Mastering Homemade Pasta Using a KitchenAid Mixer

[@JoesPhenomenal]

Have you ever made fresh pasta from scratch? Let me know about your experiences with it! If you like this, you might like our product review for the Philips 7000 Series Pasta Maker: kzbin.info/www/bejne/fGWYlYNpp9CFgbM

[@DenisePeterson-ug8ui]

Yes, and I wish someone had told me to let the dough run across the top of my hand, not the palm. It's easy to poke a hole in the dough with your fingertips when palm up.

[@DenisePeterson-ug8ui]

And your dough looked dry on the edges.

[@johnbrandolini2915]

Whenever I make lasagna I make the noodles for it. However, what you are making in the video are egg noodles. Nothing wrong with it except for the fact that if you want Italian style pasta you need to use 100% durum wheat semolina and solely cold water. Those are the only two ingredients permitted by law to be used in Italy to get certified as authentic. As for the actual process I use a Kitchen Aid mixer with the dough hook, a silicone paddle, and the sheet roller. Sometimes I break out the Marcato Atlas150 machine for fettuccine or pappardelle, Otherwise I cut the pasta by hand for a "rustic" style. The way I proceed since I've done this for years on end is I add a cup of spring water to the mixer bowl then add about a half cup of semolina and stir it into a sticky dough. Then I lower the dough hook in, set the speed to 2, and slowly add more semolina until the dough reaches the consistency I desire. It gets wrapped and left to rest for about 20 to 30 minutes. From there the dough gets worked similar to your technique. There are a couple of reasons I make my own lasagna noodles. First it's hard to find imported lasagna noodles here in ME and NH and second I cut the noodles to fit my casserole dish thus having no leftover bits. I make Asian style egg noodles the same way except I use bread flour for the extra gluten to give it the chewy texture of Chinese egg noodles. Incidentally I picked up a trick for keeping the noodles from sticking together. According to an Asian lady chef on youtube using flour or semolina isn't recommended because they both contain gluten whereas potato or corn starch will keep them from sticking since they are both gluten free. I use potato starch since it's a lot cheaper than corn starch. Incidentally my dad used to make spaghetti alla chitarra. The spaghetti came out square due to the method of rolling the dough out. He used to work the dough by hand. Btw, excellent beginner's tutorial.

[@brisatorresm]

The BEST explanation all over KZbin!!!! Thanks for your content! Excellent video! New subscriber!! 🎉

[@JoesPhenomenal]

Thanks, Brisa!

[@Fantasia5417]

Looks delicious, Joe. I have the Kitchen Aid mixer and the pasta attachments as well. Making fresh pasta is fun and easy. I'll never buy dry pasta again!

[@JoesPhenomenal]

Nice! Definitely worth the time it takes!

[@norabrameld904]

I love and appreciate that you shared every single step, including cooking the pasta right down to freezing it for later. Just what I needed - thank you!

[@JoesPhenomenal]

Glad it was helpful!

[@ggpaula6476]

How incredible video! I subscribed now! Thank you

[@JoesPhenomenal]

Glad you liked it! Welcome aboard!

[@merlinofnew]

Great video! We made this last night for dinner. Only thought is letting it rest in the fridge for 30 mins isn’t long enough. The dough is still very elastic. Next time I’ll let it sit for an hour.

[@JoesPhenomenal]

Ah... Good call... I keep my fridge as cold as it goes with freezing, so I probably should have mentioned that. The extra time is just good policy.

[@brianmorg]

14:28 You can also use some of the starch water you discarded to make a creamy sauce with the butter and pecorino cheese, but not with the heavy cream calories and fat.

[@JoesPhenomenal]

Nice.. Sounds like traditional Alfredo

[@bottomofthemap696]

Great video! I've always been told you're supposed to use semolina flour when making noodles though. Have you tried that and have you noticed a difference if you have?

[@JoesPhenomenal]

The semolina tastes better... I would have used that for the video, but my local grocery was out of it.

[@NessaRossini...]

Looks good. Nothing like fresh fettuccine. I haven't eaten pasta in months, going to have some today with a little EVOO and salmon.

[@JoesPhenomenal]

Nice!!

[@leahfaraci7550]

Try adding EVOO, anchovies, garlic and a pinch of red pepper flakes. Mmm!

[@thomaschiappisi3726]

Thanks for the noodle video... BTW, I saw the Stretch-Tite Plastic Wrap! It is the absolute best wrap, beats ALL the others, including the Name Brands.

[@JoesPhenomenal]

LOL.. You saw that eh? Love that stuff.

[@starpartyguy5605]

My recipe is by weight. 300 g flour, in a bowl break 3 eggs and add 1 yolk. Weigh wet ingredients and add water to reach 185 g. Put wet ingredients in bowl first then add flour. Use paddle then dough hook, knead for 7-10 minutes. Let rest at room temperature for 1 hour

[@JoesPhenomenal]

Nice... Gonna have to try it your way.

[@tonydeangelo7317]

I use the same weights, but use 3 yolks and 2 whole eggs, then enough water to make 185 g.

[@mandiigraham1596]

Exactly. I make my dough in the food processor using the plastic blade and pulsing. It doesn’t take long at all for it to bind and I also may have to add a tablespoon of water depending on egg size. ..

[@morenomauri295]

​@@tonydeangelo7317that sounds great thanks

[@brianmorg]

7:15 I learned how to make pasta in Rome, and was taught to turn the pasta 90 degrees after tri-folding it to get the gluten weave properly formed.

[@JoesPhenomenal]

That's awesome... Are you from there or were you going to school?

[@brianmorg]

@ Took a couple of cooking classes while traveling there. Learned a ton and had a blast.

[@JoesPhenomenal]

@brianmorg that right there sounds like a good time.

[@marytrujillo8433]

New subscriber here! I've had this attachment for years and have been too afraid to use it! Now I'm less afraid 😅

[@JoesPhenomenal]

Lol. Nice. Sometimes ya just have to punch fear in the face!

[@melimel961]

Just got a kitchen aid mixer, cant wait to get the attachment to make my own pasta, im wondering how habachi garlic butter homemade fettuccine will turn out, thanks.

[@JoesPhenomenal]

One way to find out!

[@aliciacorelli2908]

Great video I have never made fresh pasta however I am going to do it with your excellent explanation

[@JoesPhenomenal]

Thanks! Hope it turns out good for you!

[@jimedwards7345]

You made this look easy! Looking forward to trying to make pasta.

[@JoesPhenomenal]

It's really is easy! You won't have any problem. You don't have to flour everyting like I did though. I wen't a little nuts there.

[@DashMan-g7z]

Nice video, learned a few tricks on how to use the pasta maker, didn't think of putting flour on the machine itself. I usually start cutting my pasta sheet in half to not make meter long pasta though.

[@JoesPhenomenal]

Glad it was helpful. Yeah... I ran that pasta pretty long.... Lady and the Tramp style... LOL

[@mandiigraham1596]

I put my dough in between two sheets of cling wrap and roll it flat as much as possible before putting in the fridge. This way you are not adding more flour than you need and that will make the dough tough. Also the longer you leave it in the fridge the easier it is to work with. I have left it up to 24 hours. Leaving the sheets covered for 15mins before cutting also makes it easier to feed through the machine. A question for you…. Why are you freezing it when you can leave it on the bench to dry and then shelf store it? Freezing fresh dough will make it sticky when thawed..

[@JoesPhenomenal]

Well, I just freeze it if it's going to be a long time before I use it... I try not to eat pasta too often, so my pasta balls sit in there for probably around a month or two. Not ideal, but it's nice to have em anyways. When I cook them, I just throw them right in the hot water from frozen and haven't had too many problems with sticking or anything.

[@sarahjanes78]

About how much pasta does this make? I usually buy box pasta and use a 1 lb. box for dinner, just curious how many dinners I could get from this one recipe. Love your videos, especially your Ninja creami recipes. Thanks

[@JoesPhenomenal]

Heya Sara. That demo that I did made 8 balls of pasta at your typical serving size. Thanks for the kind words! Glad you're liking the content.

[@omarortiz7788]

The pasta that you freeze do you defrost it before cooking? If you don’t how long do you cook it for?

[@JoesPhenomenal]

I usually just throw it into the water when it reaches boil. I haven't noticed any quality drops by doing that. Takes 3 to 4 minutes to cook in there depending on how you like your pasta. I would check it at about that time to be sure it's the way you like and not overcooked.

[@latnahc]

So you can adjust the sheetmaker while the machine is on?? Is was stopping and starting it ....

[@JoesPhenomenal]

I always stop if I have to make an adjustment, but it will let you do it when it's on if you want to.

[@brianmorg]

8:39 When you go very thin, use the back of your hands instead of your fingers to guide the dough. Keeps things smooth and no divots.

[@JoesPhenomenal]

@@brianmorg ahhh... Thank you. Good stuff!

[@shygirlshar8509]

Hi. Where did you buy your drying rack? Please share link.

[@JoesPhenomenal]

Here goes the exact rack that I have... There are cheaper ones that are really similar though. amzn.to/41F78bu

[@shygirlshar8509]

@JoesPhenomenal awesome! I will buy today. Thank u!

[@JoesPhenomenal]

@shygirlshar8509 you got it!

[@mrb0127]

Hi Joe, I tried making pasta last night using my Kitchenaid mixer attachments. My dough looked just like yours all the way up to the point of putting it through the roller. I had the mixer on a 2 speed, and the roller on the #1 setting. When I placed the dough to the roller it basically wouldn't go through without me forcing it (yes, I did flatten it out). Then, when it did go through, it fell to pieces. I never could get strips like your. Any suggestions on where I went wrong? Michelle

[@JoesPhenomenal]

If it breaks into pieces like that, it means it is a tiny bit too dry.

[@OvGraphics]

Well hello Mr. Phenom! Checking back here to grab the url to share on my review on Amazon my extremely excellent thank you note to you has vanished....just like YT likes to do on occasion. Suffice to say we just used your COMPLEATELY stupid proofed method and making noodles with our brand new RETHONE device (Which works exactly like the one you demonstrated) was actually fun. I never would have guessed we could let the mixer do all the heavy lifting. OUTSTANDING! You deserve maximum upvotes and stars! Ya done GREAT~!!! Wow!

[@JoesPhenomenal]

Hey Thanks! Sorry about the KZbin thing. Comments get deleted sometimes, and I don't get to have any say about it. It's weird... sometimes it flags stuff for me to approve, and sometimes, I just never get to see it at all. Glad ya had fun with it. There's something really satisfying about making pasta.

[@OvGraphics]

@@JoesPhenomenal Hello again Mr. Phenom.... Not to belabor the point, but again, last night we fetched out your vid and using your recipe ran up some noodles. Gotta say, doing it YOUR way with the Kitichinaid is almost FUN. Is fun compared to the 10 minute kneeding knuckle busting way. Your plan of action is inspired. I find that your recipe makes 8 batches of noodles, where three is enough for two people to have a good chew. That puts 5 back in the freezer for later. Super thanks again!! Ya done good!

[@JoesPhenomenal]

@OvGraphics hey thanks! That means a lot to me. Glad I could help make things easier, and more importantly FUN

[@melissasandlin8023]

How long after making the pasta did you cook it?

[@JoesPhenomenal]

After it was done and rolled? I made some right away after that... Also, I froze the remaining balls, and had them about a week later.

[@MermaidCore_]

How do you dry the pasta balls?

[@JoesPhenomenal]

You can use a pasta hanger, but whne I did these it really wasn't that neccesary. I wouldn't roll them right away though.

[@lolabelle4989]

Quick tip...if you make your pasta balls more like a long rectangle, you'll get nicer more even strips

[@JoesPhenomenal]

Good stuff. Thanks.

[@dinodinosaur2930]

😋 Mmm Mmm Mmm ... Delicious ... I'll add salmon or wild mushrooms to mine

[@JoesPhenomenal]

Heck yeah on those mushrooms!

[@ohiobenz3629]

How long does it need to dry before cooking?

[@JoesPhenomenal]

It depends on how wet it ends up, the way I did it, I ended up only having to let it dry like that for about 10 minutes, but it can vary a little bit based on your environment also.

[@billchief397]

Love my attachments make egg noodles and dry for gifts.

[@JoesPhenomenal]

Oh.. I like the gift idea.

[@billchief397]

@@JoesPhenomenal I do the soup in a jar with dried ingredients and homemade pasta. Thickness at 4 inler for a hearty noodle gift ideas.

[@JoesPhenomenal]

@billchief397 ill keep that in mind. Thanks!

[@JustCookIt813]

How much flour did you start with?

[@JoesPhenomenal]

2 3/4 cups

[@bradlococo4806]

thanks BUT been nice to tell us how much flour you put in mixer and how long to mix with the beater blade

[@JoesPhenomenal]

It's 2 3/4 cups. You just run it slow until it gets to that crumbly type texture, which should be pretty quick.. Under 20 seconds or so depending.

[@mariejordan6686]

Can u use the pasta maker without the mixer

[@JoesPhenomenal]

With the mixer attachments? The attachments are powered by thr mixer motor, so it needs them in order to turn.

[@steelersforlife9657]

@@JoesPhenomenalBut his question was can you use the pasta maker without the kitchenaid. The answer is yes because the pasta maker comes with a crank that allows you to roll it manually.

[@JoesPhenomenal]

@steelersforlife9657 ahh.. I mis-read that. Thanks! Are the Steelers gonna take it this year? That defense is legit.

[@steelersforlife9657]

@ Don’t think so. Not with that putrid offense.

[@JoesPhenomenal]

@steelersforlife9657 well... The bucs did it with Trent Dilfer, so anything is possible.

[@wildknights]

How much does this receipt make

[@JoesPhenomenal]

For me, I rolled 6 pasta balls out of it. It depends how large you roll them. Each one is around 3 oz

[@jowind777]

Can the KitchenAid pasta maker be used to make croissants too?😊

[@JoesPhenomenal]

Not sure... Never tried breads with it. That might be a litle too light.

[@pollyester6639]

Are the pasta attachments made in US?

[@JoesPhenomenal]

I think the KitchenAid ones are. They make compatible ones you can get on Amazon though that are a lot cheaper. Those are made in China, however.

[@dianafrizzle3076]

I have an extruder attachment. How do I make pasta for my equipment?

[@JoesPhenomenal]

Is that the KitchenAid made one what just makes the pasta in one shot and pushes it out of the screen on the front?

[@TheFrenchieConnection]

Tasted great!

[@JoesPhenomenal]

Thank you! 😀

[@donnahodges1330]

Can I dry the Pasta and vacuum seal lightly and ship to someone ?

[@JoesPhenomenal]

Heya Donna. It's got eggs in there and its fresh, so I wouldn't want to leave it out Unrefrigerated for more than a few hours at the most. If you ship it, you probably need to send it in those cold packs at the least, but I'm not sure how many days those stay cold enough.

[@GodardScientific]

I tried this in my off brand mixer and it nearly caught fire. Use a good mixer haha

[@JoesPhenomenal]

That's some hot pasta!

[@mabbaticchio]

Everything was going perfect..Up until the minute I saw that cheese...Just kidding. Great job! I use the same techniques to the T.

[@JoesPhenomenal]

Lol.. I know.... I live in a tiny rural town now and what I wanted was sold out, and I didn't wanna drive into Vegas to get good stuff, so I bought the sawdust.

[@Rafa_Alkimin]

Thank You!

[@faithoverfear70]

great video, if you are making gluten free pasta would you still need to put the ball of dough in the fridge?

[@JoesPhenomenal]

Thanks! I still would rest it. It gives the flour extra time to fully absorb the moisture.

[@faithoverfear70]

@@JoesPhenomenal thank you - going to try and make some this weekend

[@JoesPhenomenal]

@faithoverfear70 you bet!

[@smika710]

Don't think i misses one

[@Mas233]

The sound of the cat when you threw away the eggshell lmao

[@JoesPhenomenal]

LOL.. Like that, eh? No one has ever mentioned it before.

[@jjintheflesh]

Chuck in a "little" bit of butter... I would like to see a lot of butter😂

[@JoesPhenomenal]

Yeeeeeep

[@adamjones-ps]

Damn, I'm hungry now.

[@JoesPhenomenal]

Welcome to my world. Ha ha

[@saraht2119]

Great video thanks!

[@JoesPhenomenal]

You're welcome. Thanks for checking it out.

[@markp6930]

Good video but you lost me at the Kraft Parmesan cheese.

[@JoesPhenomenal]

I hear ya. I live in a tiny town, and I have to travel to get decent ingredients a lot of the time. In this case I had to just grab what I could get on short notice. Definitely agree with ya. No comparison to real, nice, fresh grated parm.

[@rettpanda6203]

Yummmmm

[@davidoickle1778]

Suggestion: "Flour" the dough not the machine.

[@samiarti]

Mate I thought the same- never seen anyone flour their machine 😂

[@JoesPhenomenal]

@samiarti yeah... I went a little off the deep end on that. Ha ha

[@lolabelle4989]

if your pasta is well kneaded it is better NOT to fold over again and again.

[@DPRyan-vd5pp]

I’ve actually been to Italy when I was in the Navy ….this is almost as good as in Italy….seriously better than the boxed crap from the store! That’s blasphemy lol you’re cooking on an electric stove!? Lol jk man, great video

[@JoesPhenomenal]

Sweet! And Thank you for your service.

[@noahbarnes9819]

Went through all the trouble to make fresh noodles then uses the worst possible "parmesan" lololol

[@JoesPhenomenal]

Yeah.. we have 1 local grocer, and they were out of the fresh stuff, so I just grabbed the fallout resistant stuff from the shelf.

[@Thedudenurse]

I was gonna say the same thing ha ha…nicely done though! Pasta looks yummy.

[@JoesPhenomenal]

Lol. Thanks

[@cdpond]

Personally, I think you're introducing way too much flour by your constant and never-ending dusting. If you introduce a small amount of olive oil in your dough mixture, you'll find you can run the sheets easily without sticking and you don't have to dust it with flour. Where I would dust the pasta is at the very end when you cut it into your desired type. I use a drying rack (the same as the one you're using) most of the time, but if I'm making a larger batch, I'll often dust it and loosely coil it on a tray for later use.

[@JoesPhenomenal]

Yeah... I went Muppets Swedish Chef a little on that flour... Ha ha

[@MoriahMina]

😮😮😮

[@Drilla043]

30 minutes in the fridge isn’t enough to really develop gluten properly. Cold temperatures stunt gluten production.

[@DPRyan-vd5pp]

Ok, you commented that it’s not long enough…how long?

[@SPECTORMW2]

Then what’s better?

[@mynewalias1926]

The gluten was developed by the dough hook. The point of putting it in the fridge is to relax the gluten.

[@Greglouis1961]

Joe ..excellent video but I can't believe the end... you ruined the pasta with that green jar of cheese. I'm not a food snob but there's a line there you crossed. I know it's less expensive, but if you're going through the expense & time of making homemade pasta spend a little extra for Parmagiano Reggiano or at the least advise your viewers accordingly so they know Kraft cheese which contains cellulose is NOT okay. Pastene and others make a jarred, dessicated Parmesan that is also economical and by far, a much better option than Kraft.

[@Greglouis1961]

​@@SPECTORMW2 4 hours up to 24 I always make the pasta the day prior. It makes it less daunting the day making lasagna or other pasta.

[@colinvoss8484]

Just don't buy it directly from Kitchen Aid they don't ship in a timely manner you wait a month or two.

[@thenanook]

i gain 20lbs just by looking the video 😂

[@JoesPhenomenal]

lol

[@osmondnguyen5781]

Lol that pasta is super overcooked. Al donezo 😂

[@missyleng]

😂

[@apace003]

Where to begin, there are so many mistakes. #1 One egg for each 100 grams of flour. #2 Why, in God's name, are you using AP flour? Use semolina, semola remacinata, or double zero flour. #3 Your sheet pasta is way too thick. You end up with a chewy pasta. #4 You should be able to see your hand through the pasta sheets. #5. Don't baby the pasta. As it comes out of the sheeter, it's okay if it folds upon itself. It will not stick if you have floured it properly #6 Once the pasta is cut, it should be floured again, especially if you are making a nest. #7 Not nearly enough water to cook that pasta. That pot should have been full. #8 When using any type of sauce, it should be made before the pasta is cooked. #9 By placing the pasta in a hot pot on heat and piecing that crappy sauce together, you quickly ruin the pasta's texture. #10 If you are making Alfredo, you never use cream in it. Alfredo sauce is Parmigiano or pecorino cheese (not from a can) and hot water. #11 You didn't save any pasta water to make the sauce. #12 If you freeze the pasta, it should go directly into boiling water. No need to thaw it out.

[@collharti]

Good video. Man, cheese from a container. Why bother making pasta.

[@JoesPhenomenal]

Thanks! Didn't have a choice that day on the cheese, unfortunately... Live in a rural town and that's all that wasn't sold out. Agreed... It's crap.

[@abdullatifalmusa2892]

Bro .. that for poor human ... Cheap food 😂 .... Cost 0.01$

[@kaysmyth7099]

I love my kitchen aide mixer. I love pasta but for what it cost for the pasta attachments I can buy expensive pasta for the rest of my life. I know kitchen aide is a good product but I can’t afford attachments. That’s to bad most people can’t afford the extras🦩

[@JoesPhenomenal]

On Amazon they have knockoff attachments that come with the whole set for around 100. Not too bad and they seem to work just fine.

[@thejuggernaut123451]

Great video, thanks!

[@JoesPhenomenal]

Thanks for checking it out!