FINALLY someone who shows how to ACTUALLY COOK the pasta! All the other videos take you up to the point of cooking it, but don't show you how. THANK YOU!!
Very happy to find this video. My KitchenAid attachment has been sitting in a box for six months. Now that no one can go outside, I have the time to figure out how to use the KitchenAid. Thanks for helping to pass the time. Stay safe!
you all prolly dont care but does someone know of a trick to log back into an instagram account..? I stupidly forgot the account password. I would appreciate any tips you can give me
Thank you so much for this video. I’ve been wanting to make my own pasta for over ten years. I just ordered a pasta attachment for my kitchen aid. I’m excited and was nervous until you made it look simple. I think I need to get a apron too lol. Have a good day ❤️
You must be proud that you can make pasta fresh for you and your family. I felt like I was making it with you. You are a great teacher and I have learned a lot. Thanks.
+Rosebud R The vegan alternative is to leave out the egg. Many types of pasta use just flour and water, others add oil. Here's one recipe: emmycooks.com/2012/04/27/homemade-vegan-pasta/
This was the easiest and most comprehensive video I have seen on this subject. I will be attempting this later today. Thank you for being clear and concise.
Well done. Useful tips on execution. I tried your recipe but went straight to dough hook. Worked well. Skipped the oil and salted the cooking water that worked too. Noticed your cooking at barely rolling boil. I've been working on cooking at lower simmering temperatures with much better results.
Hi Katie - although there are some variations in pasta dough I had been told by Italians that they don't add eggs but olive oil to it in Italy. And if you wanna make the perfect pasta dough you gotta use semolina. My personal recipe is this: A 75/25 mix of semolina/wheat flour. Per 100gr of that mixture (3.2oz) you add 1 spoonful of olive oil + 1/2 teaspoon full of salt. I add lukewarm water until the dough has the right consistency, which is the same as yours. I bought a Kitchenaid only two days ago and I haven't had a chance to test it yet. I used to make pasta dough all by hand, like any Italian mama does it. First you drop the semolina/flour mixture on the table, creating a little mountain. The you push in it's top to create a crater. Into that crater you add the olive oil and the salt. Then you add water and you use a fork to mix in more and more of the semolina/wheat mixture plus water until you get clots. Then you start kneading by hand until the dough is right. This requires a bit of labor but it's worth doing it because it always gave me some deep satisfaction to have created great food by hand for my family. Now I'm curious to do it with the Kitchenaid as well. Greetings from Luxembourg in Europe! :D
Agree, semolina flour with 40% hydration is the rule, otherwise you do 100gr of white flour+1egg whose weight is around 40-42gr. Bit of oil and salt helps for sure. I am sorry but what Katie was doing to me looks indecent! Flour on the pasta-cutter.....almost embarassing to see! That's the consequence of a way too much liquid in the dough. Also: dear Katie: when mixing didn't you realize the dough was jumping off the machine?! is that normal? If so too bad for kitchen-aid. Problem that you would have with such machines that actually do not "press" the dough is that you put way too much liquid (would that be water or eggs) and you then loose control of the dough!
Semolina is used for making pasta with plans on drying and either boxing or using at a later time. What most Italians use in Italy is 00 flour only. This is the finest grain you can get from the grain and the preferred method for Italian families and chefs.
Katie Jasiewicz Thanks for this video Katie! I am not a purist like the others, just love some good food and now that I have a Kitchen Aid I will probably make some fresh pasta and I will follow your directions because I am just beginning with it. I still can't get the paddle to stop hitting the bowl LOL! Alberto should be ashamed of himself for such a mean critique of your very well made video. People like him keep alot of people from trying new things and using their own voice because the Alberto's of the world have this need to look bigger and badder and smarter. (When in fact they are not haha!) Great job Katie, I DO appreciate your effort here!
I now know more about making pasta with the KitchenAid after watching your video than before I watched it. How hard do you laugh after reading the 600th comment about putting oil in the water? Too funny. Thanks.
Katie, thank you! Your video was so clear and instructional, right down to the technique of laying the rolled pasta out on your arm as you work. We went right from watching to making perfect pasta for our holiday meal.
I just watched several pasta making videos and I think yours was one of the best. Easy to follow instructions without dragging it out. Great job and thanks!
Thanks Katie!!! I have the kitchen aid but not the pasta attachment, BUT your directions are perfect and to the point on how to do this USING my Kitchen Aid! No nonsense, down to the point! As they say "you understood the assignment!!" lol I am a new subscriber now. Thanks for your talent!
I have only just come across this video. I have tried making pasta before with the kitchen aid attachments but have never had much success. Will definitely be giving it another try tomorrow.
Audrey--yes I think you should add a little more water until it forms a ball and its moist. The first time I ever made the pasta it was crumbles. I added more water, and voila! I will tell you that when you add more water your dough will be a little stickier and you'll need to flour your attachment each time you run dough through it to avoid sticking. Good luck!
Thank you so much Katie! Love to cook, bake, and grill but have always been intimidated by making pasta from scratch. Came out great after the first attempt, thank you!
Yo Katie, I just made your recipe and it came out PERFECT. This is after having tried another recipe that came out pretty bad. The step by step video was very easy to follow. We only had to boil for about a minute. Thanks so much.
Katie: Very good video. I use a pasta rolling machine and stack the rolled out pasta then cut the end square. I then thin slice the stacked layers to desired width for Kluska Noodles.
Great demonstration! I do have a KitchenAid mixer but I still use my old manual pasta machine. This video convinced me. I shall buy these pasta attachments and possibly the pasta press attachment as well. Normally, I use semolina for my pasta dough. I think I should try your recipe. Your dough looks perfect. Grazie mille!
Great video! I've had the pasta attachments for over twelve years now and I love them. Best thing I made so far was a mushroom ravioli. I just used the flat sheets of dough and did the rest by hand. I know they make ravioli attachment, but doing it by hand is very easy and I like the rustic look better. Keep on cookin'! :)
Although I have the pasta attachment and an Italian pasta machine, I also came to the conclusion that making it by hand is more fun. And easy. I have also prefered to use the traditional dough role, and everything by hand. No machine to wash later.
I just received the pasta kit as a Christmas present. It doesn't seem like a bad task. I am looking forward to tasting home made pasta vs the store brands. I'll need to search a bit more to see if I can make some in advance, how to store it, and how long it can be stored if at all.
Katie, what beautiful pasta! I just bought a KitchenAid stand mixer, and really am so excited to eventually use it to its fullest potential. You make me want to buy the pasta attachment now!!!
Great video Katie, I just went out and bought the attachments last week and can't wait to use them. I will let you know how it come out. Thx so much - John
Beautiful spaghetti. My grandmother taught me to never put oil in the pasta water as it prevents your sauce from penetrating the pasta. Just the way I was taught.
I loved how you slapped that pasta attachment into the kitchen aide, I could tell, you have did that a few times. All other videos they are so careful using the attachment....
Tip- I make homemade pasta as a fusion between Chinese and Italian styles. 1. Italian - one egg (water as needed (2 or 3 tsp water) - 1/3 cup semolina + 2/3 cups plain flour). Chinese recipes usually do not use an egg(s). 2. Chinese - need to dough for 12 to 15 minutes once it forms a ball using #3 setting on your KA mixer. Needing the dough this long give it a better chew. You can actually use bread flour for making homemade pasta.
Agreed, Italians don't add oil into pasta while boiling, add it after only if you want to give oil flavour. To avoid them to stick together just mix with a wooden spoon from time to time while boiling
Absolutely Brilliant Thank You So Much for making & taking The time to show Us... Yer a Doll! Look Forward to seeing All yer Videos!! Keep Up The Great Job! I have been putting Oil in My pasta water for years, and the sauce has no problems staying on it! Some people think they know it all... Not sure why Their sauces don't... but My Homemade has Never had a problem...~
You do not use oil to prevent them from sticking. If you have that problem you need to use more water in the pot. General rule of thumb is 4 quarts to 1 pound of pasta. With fresh pasta you may need more water. By adding oil to the water you keep the sauce from sticking to the pasta. Once cooked, add the pasta to the sauce, not the other way around. Continue to cook for another minute. You can also add a tablespoon of butter at that point. It will make the sauce a little creamier. That's how it's done in Italy. Buon appetito.
Yes. Never add oil to the water, but you need to add salt to the water or the pasta will be bland. Then add the pasta to the sauce just before it's ready so that it finishes cooking in the sauce. I learned this from Lidia Bastianich.
Hi Mercan, I used the spaghetti attachment in this video that KitchenAid sells. They also have an angel hair pasta attachment (that I don't own). I do agree--the spaghetti looks thin and could resemble angle hair but when you cook it up it's plump and fat like spaghetti!
I tried using regular flour and I was pleasantly surprised. The taste is virtually the same but the flour dough is slightly smoother and easier to roll than the semolina dough. I am no expert but I think the semolina dough may have a little more elasticity and firmness than regular flour dough. This characteristic might make a difference when you reheat leftover pasta. But maybe this is only my imagination! Be that as it may, home-made pasta will always taste better than store-bought pasta!
Not gonna lie it does take more work than just opening up a box of pasta, but it tastes 100 times better. I can't wait to make some again this weekend while family is in town!
Thank you for leaving a comment! I haven't tried semolina flour yet. You should definitely give the attachments a try! They make pasta making easy and fun!
Katie I followed your video exactly and made fettuccine and placed on bench in a nest like you did whilst I got water booking. When I placed pasta into water the fettuccine was all stick together in the nest and would not separate in the water, it just stayed as big clumps. What did I do wrong?
I can save everyone time / washing. Use the dough hook from the get go.. and don't knead by hand .. not sure why this instructions are included. I have been doing this for years and it makes excellent pasta.
I don't knead by hand either and complete the whole process with the dough hook, funny she uses a timer, something that made me laugh! I actually make two or 3 recipes at once and hang it on a indoor line to dry and them store in plastic bags. Spinach pasta which is 12 oz of frozen spinach or fresh cooked and then with the water squeezed out requires some hand kneading! Oil or no oil it's up to you, break all the rules, it's what cooking is about?
I gave this a whirl this afternoon. I should have watched the video one more time. I followed the written directions that came with the attachments and it said to cut the dough into 8 pieces.That was too small. I got the steps a little confused but in the end, I made some thin noodles and some fettuccine (and a huge mess!) I had flour everywhere and envied your clean work area. This is a work in progress for me and next time should be easier. (They did cook up beautifuly)
Next time pass the dough 1/2 way, then connect the 2 ends together. So, it's a continuous loop. You don't have to keep feeding it in . Also making it straighter.
I just but this kitchenaid attachment for my Kenmore elite stand mixer ( Both the kitchen aid in the Kenmore elite stand mixers are made by Whirlpool) And I hope it's as easy as it looks to use.🍝
I grew up making pasta with the hand crank machine. You should NEVER put salt in your recipe, unless you dissolve it first in the water. The salt is coarse and can wreck the rollers and dull your cutters.
good job !!!! so that is going to be my next purchase for kitchenaid,and is going to be awesome making your own pasta, and of course following your intruccion,, thanks and feliz navidad 2014 and happy new year 2015 hello from baker city,oregon
Give it another try. You want your dough to be pliable but not sticky. Depending on the region where you live and the humidity in the air will depend on the moisture in your dough. If it's too sticky add more flour to the dough and add flour as you start to press the dough through the rollers and then through the spaghetti attachment.
FINALLY someone who shows how to ACTUALLY COOK the pasta!
All the other videos take you up to the point of cooking it, but don't show you how.
THANK YOU!!
You do NOT add oil to the pot when cooking pasta. Ever.
Very happy to find this video. My KitchenAid attachment has been sitting in a box for six months. Now that no one can go outside, I have the time to figure out how to use the KitchenAid. Thanks for helping to pass the time. Stay safe!
you all prolly dont care but does someone know of a trick to log back into an instagram account..?
I stupidly forgot the account password. I would appreciate any tips you can give me
Your the best. I just purchased the KitchenAid for my wife with the spaghetti attachment and you walked us right through how to make spaghetti so cool
Just the recipe I was looking for. Searched and watched dozens… this was simple, easy to follow and straight to the point. Thanks for sharing!
Thank you so much for this video. I’ve been wanting to make my own pasta for over ten years. I just ordered a pasta attachment for my kitchen aid. I’m excited and was nervous until you made it look simple. I think I need to get a apron too lol.
Have a good day ❤️
"Notice it gets really long, I have an easy fix. I'm going to cut it in half." The level of wisdom I've gained from this video is amazing.
You must be proud that you can make pasta fresh for you and your family. I felt like I was making it with you. You are a great teacher and I have learned a lot. Thanks.
Thank you MaQua! I am very proud that I can make fresh pasta. I"m glad that you found the video helpful. Happy cooking!
Katie Jasiewicz Just curious, is there a vegan alternative to the egg?
Rosebud R
not sure about vegan recipes! sorry!
+Rosebud R The vegan alternative is to leave out the egg. Many types of pasta use just flour and water, others add oil. Here's one recipe: emmycooks.com/2012/04/27/homemade-vegan-pasta/
Thank you so much! This evening will be my first attempt at making spaghetti. Your easy to follow step by step instructions set my mind at ease. ❤😊
This was the easiest and most comprehensive video I have seen on this subject. I will be attempting this later today. Thank you for being clear and concise.
Well done. Useful tips on execution. I tried your recipe but went straight to dough hook. Worked well. Skipped the oil and salted the cooking water that worked too. Noticed your cooking at barely rolling boil. I've been working on cooking at lower simmering temperatures with much better results.
Katie, thank you for this great video. I made my first batch of pasta tonight and it was perfect! Your directions were spot on!
Hi Katie - although there are some variations in pasta dough I had been told by Italians that they don't add eggs but olive oil to it in Italy. And if you wanna make the perfect pasta dough you gotta use semolina. My personal recipe is this:
A 75/25 mix of semolina/wheat flour.
Per 100gr of that mixture (3.2oz) you add 1 spoonful of olive oil + 1/2 teaspoon full of salt. I add lukewarm water until the dough has the right consistency, which is the same as yours.
I bought a Kitchenaid only two days ago and I haven't had a chance to test it yet. I used to make pasta dough all by hand, like any Italian mama does it. First you drop the semolina/flour mixture on the table, creating a little mountain. The you push in it's top to create a crater. Into that crater you add the olive oil and the salt. Then you add water and you use a fork to mix in more and more of the semolina/wheat mixture plus water until you get clots. Then you start kneading by hand until the dough is right. This requires a bit of labor but it's worth doing it because it always gave me some deep satisfaction to have created great food by hand for my family. Now I'm curious to do it with the Kitchenaid as well. Greetings from Luxembourg in Europe! :D
Agree, semolina flour with 40% hydration is the rule, otherwise you do 100gr of white flour+1egg whose weight is around 40-42gr. Bit of oil and salt helps for sure.
I am sorry but what Katie was doing to me looks indecent! Flour on the pasta-cutter.....almost embarassing to see!
That's the consequence of a way too much liquid in the dough.
Also: dear Katie: when mixing didn't you realize the dough was jumping off the machine?! is that normal? If so too bad for kitchen-aid.
Problem that you would have with such machines that actually do not "press" the dough is that you put way too much liquid (would that be water or eggs) and you then loose control of the dough!
Thanks for the tip. I'm not an expert, just sharing my love for food! Hope you've had a chance to try your recipe in the KitchenAid!
Semolina is used for making pasta with plans on drying and either boxing or using at a later time. What most Italians use in Italy is 00 flour only. This is the finest grain you can get from the grain and the preferred method for Italian families and chefs.
Katie Jasiewicz Thanks for this video Katie! I am not a purist like the others, just love some good food and now that I have a Kitchen Aid I will probably make some fresh pasta and I will follow your directions because I am just beginning with it. I still can't get the paddle to stop hitting the bowl LOL! Alberto should be ashamed of himself for such a mean critique of your very well made video. People like him keep alot of people from trying new things and using their own voice because the Alberto's of the world have this need to look bigger and badder and smarter. (When in fact they are not haha!) Great job Katie, I DO appreciate your effort here!
Actually there is a pasta that is call pasta all'uovo and it is made with only flour and eggs with no oil
I now know more about making pasta with the KitchenAid after watching your video than before I watched it. How hard do you laugh after reading the 600th comment about putting oil in the water? Too funny. Thanks.
Katie, thank you! Your video was so clear and instructional, right down to the technique of laying the rolled pasta out on your arm as you work. We went right from watching to making perfect pasta for our holiday meal.
I just watched several pasta making videos and I think yours was one of the best. Easy to follow instructions without dragging it out. Great job and thanks!
Thanks Katie!!! I have the kitchen aid but not the pasta attachment, BUT your directions are perfect and to the point on how to do this USING my Kitchen Aid! No nonsense, down to the point! As they say "you understood the assignment!!" lol I am a new subscriber now. Thanks for your talent!
I agree! I watched a bunch of videos and this one was by far the best!
Finally a cook that knows
you don't put the eggs straight into the flour without putting them in a bowl first to make sure the eggs are good.
I have only just come across this video. I have tried making pasta before with the kitchen aid attachments but have never had much success. Will definitely be giving it another try tomorrow.
Wow, u taught us well. U took ur time showing us, how to make it. Thank you.
Audrey--yes I think you should add a little more water until it forms a ball and its moist. The first time I ever made the pasta it was crumbles. I added more water, and voila! I will tell you that when you add more water your dough will be a little stickier and you'll need to flour your attachment each time you run dough through it to avoid sticking. Good luck!
Thank you so much Katie! Love to cook, bake, and grill but have always been intimidated by making pasta from scratch. Came out great after the first attempt, thank you!
THANK YOU you made it way simpler than the other videos. Marvellous!
Yo Katie, I just made your recipe and it came out PERFECT. This is after having tried another recipe that came out pretty bad. The step by step video was very easy to follow. We only had to boil for about a minute. Thanks so much.
So glad to read that your pasta came out perfect! :)
Katie: Very good video. I use a pasta rolling machine and stack the rolled out pasta then cut the end square. I then thin slice the stacked layers to desired width for Kluska Noodles.
Love that idea!
Hello from South of Brazil.
There is nothing wrong with your glasses! You are wonderfulllllll!!!!!! Thank you for good tips.
I was taught not to put oil in the boiling water as it coats the spaghetti and stops the sauce from being absorbed.
William Robinson Right, the oil kills the amid. Oil must put in the pan whit the sauce and wilhe your mixing pasta and sauce inthe pan.
I tried that once then abandoned. Pasta needs not oil.
That is also what I was thought in culinary school.
They are very easy to make! I'm sad I waited this long to get one!
Great demonstration! I do have a KitchenAid mixer but I still use my old manual pasta machine. This video convinced me. I shall buy these pasta attachments and possibly the pasta press attachment as well. Normally, I use semolina for my pasta dough. I think I should try your recipe. Your dough looks perfect. Grazie mille!
I've never made homemade pasta but tomorrow I'm gonna take the plunge & make some delicious carbonate. thanks for the tips.
OMG that looks so good Katie, now I have no choice but to aquire pasta attachment for my Kitchenaid
Great video !!
Thank you for taking the process from beginning to end.
Thanks Katie. I have the machine now I'm not scared to make spaghetti anymore!
Great video! I've had the pasta attachments for over twelve years now and I love them. Best thing I made so far was a mushroom ravioli. I just used the flat sheets of dough and did the rest by hand. I know they make ravioli attachment, but doing it by hand is very easy and I like the rustic look better. Keep on cookin'! :)
Although I have the pasta attachment and an Italian pasta machine, I also came to the conclusion that making it by hand is more fun. And easy. I have also prefered to use the traditional dough role, and everything by hand. No machine to wash later.
I like it, she explained it details.
I just received the pasta kit as a Christmas present. It doesn't seem like a bad task. I am looking forward to tasting home made pasta vs the store brands.
I'll need to search a bit more to see if I can make some in advance, how to store it, and how long it can be stored if at all.
Katie, what beautiful pasta! I just bought a KitchenAid stand mixer, and really am so excited to eventually use it to its fullest potential. You make me want to buy the pasta attachment now!!!
+Lillian C (The Simple Life) It's really worth the investment. I make all my pasta here in the Philippines.
WOW! A crispy presentation! Great Job!
Great video Katie, I just went out and bought the attachments last week and can't wait to use them. I will let you know how it come out. Thx so much - John
Inspiring! I don't have the pasta attachments yet, but your video definitely has me excited and thinking if purchasing it.. Thx
Wow, this is a great tutorial, very simple to follow. Thank you dear young lady!❤😊
Definitely new subscriber, Greetings from California 🌴🏖
This is fantastic. I may just by a kitchen appliance to replicate this.
This video taught me how to make pasta with my new
Kitchenaid pasta attachments. It came out perfect. Enjoyed this video. Thanks!
@Ana Myers 75$ but depnds where you live really
Thanks John! I hope you enjoy it as much as I do!
Beautiful spaghetti. My grandmother taught me to never put oil in the pasta water as it prevents your sauce from penetrating the pasta. Just the way I was taught.
I really enjoyed watching this video
wow . I'm sold .
I loved how you slapped that pasta attachment into the kitchen aide, I could tell, you have did that a few times. All other videos they are so careful using the attachment....
Tip- I make homemade pasta as a fusion between Chinese and Italian styles.
1. Italian - one egg (water as needed (2 or 3 tsp water) - 1/3 cup semolina + 2/3 cups plain flour). Chinese recipes usually do not use an egg(s).
2. Chinese - need to dough for 12 to 15 minutes once it forms a ball using #3 setting on your KA mixer.
Needing the dough this long give it a better chew. You can actually use bread flour for making homemade pasta.
Awesome. I've been doing it wrong all this time. Thank you so much.
i love your recipe...
Great video Katie, I always use a little olive oil in my water, the only way to cook spaghetti
in my opinion.
Never put oil in the water, it prevents the pasta from releasing its starch and absorbing the sauce
Th tgyuu. V
I would have to debate that one. It is fresh pasta and not your boxed dry stuff.
MrOldclunker
nope, never add oil to any kind of pasta, boxed or fresh.
I agree, don't add oil to the water. I add a little bit of olive oil after I strain it.
Thanks for the video Katie!
Agreed, Italians don't add oil into pasta while boiling, add it after only if you want to give oil flavour. To avoid them to stick together just mix with a wooden spoon from time to time while boiling
Just made some today ♡♡♡♡ it is really delicious to eat fresh pasta
The large containers are POP containers from OXO. You can order them online or buy them at Bed, Bath, and Beyond.
Thanks for the video. It was very clear instructions and you make it look easy.
absolute lovely presentation - thx so much
Thanks for this...the pasta turned out awesome!
Absolutely Brilliant Thank You So Much for making & taking The time to show Us... Yer a Doll! Look Forward to seeing All yer Videos!! Keep Up The Great Job! I have been putting Oil in My pasta water for years, and the sauce has no problems staying on it! Some people think they know it all... Not sure why Their sauces don't... but My Homemade has Never had a problem...~
You do not use oil to prevent them from sticking. If you have that problem you need to use more water in the pot. General rule of thumb is 4 quarts to 1 pound of pasta. With fresh pasta you may need more water. By adding oil to the water you keep the sauce from sticking to the pasta. Once cooked, add the pasta to the sauce, not the other way around. Continue to cook for another minute. You can also add a tablespoon of butter at that point. It will make the sauce a little creamier. That's how it's done in Italy. Buon appetito.
Yes. Never add oil to the water, but you need to add salt to the water or the pasta will be bland. Then add the pasta to the sauce just before it's ready so that it finishes cooking in the sauce. I learned this from Lidia Bastianich.
Smh 😂😂😂😂😂😂 add oil. The starch in the pasta attracts the oil that Is separated from the water which prevents the sticking
I have to try this! Thanks for the well put instructions and reicpe.
Hi Mercan, I used the spaghetti attachment in this video that KitchenAid sells. They also have an angel hair pasta attachment (that I don't own). I do agree--the spaghetti looks thin and could resemble angle hair but when you cook it up it's plump and fat like spaghetti!
Yummy. Spaghetti looks good too.
Hi Katie,
Thanks for the recipe
Yves from Paris
I tried using regular flour and I was pleasantly surprised. The taste is virtually the same but the flour dough is slightly smoother and easier to roll than the semolina dough. I am no expert but I think the semolina dough may have a little more elasticity and firmness than regular flour dough. This characteristic might make a difference when you reheat leftover pasta. But maybe this is only my imagination! Be that as it may, home-made pasta will always taste better than store-bought pasta!
That's so cool! Those pasta attachments are totally going on my wishlist. :D
Thank you so much I really appreciate your pasta dough recipe that is my basic go to recipe thanks 😍
Brilliant! Thank you...
This really took away the anxiety I feel about making pasta from scratch. Now all I have to do is purchase the pasta attachment for my mixer lol
Not gonna lie it does take more work than just opening up a box of pasta, but it tastes 100 times better. I can't wait to make some again this weekend while family is in town!
Exceptionally well done
Thanks Katie! I will definitely check out your website. Appreciate the lesson.
Awesome video. I need to make some of this pasta
I never made pasta before I will make it now thanks
Thank you for leaving a comment! I haven't tried semolina flour yet. You should definitely give the attachments a try! They make pasta making easy and fun!
Katie I followed your video exactly and made fettuccine and placed on bench in a nest like you did whilst I got water booking. When I placed pasta into water the fettuccine was all stick together in the nest and would not separate in the water, it just stayed as big clumps. What did I do wrong?
I can save everyone time / washing.
Use the dough hook from the get go.. and don't knead by hand .. not sure why this instructions are included.
I have been doing this for years and it makes excellent pasta.
thx, but why are you watching the video?
I don't knead by hand either and complete the whole process with the dough hook, funny she uses a timer, something that made me laugh! I actually make two or 3 recipes at once and hang it on a indoor line to dry and them store in plastic bags. Spinach pasta which is 12 oz of frozen spinach or fresh cooked and then with the water squeezed out requires some hand kneading! Oil or no oil it's up to you, break all the rules, it's what cooking is about?
@@clintongreub930 he is trying to amp himself up for dinner tonight.. at least that's why I'm here
James Woods Do you have a dough recipe?
I was thinking the same thing after removing paddle. Guess she wanted to showcase accessories.
great video... and it looks easy.. thanks
I gave this a whirl this afternoon. I should have watched the video one more time. I followed the written directions that came with the attachments and it said to cut the dough into 8 pieces.That was too small. I got the steps a little confused but in the end, I made some thin noodles and some fettuccine (and a huge mess!) I had flour everywhere and envied your clean work area. This is a work in progress for me and next time should be easier. (They did cook up beautifuly)
Just ate 9 chicken wings 30 minutes ago but after seeing this, I'm hungry again!!
You are so inspirational.
Thank you so much ❤
Next time pass the dough 1/2 way, then connect the 2 ends together. So, it's a continuous loop. You don't have to keep feeding it in . Also making it straighter.
if you oil it you can keep it in the freeser longer use full if you make a lot of it in one day
I loved watching this thank you.
I found this video helpful, now I want to start making my own pasta :-)
I just but this kitchenaid attachment for my Kenmore elite stand mixer ( Both the kitchen aid in the Kenmore elite stand mixers are made by Whirlpool) And I hope it's as easy as it looks to use.🍝
Good instructional video. Horrible, horrible upspeak problems.
I'm looking forward to seeing more of your videos
I grew up making pasta with the hand crank machine. You should NEVER put salt in your recipe, unless you dissolve it first in the water. The salt is coarse and can wreck the rollers and dull your cutters.
Beautiful spaghetti
Awesome
made it tonight, very nicely done vid. very very good eats.
Thanks for sharing i was considering buying the pasta attachment!
You are adorable and fun to watch.......Thanks!
This worked great.
good job !!!! so that is going to be my next purchase for kitchenaid,and is going to be awesome making your own pasta, and of course following your intruccion,, thanks and feliz navidad 2014 and happy new year 2015 hello from baker city,oregon
That was so beautiful
Wow very nice pasta. Thank you for the video
Give it another try. You want your dough to be pliable but not sticky. Depending on the region where you live and the humidity in the air will depend on the moisture in your dough. If it's too sticky add more flour to the dough and add flour as you start to press the dough through the rollers and then through the spaghetti attachment.
Looks delicious! I would have eaten that whole batch with just butter and Parmesan cheese! Do you have a video for making Ravioli? Thank You!
great job
i put the strainer in with the water then the pasta for a big batch