Homemade Pasta II - Kitchen Aid Stand Mixer
A couple of tips. I thought that a low speed setting for the mixer would be most appropriate. Bad idea. I find that the best speed settings for the roller and slicing attachments are 3 or 4. If you go slower, you get a less regular texture. Too much quicker and the dough tears.
Not documented in the booklet that comes with the device is that you can widen the rollers a bit extra if you go clockwise a bit past 1. This is where I start my rolling. I usually put the ball of dough through this setting 2-3 times, folding it in half before each re-roll.
I then narrow the rollers 2 notches for each subsequent rolling until the desired thickness is achieved. I use the following settings for different types of pasta:
Ravioli - 4
Linguini - 6
Fetuccini - 5
Broken Noodles - 5
You can go thinner for things like angel hair pasta, but I usually prefer heartier pastas which Tuscan-inspired sauces.
Take note - if you are making pasta for a group larger than 3-4, or are otherwise not planning on taking it directly from the roller to boiling water, you will need a good pasta rack/dryer unless you have acres of counter space. If you attempt to accumulate your pasta in a 'pile' before cooking, you get a big blob of pasta-ish dough and you will need to completely re-roll it. Laying the pasta in a flat, single layer, is an option but I do not have that much counter space. I therefore use a pasta dryer to hang the pasta for a few minutes to a couple of hours until I am ready to boil it.
- 2 cups Semolina flour
- 1 cup unbleached flour
- 3 eggs
- 1/2 teaspoon of salt
- 6 tablespoons of water (most recipes say 3 but that just doesn't work well.)
Adapted from jcocina.com
Some recipes like the one that comes in the box with this attachment, recommend the use of oil. I have not tried that approach yet. It probably works fine too, you be the judge.
Some process advice: mix the 2 flours in the Kitchen aid bowl using the paddle beater
Mix the eggs and water together with a whisk and slowly add them to the mixer while in motion on setting
After the big, kind if hard dough ball forms, stop and change over to the dough hook for a couple of minutes.