Make Pasta Dough In Kitchenaid

Alright, my friend, let’s talk about pasta dough. And not just any pasta dough—the kind you make in your KitchenAid, while you sip wine and pretend you’re a Renaissance artisan. You can absolutely do this. No fancy Italian grandmother required.

First, let’s get real about our ingredients. You need all-purpose flour or, if you’re feeling fancy, “00” flour (which is just flour’s bougie cousin). Eggs? Get the good ones—orange yolks make the dough look like it’s wearing a tan.

The ratio is simple: one egg per 100 grams of flour. That’s it. If you add more eggs, you’ll get richer dough, but also a higher chance of crying when it gets sticky. Stick to the ratio, champ.

Let’s Talk Equipment (And Why Your KitchenAid Rocks)

You’ll need your KitchenAid stand mixer and the dough hook. Not the paddle, not the whisk—the hook, which looks like a metal alien trying to escape. It’s job is to knead without making you sweat.

Don’t have the hook? Use the paddle at low speed, but prepare for a slightly cakier texture. Or, just use your hands. I won’t judge—but your KitchenAid will silently judge you for ignoring it.

Step One: Make the Volcano

Dump your flour into the mixer bowl. Make a well in the center, like a volcano crater. Crack your eggs into that crater, like you’re sacrificing them to the gluten gods. Add a pinch of salt, but not too much—salt slows down yeast, but you’re not making bread, so just do it for flavor.

Now, here’s a secret: add a splash of olive oil. Like a tablespoon. It makes the dough silky, and it’ll help you win arguments about who makes better pasta. Trust me.

The Mixing Ballet (Don’t Run Away)

Attach the dough hook. Turn the mixer to speed 2 (the lowest setting that isn’t “basically off”). Watch as the flour gets sucked into the egg pool like it’s in a slow-motion cooking show. It’s mesmerizing.

If the dough looks too dry and crumbly, add a teaspoon of water. If it looks like a sticky horror movie, add a teaspoon of flour. Patience is your friend. The dough will come together in about two minutes.

Once it forms a shaggy ball, let the mixer knead for 8–10 minutes. Yes, you read that right—set a timer. Don’t walk away to doom-scroll, or you’ll end up with a dough that’s tough enough to patch a tire.

The Windowpane Test (Fancy Alert)

After kneading, pinch off a small piece of dough. Stretch it gently between your fingers. If it forms a thin, translucent sheet without tearing—like a windowpane—you’re golden. If it rips, knead another two minutes.

How To Make Pasta Dough With Kitchenaid

Don’t stress if it fails the first time. I’ve had dough that ripped like old napkins. Just add a tiny bit of water and keep going. You are the dough whisperer now.

Resting: The Non-Negotiable Nap Time

Shape your dough into a smooth ball. Wrap it tightly in plastic wrap (glad wrap for my Aussie pals). Let it rest at room temperature for 30 minutes minimum. An hour is better.

Why? Because gluten needs to chill out. If you try to roll dough immediately, it’ll bounce back like a rubber band. That’s called “elasticity,” and it’s rude. Let the flour party settle.

While you wait, clean your KitchenAid bowl (it’s sticky, I know). Pour yourself another glass of wine. You earned it.

Rolling It Out (The Fun Part)

Unwrap your dough. Cut it into four pieces—because one giant piece is harder to handle than a toddler in a candy store. Flatten each piece into a thick disk.

Now for the rolling: you can use your KitchenAid pasta roller attachment, or a good old-fashioned rolling pin. If using the attachment, start at the thickest setting (usually 0 or 1). Run the dough through, dusting with flour as needed.

Fold the dough into thirds, run it through again. Repeat this fold-and-roll trick four or five times at the same setting. This builds structure and makes your pasta look professional. People will think you took a class in Tuscany.

Then, start moving to thinner settings. Don’t skip numbers. Go one at a time, until the dough is thin enough to see your hand through it (about setting 6 or 7 for fettuccine). Patience, Grasshopper.

How To Make Pasta Dough With Kitchenaid

Cutting and Cooking (Or Freezing)

Once your sheet is thin, lay it on a floured surface. Cut it into your favorite shape: fettuccine, pappardelle, or just a bunch of weird strips that you call “rustic.” Nobody judges rustic pasta.

Cook fresh pasta in salted boiling water for just 2–3 minutes. It floats when it’s done. Taste a strand—if it’s tender with a little chew, you’ve won. Dump into your favorite sauce. Butter and sage? Classic. Marinara? Bingo. Pesto? You’re a hero.

If you’re not cooking it all, freeze the pasta on a baking sheet, then transfer to a bag. You’ll have homemade pasta for lazy Tuesdays. Future You will high-five Past You.

One Final Pro Tip

Never throw away your pasta water. It’s liquid gold for thinning out sauces. And always reserve a cup before you drain. Your sauce will love you.

Also, don’t overwash your KitchenAid bowl. A little dried dough is easier to remove than a soggy paste. Unless you’re me, in which case you just let your partner handle the dishes. (I’m a pasta maker, not a miracle worker.)

So there you have it. You made pasta dough in your KitchenAid. No shouted Italian phrases, no flour explosions (okay, maybe a small one), and no tears. Just a warm, golden pile of deliciousness that you created with your own two hands and a very helpful machine.

And here’s the best part: you can do this again tomorrow. Or next week. Or when life gets hard and you need something simple and beautiful to hold onto. Pasta doesn’t judge. It just waits for you to boil it, love it, and eat it with reckless joy.

Go forth, you magnificent dough-master. Boil that water. Twirl that fork. And remember: homemade pasta is proof that you can make something wonderful from just flour, eggs, and a little bit of faith. Buon appetito, my friend.