I’ve been making homemade pasta for a while. The first few times I tried it, I did it by hand and ended up with delicious but wide and inconsistently sized noodles. Then I got a few attachments for my KitchenAid, and have been making it easily ever since. The attachments are extremely easy to use. The videos make it look so simple, and are very short, because actually it is really simple.
This set includes a pasta sheet roller and cutter sets to make lasagna, spaghetti, fettucini, thick egg noodles, and angel hair pasta, a ravioli maker, and clean-up brushes. Their attachments are top quality, and easily insert and detach for cleaning. It takes surprisingly little time to make pasta with the sheet roller and cutter system.
Pasta roller and cutter attachments video
Ravioli attachment video
The KitchenAid pasta press attachment comes with six interchangeable pasta plates. Its easy to install when you want to make fresh spaghetti, bucatini, rigatoni, fusilli, and small or large macaroni.To use, simply position the desired plate and begin feeding balls of dough through the hopper, using the built-in wire cutter to create custom-length noodles. The unit comes with a cleaning brush, auger, pasta ring, and combo tool with a flat end for pushing dough into the press, as well as a wrench to loosen the pasta ring and a hook for removing the auger from the casing. Fits all stand mixer models.
Pasta Press attachment video
Making Pasta with a KitchenAid
Add the ingredients to the mixing bowl, and mix the ingredients together using the dough hook set on Speed 2 until well mixed, then knead the dough until it is smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes on the counter, or up to 24 hours covered in the refrigerator.
Cut the dough into quarters and flatten each piece. Attach the pasta roller attachment shaft onto your KitchenAid and tighten the attachment knob. Set the width adjustment knob on the roller to 1, and the mixer to either speed 2 or 4.
Feed one piece of dough from the top into the pasta rollers. Fold the dough in half or thirds and feed it through again. Continue doing this until the dough is soft and pliable. If needed, lightly dust the dough with flour. Switch the roller to setting 2 and feed dough through the rollers to continue flattening it. Repeat this, changing the setting to a higher number each time, until your pasta reaches the desired thickness. Repeat this process for each of the four quarters of dough.
Exchange the pasta sheet roller attachment for the desired cutter attachment. To dry, lay strands of pasta on the drying rack, or loosely on dish towels, and completely air dry. Allow to dry at least an hour before freezing by dusting lightly in flour and forming into nests.
KitchenAid Pasta Recipes
(click to open)
- Perfect Homemade Pasta or Spaghetti for Kitchenaid Mixers
- Basic Egg Noodle Pasta
- Ravioli (Dough and Choice of Four Fillings)
- Bucatini Dough
Types of Pasta the KitchenAid Equipment Makes
Also known as Perciatelli, a hollow spaghetti about an eighth of an inch in diameter, often eaten with Primavera sauce.
Angel hair pasta, a very thin spaghetti type pasta less than a 30th of an inch thick. Roller setting 7 or 8.
A flat thick noodle about a quarter of an inch wide. Often eaten with Alfredo or Bolognese sauce. Roller setting 6 or 7.
Long, thick, corkscrew shaped pasta. Also known as Rotini in the USA. Frequently used in pasta salads.
Flat shaped pasta up to three inches wide, often with fluted edges. Usually served in dishes layered with sauces, cheeses and other ingredients. Noodles can be cut to the length of your baking pan, which is really nice. Roller setting 4 or 5.
Macaroni, small or large
Egg free pasta cut in elbow shaped hollow short tubes. Most commonly served with a cheese sauce.
Pasta dumplings, with a filling sealed between layers of pasta dough, often served in broth or pasta sauce. Roller setting 6 or 7.
From riga, meaning line: rigatoni is pasta with lines (large). Rigato or rigate, when added to another pasta name means lined, or, with ridges added, as in “spaghetti rigati”
Most common round rod pasta, frequently served with marinara or tomato meat sauce. Roller setting 6 or 7.
Thick Egg Noodles
Egg and flour pasta noodles in a proportion of approximately one egg per 2/3 cup of flour, cut up to a quarter inch wide, often served in butter sauces or ragu style. Roller setting 3 or 4.
Pasta Sauce Recipes
Directions: Combine cream, butter and egg and heat over medium heat until hot. Add the garlic and parsley, then gradually add the Parmesan cheese, melting it into the mixture. Serve over cooked fettucine noodles. Also good with cooked chicken, shrimp, broccoli or mushrooms.
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Freshly ground pepper
Directions: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens, and bring to a boil. Add salt and pepper to taste, lower the heat, and stir for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
1/2 lb ground beef or veal
1/2 lb ground pork
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 lb sliced mushrooms
2 garlic cloves, minced
1 28-oz can crushed tomatoes in puree
1 15-oz can tomato sauce
3/4 cup dry white wine
1/2 tsp salt
1/2 tsp dried, crushed rosemary
1/4 tsp crushed red pepper
1/4 tsp ground black pepper
1/8 tsp crushed fennel seeds
Directions: Cook beef or veal, pork, onion, carrot and celery in a Dutch oven or large saucepan until the meat is browned. Drain excess fat. Add the mushrooms and garlic, and cook until mushrooms are tender. Simmer until excess liquid is absorbed. Stir in tomatoes, tomato sauce, wine, salt, rosemary, red pepper, black pepper, and fennel. Bring to a boil, reduce heat and cover. Simmer for 15 minutes, stirring occasionally. Serve over cooked spaghetti.
2 tablespoons extra-virgin olive oil
4 ounces pancetta or bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
Directions: Start boiling a pound of spaghetti just prior to starting the sauce to ensure that the spaghetti will be hot and ready when the sauce is finished, as it is the heat of the pasta that cooks the raw eggs in the sauce. Reserve some pasta water if desired in the sauce.
While the pasta cooks, heat the olive oil in a deep skillet over medium heat. Add the pancetta or bacon and saute for about 3 minutes, until the bacon is crisp. Toss the garlic into the fat and saute for less than 1 minute to soften.
Toss the hot, drained spaghetti in the pan to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, tossing quickly so the eggs thicken but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the Carbonara with ground black pepper and salt to taste. Garnish with chopped parsley and additional cheese.
Add 3 cups sliced mushrooms along with carrots. Substitute 1-1/2 tsp dried rosemary for basil; substitute marjoram for oregano. Cook for about 10 minutes or until mushrooms begin to brown.
Return chicken to pan after simmering for 3 hours; cook for 30 minutes more, or until chicken is tender. Serve over cooked pasta of your choice.
Make a Bechemel sauce (recipe above) and stir in a 1/2 cup grated cheese of your choice, and a dash of cayenne pepper, for the last couple of minutes of cooking. Mix sauce liberally with cooked macaroni noodles (some will absorb while being baked), sprinkle with extra cheese, and bread crumbs if desired, then bake for a half hour.
1/3 cup extra virgin olive oil
1 pound of meat shanks, one type or a combination of pork, veal & beef
2-3 pork ribs
1 cup dry white wine
1 tablespoon tomato paste
3 bay leaves
6 pounds of white onions, sliced very thin
1/2 cup whole milk
1 tablespoon salt, plus more to taste
Grated Parmigiano Reggiano and Pecorino cheese for garnish
Directions: In a large heated saucepan, add the oil and brown the meat. Deglaze with the wine over high heat, scraping any bits from the bottom of the pan. Lower the heat to medium and add the tomatoe paste and bay leaves. Cook the tomato paste for a few minutes to lightly color it. Add the onions and the milk and blend well. Cover and cook on low heat until the onions no longer release any liquid. Lower to a simmer and cook until the mixture becomes a thick sauce and the color becomes amber, 8-10 hours. Remove the meat and slice/shred. Add back to the sauce. Serve with rigatoni or the pasta of your choice. Garnish with a mix of grated parmigiano and pecorino cheeses.
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
Directions: In a food processor place stewed tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat, saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally. Serve over cooked spaghetti.
Directions: Combine basil, parsley, cheese, nuts, garlic, and salt in a food processor; cover and blend evenly, stopping frequently to scrape the sides. Turn the machine setting to low, and slowly add olive oil until thick. Serve over cooked fettucine noodles. Pesto is also good with cooked chicken, shrimp or broccoli.
2 carrots, peeled and cut into thin strips
1 medium zucchini, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 cup broccoli, cut into bite sized pieces
1 cup cauliflower, cut into bite sized pieces
1/4 cup olive oil
Salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
15 cherry tomatoes, halved
1 cup low sodium stock, chicken, vegetable or beef
1/2 cup milk
1 tablespoon of flour dissolved in 3 tablespoons water
1/4 cup shredded basil leaves
1/2 cup grated Parmesan
Directions: Preheat the oven to 450 degrees F. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
In a large heated Dutch oven, combine stock, milk, roasted vegetables, flour/water combination, and basil, and bring to a boil. Reduce heat and simmer until thickened, about 5 minutes. Combine with cooked Fettucini and add salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
2 lb stewing beef
1 tbsp olive oil
2 onions, chopped
5 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
2 tsp dried basil
1-1/2 tsp dried thyme
1-1/2 tsp dried oregano
1/2 cup red wine or beef stock
3 cans (each 28 oz/796 mL) tomatoes
1/2 tsp salt
1/2 tsp pepper
Directions: Trim fat from beef; cut into 1-inch cubes. In a heated Dutch oven or heavy saucepan, add oil, then brown beef on medium-high heat in batches. Transfer to plate.
Cook onions and garlic over medium heat, stirring occasionally, for 5 minutes or until softened. Add carrots, celery, basil, thyme and oregano; cook for 5 minutes. Add wine; cook, stirring to scrape up brown bits from bottom of pan, for about 2 minutes or until liquid is almost evaporated.
Add tomatoes, salt and pepper, bring to boil, breaking up tomatoes with back of spoon. Reduce heat to simmer.
Return beef and any accumulated juices to pan; cook for about 3-1/2 hours or until thickened and only small amount of liquid remains on surface. Serve over cooked Rigatoni.
Directions: In a skillet, sauté the onion in the olive oil until tender. Add pasta sauce and simmer for five minutes. Stir in cream and Parmesan cheese, and remove from heat. Add sauce to cooked linguini and top with additional Parmesan cheese. Also goes well with chicken, mushrooms or sautéed peppers.