In this new year, it’s time to learn some new things! I recalled yesterday that I have two KitchenAid attachments that came (for free with mail-in rebate) with my stand mixer (love!). I have always wanted to make fresh pasta and when I saw that I have the Pasta Roller and Fettuccine cutter, I was super excited. When I started to review the process, I was prepared to have to use the flour-volcano with egg mixture to make the dough by hand….but found that with the KitchenAid mixer, you don’t have to! Score!! This recipe has been adapted from the KitchenAid one for Whole Wheat pasta. Hope you enjoy!!
Fresh Whole Wheat Fettuccine w/ Beef Bolognese (See below for details on sauce)
4 large eggs (I used extra large)
2 tbs water
1 3/4 cup Whole Wheat Flour (<3 Bob’s Red Mill Organic Stone Ground Wheat Flour)
1 3/4 cup Semolina Flour (Also Bob’s Red Mill brand)
1/2 tsp salt
- Put eggs, water, both flours and salt in mixing bowl.
- Attach bowl and flat beater. Turn to Speed 2 and mix for 30 seconds.
3. Exchange for the dough hook. Turn to Speed 2 and knead for 2 minutes. (You may notice that the dough is crumbly. Just add a little water while mixing and it will form the dough.)
4. When you just about have dough, pour onto a lightly floured cutting board and mold into a log.
5. Depending on the size, slice into 5-8 pieces, so it’s easier to work the dough. Then, cover loosely with plastic wrap while you’re using each piece.
6. Take your roller attachment and make sure that you attach it securely. Starting on roller setting one (1), turn on the mixer to speeds 2-4. Let the roller do the work as you feed it through. When it comes out, you’ll need to fold the pasta sheet (see below) and reinsert at the same thickness. *Always start with setting 1 and move up. The pasta should be inserted the same way each time, ends first.
After a few folds, turn the roller to 2, then 3 and so on. I went to roller level 5. Once you complete level 1, you do not need to fold over anymore. Just feed it through once, and move on to the next higher setting. When you have a finished sheet it will look something like this…
You’ll see that the sheets can get quite long! Simply slice the sheets with a knife and hang them to dry, as you work with the rest of the dough. As a first time pasta-maker, I did not have anything fancy, so I “made it work” with cookie cooling racks!
When you can’t fit anymore sheets, it’s time to make the Fettuccine! Switch the attachment and sprinkle some flour on top and on your hands. **Note: NEVER wet the attachments. When you’re done, just brush them clean!**
Taking one sheet at a time, feed it through the Fettuccine attachment. The mixer should be at a speed of 2-4, depending on what makes you feel comfortable.
If you are ready to cook the pasta, you can drop it into boiling, salted water. If not, lay it on a baking sheet with some Semolina flour, so it doesn’t stick. You can dry the pasta and then seal for gifts or future use…but mine became dinner!
Now, you can’t have pasta without sauce, says this Italian, and my husband wanted Beef Bolognese. I used Ina Garten’s recipe (love her!). However, instead of heavy cream, I used coconut milk. It was very tasty!
The pasta took about 3 minutes to cook and yields 1 1/4 lbs.
Next time, I’ll try different flavor variations! Have you tried your own pasta? Would love to hear from you!