I just love pasta. My friends and family like to joke that I think it’s a food group. Well, isn’t it? And, of course, fresh is much better than the regular kind. It can seem a bit daunting, but with the pasta attachment for your mixer and a few basic Kitchenaid pasta recipes, it’s pretty simple.
Once you’ve tried it, you may never want to eat the dried stuff again. A standard recipe only requires four ingredients, and they’re ingredients you probably already have in your kitchen: flour, eggs, oil, and salt.
My great-grandmother used to make noodles by hand, rolling them out, cutting them, and waiting for them to dry. Lots of hard work, and it took forever. With the Kitchenaid pasta attachment, you don’t have to hurt yourself rolling out all that dough. Great-grandma would have loved it.
Kitchenaid Pasta Recipes Demonstation
Not sure exactly how this works? Here’s a video that will show you exactly how it’s done.
Easy Kitchenaid Pasta Recipes
You’ll need both the standard (paddle-shaped) beater and the dough hook to make these (they both come with your mixer).
Semolina – Use this easy recipe for linguini, fettucini, or ravioli dough.
Fresh Pasta Dough – Make your own pasta with just four ingredients: flour, oil, eggs, and salt. There are also directions for variations such as spinach pasta, tomato pasta, and squid ink pasta.
Spaghetti Recipe – Good for about 1.5 pounds of spaghetti. There’s an excellent tip here: if you don’t have a pasta rack to dry your noodles, use plastic hangers instead (just make sure to flour them first so the noodles don’t stick).
Homemade Noodles – This recipe is taken from Kitchenaid, but it’s worth visiting as the page has step-by-step photos, as well as extra tips for using the pasta attachment.
Thousand Layer Lasagne – My cousin came back from school in Italy with a recipe very much like this one. Delicious!!
Don’t Overcook Your Pasta
Make thick or thin sheets of delicious fresh noodles or lasagna. It’s got eight thickness settings so you can adjust the size to suit your taste and your needs. There are recipes included in the user guide. Just follow them. You can even use the attachment to roll out pizza dough.
Now that you’ve got your sheets of freshly made noodles, it’s time to cut them. You could do it by hand, like my great-grandma used to do (ugh). Or, you could just slide them through this cutter attachment. So much easier. Just trim them to the length you want.
How Kitchenaid was named
When the executives at Hobart were testing the consumer versions of their commercial mixers, one executive’s wife remarked, “This is the best kitchen aid I’ve ever had.” And that’s how the mixer got its name.
Kitchenaid Ravioli Recipes
Ravioli Recipe – Tyler Florence’s recipe for ravioli dough. Note this is just for the dough! Also, if your dough is too dry, try adding a tablespoon or two of water to the recipe.
Ricotta Ravioli – Made with ricotta, spinach, and parmesan. This post has lots of photos, as well as a quick video showing you how it’s done.
Meat ravioli – My dad just loves meat ravioli, and it always seems to be really hard to find. Finding a recipe was tough too!
Butternut Squash and Ricotta Ravioli – This is a great combination, served with a sage butter sauce. There are step-by-step photos to go with the recipe.
Spinach and mushroom ravioli – Ravioli with spinach and mushroom filling, topped with a roasted red pepper cream sauce (anyone else getting hungry?)
The reviews on this are mixed – HOWEVER – on closer reading, the reviewers with negative comments weren’t using the machine correctly. Put it on setting “3” and watch the Peter Pasta video (see below), and you should be fine.
Making Fresh Ravioli
This cookbook has 512 pages of delicious recipes for pasta (and lots more). It’s in a ring binder, so it lays flat, and you can pull out just the recipe you want to follow (and set the rest of the book aside so you have more space to work).
A cookbook with recipes for everything from plain pasta, to Cantonese noodles, spinach pasta, gnocchi, even chocolate (!) pasta. It also includes a bit about the history of pasta, and the recipes are illustrated with plenty of photos (over 1,000 of them) so you can see exactly what everything should look like.
Many of the pasta cookbooks on Amazon presume you are either a professional chef, or have a huge pantry (or both). Lardons? Peekytoe crab? 9 egg yolks for one batch of pasta? No no and no. This cookbook, on the other hand, keeps it simple, and easily within the reach of a hungry home cook.