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.
- Olive oil
See recipe card for quantities.
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.
- 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 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!
The dough will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Make sure to add water if the dough is too dry, and more flour if it's too wet.Print