The Art of Making Pasta | Featuring the KitchenAid Artisan Stand Mixer

There is something deeply satisfying about making homemade pasta. Maybe it’s the heartiness of the dish, the savory flavors that it’s ultimately paired with (rich olive oil, sharp cheese, chilli flakes, basil…), or its cultural associations with an Italian Nonna dusting out flour and expertly kneading dough every which way in a warm, sunny kitchen. Pasta is nourishing. Pasta is soul food. The effort and time you put into making it from scratch furthers its wholesome quality. It’s never just something you prepare for yourself, but a shared dish eaten by the voracious and happy. Since the dough can be finicky enough to make, we’re lucky that KitchenAid produces ample accessories that thin out and cut the dough into a myriad of shapes so you don’t have to. Each simply attaches to KitchenAid’s signature Artisan Stand Mixer, a cook and baker’s essential.

To make your own pasta, you will need:

  • 400 g, or 3 1/3 cups fine white flour (grade 00 if you wish to use Italian flour, or American bread flour, which has slightly more gluten and is thus better because it will make for somewhat firmer pasta)
  • 4 eggs (you can also increase the number of yolks while decreasing the volume of whites proportionally to make richer pasta)
  • A healthy pinch of salt

Make a mound with the flour on your work surface and scoop out a well in the middle. Pour the eggs into the hole, add the salt, and work the eggs and the flour together till you have a smooth dough, adding just a drop of water if necessary, and no more. Knead the dough for ten to fifteen minutes, until it is smooth, firm, and quite elastic. Don’t skimp on the kneading or the dough will tear while you’re rolling it out.

Separate the dough into two pieces. Flour your work surface (a marble counter top is ideal) and start to roll out the dough, rolling from the middle, flipping it occasionally, and flouring it as necessary to keep it from sticking. To keep the sheet from breaking, once it has reached a certain size, roll it up around the rolling pin and then invert the rolling pin; you can, as you are unrolling the sheet, gently stretch it by holding the unrolled part firm and pulling gently away with the rolling pin.

Feed it repeatedly through the roller attachment of the KitchenAid 3 Piece Roller and Cutter Set until it is thin enough to cut – as thin as a dime, or thinner, if you can manage it (the pasta will almost double in thickness while cooking). Depending on which kind of pasta you prefer, this set will allow you to make spaghetti and fettuccini. KitchenAid has also created an attachment for cutting out ravioli, and one that churns out large/small macaroni, bucatini, rigatoni, spaghetti, and fusilli, so you have your work cut out for you!

Cook the pasta in salted, boiling water. Since it’s fresh, it will cook in three to five minutes. Serves 4 to 6

Jason Hudson is a photographer living in Toronto jasonhudson.com | @_JasonHudson
Food Stylist: Ashley Denton

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