap dough tightly in plastic wrap. Rest for at least 20 minutes (up to 2 hours) at room temperature before rolling out.
Divide rested dough into 4 equal pieces. Roll out one piece at a time, leaving the rest in plastic wrap.
Roll out a section of dough until it’s about ⅓-inch thick.
Roll out the dough: Attach your pasta maker to the Kitchenaid and turn the dial to ‘1’ (this is the widest setting). Turn the mixer on the lowest setting ('Stir'), then feed the dough through the attachment twice.
Afterward, the dough will form an oval shape. To create a uniform rectangle, fold one end of the dough towards the center, then fold the other end on top, overlapping slightly, like folding a letter into an envelope.
Using a rolling pin, roll the dough out to ¼-inch thickness.
Feed the dough through the next setting ('2') twice, then repeat this process at each subsequent setting, rolling twice per setting, until you reach your desired thinness ('5' or '6'). Trim any uneven edges for perfectly straight pasta sheets.
Rolling and Cutting Recommendations:
Note: I like setting 5 for chewier strands and setting 6 for thin, delicate pasta. For setting 6, run through the rollers just once. For all lower settings, run twice through.
For shorter noodles, slice the sheet in half crosswise before cutting into individual noodles. Generously dust with semolina flour to prevent sticking.
Spaghetti: Thickness: 4 or 5 | Switch out the pasta sheet roller with the Spaghetti cutter, then run the dough through the cutter.
Fettuccine: Thickness: 5 or 6 | Run the dough through the fettuccine cutter.
For tagliatelle and pappardelle, loosely fold the sheet of pasta over itself lengthwise (the long way) in 2 ½-inch increments, then use a sharp knife to cut widthwise (the short way) into desired lengths. Unfurl into individual strands.
Tagliatelle: Thickness: 5 or 6 | Cut pasta into ¼-inch wide pieces.
Pappardelle: Thickness: 5 or 6 | Cut pasta into ¾-inch to 1-inch pieces.
Dust the cut pasta with semolina flour to prevent sticking, then loosely twirl it into a nest and store on a semolina-dusted baking sheet covered with a kitchen towel.
Repeat rolling out and cutting the remaining dough.
Cook the pasta: Cook fresh pasta in a large pot of salted boiling water until al dente. Fresh pasta cooks very quickly, so it may be done in as little as 1 minute depending on the shape.
Sauce and serve!

Notes

Tips:

Use a mister while kneading and rolling if the dough begins to dry out.
Knead on a wooden cutting board. Wood absorbs moisture and prevents sticking or rapid drying. Non-wood surfaces will work but can yield slightly stickier dough.

Storage Instructions:

Room Temperature: Store freshly cut pasta on a semolina-dusted baking sheet for up to 2 hours. Cover with a damp kitchen towel to prevent drying.
Fridge: Fresh pasta can be kept in the fridge up to 24 hours in an airtight container. Line with semolina-dusted parchment paper to prevent sticking.
Freezer: For longer storage, freeze pasta on a parchment-lined sheet for 1 hour. Transfer to an airtight container or ziploc bag and freeze up to 1 month. Cook directly from frozen.

Nutrition