How To Make Homemade Pasta with KitchenAid Mixer

Ingredients

• 255 g 00 Pasta Flour (high‑quality Italian 00 flour for a tender bite)
• 4 units Large Eggs (room temperature)
• 15 ml Water (add a few teaspoons only if dough feels too dry)
• 1 sheet Plastic Wrap (for covering dough during resting)

Instructions

1. Measure Ingredients

   Weigh 255 g of 00 flour and 170 g (≈4 large) eggs using a kitchen scale.

   Time: PT5M

2. Combine Flour and Eggs

   Place the flour in the mixer bowl, crack the eggs into the bowl, and set the mixer to speed 1.

   Time: PT30S

3. Mix to Form Crumbly Dough

   Increase to speed 2 and mix for another 30 seconds until the mixture looks crumbly.

   Time: PT30S

4. Knead with Dough Hook – First Minute

   Attach the dough hook, knead on speed 1 for 1 minute.

   Time: PT1M

5. Knead with Dough Hook – Second Minute

   Switch to speed 2 and knead for an additional 1 minute.

   Time: PT1M

6. Adjust Consistency if Needed

   If the dough feels too dry, add a splash of water; if too wet, sprinkle a little extra flour.

   Time: PT2M

7. Hand‑Knead on Floured Surface

   Turn the dough out onto a floured work surface, flour your hands, and fold‑over‑fold for about 2 minutes until smooth and springy.

   Time: PT2M

8. Rest the Dough

   Wrap the dough ball tightly in plastic wrap and refrigerate for 30 minutes.

   Time: PT30M

9. Divide Dough into Portions

   Remove the dough from the fridge, cut it into four equal pieces using a bench scraper.

   Time: PT2M

10. Set Up Pasta Roller

    Attach the pasta roller to the KitchenAid, set it to the widest setting (Level 1).

    Time: PT1M

11. Roll Each Portion – Level 1

    Flatten a portion and run it through the roller 15‑18 times, folding the sheet over itself after each pass.

    Time: PT3M

12. Roll – Level 2

    Switch the roller to Level 2 and pass the sheet through 3‑4 times.

    Time: PT2M

13. Roll Through Levels 3‑8

    Turn the roller to each subsequent setting (3,4,5,6,7,8) and run the sheet through once per setting.

    Time: PT3M

14. Attach Spaghetti Cutter

    Swap the roller for the spaghetti cutter attachment and set the mixer to speed 1.

    Time: PT1M

15. Cut Spaghetti

    Feed the rolled sheet through the cutter, collecting strands on a floured tray. Repeat for each sheet.

    Time: PT4M

16. Final Touches

    Toss the fresh spaghetti with a little olive oil or butter if not serving immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

60 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of 00 Pasta Flour: All-Purpose Flour
• Instead of Large Eggs: Egg substitute, extra egg whites
• Instead of Water:
• Instead of Plastic Wrap: Reusable silicone wrap

Equipment Needed

• KitchenAid Stand Mixer
• Dough Hook Attachment
• Pasta Roller Attachment
• Spaghetti Cutter Attachment
• Kitchen Scale
• Bench Scraper
• Plastic Wrap
• Floured Work Surface
• Large Mixing Bowl

Critical Steps — Do Not Skip

• Mixing the flour and eggs to a crumbly dough
• Kneading with the dough hook until a smooth ball forms
• Hand‑kneading on a floured surface until the dough stops absorbing flour
• Rolling the dough through all eight thickness settings
• Cutting the pasta sheets into spaghetti strands

Chef Tips from the Video

• Use room‑temperature eggs for easier incorporation
• Flour your hands and the work surface liberally to prevent sticking
• Let the rested dough sit at room temperature for 5 minutes before rolling to make it more pliable

Troubleshooting

Storage

Refrigerator: Store uncooked spaghetti in an airtight container for up to 2 days.

Freezer: Freeze uncooked strands on a parchment sheet, then transfer to a zip‑top bag; keep for up to 1 month.

Room temperature: Do not store at room temperature; pasta will dry out.

Make-Ahead Tips

• The dough can be mixed and rested up to 2 days ahead; keep wrapped in plastic and refrigerated
• Fresh spaghetti can be frozen after cutting; cook directly from frozen, adding 1‑2 minutes to boiling time

Frequently Asked Questions