KITCHEN AID PASTA ATTACHMENT RECIPES

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FETTUCCINE USING KITCHENAID PASTA ATTACHMENT RECIPE - FOOD.COM



Fettuccine Using Kitchenaid Pasta Attachment Recipe - Food.com image

Make and share this Fettuccine Using Kitchenaid Pasta Attachment recipe from Food.com.

Total Time 1 hours 5 minutes

Prep Time 1 hours

Cook Time 5 minutes

Yield 1 serving, 1 serving(s)

Number Of Ingredients 14

415 ml all-purpose flour
1 ml salt
1 tablespoon water
2 eggs
6 liters boiling salt water
250 ml whipping cream
1/4 cup butter
1/4 cup freshly grated parmesan cheese
1 ml fresh pepper
1 pinch salt
1 teaspoon bacon fat
1 garlic clove, thinly sliced
1/2 minced shallot
1 pinch garlic powder

Steps:

  • Pasta:.
  • In Kitchenaid stand mixer bowl combine flour, eggs, 1ml salt, 1 tbsp water. Using flat beater on setting 2 combine ingredients for 30 seconds. It should be crumbly. Replace beater with dough hook. Knead for 2 minutes, add a tablespoon of water at a time to get a good consistency. Empty contents onto clean table, and hand knead until combined, let rest 20 minutes. Set up mixer with the pasta roller. Cut dough into quarters, and take one quarter and flatten it by hand. With mixer on speed 2, and roller set to the widest setting, feed dough into roller, catching on the other side. Fold and feed through again, this is kneading the dough. Repeat until dough is as wide as the roller. Once it is wide, keep feeding dough through adjusting knob tighter every time until you get to 3. Then switch the roller for the cutter attachment, and cut fettuccine, hang to dry or cook immediately. Boil in salted water, for approximately 3-5 minutes, taste to be sure, it usually will float when done.
  • Sauce:.
  • In a small saucepan, saute shallot and garlic in butter, until soft, add cream , salt, pepper ,garlic powder, and bacon fat. Heat together on medium heat. Add fresh parmesan. Toss in fresh pasta when it is done, and combine . Serve immediately with fresh parmesan and some fresh herb.

Nutrition Facts : Calories 2272.3, FatContent 153.3, SaturatedFatContent 91.7, CholesterolContent 893.1, SodiumContent 1575.6, CarbohydrateContent 174.3, FiberContent 6, SugarContent 2.1, ProteinContent 50.1

PERFECT HOMEMADE PASTA OR SPAGHETTI FOR KITCHENAID MIXERS ...



Perfect Homemade Pasta or Spaghetti for Kitchenaid Mixers ... image

Per the internet site where the recipe was posted, this recipe is from Chef Andrea Apuzzo of Andrea's Restaurant in New Orleans. My sweet hubby gave me a Kitchenaid Mixer for Christmas, and I recently bought the Pasta Roller & Cutter attachments for it. I have tried many, MANY homemade pasta recipes and FINALLY found one that was PERFECT! I made it last night for the first time and it made 1.5 pounds of pasta (commercially packaged pasta is normally 1 pound). I cut it really thin for spaghetti, and I'm going to use it for everything now. Can't wait to try making homemade ravioli, using this recipe. Prep time includes "rest" period for dough & 10 minutes of drying time. Cooking time includes 10 minutes to bring water to a boil.

Total Time 2 hours 15 minutes

Prep Time 2 hours

Cook Time 15 minutes

Yield 1 1/2 pounds fresh pasta, 8 serving(s)

Number Of Ingredients 6

2 cups semolina flour
2 cups all-purpose flour (I prefer bread flour for higher gluten)
2 large eggs, well beaten
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 cup cold water

Steps:

  • Combine the semolina flour, all purpose flour, and salt in a large bowl. Using a fork, mix these ingredients together, then using a sifter, sift into another bowl. Set aside.
  • In a separate bowl, combine the eggs & beat well with a fork.
  • Add extra-virgin olive oil to the eggs and mix with a fork.
  • Add the cold water to the egg & olive oil mixture, and mix with a fork.
  • Pour the liquid ingredients into your mixer bowl and attach the flat beater.
  • Add half of the sifted flour mixture, turn to speed 2 and mix 20 seconds. Add the rest of the sifted flour mixture and mix an additional 20 seconds.
  • Exchange flat beater for the dough hook. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed.
  • Remove dough from bowl and hand-knead for 2 to 3 minutes. NOTE: Good pasta dough should be elastic and pliable, but FIRM (not soft like bread dough). It should not stick to your fingers or fall apart. To test for the correct consistency, pinch a small amount of dough together after kneading for 2 to 3 minutes -- if the dough stays together without sticking to your fingers or falling apart, it should work well. If too soft, add more flour by dusting the top of the dough and knead some more, continuing to dust the dough with flour until achieving the right consistency. If too dry, wet your hands and knead some more, continuing to wet your hands a little at a time & knead until the right consistency. (Achieving the right consistency isn't hard at all -- I got it just right the very first time I tried this recipe).
  • Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour (this step is important).
  • Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, about 12 inches long.
  • Cut log into 8 slices, then flatten each piece slightly. Spread slices out so they aren't touching and cover with plastic wrap.
  • Using the widest setting (1 on the Kitchenaid), turn mixer to speed 2 and taking one piece of the flattened dough, feed through rollers. Fold dough in half & roll again. Repeat 3 more times, lightly dusting the sheet of pasta in between each rolling if it feels the slightest bit sticky.
  • Move adjustment knob to setting 2 and feed the dough sheet through the rollers once.
  • Move adjustment knob to setting 3 and feed the dough sheet through the rollers once.
  • Continue to increase roller setting until desired dough thickness is reached: 3 for Thick "kluski" type egg noodles; 4 for standard egg noodles; 4 or 5 for lasagna noodles, fettuccine, spaghetti, and ravioli; 6 or 7 for tortellini, thin fettuccine, and linguine fini; 7 or 8 for VERY thin "angel-hair" type pasta/capellini or VERY fine linguine.
  • Separate sheets once desired thickness is achieved with a thin towel or piece of plastic wrap dusted with flour, so the dough doesn't dry out too much.
  • To cut the noodles, exchange the Pasta Roller Sheet attachment for the cutter attachment of choice, either the fettucine cutter for wider noodles or the spaghetti cutter for spaghetti or linguine. Run each sheet through the cutter. NOTE: Each sheet can be cut in half or thirds before putting through the cutter to prevent "too long" of strips. I prefer to use the longer sheets, rather than cutting them in half or thirds, as this reduces the time it takes to cut each sheet & hang to dry.
  • After cutting each sheet, hang to dry on a pasta rack. Dry for a minimum of 10 minutes. If you don't have a pasta rack, plastic hangers work great! IMPORTANT: Flour the pasta rack or the plastic hangers before placing pasta on them. ALSO, separate the strips of pasta as best you can, so they aren't touching. This way they won't dry sticking together. If you want to dry the pasta for later use, dry for several hours and then store in airtight plastic bags (i.e. Ziploc Freezer or Storage Bags).
  • When ready to cook, boil your water and add salt. For the 1.5 pounds of pasta, I use 2 teaspoons of salt. Oil in the water is not necessary.
  • Fresh pasta will cook faster than commercially bought pasta -- about 4 to 5 minutes in vigorously boiling water for el dente.

Nutrition Facts : Calories 296.8, FatContent 3.6, SaturatedFatContent 0.7, CholesterolContent 46.5, SodiumContent 165.1, CarbohydrateContent 54.3, FiberContent 2.5, SugarContent 0.1, ProteinContent 10.1

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