How to Make Pasta with a KitchenAid Mixer
Why leave pasta making to the professionals? Yellow Brick Home show us just how easy making pasta is with a KitchenAid.
Growing up, there was nothing better than my grandmaâ€™s homemade spaghetti and meatballs. I would spend summers with my grandparents as a child, and every Sunday, Iâ€™d wake up to the smell of simmering tomatoes and garlic at 6 AM. Although that might sound like a rude awakening, I assure you, thereâ€™s nothing better! The sauce would cook at the lowest heat all day long, and by dinnertime, Iâ€™d help my grandpa mix the salad (eaten after the meal to cleanse the palette, in true Italian fashion) and set the table with fresh bread â€“ important for sopping up every last bit of sauce!
Today, I no longer live close enough to my grandma to experience those Sunday dinners, but I talk about it often with Scott. He suggested that we give pasta-making a try on our own, but not wanting to compete with the best of the best, I suggested we try something different. Letâ€™s start simple, I suggested.
I found a two-ingredient pumpkin pasta online, which is as easy it sounds. Using one can of pureed pumpkin and 3 cups of flour, I was promised delicious noodles without the hassle. We broke in our Matte Black KitchenAid stand mixer, relying on it to knead the perfect pasta dough. We could hardly believe it when, not even three minutes later, our KitchenAid had kneaded a beautiful ball of dough! I might not have my grandmaâ€™s magic touch, but I was impressed nonetheless.
Now that we had the dough, Scott attached the Pasta Roller-Cutter that would allow us to make thin sheets. I broke the dough ball into 4-5 sections while Scott ran each one through the attachment at least three times, calling it done only when the sheets were nice and smooth.
Next, it was time to turn those sheets into noodles! I sifted more flour onto the sheets before Scott ran them through the fettuccine attachment, and we couldnâ€™t help but get giddy while watching our dough sheets transform into noodles. We were making pasta!
We may not be adventurous enough to recreate my grandmaâ€™s tomato sauce, but we did whip up a tasty browned butter sage sauce! The noodles boiled for 2-3 minutes in the saucepan while I sautÃ©ed butter, sage and fresh lemon juice in our weeknight pan.
Once the noodles were just soft enough, I brought them into the pan and carefully coated them with the mild sauce.
I plated the fettuccine and added a touch of sea salt and black pepper, and Scott followed up by adding the very best ingredient â€“ freshly grated Parmesan cheese! This little guy created the thinnest ribbons of cheese that melted over the hot noodles almost instantly, and Iâ€™m telling you, it was every bit as delicious as it sounds.
For an easy weeknight dinner for two, this method of pasta making canâ€™t be beat (and we had plenty of leftovers, too)! We could also see this being fun with a group of friends, with each one taking their turn to churn out noodles and choose their own sauce. I imagine it to be a pick-your-own-adventure of pasta parties! I think weâ€™re on to something here.
Get our easy butternut squash fettuccine pasta recipe!