It’s no secret I make fresh pasta all the time. I can usually make it in about 10-15 minutes of prep time, assuming I’m not taking photos along the way. But documenting it took a wee bit longer. Also, I’m not gonna lie – this is a TON easier if you have a KitchenAid stand mixer attachment or other automated pasta press. If you have a little hand crank one, you can certainly make pasta – it just takes longer.
This is for a half-batch, or enough for two peoples (or one hungry triathlete), simply double/triple/etc… as you see fit. The recipe comes from the KitchenAid Stand Mixer pasta booklet.
1) Two Eggs
2) 1/4 teaspoon salt
3) 1.75 cups of flour
4) 1/4 cup of water
It should be noted that the measurements are pretty important. If they’re off the pasta will be sticky, or crumbly. The good news is both are remedied easily. Add water if crumbly, add flour if sticky.
1) Toss all the stuff into a bowl with a flat beater. If you don’t have a flat beater, a wooden spoon would probably work. Let mix for 30 seconds (on speed 2).
2) After 30 seconds, switch to the dough hook. At this point let it cruise for 2 minutes (again, on speed 2). If the ball doesn’t form together, add some water to make it stick better. If it’s sticking too much, add flour. If you don’t have a KitchenAid, then simply break out some counter space and get kneading until it’s pliable.
3) After 2 minutes, take it out kneed it for about 30 seconds. Then form a round ball. Let ball sit for 20 minutes. Go do something useful, like clean your bike.
4) Now cut your ball into four chunks (if you double or tripled the recipe – cut it into more chunks – 8, 12, etc…).
5) Take one of those chunks and flatten it out into a squarish shape about the size of a slice of cheese. It doesn’t need to be super-thin or anything, the rollers will take care of that.
6) Now set your roller setting to the WIDEST possible setting – on the KitchenAid this is “1”. Put the speed setting on a setting you are comfortable with, and then let it slide on through.
7) Bring the dough through the rollers 2-3 times for each number and work your way to a thinner setting (I stop at setting “4”). Then repeat the process for each of the remaining chunks.
8) After you’re done you’ll have a bunch of sheets of pasta. I typically cut them down to about one foot each – as they are easier to manage. I’ve gotten some sheets as tall as me though – lots of fun.
9) Next put them on something to hang so they don’t get all crumpled. I simply use 50 cent dowels from Home Depot. If you don’t have dowels or string, just lay them out on a table with some flour. You don’t have to let them dry or anything – you’re just simply moving them out of your way.
10) Ok, now you have a choice to make – the type of pasta you want. Spaghetti, Fettuccini, Rags, etc…lots of choices. My two favorite are Fettuccini or Rags, because they are the easiest. I’ve also done angel hair using this contraption (totally…not…worth…it – trust me).
If doing rags, just cut them into roughly 1”x1” squares. Be sure to add a touch bit more flour to keep the squares from sticking together.
11) Simply take your sheets and feed them through the cutting rollers. Out comes the pasta ready to cook. I usually hang it back up on the dowels while I cut the rest of the sheets.
12) Once you’re ready to cook, just toss in a pot of salted boiling water for about 2-3 minutes. Fresh pasta cooks much quicker than dry pasta.
13) Enjoy! Here’s a couple different pasta dishes I’ve made over the past few months:
(Rags with meat sauce)
(Fettuccine with Pesto Sauce)
Yes, now that you’re all hungry.. you can go cook yourself dinner.
(Update Note: Recipe including wheat variations available here – pages 9 through 11)