Perfect Homemade Pasta or Spaghetti for Kitchenaid Mixers

I used this recipe for my very first attempt at the pasta roller and ravioli attachments for my Kitchenaide mixer... followed the directions to the "T" and it worked perfectly!!! My pasta was easy to handle, not too wet, not too dry, and fed into the ravioli maker with ease. The texture of the cooked pasta was beautiful!! Thanks!

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I have a Kitchenaide pasta roller and cutter and have used the recipe included in the instruction book. Today I tried this recipe and followed it exactly. I added the entire 1 cup of water to the wet mixture as per the instructions; I did not "add water as needed." The recipe worked perfectly. In the hand-kneading step I just had to dust with flour (a minimal amount) one time to get the right texture. I'm not sure why this did not work for you Chef #286359. For me this was definitely not too much water and I didn't veer from the recipe at all.

This is now my go-to basic pasta recipe. Thank you for this.

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This was my first attempt at pasta and I followed the recipe to the letter. Who puts a whole cup of water into 4 cups of flour??? It all went into the garbage. I realize now that I should have compared this recipe to a couple of others before starting, it was so sticky that even adding lots of flour wouldn't help it. All the other recipes that I've looked at only call for a couple of tablespoons, if that much. Obviously Chef #1535269 didn't follow your recipe blindly and "added water as needed" the smarter way to go.

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I had never made pasta before and I love to cook. So I don't know why I was afraid to attempt the pasta. But this was a simple recipe.
Only changes I made was using all regular flour, no semolina, added a total of 3 eggs, and increased olive oil by 1extra TBL.
I made ravioli at Christmas like my mom did every year before she passed away. This made me feel really good about myself and I know I pleased my mom!!
Now I've made pasta 3 times since Christmas already!! Very psyched about this and experimenting with different kinds of pasta's!!!
Thank you for this recipe !!!!!!!

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This makes a light fettuccine - doesn't leave that wavy bloated feeling like store bought pasta. Only thing is I'm still having trouble using this pasta dough with my ravioli maker plate - when adding the filling and 2nd sheet, then 1st sheet ends up with some holes in the ravioli squares. I end up with quite a bit of wasted raviolis - even if I freeze it, when I cook it, the pasta will bust open.

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This was my first attempt at making pasta with my Kitchenaid and it turned out great! I followed the recipe exactly. The dough was perfect and easy to work with. The pasta was light and tasty and far superior to store bought. I made a lovely fettucine. Next I am going to try ravioli. Delicious.

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I loved this recipe so much I uploaded a picture. This is very easy to make and very easy to work with. I made wide noodles at a 7 thinness and they were perfect. The dough was easy to work with, unlike many I have encountered in the KA recipe book.

This is my keeper recipe for sure - pasta was tender and flavorful. If you need semolina, check Bob's Red Mill brand - it worked great for me. I also used regular AP flour and added a 1/2 tsp of dough conditioner and 2 tsp of vital wheat gluten. Happy pasta making!

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The title "Perfect pasta" is right. This is a fantastic recipe for making semolina pasta. A few years ago, when I received a hand-crank pasta machine as a gift, I tried making some pasta and it was a flop. I decided that trying to make it with the hand crank machine just wasn't going to work for me. Now I realize it was probably the recipe that I used to make the dough. It just didn't want to hold together.

I recently received the Kitchen Aid pasta roller for Christmas, so I decided to just try making some sheets to use for a lasagna. The combination of the electric roller and this recipe resulted in a perfect pasta sheet.

I only used about 1/3 of dough for the lasagna so tomorrow I am going to get out the hand crank machine and try making some ravioli with the remainder of the dough.

Thanks, Neeny, for providing this recipe!

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Great recipe! One of the best I've used. Easy to work with.

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I made this last night and mixed first without the water, adding it last as needed. Altitude, plus the measure on the remaining ingredients can affect the amount of water needed. I was short 1/3 cup Seminola, so I had to use 2 1/3 cup bread flour. As it turned out, I needed about 3/4 cup water, probably because all purpose flour does not absorb as much liquid as Seminola.

This recipe was wonderful, by the way. I even made it 2 days in advance, stored in a ziploc bag in the fridge, then took it out to rest at room temperature 15 minutes before making the pasta. Delicious!

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I followed this recipe yesterday using my Kitchenaid with pasta roller and cutter. Instead of using 2 cups bread flour (as the recipe recommends) and one cup semolina flour; I used one cup of bread flour, one cup of AP flour and one cup of semolina flour. This was my first attempt at making homemade pasta and it came out great. great recipe and easy to follow. I made sure to use 1 cup of cold water. My dough was almost perfect after the first knead with the kitchen aid. I had to dust it a little with flour to get it exactly how the recipe called for (took a small piece of dough, pinched it and it did not stick to my fingers). I made fettuccine pasta and I couldn't have been happier with the result. The pasta was light, tender, not chewy but had good elasticity to it. I would definitely follow this recipe again. Thank you!

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I got the pasta attachments for my Kitchen Aid as a birthday gift and today I tried my first time at homemade pasta and I followed the recipe exactly and it was fantastic! I made fettuccine and my family loved it! Thanks for the great instructions!

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I made this exactly how the recipe states, and it was just WAY too soft. I weighed my flours and it still was not the right texture. I added more flour, but it was still sticky and my Kitchenaid cutters did not work (the noodles stuck together and i had to separate what i could by hand) I did give it 3 stars due to the finished pasta being good, but I actually wasted some dough due to the texture.

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This recipe is perfect everytime!! I liked it soo much it inspired me to create a login etc just so I could leave this review. One note, if you have a weight scale handy, it is far more accurate to weigh the flour instead of using a measuring cup. The following link is great for converting semolina and ap flour to weight equivalents. http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html To the reviewer that was left with sticky dough, I am guessing your cup of flour was a bit light. I've made the recipe 4 times over 2 weeks and it was perfect every time (and this was following throwing out 2 batches from recipes tried before I found this one, including the one on the back of the semolina flour bag). Enjoy!

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Awesome recipe! I have been trying the handmade pasta recipe in The French Laundry cookbook a few times with limited success. This recipe was a piece of cake, only slight issue it the lack of flavor in the pasta, I like heavier pastas but this was very delicious, especially for the ease of the recipe!!!!!

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I made this for my family yesterday. This was the easiest, best homemade pasta I have ever made. The liquid to flour ratio was perfect. The pasta was light and silky. Thanks for a great recipe.

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Wonderful pasta dough. This is the best dough recipe I have tried and will use only this one in the future. The dough was so easy to work with, the ravioli I made turned out great! I made half a recipe and still have some leftover so will make more today. I do hope it is still good after being in the frig. overnight.

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very good basic recipe. added egg whites and oil to dry mix. then added water as needed. worked perfect. made cavatelli(cut into 1 inch squares rolled into shells using two fingers.the outcome was very good

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the recipe is excellent and the instruction were perfect, thanks!

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worked great -Thanks!

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