Ingredients
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2
-
2
-
2
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Perfect Homemade Pasta or Spaghetti for Kitchenaid Mixers, Per the internet site where the recipe was posted, this recipe is from Chef Andrea Apuzzo of Andrea’s Restaurant in New Orleans My sweet hubby gave me a Kitchenaid Mixer for Christmas, and I recently bought the Pasta Roller & Cutter attachments for it I have tried many, MANY homemade pasta recipes and FINALLY found one that was PERFECT! I made it last night for the first time and it made 1 5 pounds of pasta (commercially packaged pasta is normally 1 pound) I cut it really thin for spaghetti, and I’m going to use it for everything now Can’t wait to try making homemade ravioli, using this recipe Prep time includes rest period for dough & 10 minutes of drying time Cooking time includes 10 minutes to bring water to a boil , Dough came out perfect first try! Great instructions! Pasta is drying now, can’t wait to eat it! Thank you for sharing , Is there a good way to freeze the dough?
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Steps
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1
Done
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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. |
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2
Done
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in a Separate Bowl, Combine the Eggs & Beat Well With a Fork. |
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3
Done
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Add Extra-Virgin Olive Oil to the Eggs and Mix With a Fork. |
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4
Done
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Add the Cold Water to the Egg & Olive Oil Mixture, and Mix With a Fork. |
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5
Done
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Pour the Liquid Ingredients Into Your Mixer Bowl and Attach the Flat Beater. |
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6
Done
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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. |
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7
Done
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Exchange Flat Beater For the Dough Hook. Turn to Speed 2 and Knead For 2 to 3 Minutes, Until a Dough Ball Is Formed. |
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8
Done
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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). |
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9
Done
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Wrap Dough in Plastic Wrap and Put in the Refrigerator For a Minimum of 1 Hour (this Step Is Important). |
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10
Done
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Remove Dough from Refrigerator and Let It Rest For 15 Minutes. Using Your Hands, Roll Dough Into a Log, About 12 Inches Long. |
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11
Done
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Cut Log Into 8 Slices, Then Flatten Each Piece Slightly. Spread Slices Out So They Aren't Touching and Cover With Plastic Wrap. |
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12
Done
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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. |
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13
Done
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Move Adjustment Knob to Setting 2 and Feed the Dough Sheet Through the Rollers Once. |
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14
Done
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Move Adjustment Knob to Setting 3 and Feed the Dough Sheet Through the Rollers Once. |
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15
Done
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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. |
