Basic Homemade Pasta

On cold winter nights, there is no activity - or dinner - as warming as homemade pasta. I learned how to make pasta from scratch in culinary school using a manual roller that required coordination and strength. This holiday season, I discovered the pasta attachment set from KitchenAid; my life and the Victory Club menus are changed forever. 

The process of making pasta is facilitated by KitchenAid's attachments. The attachments make the pasta sheets (and ultimately strands) much more uniform. Not only is this uniformity more beautiful, but also it ensures a more even cook time for all of the pasta.



  • 8 organic free-range eggs (preferably from the farmer's market)
  • 8 T water 
  • 3.5 cups AP flour
  • 3.5 cups semolina flour 
  • 2 t salt


  • Using the bowl of the stand mixer, use a fork to mix dry ingredients (flour, semolina, salt) then add wet ingredients (water, eggs.) When the ingredients are incorporated, put the bowl into the stand mixer with the dough hook at "2" speed for 5 minutes. Let the dough form a blob.
  • Divide the blob into quarters, and knead each quarter of dough on a marble surface for 5-10 minutes each. 
    • Leave the other 3 quarters covered with plastic wrap when not being kneaded - this will prevent the dough from drying out. 
    • You cannot ever overwork pasta dough, and you know it is kneaded enough when the dough pops back at you after being poked.
  • Cover all dough with plastic wrap and let rest in the fridge for as little as 1 hour and as long as 2 days.
  • After the dough has rested, flatten each quarter of dough with a rolling pin.
  • Put the pasta sheet attachment on the stand mixer, and set to "1." Pass the flattened dough through roller. The first time, it passes through, it will likely have some holes. If this is the case, fold it in half, and pass it through the roller again. Pass it through the roller at the "1" thickness twice. Then pass it through the "2," "3," and "4" thickness two times each. 
  • After the pasta sheet has passed through the "4" thickness for the second time, attach the Fettuccine attachment to the machine. Pass the sheet through the fettuccine attachment, and cut strands to desired length. 
  • Use immediately or freeze for up to 2 weeks. 

Serves 8. 20 minutes active time; 75 minutes total time. 

Inspired by The Little Kitchen's recipe.

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