When I saw the Kitchen-Aid pasta-making extensions laying unused in the back of our cupboard I knew it had been too long since I had made pasta. Although the recipe is surprisingly simple, there are quite a few steps. Still, I had a free night and wanted to try.
Simple Egg Pasta Dough
- 2 large eggs
- 1 3/4 cup flour
- 1/4 teaspoon salt
- 1/8 cup water
The first step is to combine the ingredients in the Kitchen-Aid bowl and mix for about 30 seconds with the flat beater. Then replace the flat beater with the dough hook and mix for 2 minutes. Finally, knead the dough by hand for another 2 minutes, wrap it in plastic wrap and let rest for at least 20 minutes.
Making Fettucine Noodles
To make the actual noodles, divide the dough into two pieces and keep the piece you are not working with wrapped in plastic. Take the first piece and flatten it to about 1/2 inch thick. Attach the pasta sheet roller to the Kitchen-Aid mixer and set it to setting #1. With the speed at 2/4, carefully feed the dough through the attachment. When that is done, fold the dough in half and then half again. Feed through the roller again on setting #1. Then keep running the pasta through the roller, gradually increasing the settings until you are at #5 and the pasta is very thin. (It’s ok to cut the sheet of pasta in half so it’s not super long). Once your pasta is thin enough, replace the pasta sheet roller with the fettuccine attachment. With the mixer on speed 2, carefully feed the past through the attachment (it’s helpful to have someone catch the cut pasta). Lay it flat on a floured counter or on a drying rack until ready to cook. (It will only need 3-4 minutes in boiling salted water until it is al dente)
Creamy Mushroom Sauce
To go with the fresh pasta, I decided to make a creamy mushroom sauce using a mix of shitake, cremini, and button mushrooms. You will need the following ingredients:
- 4 tablespoons butter
- 1 tablespoon olive oil
- 20 oz. mushrooms sliced approximately 1/8 inch thick
- 2 garlic cloves, finely minced
- 1/4 cup onions, finely chopped
- 1 cup dry white wine
- 1 cup chicken broth*
- 1.5 cups heavy cream
- 1/2 cup grated parmesan
- 3 sprigs fresh thyme
- salt and pepper to taste
After you have prepped everything (sliced the mushrooms, chopped the onion, etc.), melt the butter and oil in a large skillet over heat. Then add the chopped onion and cook till translucent. Add the mushrooms with a little salt and pepper, when they are starting to turn golden, add the garlic and cook till it’s golden (but don’t let burn!) Then add the wine and let simmer till it is mostly evaporated. Then add broth, cream, and parmesan cheese. Stir until the parmesan has melted and dissolved — about 2 minutes.
To serve toss with pasta and spring a few thyme leaves on top (and additional grated parmesan if you like)
*Homemade Chicken Broth
In an effort to waste less food, I decided to make homemade chicken broth. We had a rotisserie chicken that was almost picked clean of meat, so I broke the bones into smaller pieces, added 3 cups water along with a peeled chopped carrot, 1/2 an onion that was on its last legs, 2 cloves of garlic and a couple of sprigs of thyme. I let it simmer for an hour and then poured it through a strainer, keeping only the broth.
