Earlier this year I received the best housewarming gift from some of my best friends. A brand spanking new KitchenAid Mixer. The professional one!!! I was so excited, especially with the timing, as my Pink Breast Cancer Artisan KitchenAid had just kicked the bucket.
Eventually, I was coveting for the Pasta Extruder, I already had the Pasta Roller. (It’s awesome!) It transforms my stand mixer into a pasta extruder. The attachments comes with six interchangeable pasta plates that can create pastas you cannot make with the roller such as spaghetti, bucatini, fusilli, macaroni, and rigatoni. It also comes with a brush for cleaning and a pasta press to push the dough into the feeder.
After about 10 months of waiting for a sale, the Hudson Bay Company finally posted a KitchenAid sale. I took the leap and purchased the wonderful Pasta Extruder.
I had read some reviews that the recommended dough recipe given in the book was not the best. The typical pasta dough that would be used for the roller attachment, would be too gummy for the extruder. After reading a ton of reviews and recommendations on various websites, it came down to some key aspects in the dough. Semolina Flour was needed, Eggs and less Water, and a Dryer dough. After some trial and error, I found a recipe that I liked.
So what you will need is:
5 ounces Semolina Flour, plus some more for dusting
5 ounces All-purpose Flour
1 Large Egg, Room Temperature
Room Temperature Water enough to make up to 4 ounces to 4.3 ounces of liquid total. So one egg + how ever much water to make 4.3 ounces
Stand-up Mixer Method
1. With a fork mix together the egg and water until well blended.
2. Put the flours into the mixing bowl and mix with the paddle on low. Blend the flours together.
3. Pour the egg water mixture evenly around the bowl and the mixer is on low speed. (do this gradually, as you may need less than 4.4 ounces.
4. After 30 seconds or so, the mixture will appear crumbly, it will not a form a dough ball.
5. Wrap the mixing bowl with plastic wrap and let the dough sit for at least 30 minutes at room temperature. Resting step is essential
Food Processor Method
1. Add the flours to the food processor, and pulse the flours using the standard food processor blade.
2. With a fork mix together the egg and water until well blended.
3. Add half the egg mixture into the flour, pulse the food processor. Add the last half of the mixture and pulse again. The dough should not come together, in fact it should be a bit crumbly and in small chunks. Add some semolina if needed to make it crumbly.
KitchenAid Extruder Method
1. Place a floured tray beneath the pasta attachment for the pieces to land on.
2. For spaghetti, turn the mixer on speed 10. Other pasta shapes might require different speeds, refer to the instruction manual for level of speed. Add a chunk of dough into the feeder. The extruder will knead the dough and will take about 2 minutes for the extruder to begin pumping out the pasta. So be patient.
3. Let the pasta get to the desired length, and then use the cutter
4. Dust the pieces with the flour and set them aside.
5. Allow them to dry for at least 30 minutes before using them
6. Bring a large pot of salted water to boil.
7. Dust the flour off the pasta before gently adding them to the pot.
8. Simmer for 3 minutes or so. Remove and serve.
Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen”. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!