I love my new KitchenAid and I LOVE my pasta maker.
Here's a recipe for a basic egg noodle pasta (courtesy of KitchenAid). This recipe is for use with a KitchenAid stand mixer with pasta attachment.
Yield: 1 lb dough (we cut this in half)
3 large eggs
2 tablespoon water
2 3/4 cups sifted all-purpose flour
Break eggs into measuring cup and add the water. Make sure the total liquid is exactly 3/4 cup (add more water if needed).
Place the flour in the bowl and attach flat beater. Turn to Speed 2 and gradually add eggs and water. Mix for 30 seconds. Stop mixer, remove flat beater and attach dough hook. Turn to speed 2 and knead for 2 minutes.
Hand knead the dough for 30 seconds to 1 minute. Cover with a dry towel and let rest 15 minutes.
Then you just drop little balls of dough into the extruder and turn your mixer onto full speed. It takes a while for the pasta to start coming out, and you might have to use the little plunger thingie, but eventually it starts coming FAST. I think we broke our pasta off at about 9 inches by just turning the mixer off for a moment and gently pulling away from the pasta plate. I think we used Pasta plate 1 for thinner ("angel hair") style noodles.
In 6 quarts boiling water, add 1 tablespoon salt and 1 tablespoon oil. Gradually add the pasta and cook at a slow boil until pasta is al dente. The pasta will float while it's cooking so make sure to stir it occasionally. Drain in a collander. Enjoy! There are many varieties of pasta you can try when you have a pasta maker/extruder, but I wanted to start out basic!
Ignore the Franks Hot Sauce (old habits die hard) ----->