This feature is sponsored by KitchenAid, who is letting us play every day in the TasteSpotting Kitchen with the full suite of stand mixer attachments.
We can now cross off number 63 from our personal 100 Delicious Things to Do Before I Die.
Because we made fresh pasta from scratch.
You may be thinking to yourself, “Really?”
As in “Really? You’ve never made pasta from scratch before?” As in “Really? Homemade fresh pasta is that important that you wanted to do it before you die?” As in “Really? Your life is so mundane that instead of something like ‘Bungee jump from the Eiffel Tower in nothing but a bikini and matching beret,’ rolling fresh pasta is adventurous enough to list as #63 on your bucket list?”
We’ve been making excuses to avoid rolling fresh pasta because of one thing that will probably strip of us any shred of street cred that we might have had — fresh pasta-making looks dangerously like baking to us.
And you know how we are about baking.
It took us a while — something like the equivalent of oh, about three 1-hour sessions with a therapist — to make the connection, and we aren’t going to bore you with the diagnostic details, but in the end we figured out that it has to do with flour. Most kitchen activities that strike fear in our hearts involve flour. Baking. Deep frying. And rolling fresh pasta.
Now, why we’re afraid of flour, we have yet to uncover, but we suspect it might trace back to sticky, humid days of our childhood in Texas when we could never figure out proper flour ratios, resulting in very bad final products.
We haven’t gotten over our fear of the flour part, but we didn’t have too much trouble with the mere two ingredients involved in fresh pasta. The pasta roller and cutter attachments for our KitchenAid® Stand Mixer made the second part of the homemade pasta experience totally, and successfully, do-able. The rollers and cutters turn automatically so the only thing we had to do was feed the pasta dough into the rollers.
Homemade Fresh Pasta: Pasta Sheet (Lasagna)
Homemade Fresh Pasta: Fettuccine
Homemade Fresh Pasta: Angel Hair
KitchenAid Stand Mixer Pasta Roller and Cutter Attachments
We loved that fresh pasta cooks in a tiny fraction of the time it takes to cook dried pasta. Combined with a simple sauce of canned tomatoes, anchovies and chili peppers, fresh pasta makes a much quicker meal than it would take for us to get in the car and go to the market to buy dried pasta.
Basic Fresh Pasta Recipe / Pasta all’Uovo
From: The Silver Spoon: Pasta book, page 163
Preparation Time: 30 minutes plus 20 minutes resting time
Basic Fresh Pasta Ingredients:
1¾ cups all-purpose flour, preferably Italian type 00, plus extra for dusting
2 eggs lightly beaten
Basic Fresh Pasta Directions:
Sift the flour and a pinch of salt into a mound on the counter. Make a well in the center and add the eggs. Using your fingers, gradually incorporate the flour, then knead for about 10 minutes. If the mixture is too soft, add a little extra flour; if it is too firm, add a little water.
Shape the dough into a ball and let rest for 15 minutes.
Roll out on a lightly floured counter or use pasta machine to make a thin sheet, and cut out shapes such as fettuccine, lasagna, maltagliati, orecchiette, pappardelle, stracci, tagliatelle, taglierini, trenette and trofie.
What We Used to Make Fresh Pasta
- KitchenAid Artisan 5-Quart Stand Mixer
- KitchenAid Stand® Mixer Pasta Roller and Cutter Attachments