The guy from Gvode asked if he could send me a meat grinder attachment for my stand mixer to try. My KitchenAid stopped rotating after about two years. Breville, Vitamix, Wusthof, and FoodSaver make things right if there’s a malfunction. KitchenAid walks away whistling like the cable companies used to. They are way too expensive to die that quickly. Not to mention landfills. Where are you going to go, though? It’s essential equipment. My injustice bells went off. So I took it apart and popped up a blogpost teaching how to change the gear, step by step, in case it happened to someone else. It’s one of my most popular posts, so I know it’s common. So will I test out a far cheaper off-brand attachment? Heck yes! The Gvode meat grinder functioned exactly the same as the pricey one and had more accessories. When I blogged about it, the manufacturer came on and commented on my post that he puts it on a sale price every other week on Amazon so my readers can watch for a discount. Class act. He sent a pasta roller and cutter, too. I’m testing that, too, because it can potentially save people money. So let’s make some pasta!
00 flour is the loveliest for making fresh pasta, with a lower gluten level, but not everyone has it at their store, so I’m going with King Arthur All-Purpose today. I prefer to use the scale to measure flour, because it’s just more precise than the cup-dip and knife-level method, but I’ll give an approximation in cups, too. This serves 4.
1/2 pound / 227grams / just about 1 1/2 cups All-purpose flour
3 eggs, whisked
Put the flour in your stand mixer and make a well in the center for your eggs. Use the dough hook attachment and turn it on 2. It will slowly incorporate the flour into the egg. You can encourage the flour in a little if it’s taking too long. It should be about 2 minutes til you have dough. Add a tablespoon of water if needed.
Turn it up to 4 and let it knead your dough for about 8 minutes. Pull the dough out and give it a finger poke test. If it’s done being kneaded, it’ll bounce back. It usually needs a minute or two of hand kneading to get it nice and tight and bouncy. Once it bounces back, wrap it tightly in saran wrap and let it rest for two hours.
You’re ready to start rolling! Look at your pasta rolling attachment. Mine has the narrowest opening at 1 and the widest opening at 8. Some are the opposite, so give yours a peek. Open the front attachment hole on the head of your stand mixer, loosen the knob, and slide your pasta roller in, lining up that little notch in spot right by the knob. Tighten the knob (within reason! You don’t want to overtighten!) Set the dial at the front of the pasta attachment to 8, or its widest setting.
Divide the dough into 4 and cover the pieces you’re not using right now. Press the dough portion into a little rectangle, about a 1/2″ thick with your fingers. Turn the mixer on power level 4. Thread the pasta through. <I know! It’s exciting!> Fold it into 1/3rds and give a little press. Slide it through. Repeat folding pressing, and sliding it through 3 more times.
If it’s becoming a little too mis-shapen, and “What happened there?” popped out of your mouth, don’t panic. You can fold the two edges to meet in the middle the long way. Fold it in half if you need to. It may be a little weird at first and gets easier fast. Everyone’s done weird folds to make it work before. No one’s watching you! You’ve got this!
Turn the dial to 7. Run the dough through. Fold, press, and slide it through 4 times.
Turn the dial to 6. Run the dough through. Fold, press, and slide it through 4 times.
Turn the dial to 5. Run the dough through. Fold, press, and slide it through 4 times.
Turn the dial to 4. Run the dough through. (No more folding needed.)
Turn the dial to 3. Run the dough through. (No more folding needed.)
That sheet is done! Lay it on the counter and cover with a towel. Repeat with the other 3 sheets.
Let it rest 10-15 minutes covered in saran wrap or a towel.
Remove the pasta roller from the stand mixer and attach the spaghetti cutter in the same way. Gently pick up a sheet, run it through, toss in semolina, and repeat with the other 3. Let it rest for 15 minutes while you get the salty pot of water boiling!
When the water starts boiling, heat up a big skillet or pan and melt a stick of butter (or 1/2 cup extra virgin olive oil, or a combination of the 2). When it’s melted and giving a little sizzle, grind in about 2 teaspoons or gloriously fragrant fresh black pepper. Drop the pasta in the boiling salty water for 2-3 minutes. Add 2 ladles (2 of my ladles =3/4 cup) of pasta water to the peppery butter and give it a swirl. It’ll start to emulsify. When the pasta’s ready, use a spider to add it to the sauce, and turn it with tongs til coated. Turn off the heat and shake in 4 ounces (about 1 1/4 cups) Pecorino Romano and toss. Plate it. Give it a little more Romano and/or pepper, and a drizzle of olive oil if you’re so inclined.
More fresh pasta posts? Sure!
Need anything? I’m an Amazon Affiliate. Any time you use one of my links to get to Amazon to make a purchase, Amazon gives me a tiny percentage. I put it back into next year’s blog fees. Thank you!
Some of my favorite books for pasta? Sure!
Essentials of Classic Italian Cooking Timeless, classic book. And you can laugh at my old food photos. 😀
Lidia’s Celebrate Like an Italian Make the Pear and Pecorino Ravioli with Cacio e Pepe Sauce. Drool.
The Ultimate Pasta and Noodle Cookbook. Everything! My post above has two recipes to try.
Rao’s Cookbook: Over 100 Years of Italian Home Cooking Yes! Their marinara is in here. And you have to make the lemon chicken.
American Sfoglino: A Master Class in Handmade Pasta Okay. This book is all hand-rolled pasta. I’ve done it, but it’s too much work for me. After I leave the gym and shower, I’m done. LOL! But! His recipe for fresh pasta dough has just the best texture. And his sauces are divine.