Perhaps one day when you’ll wake from a pleasant slumber to the scent of fresh homemade pasta smothered in a spaghetti sauce and top with a couple meatballs...You’ll understand that life is not solely composed of tasks, but tastes.
Fresh homemade pasta made with your Kitchenaid...is there anything more comforting? I say there is. And perhaps you’ll agree when you sample homemade pasta vs store bought pasta from a box.
With the genuine essence of homemade pasta in every bite you’ll receive a luxurious comfort in your mouth without adding to the luxury of your waistline.
Nutritional facts: cooked, 1 cup serving
Homemade Fresh Pasta vs. Dry Pasta
Calories 184 vs 224
2 3/4 cups “00” flour (plus additional for dusting)
Pinch kosher salt
In the Kitchenaid bowl add your flour. Make a well in the middle of the flour and add your eggs and salt. Use the flat beater attachment, mix until combined. (Too dry, add an egg. Too wet, add more flour until a dough consistency forms)
Remove the beater attachment and attach the dough hook. Mix until the dough forms a ball. Wrap the dough with plastic wrap and transfer to the refrigerator to let it rest for approximately 30 minutes.
Using a sharp knife, or a pastry bench scraper, cut the dough ball into four equal portions. Refrigerate all but one until needed. Now attach your pasta roller and adjust to setting 1. Sprinkle the attachment with a small amount of flour.
Press the dough ball onto a clean pasta/pastry board until flat. Run the pasta through the roller attachment. Reset the attachment to setting 2 and run the pasta through. Continue with this pattern, adjusting the setting each time until your pasta is thin. This will take several phases. Continue with the remaining pasta balls.
Remove the pasta roller and attach the spaghetti cutter. Carefully run the pasta sheets through then transfer to a baking sheet and lightly sprinkle with flour until ready to cook. Repeat with the remaining pasta sheets. The fresh pasta should be cooked immediately in a pot of salted boiling water for 3-5 minutes. If your not ready to cook them let the pasta dry on a pasta rack for 30 minutes, then wrap and refrigerate for 2 days or freeze for 2-3 months. Yum Yum!