Tag Archives: kitchenaid

Wheat Basil Pasta.


So, Wednesday night, I should have gone to the gym.  Instead, I came home, put on both embarrassing music (I’m looking at you, Wrecking Ball) and even more embarrassing pajama pants and made pasta.  It was necessary.  Dig in.

Wheat Basil Pasta

2.5 cups white whole wheat flour (Always King Arthur!)
1 cup unbleached all purpose flour (see above!)
4 eggs (fresh from the birds)
3 tbsp. water
3 tbsp. basil paste (I use this brand)
1/2 tsp. salt

1.  Combine all ingredients in bowl of mixer.  Mix with flat beater for 30 seconds on speed 2.  Mix with dough hook for 2 minutes on speed 2.
2. Hand knead dough for a minute or two.  Use a knife to divide dough into 8 pieces.
3. Working with each piece separately, begin to run dough through pasta roller.  I find that I need to run the dough on setting 1 with repeated folds about 5-10 times to get it to come together nicely in the width I want.  I prefer my pasta sheets to be as wide as possible, so I repeat the folding and shaping until that happens (or close to!).
4.  After pieces are shaped, put through each setting until setting 6 is complete.  Cut sheets to desired length and hang on pasta tree (mine is  from Homegoods, but this is the same one).  Proceed with next piece of dough.
5.  After all eight dough pieces are rolled, run through pasta cutter of choice.
6.  Freeze if not using immediately (I do portions in muffin tins, freeze until solid and transfer to Ziploc bag – see photos), or drop into boiling, salted water to cook. 

Note:  This recipe is intended for use with a KitchenAid mixer and pasta attachment, but could be easily adapted to any machine or hand rolling!
Cooking time is only 2-4 minutes, but taste test to desired doneness.  Serve with desired toppings!  We had ours with shrimp, broccoli, tomato and pesto, but it’s also awesome with just butter and cheeeeeese!

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Black Pepper Pasta with Cauliflower Alfredo.

Sooo…I said I missed blogging, but then I haven’t posted.  Good thing this is just a hobby. 🙂  To be honest, I never intended to share this recipe anyways, but there was some interest after I posted a picture on Facebook, so here I am with IPhone pictures and a rambling recipe.

I haven’t “introduced” you yet, but my man-friend is awesome.  Awesome for a lot of reasons, but specifically for this post, awesome at giving gifts.  For Christmas, he got me a Kitchenaid mixer.  A bright red, shiny, glorious Kitchenaid mixer which is obviously my favorite kitchen appliance.  To make it even better, for my birthday last month (25 – where is my life going?!) he bought me the pasta maker attachment.  Now, I can have FRESH PASTA ANY TIME I WANT. Yeah, it is as awesome as it sounds.

This black pepper pasta was the third pasta I made, after a basic egg pasta and a basil pasta.  I go with the fettuccini cutter, because fettuccini is the best pasta shape (after wagon wheels, obviously).  For this recipe I used a semolina pasta dough, as an experiment, but this dough is easily adaptable to all purpose flour as well.


Black Pepper Pasta
(Makes 1.25 lbs dough)
3 1/3 cups semolina flour (or all purpose – I use King Arthur)
4 eggs
2 tbsp water (reduce to 1 tbsp for all purpose flour)
2 tbsp oil (omit if using all purpose flour)
2 tsp cracked pepper
1/2 tsp salt

1. In Kitchenaid mixer fitted with paddle attachment mix all ingredients 30 seconds.  Change to dough hook, mix 2 minutes. (or do it all by hand!)
2.  Knead by hand 1-2 minutes.  Let dough rest for 10 minutes.
3.  Divide dough into 8 pieces (4 pieces if using all purpose flour)
4.  Run dough through pasta roller on setting 1, folding in half after each roll.  Repeat roll and fold 5-6 times until dough is uniform with no holes and as wide as the roller. (Or, roll by hand as thin as possible)
5.  Progress to setting 5, running dough through each setting once.
6.  Divide the (very) long sheets in half or thirds, dust with flour and continue until all of the dough is rolled.
7. Run each dough sheet through pasta cutter of your choice. (Or, cut into shapes of your choice – a pizza cutter works well!)

After the dough is cut, I like to portion some of it into fettuccini bird’s nests by placing one sheet worth of noodles lightly into a muffin cup and freeze them.  Since I am cooking for two, I don’t need to cook a whole pound+ of pasta at once.  For this batch, I made 8 bird’s nests and hung the rest on a coat hanger while I prepped the sauce/waited for the water to boil.


Of course, fresh pasta is awesome, but if you don’t have a pasta maker, or are feeling lazy (I’m not judging, I eat cereal for dinner sometimes too!) – just use dry pasta and make the sauce!  And no, I am not afraid of recipes that use excessive amounts of butter and/or cream, but I’ve been hearing a lot about cauliflower based sauces and pizza crusts and I thought I’d try it out.  Now, this doesn’t perfectly mimic either the texture or taste of traditional Alfredo, but it is delicious, and that is coming from someone who doesn’t actually like cauliflower and loves Alfredo.

Caulifower “Alfredo” Sauce
5 cups vegetable broth
6 cups frozen (or use fresh!) cauliflower florets
1/2 cup 1/2 & 1/2 (or milk or cream)
2 tbsp minced garlic (6-8 cloves)
1 tbsp butter
1 tbsp olive oil
salt & pepper to taste

1. Bring vegetable broth to a boil.
2.  Cook cauliflower until tender.  Reserve 1 cup of broth.
3.  In a blender (or if you are using an immersion blender, just use the pot), combine all ingredients including cup of broth and blend until smooth.
4.  Serve hot over pasta or rice.IMG_0192