Kitchenaid Pasta Recipe PDF: Fresh Homemade Noodles Made Easy

Fresh pasta at home is simpler than you think with this foolproof KitchenAid method. I developed this after too many failed attempts taught me the importance of precise mixing and resting time.

The mixer does the hard work of kneading, transforming basic flour and eggs into silky dough. A 10-minute rest allows the gluten to relax, making the pasta easier to roll and cut.

What emerges is tender, delicate noodles with the perfect bite—far superior to anything store-bought. The process is surprisingly easy once you understand the rhythm of the machine.

This will become your go-to for fresh, homemade pasta whenever the craving strikes.

Ingredients for Kitchenaid Pasta Recipe Pdf

Just flour, eggs, and a mixer. That’s all you need for perfect pasta.

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The flour is everything here. King Arthur all-purpose is my go-to—consistent protein content means predictable results. Semolina adds that restaurant-quality bite (find it in the baking aisle at Whole Foods or any Italian market). Eggs at room temp blend better into the dough, so pull them out 30 minutes before starting. That extra olive oil isn’t traditional but keeps the dough supple.

No semolina? Replace with all-purpose flour—texture will be slightly softer. Out of eggs? Pasta won’t work without them, so plan ahead. The salt might seem like overkill, but it seasons the dough itself (don’t skip). Water is only if your kitchen is dry that day—start with 1 tbsp and add 1 tsp at a time if the dough feels crumbly.

Fresh pasta cooks in 2-3 minutes—way faster than dried. Make ahead? Dust with cornmeal, shape into nests, and refrigerate 24 hours or freeze for 1 month. The cornmeal prevents sticking better than flour. Always bring dough to room temp before rolling if it’s been chilled.

Step-by-Step Instructions for Fresh Homemade Noodles

Here’s the method I rely on for foolproof fresh pasta that’s easier than you’d expect.

Step 1: Mix the Dough in Your Stand Mixer

Fit your KitchenAid with the dough hook attachment. Add the 3 cups All-Purpose Flour, 0.5 cup Semolina Flour, and 1 tsp Salt to the bowl. I like to give it a quick whisk by hand first to combine the dry ingredients evenly.

Create a well in the center and pour in the 4 whole Large Eggs, 1 tbsp Olive Oil, and 1 tbsp Water. Start mixing on low speed until the eggs are incorporated, then increase to medium. You’ll see the dough come together into shaggy clumps in about 2-3 minutes.

Step 2: Knead Until Smooth and Elastic

Once the dough clumps together, increase the speed to medium-high and let it knead for 8-10 minutes. The dough will start out looking rough and dry, but resist the urge to add more liquid. It should become smooth, elastic, and slightly tacky to the touch.

You’ll know it’s ready when the dough pulls away from the sides of the bowl and you can stretch a small piece thin enough to see light through it without tearing (the windowpane test). If it’s too dry, add water 1 teaspoon at a time; if too sticky, add All-Purpose Flour 1 tablespoon at a time.

Step 3: Rest the Dough for Optimal Texture

Divide the dough into 4 equal portions, flatten each into a disc, and wrap them tightly in plastic wrap. Let them rest at room temperature for 30-60 minutes. This resting period allows the gluten to relax, making the dough much easier to roll out.

I’ve found this step makes all the difference in achieving silky-smooth pasta sheets. The dough will feel more pliable and less likely to spring back when you roll it. While you wait, lightly dust your work surface with All-Purpose Flour to prepare for rolling.

Step 4: Roll and Cut the Pasta

Working with one portion at a time (keep the others covered), flatten the dough with your hands and set your KitchenAid pasta roller to the widest setting. Feed the dough through, then fold it in thirds like a letter and repeat 2-3 times at this setting.

Gradually decrease the thickness setting and roll the sheet through once at each level, without folding, until you reach your desired thickness. For most noodles, setting #5 or #6 works perfectly. Cut the sheets to your preferred width, then dust with 2 tbsp Cornmeal to prevent sticking while drying or cooking.

Best Sauces and Condiments for These Flavors

Classic Marinara

There’s nothing better than fresh pasta with a simple marinara sauce. I simmer 28 oz San Marzano tomatoes with 3 minced garlic cloves, ¼ cup olive oil, and a pinch of red pepper flakes for 20 minutes. The acidity cuts through the richness beautifully. 💛

Brown Butter Sage

Brown ½ cup butter with 8 fresh sage leaves until nutty and fragrant. Toss with your noodles and finish with ¼ cup grated Parmesan. This is my go-to for weeknight dinners—simple but restaurant-quality.

Creamy Alfredo

Melt ½ cup butter, then whisk in 1 cup heavy cream and 1½ cups Parmesan. Add pasta water as needed to thin. I learned from Nonna that the key is low heat—never let it boil or it’ll separate.

Pesto Perfection

Blend 2 cups fresh basil, ¼ cup pine nuts, ½ cup olive oil, and ½ cup Parmesan. I always add 1 minced garlic clove and a squeeze of lemon for brightness. Toss with hot pasta so the sauce melts slightly. ✨

Garlic and Oil

Heat ½ cup olive oil with 4 minced garlic cloves and ½ tsp red pepper flakes until fragrant. This Boston Italian deli classic lets the pasta shine. Finish with fresh parsley and extra Parmesan.

Lemon Butter

Melt ½ cup butter with the zest and juice of 1 lemon. Toss with noodles and add ¼ cup chopped parsley. This light sauce is perfect when you want something fresh and bright.

Frequently Asked Questions