This recipe for homemade pasta noodles uses only 3 ingredients! Read on to learn my secrets for perfect extruded pasta noodles every time.
Over the Christmas holiday, my family gifted me with a Kitchenaid Pasta Press attachment — the one that makes cute little noodle shapes like fusilli, rigatoni, and elbow macaroni. This is not the pasta machine that makes spaghetti and fettuccini noodles. There are two different pasta attachments for the KitchenAid mixer.
Many people have been as frustrated as I have because the recipe in the booklet doesn't always give you the best results for making the noodles.
Finding the right dough recipe for making homemade pasta noodles can be difficult, but I have you covered.
I have finally found the perfect recipe so today I am going to share my tips and tricks with you!
A Foolproof Recipe for Making Homemade Pasta Noodles
Using my pasta press for the first time was exciting. The recipe in the book was disappointing at best. So, I keep going until I found one that worked.
The dough in the original recipe sticks to the inside and won't come out of the press.
Then I tried another dough, and it wound up being too dry. I had no clue what I was going to do. I was at the point that I was ready to pack up my pasta press and send it back to Amazon where it came from.
Then I came upon another recipe that said you could add extra eggs and olive oil to the dough and it would make all the difference in the world. And you know what? It did!
Last night we successfully made over a pound of pasta dough with this easy and simple recipe. You can use this pasta in my Southern Cream Cheese noodles recipe.
Let me take a moment to explain what extruded pasta is and how it’s different from other pasta. Extruded pasta is made by forcing dry flour and egg dough through a die.
Spaghetti, rotini, fusilli, penne, bucatini, macaroni, and rigatoni are all examples of extruded pasta. Freshly extruded pasta is rare, but most of the dried pasta sold at the grocery store is actually extruded.
Rolled pasta, like spaghetti and fettucini, on the other hand, is made by rolling out a flour-and-egg dough using your pasta roller attachment, into a thin sheet and then cutting the sheet into strips of the desired width.
Examples of rolled pasta include lasagna, linguini, fettuccini, tagliatelle, and pappardelle. When pasta is made at home, it’s usually the rolled type of pasta.
Also, another thing to keep in mind: it can go bad and there are a few ways to notice it's off.
How to Make the Best Pasta Dough for Extruding Pasta
So — are you wondering what my recipe is? Here's the secret —
You need to use 3 1/2 cups of flour and 5 large eggs to get your dough going. Instead of using water to make it come together, use olive oil! I use all-purpose for this recipe so do not use semolina flour, which is what most people use for pasta recipe.
The olive oil will help the dough stay dry enough to come together and will keep the dough from sticking to the inside of the attachment. This means your noodles will come out perfect and easily every single time.
Now – the amount of olive oil that you use will determine the area where you live. Start with two tablespoons and move on from there. It took me about 3 tablespoons of oil and 1 tablespoon of water to make my dough come together.
It turned out beautiful and cooked up even better!
To get the dough pliable like you want, use a rolling pin to roll it out and then mold it back up. Cover it in plastic wrap and let the dough rest on the counter for a bit.
When you are ready to make the pasta, attach the pasta maker to the KitchenAid Mixer. Fresh homemade pasta is the best.
Start by creating a clean work surface. I use a baking sheet that I sprinkle flour on for the pasta to fall out on.
You will also need a sharp knife just in case you need to cut the pasta, but the machine should do all the work.
Check Out These Other KitchenAid recipes
- How to make homemade butter
- Cinnamon Swirl Bread
- Homemade Cream Cheese Frosting
- Southern Cream Cheese Noodles
- 3 1/2 cups of all-purpose flour
- 5 large eggs
- 2 tbsp olive oil (may need more depending on the dryness of your dough)
- In your Kitchenaid mixer, combine the flour and 5 large eggs and mix. Add in olive oil to make the dough come together just a bit. The dough should be very dry—so dry that it won’t even come together into a single mass.
- Pour the dough out onto the work surface and pinch off walnut-size pieces to feed into the extruder.
- Don't shove it down in there as that will cause a big clog and mess everything up. Larger amounts of dough tend to bind up in the extruder as they reach the auger.
- Using the cutter on your attachment, as the pasta comes out, cut it off and lay it in a single layer on a floured surface to dry.
- Cook the homemade extruded pasta as you would any other pasta, in a large pot of boiling, salted water until al dente. Cooking time will vary depending on how wet the dough was and how long the pasta was dried. Mine took about 4 minutes.
- Finally, disassemble the extruder, remove any large gobs of dough, and let the rest dry overnight before attempting to clean the parts. The dough will flick right off once it’s completely dry.
- Remove using a slotted spoon and add to your sauce
- Toss to coat the pasta and serve
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Serving Size:2 ounces
Amount Per Serving: Calories: 219Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 93mgSodium: 36mgCarbohydrates: 34gFiber: 1gSugar: 0gProtein: 8g