Making your own pasta dough is easier than you think! Get all the details and tips you'll need to wow your family with fresh pasta for dinner tonight!
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
I use a KitchenAid attachment kit for making my fresh pasta. When I use it, I always start pressing the pasta into a sheet on level 1. I press it out and fold it over on itself a couple times to smooth everything out. Then move up to level 2, 3 and so on, this is a faster progression. I press it out really thin, about 4 or 5 if I'm making lasagna sheets, similar if I'm making fettuccini. If I'm making spaghetti, I find it cuts better when it's on a 2 or 3. This is something else that will take practice.
If you don't have a pasta press, you can roll it out by hand and cut it by hand. Just be sure it is thinner than you think it needs to be, it will thicken slightly when it cooks.
Additionally, the sheets are easy to lay out, dust with flour, fold on themselves and pick back up again. Once the pasta is cut into shapes, I find it easiest to catch it along my arm and take it straight to the pot of boiling water. Otherwise I tend to get clumps. If you do get a clump, don't cook it. Just ball it up, press it out and try again - no harm done! If you're making a lot, just toss it in flour and it should be ok to sit and not clump.
Variations: You can mix herbs into the dough, sun-dried tomato pieces, or you could even make it dessert pasta and do something crazy like cinnamon sugar or chocolate.