If you've ever wanted to learn how to make Homemade Pasta on a Kitchenaid, but you've been intimated by it, this recipe is for you. This is a simple, no fuss way, that requires fewer eggs than you see in other recipes. Pasta is made differently in various regions of Italy, and much of it depends on whether they have the means. And when they used fewer eggs, they added oil and water to compensate. The result is a really fantastic pasta.
Pour semolina flour onto clean, flat surface and create a well in the center with your hands. Crack two eggs into the well and begin to incorporate into flour. Drizzle oil in a little at a time and mix together. Slowly add in water and salt, and continue to mix dough with hands and press together until you are able to knead. Sprinkle light dusting of semolina flour on surface and knead dough for approximately ten minutes, until dough is smooth. Form into a ball and let rest for 25 minutes.
Cut dough into fourths and either roll out each piece slightly with rolling pin or flatten with hands, and then place into pasta roller that has been set to the thickest setting. Add Kitchenaid pasta rolling attachment to stand mixer and run each piece through the pasta machine twice at the thickest setting, and then change to thinner setting and roll out at least two more times until you have the desired thickness.
Dust flat surface with generous layer of semolina flour and lay pasta flat on top of it, also dusting the top with more semolina flour. When all the pasta is laying flat on surface, cut into desired pasta shape and lay to dry again. If making fettuccini, twist noodles and lay in the shape of a bird's nest to dry. Sprinkle with semolina flour to help dry faster. Pasta is best if left to dry overnight.
Once dry, cook in boiling water, but keep in mind fresh pasta has a shorter cooking time than store-bought pasta.
After teaching me to make this pasta, my friend quickly whipped up a wonderful light sauce for our fettuccini, and while I don't have the measurements, it's simple enough for you to eyeball. Here's what went in it: Chopped onions & garlic, sautéd in olive oil over medium high heat. She added her homegrown sundried tomatoes, some Italian seasonings, a few tablespoons of pesto, and a little water. Then when the pasta was cooked, she added it into the skillet with the sauce, topped with some fresh basil, parmesan cheese and pepper flakes. It was fantastic!