Homemade Pasta

Roomie dinner night and I finally tried my new Kitchen Aid pasta attachment that Santa bought me (thanks mommy and daddy!). It definitely makes making homemade pasta much easier… BUT my kitchen is not a good match. I have the pictures (or lack thereof to prove it) since I went from capturing content, to just taking a final plate picture LOL. So we will need to rethink the homemade pasta nights lol.

Similar to the last round of homemade fettuccini, I decided on 2 cups flour but I used semolina flour instead. Since I was breaking out the stand mixer, I decided to use the dough hook and mix everything together. I read a few different recipes and decided on 2 cups semolina, 3 egg yokes and 1 full egg with a dash of salt. It was too dry of a dough, so I added some water then said the hell with it and add the egg whites I separate out. Then it was a bit too wet – I couldn’t win and flour started to travel throughout the kitchen lol. I let the dough rest about 30 minutes hoping that would help.

After rest it was still a bit sticky but I continued to use semolina flour with my pasta attachment and on the counter (which again flour was flying everywhere). But the attachment worked great. I think I could have used a sous chef or an extra set of hands, and more counter space. But I managed. I took the thicker down to level 4. I think I can and should go thinner next time so that the pasta doesn’t take too long to cook. For sauce, I used a garlic Boursin cheese block with butter, garlic, salt, pepper, dried red hots, and some heavy cream. I also added some starchy pasta sauce as well. It was an easy, light sauce that paired perfectly with the homemade pasta. I served it with air fryer chicken thighs that came out perfectly crispy!

Overall it was a delicious meal and it made for great leftovers, but the kitchen was a mess and it was a bit more work than I wanted after a long work week LOL. So definitely need to think the cooking process through and plan it out better in the kitchen. Next time I will try 00 flour and the spaghetti cut – stay tuned!

Live to Eat,
Tiv