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Home » Recipes » Italian

The Best Pasta Dough for Kitchenaid Mixer

Published: Nov 2, 2020 · Modified: Oct 19, 2022 by Maxine Dubois · This post may contain affiliate links 14 Comments

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This is the Best Pasta Dough for Kitchenaid Mixer and it is made with eggs, flour, olive oil, and salt and kneaded into perfection.

This is the Best Pasta Dough for Kitchenaid Mixer and it is made with eggs, flour, olive oil, and salt and kneaded into perfection.

I have made a ton of fresh pastas like pappardelle, cavatelli, orecchiette, ravioli, and farfalle. The cavatelli and orecchiette are eggless pastas while the others are egg noodles. This is the BEST egg noodle dough to make with your Kitchenaid mixer.

I finally got my kitchen aid mixer and I’m obsessed! This Kitchenaid pasta attachment is the best since I am an avid pasta lover. You can even get a cheaper attachment for your Kitchenaid from Amazon: I recommend the Antree Pasta attachment if you would like to save some money. Kitchenaid also has the Pasta Gourmet Noodle attachment.

I CANNOT believe how much easier it was to make pasta with this new machine! I found that this dough recipe works best for this mixer.

If you love this recipe, feel free to try my HOMEMADE FARFALLE and my CHOPPED BEEF AND SPINACH RAVOILIS!

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Equipment
  • Storage
  • Top tip
  • The Best Pasta Dough for Kitchenaid Mixer

Ingredients

  • Flour
  • Eggs
  • Olive oil

See recipe card for quantities.

This is the Best Pasta Dough for Kitchenaid Mixer and it is made with eggs, flour, olive oil, and salt and made into perfection.

Instructions

Add the eggs in the bowl. Using the flat beater, beat the eggs. Switch to the dough hook and throw in the flour, olive oil and salt. Beat for about 3-4 minutes, or until the dough indents when you touch it. If the dough feels too sticky, add flour. If it feels too dry, add water.

Put the dough in Tupperware or a bowl with cling wrap. Let it rest for at least 1 hour.

Attach the pasta roller attachment on the Kitchenaid mixer. Grab some of the dough and roll into a ball the size of a ping pong ball (this is to know how much you should be using). Keep the rest of the dough in the Tupperware/cling wrap. Flatten the dough with your hand on a floured surface.

Turn the pasta attachment on and feed the dough through the pasta roller set to #1. Fold the pasta in half and feed it through the machine again. Set to #2 and feed it through. Pat the dough with flour on both sides and feed through #2 again. Feed through #3, and finally through #4. Switch the pasta roller attachment to the spaghetti or fettuccini attachment. Just like the roller, feed the flattened dough through the new attachment. You can make nests with the pasta or hang the pasta on a pasta drying tree. Repeat with the rest of the dough. 

Bring a pot of water to a boil. When there is a rolling boil, add the pasta and boil for 4-5 minutes, or until al dente.

Hint: Make sure to add water if the dough is too dry, and more flour if it's too wet.

Substitutions

  • You will need:
  • 3 eggs
  • 2 cups flour, plus extra for handling dough
  • 1 teaspoon olive oil
  • 1 teaspoon kosher salt

Substitutions cannot be made for this. If you would like to try a gluten free pasta, feel free to try this recipe.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

The dough will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Make sure to add water if the dough is too dry, and more flour if it's too wet.

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The Best Pasta Dough for Kitchenaid Mixer


★★★★★

5 from 2 reviews

  • Author: Maxine Dubois
  • Total Time: 1 Hour 35 minutes
  • Yield: 4 servings 1x
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Description

This The Best Pasta Dough for Kitchenaid Mixer is made with eggs, flour, olive oil, and salt. 


Ingredients

Scale
  • 3 eggs, beaten
  • 2 cups flour
  • 1 teaspoon olive oil
  • 1 teaspoon kosher salt

Instructions

  1. Add the eggs in the bowl. Using the flat beater, beat the eggs. Switch to the dough hook and throw in the flour, olive oil and salt. Beat for about 3-4 minutes, or until the dough indents when you touch it. If the dough feels too sticky, add flour. If it feels too dry, add water.
  2. Put the dough in Tupperware or a bowl with cling wrap. Let is rest for at least 1 hour.
  3. Attach the pasta roller attachment on the kitchen aid mixer. Grab some of the dough and roll into a ball the size of a ping pong ball (this is to know how much you should be using). Keep the rest of the dough in the Tupperware/cling wrap. Flatten the dough with your hand on a floured surface. Turn the pasta attachment on and feed the dough through the pasta roller set to #1. Fold the pasta in half and feed it through the machine again. Set to #2 and feed it through. Pat the dough with flour on both sides and feed through 2 again. Feed through 3, and finally through 4. Switch the pasta roller attachment to the spaghetti or fettuccini attachment. Just like the roller, feed the flattened dough through the new attachment. You can make nests in the pasta or hang the pasta on a pasta drying tree.
  4. Bring a pot of water to a boil. When there is a rolling boil, add the pasta and boil for 4-5 minutes, or until al dente.

Notes

  • If the dough is too sticky, add a little bit of flour. If it is too dry, add water. 
  • Prep Time: 1 Hour 30 minutes
  • Cook Time: 4-5 minutes
  • Category: Dinner
  • Method: Boiling
  • Cuisine: Italian

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Isa

    September 17, 2021 at 2:59 am

    Best recipe ever!! My family loved it

    ★★★★★

    Reply
    • Maxine Dubois

      September 17, 2021 at 3:19 pm

      Thanks Isa. I am glad you enjoyed it!

      Reply
  2. Alexia Hernandez

    October 05, 2021 at 2:01 pm

    Delicious!! It’s like I’m in Italy all over again!!

    ★★★★★

    Reply
    • Maxine Dubois

      October 05, 2021 at 2:49 pm

      Thanks Alexia! I am so glad you enjoyed it.

      Reply
  3. Donna

    December 20, 2021 at 3:28 am

    I'm going to give this a try - can you freeze the pasta once dried? Or should you skip drying it and just freeze? How long will it last in the freezer? Thanks!

    Reply
    • Maxine Dubois

      December 22, 2021 at 8:34 pm

      You could freeze the actual pasta dough. For best quality, it is best to make it the day of. Up to you!

      Reply
  4. Patti Callister

    December 22, 2021 at 10:54 pm

    Made last night gor fussy foodies and everyone was impressed..thank you

    Reply
    • Maxine Dubois

      December 23, 2021 at 6:06 pm

      So happy to hear that! I am so glad you enjoyed it.

      Reply
  5. Sam

    January 03, 2022 at 2:47 am

    Hi

    Do you suggest using the same pasta dough recipe when using the Gourmet Pasta Press attachment (KSMPEXTA) ?
    Has anyone use the same dough mix with this attachment?
    Thank you.

    Reply
    • Maxine Dubois

      January 03, 2022 at 7:11 pm

      Yes, I have used the same dough and it works perfectly!

      Reply
  6. Sam

    January 03, 2022 at 4:09 am

    Hi Maxine

    Would this pasta recipe be good to use with the the gourmet pasta press attachment (ksmpexta)?

    Reply
    • Maxine Dubois

      January 03, 2022 at 7:11 pm

      Yes, this dough works very well.

      Reply
  7. Pam

    February 10, 2023 at 8:33 pm

    What is the best flour to use

    Reply
    • Maxine Dubois

      February 11, 2023 at 5:10 pm

      You can use all-purpose flour.

      Reply

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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

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