Homemade Pasta

Ever since we got our Kitchenaid mixer, one of the first attachments we *really* wanted was the pasta roller/cutter attachment. And ever since we’ve had the attachment, we have had lots of fun making pasta at home. And John has become the pasta-making expert in the household as a result!

This is the base recipe to make any shape of pasta. We started off making whole wheat pasta, but we’ve also had success making white pasta using the same recipe (just with all-purpose flour instead of whole wheat). Both types can be made into spaghetti, fettuccine, ravioli, lasagna, and on and on… Serve it with your favorite sauce, and enjoy!

Homemade Pasta (whole wheat)
Recipe from Kitchenaid
Yield: 1 1/4 pounds dough
Number of Servings: 10 (2 oz each)

Ingredients:
4 large eggs
2 tablespoons water
3 1/2 cups sifted whole wheat pastry flour (**Note** – to make white pasta, just sub all-purpose flour – we use Ultragrain)
1/2 teaspoon salt

Directions:
Place eggs, water, whole wheat flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.

Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 2 minutes. Divide dough into eight pieces before processing with Pasta Sheet Roller attachment. Wrap pasta dough in plastic wrap. Let rest at least 30 min (or for a few hours in the fridge).

To Roll Pasta:
1. Cut dough into about 8-10 pieces about 3/8 inch (1 cm) thick. Flatten each piece slightly.

2. Set adjustment knob on Pasta Sheet. Roller at 1 by pulling the knob straight out and turning to setting 1. Release knob, making certain pin on roller housing engages opening on the back of the knob, allowing the knob to fit flush to the roller housing.

3. Turn mixer to Speed 2 or 4. Feed flattened piece of dough into rollers to knead. Fold dough in half and roll again. Repeat folding and kneading process several times, or until dough is smooth and pliable. Lightly dust pasta with flour while rolling and cutting to aid in drying and separation. Knead and fold each piece of dough in the same manner.

4. Move adjustment knob to setting 2. Feed dough through rollers to further flatten. Change to setting 3 and feed dough through rollers again. Continue to increase roller setting until desired dough thickness is reached. Cut or press into desired shape (with cutter or by hand).

To Cook Pasta:
Add 2 teaspoons salt to 6 quarts boiling water. Gradually add pasta and continue to cook at a boil until pasta is “al dente” or slightly firm to the bite, about 6 minutes. Pasta floats to the top of the water while cooking, so stir occasionally to keep it cooking evenly. Drain in a colander. Serve with your favorite sauce.

Nutritional info:
Calories: 170.1
Total Fat: 2.8 g
Saturated Fat: 0.7 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 0.9 g
Cholesterol: 74.0 mg
Sodium: 144.3 mg
Potassium: 28.0 mg
Total Carbohydrate: 30.8 g
Dietary Fiber: 5.1 g
Sugars: 0.0 g
Protein: 8.1 g

For white pasta (sub Ultragrain all-purpose flour for whole wheat):
Calories: 182.8
Total Fat: 2.6 g
Saturated Fat: 0.6 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 0.7 g
Cholesterol: 74.4 mg
Sodium: 144.7 mg
Potassium: 27.6 mg
Total Carbohydrate: 31.0 g
Dietary Fiber: 2.8 g
Sugars: 1.5 g
Protein: 8.1 g

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