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How to Make Spaghetti with KitchenAid®
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- Опубликовано: 14 авг 2024
- Watch Katie from KatiesCucina.com as she teaches you how to Make Spaghetti using the KitchenAid® Stand Mixer and Pasta Attachments.
KitchenAid® Pasta Attachments provided by KitchenAid® for review purposes. All opinions are my own.
For this recipe and more visit www.katiescucin...
Creative Commons Music by: Woman - Guitar NO FX 87 bpm 6x8
FINALLY someone who shows how to ACTUALLY COOK the pasta!
All the other videos take you up to the point of cooking it, but don't show you how.
THANK YOU!!
You do NOT add oil to the pot when cooking pasta. Ever.
Very happy to find this video. My KitchenAid attachment has been sitting in a box for six months. Now that no one can go outside, I have the time to figure out how to use the KitchenAid. Thanks for helping to pass the time. Stay safe!
you all prolly dont care but does someone know of a trick to log back into an instagram account..?
I stupidly forgot the account password. I would appreciate any tips you can give me
Just the recipe I was looking for. Searched and watched dozens… this was simple, easy to follow and straight to the point. Thanks for sharing!
Your the best. I just purchased the KitchenAid for my wife with the spaghetti attachment and you walked us right through how to make spaghetti so cool
Thank you so much for this video. I’ve been wanting to make my own pasta for over ten years. I just ordered a pasta attachment for my kitchen aid. I’m excited and was nervous until you made it look simple. I think I need to get a apron too lol.
Have a good day ❤️
I now know more about making pasta with the KitchenAid after watching your video than before I watched it. How hard do you laugh after reading the 600th comment about putting oil in the water? Too funny. Thanks.
You must be proud that you can make pasta fresh for you and your family. I felt like I was making it with you. You are a great teacher and I have learned a lot. Thanks.
Thank you MaQua! I am very proud that I can make fresh pasta. I"m glad that you found the video helpful. Happy cooking!
Katie Jasiewicz Just curious, is there a vegan alternative to the egg?
Rosebud R
not sure about vegan recipes! sorry!
+Rosebud R The vegan alternative is to leave out the egg. Many types of pasta use just flour and water, others add oil. Here's one recipe: emmycooks.com/2012/04/27/homemade-vegan-pasta/
I was taught not to put oil in the boiling water as it coats the spaghetti and stops the sauce from being absorbed.
William Robinson Right, the oil kills the amid. Oil must put in the pan whit the sauce and wilhe your mixing pasta and sauce inthe pan.
I tried that once then abandoned. Pasta needs not oil.
That is also what I was thought in culinary school.
Hi Katie - although there are some variations in pasta dough I had been told by Italians that they don't add eggs but olive oil to it in Italy. And if you wanna make the perfect pasta dough you gotta use semolina. My personal recipe is this:
A 75/25 mix of semolina/wheat flour.
Per 100gr of that mixture (3.2oz) you add 1 spoonful of olive oil + 1/2 teaspoon full of salt. I add lukewarm water until the dough has the right consistency, which is the same as yours.
I bought a Kitchenaid only two days ago and I haven't had a chance to test it yet. I used to make pasta dough all by hand, like any Italian mama does it. First you drop the semolina/flour mixture on the table, creating a little mountain. The you push in it's top to create a crater. Into that crater you add the olive oil and the salt. Then you add water and you use a fork to mix in more and more of the semolina/wheat mixture plus water until you get clots. Then you start kneading by hand until the dough is right. This requires a bit of labor but it's worth doing it because it always gave me some deep satisfaction to have created great food by hand for my family. Now I'm curious to do it with the Kitchenaid as well. Greetings from Luxembourg in Europe! :D
Agree, semolina flour with 40% hydration is the rule, otherwise you do 100gr of white flour+1egg whose weight is around 40-42gr. Bit of oil and salt helps for sure.
I am sorry but what Katie was doing to me looks indecent! Flour on the pasta-cutter.....almost embarassing to see!
That's the consequence of a way too much liquid in the dough.
Also: dear Katie: when mixing didn't you realize the dough was jumping off the machine?! is that normal? If so too bad for kitchen-aid.
Problem that you would have with such machines that actually do not "press" the dough is that you put way too much liquid (would that be water or eggs) and you then loose control of the dough!
Thanks for the tip. I'm not an expert, just sharing my love for food! Hope you've had a chance to try your recipe in the KitchenAid!
Semolina is used for making pasta with plans on drying and either boxing or using at a later time. What most Italians use in Italy is 00 flour only. This is the finest grain you can get from the grain and the preferred method for Italian families and chefs.
Katie Jasiewicz Thanks for this video Katie! I am not a purist like the others, just love some good food and now that I have a Kitchen Aid I will probably make some fresh pasta and I will follow your directions because I am just beginning with it. I still can't get the paddle to stop hitting the bowl LOL! Alberto should be ashamed of himself for such a mean critique of your very well made video. People like him keep alot of people from trying new things and using their own voice because the Alberto's of the world have this need to look bigger and badder and smarter. (When in fact they are not haha!) Great job Katie, I DO appreciate your effort here!
Actually there is a pasta that is call pasta all'uovo and it is made with only flour and eggs with no oil
"Notice it gets really long, I have an easy fix. I'm going to cut it in half." The level of wisdom I've gained from this video is amazing.
This was the easiest and most comprehensive video I have seen on this subject. I will be attempting this later today. Thank you for being clear and concise.
Thank you so much! This evening will be my first attempt at making spaghetti. Your easy to follow step by step instructions set my mind at ease. ❤😊
Katie, thank you for this great video. I made my first batch of pasta tonight and it was perfect! Your directions were spot on!
I can save everyone time / washing.
Use the dough hook from the get go.. and don't knead by hand .. not sure why this instructions are included.
I have been doing this for years and it makes excellent pasta.
thx, but why are you watching the video?
I don't knead by hand either and complete the whole process with the dough hook, funny she uses a timer, something that made me laugh! I actually make two or 3 recipes at once and hang it on a indoor line to dry and them store in plastic bags. Spinach pasta which is 12 oz of frozen spinach or fresh cooked and then with the water squeezed out requires some hand kneading! Oil or no oil it's up to you, break all the rules, it's what cooking is about?
@@clintongreub930 he is trying to amp himself up for dinner tonight.. at least that's why I'm here
James Woods Do you have a dough recipe?
I was thinking the same thing after removing paddle. Guess she wanted to showcase accessories.
Well done. Useful tips on execution. I tried your recipe but went straight to dough hook. Worked well. Skipped the oil and salted the cooking water that worked too. Noticed your cooking at barely rolling boil. I've been working on cooking at lower simmering temperatures with much better results.
Yo Katie, I just made your recipe and it came out PERFECT. This is after having tried another recipe that came out pretty bad. The step by step video was very easy to follow. We only had to boil for about a minute. Thanks so much.
So glad to read that your pasta came out perfect! :)
Never put oil in the water, it prevents the pasta from releasing its starch and absorbing the sauce
Th tgyuu. V
I would have to debate that one. It is fresh pasta and not your boxed dry stuff.
MrOldclunker
nope, never add oil to any kind of pasta, boxed or fresh.
I agree, don't add oil to the water. I add a little bit of olive oil after I strain it.
Thanks for the video Katie!
Agreed, Italians don't add oil into pasta while boiling, add it after only if you want to give oil flavour. To avoid them to stick together just mix with a wooden spoon from time to time while boiling
You do not use oil to prevent them from sticking. If you have that problem you need to use more water in the pot. General rule of thumb is 4 quarts to 1 pound of pasta. With fresh pasta you may need more water. By adding oil to the water you keep the sauce from sticking to the pasta. Once cooked, add the pasta to the sauce, not the other way around. Continue to cook for another minute. You can also add a tablespoon of butter at that point. It will make the sauce a little creamier. That's how it's done in Italy. Buon appetito.
Yes. Never add oil to the water, but you need to add salt to the water or the pasta will be bland. Then add the pasta to the sauce just before it's ready so that it finishes cooking in the sauce. I learned this from Lidia Bastianich.
Smh 😂😂😂😂😂😂 add oil. The starch in the pasta attracts the oil that Is separated from the water which prevents the sticking
Thanks Katie!!! I have the kitchen aid but not the pasta attachment, BUT your directions are perfect and to the point on how to do this USING my Kitchen Aid! No nonsense, down to the point! As they say "you understood the assignment!!" lol I am a new subscriber now. Thanks for your talent!
I agree! I watched a bunch of videos and this one was by far the best!
I just watched several pasta making videos and I think yours was one of the best. Easy to follow instructions without dragging it out. Great job and thanks!
Katie, thank you! Your video was so clear and instructional, right down to the technique of laying the rolled pasta out on your arm as you work. We went right from watching to making perfect pasta for our holiday meal.
Katie, what beautiful pasta! I just bought a KitchenAid stand mixer, and really am so excited to eventually use it to its fullest potential. You make me want to buy the pasta attachment now!!!
+Lillian C (The Simple Life) It's really worth the investment. I make all my pasta here in the Philippines.
I just received the pasta kit as a Christmas present. It doesn't seem like a bad task. I am looking forward to tasting home made pasta vs the store brands.
I'll need to search a bit more to see if I can make some in advance, how to store it, and how long it can be stored if at all.
Audrey--yes I think you should add a little more water until it forms a ball and its moist. The first time I ever made the pasta it was crumbles. I added more water, and voila! I will tell you that when you add more water your dough will be a little stickier and you'll need to flour your attachment each time you run dough through it to avoid sticking. Good luck!
Katie: Very good video. I use a pasta rolling machine and stack the rolled out pasta then cut the end square. I then thin slice the stacked layers to desired width for Kluska Noodles.
Love that idea!
They are very easy to make! I'm sad I waited this long to get one!
The large containers are POP containers from OXO. You can order them online or buy them at Bed, Bath, and Beyond.
Thank you so much Katie! Love to cook, bake, and grill but have always been intimidated by making pasta from scratch. Came out great after the first attempt, thank you!
THANK YOU you made it way simpler than the other videos. Marvellous!
Wow, u taught us well. U took ur time showing us, how to make it. Thank you.
I have only just come across this video. I have tried making pasta before with the kitchen aid attachments but have never had much success. Will definitely be giving it another try tomorrow.
I know this is an older video but really enjoyed it. Do you ever freeze your uncooked pasta or only after cooked and combined with a sauce?
Hello from South of Brazil.
There is nothing wrong with your glasses! You are wonderfulllllll!!!!!! Thank you for good tips.
Wow, this is a great tutorial, very simple to follow. Thank you dear young lady!❤😊
Definitely new subscriber, Greetings from California 🌴🏖
I've never made homemade pasta but tomorrow I'm gonna take the plunge & make some delicious carbonate. thanks for the tips.
Next time pass the dough 1/2 way, then connect the 2 ends together. So, it's a continuous loop. You don't have to keep feeding it in . Also making it straighter.
Hi Mercan, I used the spaghetti attachment in this video that KitchenAid sells. They also have an angel hair pasta attachment (that I don't own). I do agree--the spaghetti looks thin and could resemble angle hair but when you cook it up it's plump and fat like spaghetti!
Thank you for leaving a comment! I haven't tried semolina flour yet. You should definitely give the attachments a try! They make pasta making easy and fun!
Katie I followed your video exactly and made fettuccine and placed on bench in a nest like you did whilst I got water booking. When I placed pasta into water the fettuccine was all stick together in the nest and would not separate in the water, it just stayed as big clumps. What did I do wrong?
This is fantastic. I may just by a kitchen appliance to replicate this.
That's so cool! Those pasta attachments are totally going on my wishlist. :D
OMG that looks so good Katie, now I have no choice but to aquire pasta attachment for my Kitchenaid
Great video !!
I like it, she explained it details.
Thanks John! I hope you enjoy it as much as I do!
Great video! I've had the pasta attachments for over twelve years now and I love them. Best thing I made so far was a mushroom ravioli. I just used the flat sheets of dough and did the rest by hand. I know they make ravioli attachment, but doing it by hand is very easy and I like the rustic look better. Keep on cookin'! :)
Although I have the pasta attachment and an Italian pasta machine, I also came to the conclusion that making it by hand is more fun. And easy. I have also prefered to use the traditional dough role, and everything by hand. No machine to wash later.
Finally a cook that knows
you don't put the eggs straight into the flour without putting them in a bowl first to make sure the eggs are good.
@AlexandreRaguzzoni o was about to say the same thing, not spaghetti
Thanks Katie. I have the machine now I'm not scared to make spaghetti anymore!
Exceptionally well done
This video taught me how to make pasta with my new
Kitchenaid pasta attachments. It came out perfect. Enjoyed this video. Thanks!
@Ana Myers 75$ but depnds where you live really
Great demonstration! I do have a KitchenAid mixer but I still use my old manual pasta machine. This video convinced me. I shall buy these pasta attachments and possibly the pasta press attachment as well. Normally, I use semolina for my pasta dough. I think I should try your recipe. Your dough looks perfect. Grazie mille!
if you oil it you can keep it in the freeser longer use full if you make a lot of it in one day
Inspiring! I don't have the pasta attachments yet, but your video definitely has me excited and thinking if purchasing it.. Thx
I just but this kitchenaid attachment for my Kenmore elite stand mixer ( Both the kitchen aid in the Kenmore elite stand mixers are made by Whirlpool) And I hope it's as easy as it looks to use.🍝
Awesome. I've been doing it wrong all this time. Thank you so much.
WOW! A crispy presentation! Great Job!
First time doing this and it was fun and really made my dinner a smashing hit.
I do have some questions though
When I made a nest, and put it into the water, parts of it separated and some stick together in clumps. I didn’t add oil, just some salt to the water. How can I fix that?
That recipe was way to much pasta for my wife and I, is there a way to preserve the spaghetti noodles for dinner next week?
Thank you for taking the process from beginning to end.
Lo he hecho con la misma máquina y cortador.. Y no sale... Se pega y se queda allí... Cómo puedo hacer?
Thank you for your video. I appreciate it. I was wondering how do you make your spaghetti nests where the pasta doesn't stick to each other? When ever i make nests, it's a mess in the cook pot. Thank you
Brilliant! Thank you...
Katie can you let them dry for longer presservation in the nest rool (i usualy don't do it like that that why i ask)
I'm looking of a beater way of doing pastas to vide seal and freeze it i did it many time it work but i brake pasta by doing so with suspended dried one)
Yummy. Spaghetti looks good too.
I grew up making pasta with the hand crank machine. You should NEVER put salt in your recipe, unless you dissolve it first in the water. The salt is coarse and can wreck the rollers and dull your cutters.
i love your recipe...
Tip- I make homemade pasta as a fusion between Chinese and Italian styles.
1. Italian - one egg (water as needed (2 or 3 tsp water) - 1/3 cup semolina + 2/3 cups plain flour). Chinese recipes usually do not use an egg(s).
2. Chinese - need to dough for 12 to 15 minutes once it forms a ball using #3 setting on your KA mixer.
Needing the dough this long give it a better chew. You can actually use bread flour for making homemade pasta.
We tried this same recipe (before watching your video) and our spaghetti was getting stuck in the cutter. We rolled all of our sheets out first - would that have been the problem? I’m worries we didn’t use enough flour but after years of baking its engrained in my mind to not add a ton of flour to your dough when rolling! Not sure where we went wrong, but the first time our noodles turned into a sticky mess.
I never made pasta before I will make it now thanks
Hi Katie, I just tried the recipe which was great. When I put the dough through the spaghetti rollers it did cringle up and tare a little bit. I then floured the sheets very heavily which seamed to help. But it definitely didn't go through as easily as yours did. Any tips please would be greatly appreciated! Otherwise I might just have to stick to the fettuccine roller instead. Thanks
wow . I'm sold .
Just made some today ♡♡♡♡ it is really delicious to eat fresh pasta
Looks delicious! I would have eaten that whole batch with just butter and Parmesan cheese! Do you have a video for making Ravioli? Thank You!
I really enjoyed watching this video
Great video Katie, I just went out and bought the attachments last week and can't wait to use them. I will let you know how it come out. Thx so much - John
I loved how you slapped that pasta attachment into the kitchen aide, I could tell, you have did that a few times. All other videos they are so careful using the attachment....
Awesome
what differnt noddle and spaggeti making process?
Awesome video. I need to make some of this pasta
I have to try this! Thanks for the well put instructions and reicpe.
Thx. Can you or anyone else tell me why when I made this for the first time the pasta was coming out clunky versus long and stringy and separated? It was sticking together
probably to much flour but idk i'm not a chef
Add oil
In the water
Thanks for this...the pasta turned out awesome!
Dumb Question. How noticeable different is fresh vs boxed?
depends on who eats it. casual eaters would not even notice.
good job !!!! so that is going to be my next purchase for kitchenaid,and is going to be awesome making your own pasta, and of course following your intruccion,, thanks and feliz navidad 2014 and happy new year 2015 hello from baker city,oregon
Hi Katie, Thank you so much for the clear, simple directions. I made pasta for the first time last night and everything came out perfectly thanks to you! However.....when I got to cooking the pasta it clumped when I put the nests into the boiling water. I stirred it hoping they would separate which they did a little, but still mostly clumped. I live in southwest Florida which even in the winter is quite humid, so I was wondering if that could be part of the problem. I didn't see you dust the spaghetti as you cut it and I was wondering if that might be a possible solution? Please give me any advise you may consider. I've read a lot of different things online, but thought I'd ask you since everything else was so successful. Thank you and have a Happy New Year!
How long should you let homemade pasta dry before you cook it in boiling water? Thank you and God bless
Thanks for the video. It was very clear instructions and you make it look easy.
This really took away the anxiety I feel about making pasta from scratch. Now all I have to do is purchase the pasta attachment for my mixer lol
Not gonna lie it does take more work than just opening up a box of pasta, but it tastes 100 times better. I can't wait to make some again this weekend while family is in town!
Does the spaghetti attachment make the noodles round or thin and flat?
I followed the video exactly and made fettuccine and placed on bench in a nest like you did whilst I got water booking. When I placed pasta into water the fettuccine was all stick together in the nest and would not separate in the water, it just stayed as big clumps. What did I do wrong?
I am just wondering that is a lot of pasta dough for most family sizes can you some how freeze the finished noodles and if so what would be the process? My daughter is the one who has the kitchen aid but I tried to make some today with out the attachments that your using I could of had much better out come using these tools and watching this video
Hi Vanessia, I've tried freezing the pasta and I haven't had any luck. Believe it or not... you will use all the pasta within a few days. I fed a family of four for dinner. Had 2 leftover plates for lunch, and then used the remaining pasta for a recipe 2 nights later and we were 100% finished with the noodles.
I was wondering the same and looked it up. Most sources say you just dust them with flour and for best results, hang them to dry. A clean clothes hanger should work. Then you put it in a ziplock bag and freeze it. They're supposed to last about two weeks in the freezer. I'm gonna try that.
Katie Jasiewicz
You can flash freeze the little nests and then put in a zip lock bag.
if you get a drying rack and the pasta can hang freely and dry properly it can last upto 6 months and no freezing required.
betteboop57 4 I was 1
absolute lovely presentation - thx so much
I’m making ravioli and spaghetti tomorrow for Christmas Eve. I would do the feast of the 7 fishes but nobody likes fish and I’d need to take out a second mortgage to afford it.
My husband is not able to have regular flour, and he has to keep his cholesterol intake low as well. Can I simply almond flour and use egg whites rather than the whole egg, or should I consider using omega-3 eggs instead of commercial eggs?
Beautiful spaghetti. My grandmother taught me to never put oil in the pasta water as it prevents your sauce from penetrating the pasta. Just the way I was taught.
I gave this a whirl this afternoon. I should have watched the video one more time. I followed the written directions that came with the attachments and it said to cut the dough into 8 pieces.That was too small. I got the steps a little confused but in the end, I made some thin noodles and some fettuccine (and a huge mess!) I had flour everywhere and envied your clean work area. This is a work in progress for me and next time should be easier. (They did cook up beautifuly)
Thank you so much ❤
Absolutely Brilliant Thank You So Much for making & taking The time to show Us... Yer a Doll! Look Forward to seeing All yer Videos!! Keep Up The Great Job! I have been putting Oil in My pasta water for years, and the sauce has no problems staying on it! Some people think they know it all... Not sure why Their sauces don't... but My Homemade has Never had a problem...~
Thank you so much I really appreciate your pasta dough recipe that is my basic go to recipe thanks 😍
Hi Katie,
Thanks for the recipe
Yves from Paris
Great demonstration! Is the spaghetti as good as the store bought one?
Not like linguine, they're EGG NOODLES PEOPLE. Like the ones in Campbells chicken noodle soup.
Thanks for this, I have a question regarding the spaghetti roller, does the thickness of the spaghetti depend on the thickness of dough you feed into it as i prefer quite a thin spaghetti, a pasta number 3 or 4, if your pasta packets offer pasta numbers as in Australia?
+MaZEEZaM Yes, you can vary the thickness. The width will depend on which attachment you use, as the blade spacing is fixed, but the thickness depends on how thick the pasta sheet is when you feed it in. If you want thin AND narrow pasta, you can use a capellini cutter. The full "Pasta Excellence" set includes the sheet roller, a ravioli maker, and four cutters for capellini, spaghetti, fettucine, and lasagnette. See: www.kitchenaid.com/shop/-[KPEX]-400104/KPEX/