There are no words.
This was only my second time ever making homemade pasta with the awesome pasta maker attachment
for my kitchen-aid. The first time was making lasagna noodles…and if you’ve never made your own homemade pasta, start with lasagna…trust me.
So, lessons learned…listen to the instructions printed in the manual of your pasta maker.
I was too afraid to flatten out my pasta to a thickness of 3 or 4, like recommended, because I wanted those thick noodles that you get when you go to an authentic Italian restaurant and they make their noodles in house. Oh my…they are amazing.
So, I left the attachment at a thickness of 1. Let’s just say it was a learning experience and you should learn from my mistakes. The pasta was very thick. Too thick for my taste. Flatten to what they recommend.
Luckily the thickness of the noodles didn’t affect how delectable this dish is.
You won’t be sorry.
It’ll be worth the hours it takes….
…did I scare you? It only took 2 hours from start to eating.
Homemade Wheat Pasta
adapted from Kitchen-Aid pasta attachment manual
- 2 1/2 cups whole wheat flour, sifted
- 1 cup unbleached all-purpose flour, sifted
- 4 large eggs
- 4 tablespoons water
- 1/8 teaspoon salt
- Combine all of the ingredients in the bowl of your mixer and mix with the flat beater on low speed for 30 seconds.
- Remove the flat beater and put on the dough hook and knead on low speed for 2 minutes.
- Remove the dough from the bowl and knead by hand for 1-2 minutes.
- Separate the dough into 8 equal balls.
- Using the roller attachment, knead and flatten the dough according to the instructions (mine instructed me to put it on setting 3 or 4 thickness for pasta…I didn’t listen and put it on setting 1 and they were thick noodles…lesson learned).
- Then, using the preferred pasta attachment….I used the fettuccine attachment, cut the pasta and let it dry for an hour.
- Then, put the dried pasta in the refrigerator until you’re ready to boil it.
Servings: 1 1/4 pounds of dough
Note: After reading the instructions for the red pepper sauce below, and you still have questions…as always, Ree always has incredible picture by picture steps to help you through the entire recipe.
Roasted Red Pepper Sauce
adapted from Pioneer Woman
- 5 whole red bell peppers
- 2 tablespoons pine nuts
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 cup heavy cream
- Parmesan cheese, shaved or grated
- Roast the red peppers in the broiler until they are nice and burnt on all sides.
- Place the red peppers in a large gladware container for them to sweat.
- Peel the charred skins from the peppers, then remove the seeds and set aside.
- Lightly toast the pine nuts in a skillet and set aside.
- Pureé peppers with pine nuts and set aside.
- Cook the pasta until al dente (about 10 minutes).
- In a sauce pan over medium heat, drizzle in the olive oil.
- Add the finely diced onions and garlic and cook until soft.
- Pour in the red pepper puree and stir together. Add plenty of salt.
- Pour in the cream and stir to combine.
- Serve the pasta with the ridiculously good sauce and top with shaved Parmesan cheese.
Have you ever made homemade pasta?