Mastering Homemade Pasta: Rolling Dough with Your KitchenAid Mixer

Homemade pasta. The words themselves conjure images of rustic Italian kitchens, the aroma of simmering sauces, and the satisfying taste of freshly made noodles. While the process might seem daunting, with the right tools and techniques, creating perfect pasta at home is surprisingly achievable. One of the most valuable assets in your pasta-making arsenal? Your KitchenAid stand mixer. This versatile appliance, when paired with the pasta roller attachment, transforms the often-laborious task of rolling dough into a streamlined and enjoyable experience. This guide will walk you through the entire process, from preparing your dough to achieving pasta perfection.

Table of Contents

The Foundation: Preparing Your Pasta Dough

The quality of your pasta begins and ends with the dough. A well-made dough will be smooth, elastic, and easy to work with, leading to a superior final product.

Choosing Your Ingredients

The classic pasta dough recipe is incredibly simple, consisting of just two key ingredients: flour and eggs. However, the types of flour and eggs you choose can significantly impact the final texture and flavor of your pasta.

Flour: Semola flour (also known as semolina flour) is the gold standard for Italian pasta. Milled from durum wheat, it has a coarser texture and higher protein content than all-purpose flour. This results in pasta with a slightly chewy, al dente texture. All-purpose flour can be used, especially if you’re aiming for a softer pasta. For a more rustic flavor and texture, consider using a combination of semola and all-purpose flour, or even incorporating a small amount of whole wheat flour. “00” flour, a finely ground Italian flour, is another popular choice. It contains less protein than semolina and creates a very delicate pasta.

Eggs: Fresh, high-quality eggs are essential. The yolks contribute richness and color to the dough, while the whites provide structure and binding. Some recipes call for using only egg yolks for an even richer pasta. Farm-fresh eggs are ideal, but any good-quality eggs from the supermarket will work. For best results, use large eggs.

The Basic Recipe

A good starting point for fresh pasta dough is the following:

2 cups (approximately 250g) of flour (semola, all-purpose, or a blend)
3 large eggs

This ratio may need slight adjustments depending on the humidity and the absorbency of your flour. Always err on the side of slightly dry, as you can add a little water if needed.

Mixing the Dough in Your KitchenAid

Now for the magic! Your KitchenAid mixer will take the hard work out of kneading the dough.

Attach the dough hook to your KitchenAid mixer.
In the mixer bowl, add the flour. Create a well in the center of the flour. This is where you’ll add the eggs.
Crack the eggs into the well.
On the lowest speed setting (usually speed 1 or 2), slowly begin mixing the eggs into the flour. The goal is to gradually incorporate the flour from the edges of the well into the eggs.
As the dough starts to come together, it may appear shaggy and uneven. This is normal. Continue mixing until a ball of dough forms. If the dough is too dry and crumbly, add water one teaspoon at a time until it comes together. If the dough is too sticky, add flour one tablespoon at a time.
Once the dough has formed, increase the mixer speed to medium (speed 2 or 3) and knead the dough for 5-7 minutes. The dough should become smooth, elastic, and slightly tacky to the touch. It should pull away from the sides of the bowl.

The Rest is Crucial

After kneading, the dough needs to rest. This allows the gluten to relax, making the dough easier to roll out.

Form the dough into a ball.
Lightly flour a clean surface.
Knead the dough by hand for a minute or two.
Wrap the dough tightly in plastic wrap. Make sure there are no air pockets.
Let the dough rest at room temperature for at least 30 minutes, or up to 2 hours. The longer the rest, the easier the dough will be to roll.

Rolling the Pasta: The KitchenAid Advantage

Once your dough has rested, it’s time to roll it out using your KitchenAid pasta roller attachment.

Setting Up Your KitchenAid and Attachment

Proper setup is key to a smooth rolling experience.

Ensure your KitchenAid mixer is stable and on a flat surface.
Attach the pasta roller attachment to the power hub on the front of the mixer. Make sure it clicks securely into place.
Start with the widest setting on the pasta roller attachment (usually setting 1). This is important for gradually working the dough.

The Rolling Process: Step-by-Step

Rolling pasta requires patience and a steady hand.

Lightly flour your work surface and the pasta dough.
Cut the rested dough into manageable pieces. Start with about one-quarter of the dough. Keep the remaining dough wrapped in plastic wrap to prevent it from drying out.
Flatten the piece of dough into a rectangle shape with your hands or a rolling pin. This will make it easier to feed into the pasta roller.
Turn on the KitchenAid mixer to a low speed (speed 2 or 3).
Feed the flattened dough through the pasta roller at the widest setting (setting 1). Gently guide the dough as it goes through.
Catch the dough as it emerges from the other side. Fold it in thirds, like a letter. This helps to create layers and strengthen the gluten.
Rotate the folded dough 90 degrees and feed it through the pasta roller again at the same setting (setting 1).
Repeat this process (folding, rotating, and rolling) 2-3 times at setting 1. This helps to create a smooth and even sheet of dough.
Now, adjust the pasta roller to the next thinner setting (setting 2).
Feed the dough through the roller at setting 2. You don’t need to fold the dough this time.
Continue decreasing the thickness setting one notch at a time, rolling the dough through each setting once. Gradually work your way down to your desired thickness. For most pasta shapes, a setting of 6 or 7 is ideal. For very delicate pasta like ravioli, you may want to go down to setting 8 or 9.
As the dough gets longer, you may need to cut it in half to make it more manageable.
Lightly flour the pasta sheet after each pass through the roller to prevent it from sticking.
Repeat the rolling process with the remaining pieces of dough.
If the pasta becomes too sticky or tears, don’t worry. Simply fold it back up, dust with flour, and run it through the widest setting again.
If the pasta sheets start to dry out while you’re working, lightly cover them with plastic wrap.

Tips for Perfect Rolling

Here are some additional tips to ensure success:

Don’t rush the process. Gradually decreasing the thickness setting is crucial for preventing the dough from tearing.
Keep the dough moving. Don’t let the dough sit for too long between passes through the roller, or it may become sticky.
Flour is your friend. Don’t be afraid to use flour liberally to prevent sticking.
Listen to your dough. If the dough feels resistant or difficult to roll, stop and let it rest for a few minutes.
Maintain constant speed. Roll at a steady pace throughout the whole process.

Shaping Your Pasta: From Sheet to Noodle

Once you have your perfectly rolled pasta sheets, it’s time to transform them into your desired pasta shape.

Using the Cutter Attachments

Your KitchenAid pasta attachment set likely includes cutter attachments for various pasta shapes, such as fettuccine and spaghetti.

Attach the desired cutter attachment to the power hub on the mixer.
Feed the rolled pasta sheet through the cutter attachment.
Catch the cut noodles as they emerge from the other side.
Dust the noodles with flour to prevent them from sticking together.
Arrange the noodles in nests or hang them on a pasta drying rack.

Cutting Pasta by Hand

If you don’t have cutter attachments, you can easily cut pasta by hand.

For wide noodles like pappardelle, simply use a sharp knife or pizza cutter to cut the pasta sheet into your desired width.
For thinner noodles like tagliatelle or fettuccine, roll up the pasta sheet loosely and then slice it into your desired width.
Unroll the noodles and dust them with flour.

Filling Pasta

For filled pasta like ravioli or tortellini, follow these steps:

Lay a sheet of pasta on a lightly floured surface.
Place small mounds of filling at regular intervals on the pasta sheet.
Cover with another sheet of pasta.
Press down around the filling to seal the two sheets of pasta together.
Use a ravioli cutter or a knife to cut out individual ravioli.
For tortellini, cut out small squares of pasta. Place a small amount of filling in the center of each square. Fold the square in half diagonally to form a triangle. Bring the two bottom corners of the triangle together and pinch to seal.

Cooking and Enjoying Your Homemade Pasta

You’ve put in the effort, and now it’s time to reap the rewards.

Cooking Fresh Pasta

Fresh pasta cooks much faster than dried pasta.

Bring a large pot of salted water to a rolling boil.
Add the fresh pasta to the boiling water.
Cook for 2-3 minutes, or until the pasta is al dente (tender but still firm to the bite).
Drain the pasta immediately.

Serving Suggestions

Fresh pasta is incredibly versatile and can be served with a wide variety of sauces.

A simple tomato sauce with fresh basil is always a classic.
Creamy sauces like Alfredo or carbonara are also excellent choices.
For a lighter option, toss the pasta with olive oil, garlic, and herbs.
Don’t forget to grate some fresh Parmesan cheese over the top!

Storing Fresh Pasta

If you’re not planning to cook the pasta immediately, you can store it in the refrigerator or freezer.

To refrigerate, toss the pasta with flour and arrange it in nests on a baking sheet. Cover with plastic wrap and store in the refrigerator for up to 24 hours.
To freeze, toss the pasta with flour and arrange it in nests on a baking sheet. Freeze for 1-2 hours, or until the pasta is solid. Transfer the frozen pasta to a freezer bag and store in the freezer for up to 2 months. Cook directly from frozen, adding a minute or two to the cooking time.

Troubleshooting Common Pasta-Making Problems

Even with the best equipment, pasta-making can sometimes present challenges.

Dough is Too Dry

If your dough is crumbly and won’t come together, add water one teaspoon at a time until it forms a cohesive ball.

Dough is Too Sticky

If your dough is sticky and difficult to handle, add flour one tablespoon at a time until it becomes smooth and elastic.

Pasta Tears During Rolling

If your pasta tears during rolling, it may be because the dough hasn’t rested long enough or because you’re trying to roll it too thin too quickly. Let the dough rest for longer and decrease the thickness setting gradually.

Pasta Sticks Together

If your pasta sticks together after cutting, dust it generously with flour.

The Joy of Homemade

Making homemade pasta is a rewarding experience. It allows you to control the ingredients, experiment with different flavors, and create a truly special meal. With your KitchenAid mixer and pasta roller attachment, the process is easier and more efficient than ever. So, gather your ingredients, dust off your apron, and get ready to create some delicious memories in your kitchen. Enjoy the journey and savor the taste of your homemade pasta! This culinary adventure is a gift to yourself and those you share it with. With a bit of practice, you’ll be creating restaurant-quality pasta in your own home in no time!

FAQ 1: What KitchenAid mixer attachment is needed for rolling pasta dough?

The primary attachment needed for rolling pasta dough with your KitchenAid mixer is the Pasta Roller attachment. This attachment typically comes as part of a set that includes a pasta cutter for different noodle types like fettuccine and spaghetti. The roller attachment features two smooth rollers that gradually thin the dough as it passes through them at increasingly smaller settings, creating the desired sheet of pasta.

Without the Pasta Roller attachment, attempting to create thin, even sheets of pasta dough with your KitchenAid mixer is extremely difficult. While other attachments may be helpful in the overall pasta-making process (like the spiralizer for vegetable noodles), the roller attachment is indispensable for the core step of dough sheet formation, essential for most pasta shapes.

FAQ 2: What is the ideal consistency of pasta dough for rolling with a KitchenAid mixer?

The ideal consistency of pasta dough for rolling with a KitchenAid mixer is firm, slightly dry, and smooth to the touch. It should form a cohesive ball without being sticky or excessively crumbly. Achieving this consistency ensures that the dough feeds smoothly through the pasta roller attachment without tearing or sticking to the rollers.

The dough should spring back slightly when pressed and should not feel overly moist. If the dough is too wet, add a small amount of flour, one tablespoon at a time, until the desired consistency is reached. If the dough is too dry and crumbly, add a teaspoon of water at a time, working it in until the dough comes together.

FAQ 3: How do I prevent the pasta dough from sticking to the KitchenAid pasta roller?

To prevent pasta dough from sticking to the KitchenAid pasta roller, ensure the dough is properly hydrated and not too wet or sticky. Lightly flour the dough sheet and the rollers themselves with semolina flour or all-purpose flour before each pass through the attachment. This creates a barrier that prevents the dough from adhering to the metal surfaces.

Furthermore, work with manageable portions of dough at a time. Avoid trying to roll a very large piece, as it can become unwieldy and more prone to sticking. Keep the unused portion of the dough covered with plastic wrap or a damp towel to prevent it from drying out while you work with smaller sections.

FAQ 4: What is the best way to handle and store fresh pasta after rolling?

After rolling your fresh pasta, the best way to handle it is to gently lay the sheets out on a clean, lightly floured surface or a pasta drying rack. Allow the pasta to dry slightly before cutting it into your desired shape. This prevents the noodles from sticking together when cooked.

For storage, fresh pasta can be refrigerated for up to two days or frozen for longer periods. To refrigerate, loosely form the pasta into nests and dust them with flour to prevent sticking. To freeze, flash freeze the individual nests on a baking sheet before transferring them to a freezer bag or airtight container. Cook frozen pasta directly from frozen, adding a minute or two to the cooking time.

FAQ 5: How can I troubleshoot pasta dough that keeps tearing while rolling?

If your pasta dough keeps tearing while rolling, it’s likely due to one of two main reasons: either the dough is too dry or it hasn’t been rested adequately. Dough that lacks sufficient moisture will be brittle and prone to tearing under the pressure of the pasta roller. Insufficient resting prevents the gluten from relaxing, making the dough tough and inelastic.

To remedy this, try adding a small amount of water to the dough, kneading it in thoroughly, and then allowing it to rest for at least 30 minutes before attempting to roll it again. If the tearing persists, ensure your kitchen isn’t too dry, as this can also affect the dough’s moisture content. Consider covering the dough with a damp cloth during the resting period.

FAQ 6: What are some tips for achieving consistent pasta thickness when using the KitchenAid mixer?

To achieve consistent pasta thickness when using the KitchenAid mixer, start with a uniform portion of dough each time you roll it. This ensures that you’re applying even pressure and stretching the dough evenly. Also, make sure that you are starting with the widest setting on the pasta roller and gradually decreasing the setting with each pass.

Maintain a consistent speed on your KitchenAid mixer while rolling the dough. Varying speeds can cause uneven stretching. Overlap each pass by about half an inch to ensure the dough is rolled evenly. Keep a record of the settings used to create the desired thickness so you can replicate it easily in future batches.

FAQ 7: Can I add flavors or colors to the pasta dough when using a KitchenAid mixer?

Yes, you can definitely add flavors and colors to the pasta dough when using a KitchenAid mixer. Incorporate ingredients like spinach puree, beet juice, tomato paste, or herbs directly into the dough during the mixing process. Adding these ingredients not only enhances the flavor of your pasta but also gives it a beautiful, natural color.

When adding liquids, be mindful of the overall moisture content of the dough. You may need to reduce the amount of water or eggs slightly to compensate and maintain the ideal consistency. Similarly, when adding dry ingredients like spices or herbs, ensure they are finely ground to prevent them from interfering with the texture of the dough.