Dana and I were organizing our cabinets the other day and we found our pasta attachment for our kitchen aid mixer. Looking at it, we knew what our next recipe was going to be.  We are making fresh pasta.  This recipe is an all-purpose flour based pasta.  I would have loved to make a semolina flour based pasta, but I was unable to find semolina flour at any of my local stores.  I have some on order.  I will make a semolina pasta soon!

Fresh Pasta

Fresh Pasta

In the bowl of your mixer, combine the flour, salt and olive oil. Using the flat beater, mix on low speed to combine.

Mix the dry ingredients

In a small bowl whisk together the eggs and 2 tbs water.

The egg mixture

With the mixer on low speed, slowly pour the egg mixture into the bowl.

Mix the flour and egg mixture on low for about 2 minutes or until the flour looks fully absorbed.  When the flour is absorbed, turn off the mixer.  Check to see if the dough is moist enough to hold together.  If the dough won’t form into a ball, add 1 tsp of water to the dough and mix again for 30 seconds.  Continue adding water 1 tsp at a time until the dough forms a ball.  Once again, you want the dough to hold a ball shape, but you do not want the dough to be too moist.

Fresh Pasta Balls

Once the dough holds a ball shape, cut the dough in half and form into two balls.  Cover with plastic wrap and let sit for an hour at room temperature.  This will allow the flour to fully absorb the egg mixture.

If you have a pasta roller for your electric mixer, attach it to the mixer now.  If you don’t have a mixer pasta roller, set up your manual pasta roller.

Roll out the dough

Unwrap one of the dough balls.  Using a rolling pin, roll out the dough to a thickness that will fit into your pasta roller.

Roll out the dough with a pasta roller

Roll the dough out through the widest roller setting of your pasta roller.  Fold the pasta into thirds.  Lightly dust with flour repeat rolling and folding 2-3 more times or until the pasta is smooth.

Fold into thirds

Now you can thin the dough to the desired thickness by rolling the dough through the pasta roller through the narrower settings until your reach your desired thickness.  Make sure to roll the dough through each thickness setting till your reach your desired thickness.

Roll out to desired thickness

At this point you can keep the pasta in sheets and use for ravioli, manicotti or lasagna.  Or you can cut it using a pasta cutter.  If you do not have a pasta cutter, you can use a knife or a pizza cutter to cut the pasta.

Once cut you can cook immediately or dust with flour and keep in an airtight container for up to 24 hours.

Fresh Pasta
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Super easy and delicious fresh pasta made with a kitchen aid mixer.
Course: Fresh Pasta
Cuisine: Italian
Servings: 1 lb
Author: Rex
Ingredients
  • 3 1/3 cups all-purpose flour
  • 1 tsp salt
  • 1 tbs olive oil
  • 4 eggs
  • 2 tbs water plus extra as needed.
Instructions
  1. In the bowl of your mixer, combine the flour, salt and olive oil. Using the flat beater, mix on low speed to combine.
  2. In a small bowl whisk together the eggs and 2 tbs water.
  3. With the mixer on low speed, slowly pour the egg mixture into the bowl.
  4. Mix the flour and egg mixture on low for about 2 minutes or until the flour looks fully absorbed. When the flour is absorbed, turn off the mixer. Check to see if the dough is moist enough to hold together. If the dough won't form into a ball, add 1 tsp of water to the dough and mix again for 30 seconds. Continue adding water 1 tsp at a time until the dough forms a ball. Once again, you want the dough to hold a ball shape, but you do not want the dough to be too moist.
  5. Once the dough holds a ball shape, cut the dough in half and form into two balls. Cover with plastic wrap and let sit for an hour at room temperature. This will allow the flour to fully absorb the egg mixture.
  6. If you have a pasta roller for your electric mixer, attach it to the mixer now. If you don't have a mixer pasta roller, set up your manual pasta roller.
  7. Unwrap one of the dough balls and roll out with a rolling pin to a thickness that will fit into your pasta roller.
  8. Roll the dough out through the widest roller setting of your pasta roller. Fold the pasta into thirds. Lightly dust with flour repeat rolling and folding 2-3 more times or until the pasta is smooth.
  9. Now you can thin the dough to the desired thickness by rolling the dough through the pasta roller through the narrower settings until your reach your desired thickness. Make sure to roll the dough through each thickness setting till your reach your desired thickness.
  10. At this point you can keep the pasta in sheets and use for ravioli, manicotti or lasagna. Or you can cut it using a pasta cutter. If you do not have a pasta cutter, you can use a knife or a pizza cutter to cut the pasta.
  11. Once cut you can cook immediately or dust with flour and keep in an airtight container for up to 24 hours.

 

This pasta is awesome!  My son loves pasta and he said it was the best that he had ever eaten.  He ate twice as much as normal.  I would say that is a glowing recommendation.

 

 

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

Write A Comment

Pin It