Prep 30 mins
Cook 2 mins
I found this on Amazon when I was reviewing my new KitchenAid Pasta Roller Attachment and wanted to keep this on hand.
- *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.
- 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 2.
- After the big, kind if hard dough ball forms, stop and change over to the dough hook for a couple of minutes.
- If you make ravioli, you'll want flexible dough or you'll get cracking. If the dough cracks or if air is captured inside during the sealing process, they are garbage as they will come apart in the boiling water.
- To get dough flexible enough that it doesn't crack while making the ravioli, be sure to cover the dough between the first and second rollings and not let it sit longer that 30 minutes. Here's where the oil recipes may have an advantage -- also, a light coating of water will help make a good seal.
- Will store fresh for a couple days in the fridge or frozen for a couple months.
- Boil only for a couple minutes. A couple more if frozen.
Pasta turned out delicious, but the dough was not very workable. It was stiff and hard to knead (even in the KitchenAid), and I had to add some liquid. The dough was so hard that I had to roll it out very thin before loading it into the KitchenAid pasta attachment. Other times I have used the attachment, dough has been more maleable and easier to load in. But in the end, it made fantastic linguini, and the addition of the semolina flour gave it a nice and substantial texture.
Great homemade pasta recipe! I have used it several times now to make homemade noodles, fettuccine and thin spaghetti. I recommend it highly!