Whoo-hoo! Look what I got for my birthday! I turned a year older last week and my dear husband surprised me with the best gift ever - the KitchenAid Pasta Press attachment! I could hardly wait to take it for a test drive!
The manual offered 4 recipes to get started with, a basic egg pasta with white flour, light wheat, whole wheat and spinach. I opted for the light wheat, a blend of whole wheat and bread flour. We made a half recipe, which was enough for the two of us to have dinner with leftovers for lunch the next day.
- 1-1/4 cups whole wheat flour
- 1/2 cup bread flour
- 2 large eggs
- 1 tbsp. water
- 1/4 tsp. salt
Seems easy enough! Well, maybe. I know when my bread dough has just the right consistency, but will pasta dough require a whole new learning curve? The instructions said the dough should be on the dry side, so that it will maintain it’s shape when extruded through the press. We followed the recipe exactly, mixing the ingredients with the paddle attachment then switching to the dough hook. The dough was dry and crumbly, and I decided to add a little more water during the final hand kneading.
I set up the press with the small macaroni plate, to make a mac and cheese style pasta.
And here we go… At first the pasta seemed too sticky as it came out of the press, and I was afraid that I had added too much water. We sent the first few strands back through the press a second time with additional flour until the pasta held it’s shape. Success! I spread the cut pasta on a floured dish towel.
Once the pasta dried a bit, I was surprised to find that it separated fairly easily. Here it is, drying on a baking sheet. Isn’t that nice and rustic looking!
The pasta was cooked to al dente in about 4 minutes. I used a spider skimmer to gently lift the cooked pasta from the boiling water.
If you’re wondering how it tasted, it was delicious! We plan on making a lot more pasta this fall and winter. I’m sure that with practice I will get even better results! And in my next post I’ll tell you how I made the meat sauce!
The Extruded Noodle © 2012-2013
Hint: Use a skimmer like this one to gently transfer delicate, homemade pasta from boiling water to serving platter.