The Best Pasta Dough For Kitchenaid Mixer Food

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.

THE BEST PASTA DOUGH FOR KITCHENAID MIXER

Steps:

• Add the eggs in the bowl. Using the flat beater, beat the eggs. Switch to the dough hook and throw in the flour, olive oil and salt. Beat for about 3-4 minutes, or until the dough indents when you touch it. If the dough feels too sticky, add flour. If it feels too dry, add water.
• Put the dough in Tupperware or a bowl with cling wrap. Let is rest for at least 1 hour.
• Attach the pasta roller attachment on the kitchen aid mixer. Grab some of the dough and roll into a ball the size of a ping pong ball (this is to know how much you should be using). Keep the rest of the dough in the Tupperware/cling wrap. Flatten the dough with your hand on a floured surface. Turn the pasta attachment on and feed the dough through the pasta roller set to #1. Fold the pasta in half and feed it through the machine again. Set to #2 and feed it through. Pat the dough with flour on both sides and feed through 2 again. Feed through 3, and finally through 4. Switch the pasta roller attachment to the spaghetti or fettuccini attachment. Just like the roller, feed the flattened dough through the new attachment. You can make nests in the pasta or hang the pasta on a pasta drying tree.
• Bring a pot of water to a boil. When there is a rolling boil, add the pasta and boil for 4-5 minutes, or until al dente.

PERFECT HOMEMADE PASTA OR SPAGHETTI FOR KITCHENAID MIXERS

Steps:

• Combine the semolina flour, all purpose flour, and salt in a large bowl. Using a fork, mix these ingredients together, then using a sifter, sift into another bowl. Set aside.
• In a separate bowl, combine the eggs & beat well with a fork.
• Add extra-virgin olive oil to the eggs and mix with a fork.
• Add the cold water to the egg & olive oil mixture, and mix with a fork.
• Pour the liquid ingredients into your mixer bowl and attach the flat beater.
• Add half of the sifted flour mixture, turn to speed 2 and mix 20 seconds. Add the rest of the sifted flour mixture and mix an additional 20 seconds.
• Exchange flat beater for the dough hook. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed.
• Remove dough from bowl and hand-knead for 2 to 3 minutes. NOTE: Good pasta dough should be elastic and pliable, but FIRM (not soft like bread dough). It should not stick to your fingers or fall apart. To test for the correct consistency, pinch a small amount of dough together after kneading for 2 to 3 minutes -- if the dough stays together without sticking to your fingers or falling apart, it should work well. If too soft, add more flour by dusting the top of the dough and knead some more, continuing to dust the dough with flour until achieving the right consistency. If too dry, wet your hands and knead some more, continuing to wet your hands a little at a time & knead until the right consistency. (Achieving the right consistency isn't hard at all -- I got it just right the very first time I tried this recipe).
• Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour (this step is important).
• Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, about 12 inches long.
• Cut log into 8 slices, then flatten each piece slightly. Spread slices out so they aren't touching and cover with plastic wrap.
• Using the widest setting (1 on the Kitchenaid), turn mixer to speed 2 and taking one piece of the flattened dough, feed through rollers. Fold dough in half & roll again. Repeat 3 more times, lightly dusting the sheet of pasta in between each rolling if it feels the slightest bit sticky.
• Move adjustment knob to setting 2 and feed the dough sheet through the rollers once.
• Move adjustment knob to setting 3 and feed the dough sheet through the rollers once.
• Continue to increase roller setting until desired dough thickness is reached: 3 for Thick "kluski" type egg noodles; 4 for standard egg noodles; 4 or 5 for lasagna noodles, fettuccine, spaghetti, and ravioli; 6 or 7 for tortellini, thin fettuccine, and linguine fini; 7 or 8 for VERY thin "angel-hair" type pasta/capellini or VERY fine linguine.
• Separate sheets once desired thickness is achieved with a thin towel or piece of plastic wrap dusted with flour, so the dough doesn't dry out too much.
• To cut the noodles, exchange the Pasta Roller Sheet attachment for the cutter attachment of choice, either the fettucine cutter for wider noodles or the spaghetti cutter for spaghetti or linguine. Run each sheet through the cutter. NOTE: Each sheet can be cut in half or thirds before putting through the cutter to prevent "too long" of strips. I prefer to use the longer sheets, rather than cutting them in half or thirds, as this reduces the time it takes to cut each sheet & hang to dry.
• After cutting each sheet, hang to dry on a pasta rack. Dry for a minimum of 10 minutes. If you don't have a pasta rack, plastic hangers work great! IMPORTANT: Flour the pasta rack or the plastic hangers before placing pasta on them. ALSO, separate the strips of pasta as best you can, so they aren't touching. This way they won't dry sticking together. If you want to dry the pasta for later use, dry for several hours and then store in airtight plastic bags (i.e. Ziploc Freezer or Storage Bags).
• When ready to cook, boil your water and add salt. For the 1.5 pounds of pasta, I use 2 teaspoons of salt. Oil in the water is not necessary.
• Fresh pasta will cook faster than commercially bought pasta -- about 4 to 5 minutes in vigorously boiling water for el dente.