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How to Make Spaghetti with the KitchenAid Pasta Attachment.

Making spaghetti at home is actually really easy. It takes a little time and patience, and within a half hour you’ll have a batch of fresh pasta completed that will knock your socks off. I share the exact settings you will need to follow if using the KitchenAid Pasta Attachment.
Course Main Course
Cuisine Italian
Diet Low Lactose
Prep Time 30 minutes
Cook Time 5 minutes
Resting Time 25 minutes
Total Time 1 hour
Servings 8
Calories 231kcal
Author Katie

Equipment

  • KitchenAid Stand Mixer
  • KitchenAid Pasta Attachment

Ingredients

  • 4 large eggs
  • 3-½ cups all-purpose flour sifted
  • ½ teaspoon salt
  • ¼ cup water *start with 2 tablespoons

Instructions

Making the Spaghetti Dough:

  • In the stand mixer bowl, place the eggs, flour, salt and 2 tablespoons of water. Using the flat beater, attach it to the bowl and mix the ingredients on speed 2 for 30 seconds.
  • Remove the flat beater and replace it with the dough hook. Turn the dough on to speed 2 and let it knead for 2 minutes. At this time if the mixture looks too dry add 1 tablespoon of water at a time.
  • Remove the dough from the bowl and kneed with your hands for 1-2 minutes. (Do not skip this step--it's extremely important for rolling out the dough. By kneeding by hand it will help work the gluten.) Form the dough into a disc/ball, place plastic wrap over the top of the dough, and let it rest for 20 minutes.

Rolling the Spaghetti:

  • Divide the dough into 4 pieces (keeping the dough you aren't working with it covered with a damp paper towel/kitchen cloth/plastic wrap).
  • Attach the Pasta Sheet Roller attachment to you stand mixer. Take 1 of the 4 pieces of dough and flatten it until its about a half-inch thick. Set the Pasta Sheet Roller to setting 1 and your stand mixer to Speed 2/4 and begin to carefully feed the dough through the attachment.
  • Once this is done you'll want to fold the dough in half and then half again. Make sure it fits in the top of the attachment. Then run it through the Pasta Sheet Roller again.
  • Next, move your Pasta Sheet Roller to setting 2 and then carefully run the dough through. Repeat, by moving the setting all the way up to 5 until you have a thin sheet of pasta. *I typically cut the pasta sheet in half or in thirds by setting 2 or 3-- it is much easier to work with. If not you will have some crazy long pasta!
  • Once you have 2 thin sheets of pasta, remove the Pasta Sheet Roller and add the Spaghetti attachment to the stand mixer. Place the mixer on Speed 2 and carefully begin to feed the sheet of pasta through the attachment.
  • Once you have spaghetti cut, you'll want to lay flat on a floured counter or on a drying rack for 5-10 minutes before cooking.

Cook the Spaghetti:

  • Cook the spaghetti in a pot of boiling water with 1 tablespoon of salt for 3-4 minutes or until al dente.

Video

Notes

  • Recipe Yield - This recipe yields about 1-¼ lb of pasta. Typically enough to feed 8 people.
  • Holes forming in Dough - If you are starting at the rolling flat step and you find your dough is not stretching and instead forming holes this means either you have not worked the dough enough by hand or it is too dry. Try working the dough again for another 2-3 minutes and letting it rest for at least 5-10 before you begin to try to run the dough into the flat roller attachment.
  • Rolling Pasta - While rolling out pasta I typically cut the pasta sheet in half once the flatten sheets go through setting 2 or 3-- it is much easier to work with.
  • For drying pasta: Let the cut pasta hang or lay flat and dry in individual strands for 2 hours or over night until the pasta is dried.
  • Nesting Pasta - To nest the pasta let dry at least 10 minutes then spin small amounts of pasta into a nest and let continue to dry.
  • Store - dried pasta in a well sealed bag or container. It will last for up to 1 month in an airtight container.

Nutrition

Serving: 1c | Calories: 231kcal | Carbohydrates: 42g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 178mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Calcium: 21mg | Iron: 3mg