Homemade Semolina Pasta Using Kitchenaid Mixer Pasta Attachment
Transform your kitchen into an artisan pasta workshop with this recipe for homemade semolina pasta using the KitchenAid mixer and pasta attachment. Crafted with a perfect blend of semolina and all-purpose flour, enhanced by rich egg yolks and a touch of olive oil, this pasta dough is kneaded to smooth perfection with the mixer’s dough hook. The real magic lies in the KitchenAid pasta roller and cutter attachments, which make achieving restaurant-quality pasta shapes both effortless and fun. From silky spaghetti to hearty fettuccine, this recipe is a versatile base for your favorite Italian dishes. Ready in just over 30 minutes (plus a brief resting period), this fresh pasta cooks to tender al dente perfection in mere minutes. Ideal for impressing dinner guests or upgrading weeknight meals, pair your homemade semolina pasta with a bold marinara, a creamy Alfredo, or simply olive oil and garlic for an irresistible, fresh-from-scratch feast.
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Recipe Information
Ingredients
- 320 grams Semolina flour
- 80 grams All-purpose flour
- 3 pieces Large eggs
- 2 pieces Egg yolks
- 1 tablespoon Olive oil
- 2 tablespoons Water
- 1 teaspoon Salt
Instructions
Attach the Kitchenaid stand mixer’s flat beater and add the semolina flour, all-purpose flour, and salt into the mixing bowl. Mix on low speed for about 30 seconds to combine.
In a small bowl, whisk together the eggs, egg yolks, olive oil, and water.
Switch the mixer to low speed and slowly pour the wet ingredients into the dry mixture. Continue mixing until the dough starts to come together.
Replace the flat beater with the dough hook attachment. Knead the dough on medium speed for about 5–7 minutes until it is smooth and elastic. Add small amounts of water (½ teaspoon at a time) if the dough is too dry, or flour if it is too sticky.
Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 20–30 minutes. This allows the gluten to relax, making the dough easier to roll out.
Attach the pasta roller attachment to the Kitchenaid stand mixer. Divide the dough into 4 equal portions, keeping the unused portions wrapped to prevent drying out.
Flatten one portion of the dough into a rectangle. Set the pasta roller to the widest setting (level 1) and feed the dough through. Fold the dough in half, rotate it 90 degrees, and feed it through again. Repeat this process about 4–5 times to further knead and smooth the dough.
Gradually reduce the roller setting (e.g., from level 1 to level 2, then 3, etc.), feeding the dough through each setting once until the desired thickness is achieved. For most pasta types, a setting of 4 or 5 works well.
Switch to the desired pasta cutter attachment (e.g., spaghetti or fettuccine) and feed the rolled-out sheets through to cut them into your preferred pasta shape.
Dust the freshly cut pasta lightly with semolina flour to prevent sticking, and either cook it immediately or allow it to dry for later use.
To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and cook for 2–3 minutes or until al dente. Drain and serve immediately with your favorite sauce.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 927 mg | 309% | |
| Sodium | 2592 mg | 113% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 1.7 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 197 mg | 15% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 925 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
