Best Fettuccine Using Kitchenaid Pasta Attachment Recipes

KITCHENAID PASTA RECIPE

Steps:

• In a mixing bowl, add flour. Make a well in the center of the flour and add the eggs. Add the eggs, salt and olive oil.
• In the bowl, start mixing the ingredients together with your hands, about one minute.
• Once you have a work-able "ball," that holds together (it will still be crumbly at this point), transfer the dough to a working surface, whether that's a table, or a wooden board.
• On your working surface, knead the dough until it's yellow in colour and holds together nicely, about 10 minutes.
• Form dough into a ball and wrap in saran wrap and let it rest at room temperature for 30 minutes.
• Attach your pasta roller attachment to the power hub of your KitchenAid stand mixer.
• On a lightly floured surface, cut your ball of pasta dough into 3 equal-sized pieces. Flatten each piece with your hands.
• Lightly flour your hands. On speed 2 and setting 1 on the pasta roller, feed one piece of flattened dough through the roller. Once it has gone through, fold the dough into 3, rotate and feed through again. Rotating the dough is what makes it rectangular in shape. Repeat this process two more times until you've fed all sides of the dough through at setting 1.
• Now change your roller setting to 2 and feed the dough through the roller once. Keep flouring your hands if dough is sticky.
• Keep feeding the dough through on each roller setting (only once) until you've reaching setting 7. I found this was a good thickness for fettucine. Set your dough sheet aside and repeat these steps for the remaining pieces of dough.
• You now have basic, work-able pasta dough sheets! You can make spaghetti, fettucine, ravioli. tortellini, whatever you want from this dough.
• Grab a sheet of pasta dough and cut it into about 3 equal pieces. If you feed the whole sheet through without cutting, your fettuccine will probably be too long to eat.
• Add the fettucine or spaghetti attachment to the power hub of your KitchenAid stand mixer. On speed 2, feed the pasta dough sheet through.
• On a floured baking sheet, place each set of fettuccine/spaghetti on the baking sheet into a pile or "nest" shape.

HOMEMADE FETTUCCINE

Steps:

• Combine 3-1/2 cups flour and salt in a large bowl. Make a well in the center. Pour water into well and stir together, forming a ball., Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking to surface and hands (dough will be stiff). Shape into a rectangle; cover and let rest for 30 minutes., Divide dough into fourths. On a floured surface, roll each portion into a 16-in. x 8-in. rectangle. Dust dough with flour to prevent sticking while rolling. Cut crosswise into 1/8-in. slices. Separate noodles onto clean towels; let dry overnight (let dry in the shape the noodles will be stored in). Package dry pasta., To cook fettuccine: Fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook, uncovered, until tender, 8-10 minutes. Drain.

HOMEMADE SEMOLINA PASTA USING KITCHENAID MIXER /PASTA ATTACHMENT

Steps:

• *Some recipes like the one that comes in the box with this attachment, recommend the use of oil. I have not tried that approach yet. It probably works fine too, you be the judge.
• Mix the 2 flours in the Kitchen aid bowl using the paddle beater.
• Mix the eggs and water together with a whisk and slowly add them to the mixer while in motion on setting 2.
• After the big, kind if hard dough ball forms, stop and change over to the dough hook for a couple of minutes.
• If you make ravioli, you'll want flexible dough or you'll get cracking. If the dough cracks or if air is captured inside during the sealing process, they are garbage as they will come apart in the boiling water.
• To get dough flexible enough that it doesn't crack while making the ravioli, be sure to cover the dough between the first and second rollings and not let it sit longer that 30 minutes. Here's where the oil recipes may have an advantage -- also, a light coating of water will help make a good seal.
• Will store fresh for a couple days in the fridge or frozen for a couple months.
• Boil only for a couple minutes. A couple more if frozen.