KitchenAid Pasta Recipe - Katie's Cucina (2024)

• 4 large eggs
• 3-½ cups all-purpose flour sifted
• ½ teaspoon salt
• ¼ cup water *start with 2 tablespoons

Making the Spaghetti Dough:

• In the stand mixer bowl, place the eggs, flour, salt and 2 tablespoons of water. Using the flat beater, attach it to the bowl and mix the ingredients on speed 2 for 30 seconds.

  4 large eggs, 3-½ cups all-purpose flour, ½ teaspoon salt, ¼ cup water

• Remove the flat beater and replace it with the dough hook. Turn the dough on to speed 2 and let it knead for 2 minutes. At this time if the mixture looks too dry add 1 tablespoon of water at a time.

• Remove the dough from the bowl and kneed with your hands for 1-2 minutes. (Do not skip this step--it's extremely important for rolling out the dough. By kneeding by hand it will help work the gluten.) Form the dough into a disc/ball, place plastic wrap over the top of the dough, and let it rest for at least 25 minutes.

Rolling the Spaghetti:

• Divide the dough into 4 pieces (keeping the dough you aren't working with it covered with a damp paper towel/kitchen cloth/plastic wrap).

• Attach the Pasta Sheet Roller attachment to you stand mixer. Take 1 of the 4 pieces of dough and flatten it until its about a half-inch thick. Set the Pasta Sheet Roller to setting 1 and your stand mixer to Speed 2/4 and begin to carefully feed the dough through the attachment.

• Once this is done you'll want to fold the dough in half and then half again. Make sure it fits in the top of the attachment. Then run it through the Pasta Sheet Roller again.

• Next, move your Pasta Sheet Roller to setting 2 and then carefully run the dough through. Repeat, by moving the setting all the way up to 5 until you have a thin sheet of pasta. *I typically cut the pasta sheet in half or in thirds by setting 2 or 3-- it is much easier to work with. If not you will have some crazy long pasta!

• Once you have 2-3 thin sheets of pasta, remove the Pasta Sheet Roller and add the Spaghetti attachment to the stand mixer. Place the mixer on Speed 2 and carefully begin to feed the sheet of pasta through the attachment.

• Once you have the spaghetti cut, toss in additional flour and lay flat on a floured counter or on a drying rack for 10 minutes before cooking.

Cook the Spaghetti:

• Cook the spaghetti in a pot of boiling water with 1 tablespoon of salt for 3-4 minutes or until al dente. Drain and rinse with cool water before tossing in your favorite sauce.

• Recipe Yield - This recipe yields about 1-¼ - 1-½ pounds of pasta. Typically enough to feed 8 people.
• Holes forming in Dough - If you are starting at the rolling flat step and you find your dough is not stretching and instead forming holes this means either you have not worked the dough enough by hand or it is too dry. Try working the dough again for another 2-3 minutes and letting it rest for at least 5-10 before you begin to try to run the dough into the flat roller attachment.
• Rolling Pasta - While rolling out pasta I typically cut the pasta sheet in half once the flatten sheets go through setting 2 or 3-- it is much easier to work with.
• For drying pasta: Let the cut pasta hang or lay flat and dry in individual strands for 24 hours until the pasta is dried. If drying on a rack the pasta will begin to fall off as it completely dries.
• Nesting Pasta - To nest the pasta, toss the fresh pasta in additional flour, let dry at least 20 minutes then spin small amounts of pasta into a nest and let continue to dry.
• Pasta Water - Save about a half cup of the pasta water to add into sauces that you toss the pasta with. The starch from the water will help thicken the sauce and allow for the sauce to stick to the pasta better.
• Store - Store dried pasta in a well sealed bag or container. It will last for up to 1 month in an airtight container store in a cool dark place.
• Read the Recipe - Yes, read the recipe below then read it again prior to making the pasta. There are a lot of steps to the process, but I promise it will be well worth it!