Homemade Fresh Pasta With Kitchenaid Pasta Roller and Cutter Attachment
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- เผยแพร่เมื่อ 27 ก.ค. 2020
- Homemade pasta is one of the most satisfying meals to cook. Join Eric from Simply Elegant Home Cooking as he demonstrates how to use the Kitchenaid Pasta Roller and Cutter attachment for the Kitchenaid mixer! Eric will first walk you through the process for making pasta dough. It is very important to use only the highest quality ingredients, as you want the pasta noodles to be the star of the dish! Eric recommends using a combination of 00 flour as well as semolina flour, along with eggs, salt, olive oil, and water.
When making the dough, be sure to kneed it until it reaches a consistency that is neither dry nor sticky. It should feel almost like Play-Doh and should bounce back if you press it with your finger. Also, it is very important to let the pasta dough rest for a minimum of 30 minutes before rolling and cutting into fresh pasta noodles. Eric recommends waiting a full hour.
Cooking fresh pasta is a little different than boxed pasta because it cooks very fast! The fettuccine noodles prepared in this video only cooked for 90 seconds before being married with the pasta sauce. Finally, the best pairing for the homemade pasta noodles is with a very simple sauce. You do not need a lot of heavy and bold flavored ingredients in the pasta sauce as you want the flavor of the noodles to shine through.
This video is not a paid promotion for the Kitchenaid Pasta Maker, although Eric felt that this was a quality product or it would not have been featured on Simply Elegant Home Cooking. The product is stainless steel and made in Italy. Other options for making homemade pasta include hand crank rollers and cutters or even simply a rolling pin and a knife.
Pasta Dough:
-2 1/2 cup 00 flour
-1 cup semolina flour
-1 teaspoon Italin extra virgin olive oil
-1/4 teaspoon salt
-4 1/2 tablespoons water (might vary depending on humidity) - แนวปฏิบัติและการใช้ชีวิต
Don’t stop making videos. Something about the way you do your videos makes it feel easy to do and learn. Videos really entertaining too
I will be back soon I promise. I had to take some time away when other obligations in life got in the way of filming but that is drawing close to a resolution. Thanks very much for your support!
@Leandro Royce No, I don’t care because thats a fake website and your copying and pasting this across multiple videos to scam.
@Marlene Maestos Another fake account. Notice how the 2 account names are formatted similar. Once again, scam. You gonna make a 3rd account or nah?
Excellent video! The camera work and narration are stellar. The content is valuable plus the editing is perfect. Thanks for taking the time to do this.
A couple of tips. Use only 2 cups 00 flour. Lightly wisk 4 whole eggs and 2 egg yolks in a bowl. Add the flour to the mixer, add 1/3rd of the egg mixture, and begin with the paddle to incorporate. Slowly add more egg mixture to get the correct consistency. Don't add water at all. Your pasta will be much more rich by adding the egg mixture and not water. 20 minutes wrapped in cling film in the fridge and then begin rolling it out. Use a marble countertop if you have one. You need a cold surface. Roll it out until it is the width of the roller attachment. 4 times on the widest settings, and then gradually move through the settings until you gain the thickness you want. If you are making ravioli and your filling is pre-cooked you need it to be paper thin on the last setting. If you can see through the pasta then you are where you want to be. For linguine or spagetti go a little thinner than you think you want it. EDIT: ALSO use the absolute best olive oil. I recommend Corto Truly Olive oil. It isn't cheap but you will never buy the junk from the grocery store ever again.
I’m assuming you keep the 1 cup of Semolina flour too.
Yeah...what about the semolina??
This recipe is PERFECT!! Your explanation/description could not be better. I am very appreciative... I have been making pasta for 50 years! It has been good - but this is the BEST pasta that I have ever made... And - the KitchenAid attachment makes it so easy... Thank you, Eric, very much!
Thanks so much! Making homemade pasta is a lot of work but it is so worth it!
Excellent video! Thank you!
Love making fresh pasta. Great work!
YES! I have made quite a few times since I got my roller and cutter. It is addicting.
Just ordered the attachment. Thanks for sharing how to use the attachment including the recipe step by step. Cannot wait to tryout
Thanks! I love mine.
Great video. I just got the pasta attachment for Christmas gift. Video covered everything I think I need to know in order to make my first batch. Looking forward to it
Thanks! The big thing is to work fast once taking the plastic wrap off the prevent the dough from drying out.
Best I've seen yet... and I've watched many....
Great demo on making fresh pasta. You made it look easy. Getting the right consistency for the dough is really important. Yes, you do have to go by feel. I have the mixer but not the attachment. I might be getting one. The sauce looks tasty. I will be looking forward to tackling this soon.
Thanks! I was very happy with the quality of the paste attachment. It is made in Italy.
My sister bought me my KitchenAid mixer and pasta attachment, she also got me the drying rack. . I really enjoyed your video. You made it look simple. I'm definitely going to try them out
I've waiting a long time to find a homade posta recipe I can't wait to try this so thank you
Thank you 😊
I just bought myself a KitchenAid mixer and some attachments. I have been gluten free for over 15 years and I'm beyond excited to enjoy simpler homemade delicious gluten free pastas and types that are hard to find in the store. My first try at using the pasta roller was a bit of a fail. I'm going to try your techniques. Thank you for this video!!
Thanks for sharing
Whenever I've had fresh pasta it's been much better than boxed. Yours looks great. Now I just have to get up enough ambition to make some myself!
Oh yes you can't compare the boxed pasta to fresh made. It is easier than I thought to make it from scratch, give it a try!
Hands down the best video out there on getting this done. Believe me I have been searching the internet for a process to get this done and have found vague instructions and poor audio instructions especially on the the ingredients, key parts of process and a lot of assumptions by presenter. You have listed the ingredients below video which puts you right off the bat near the top of the class as all videos I have seen is not provided and you have to try and figure out what they are saying or by watching. Hard to figure out ratio of ingredients by watching.
Your voice and the audio quality is great.
Wow that is such a thoughtful comment! I am so glad you found the video helpful!
Easy and elegant
Thanks! That is the theme I am always trying to achieve!
Amazing recipe, thank you! How do you manage the frozen dough afterwards?
Thankyou
your voice is so relaxing!
Thanks so much!
Great video! Thanks for doing that. We have been to Venice Italy 4 times and now we are aware of what real cheese tastes like and Balsamic vinegars from the Gods! We like Venice best because you have to walk everywhere, that way, we never put weight on!! Be well!
Hi Eric, I had purchased the Kitchenaid pasta roller and cutter 5 days ago. On our way home, I was looking for a good recipe; I had gone through approximately 5 to 7 videos when I came across your video! Fantastic video and RECIPE! OMG, we just love it! We have made lasagna fettuccini, Etc. Using your recipe out of this world! Thank you, thank you, and thank you. I have a question for you, do you have a cookbook?
Haha wow thanks for the comment and glad you found this helpful! I do not have my own cookbook, just this channel, but maybe one day!
Excellent and so delicious your homemade pasta meal . I enjoyed watching this video .
Thanks! It was a lot of work making the pasta but was enjoyable!
Your video is perfect. It's all step by step.. question for you. Do you run the pasta through the rollers first before freezing for later use or is it better to freeze one of the quarters?
Thanks! I would definitely freeze it as a ball and cut the pasta after thawing it out.
Great video. thank you. if you get a minute, can you let me know the "numbers" you were on when you used the attachments. thanks.
Such a soothing voice. 🙂 I could listen to this all day. If you turn all your dough into pasta, but won't cook it all, how can you store the remaining uncooked pasta and for how long?
Thanks so much! Your best bet would probably be to freeze the extra dough without cutting it into noodles if you want to make a big batch. Otherwise I’d probably use within 1-2 days it you cut into noodles and store in the fridge.
@@SimplyElegantHomeCooking For how long can you keep the unused dough in the freezer? 🤔
Great video! Made a batch with ease however the noodles in the end seemed too thin. Please share what thickness you rolled the dough to before cutting. Would the same thickness be used for both spaghetti and fettuccine?Thank you.
Thanks for watching…I rolled it to level 5 on the roller. These cook so fast you want them pretty hearty to avoid overcooking or becoming too thin and fragile.
Super cooking. Delicious recipe 😋😋
Stay safe and stay connected
Good wishes
#MomsYummyCooking
Thanks!
I bought my rollers at Target! Around $199.00 for three piece set, with tiny cleaning brush!
Ah yes that is the same set I have. That is the retail price but you can always get stuff like this for 20% off at Bed Bath and Beyond with their coupons but it is still a nice set that will last you a lifetime so that is still a deal.
How many servings would you say this makes?
every recipe ive seen calls for all purpose flour...can self rising flour be used?
Best way to freeze? Freeze before cutting?
This recipe is great and now my go to! Just a note, you forgot to add water to your written recipe below. Thanks!
Ah thanks I will take a look at updating that. Glad you liked the recipe!
Is there a printable recipe available?
Unless TH-cam has a special print view, unfortunately not.
I could not find semola what would I substitute for it
Just more of the 00 flour or all purpose floor will work.
Thank you for doing such a great job and NOT cutting your noodles ,but using a spoon & fork!
Haha oh yes I cannot imagine cutting them up to eat! I love the spoon method!
Can you show how you clean the attachments after use? The idea of no soap or water on attachments as recommended by Kitchenaid is rather negligent.
Your written pasta dough recipe, you forgot the eggs😕, good video though.
Oh yikes I will need to update that, thanks!
The written recipe has no egg amounts
Lord have mercy, I watched until he used a spoon…goodbye
semolina flour is inappropriate for egg fresh pasta. stick to 00 or all-purpose flour for egg pasta. use semolina flour for water pasta. do not put flour on the kneading surface.! the reason you are adding water is that your adding flour by kneading over it. the kneading technique is poor. that is why the surface of the kneaded dough is torn and rough. it is not necessary to dust the roller putting a small amount of flour on the dough is sufficientthe rolling tecnique shown here is contrary to kitchenaids own instructions. at setting 1 the dough should be folded and run through at least three times. then no more floding and run once through at higher numbers. 5 or 6 is fine for fettucine. I urge you to check out Helen Rennie’s channel for never fail recipe for egg fresh pasta.
Karen ?
Lol I wasn’t gonna say anything but thanks!