Perfecting Your Homemade Pasta Dough
Q: I’ve wanted to tackle fresh, homemade pasta for a while. I consider myself a great home cook and have all of the right tools. The pasta dough recipes I’ve found seem relatively simple, but I’m having trouble getting the consistency right. My dough is either too wet or too dry. Help?!
A: You’re not alone. The consistency of your pasta dough can make or break your dinner. Mastering pasta dough can be tricky at first, even for the most experienced cook, but with some practice and the right technique it can be quick and easy.
Pasta dough recipes require very few ingredients; the key is getting the wet and dry proportions right. Knowing when to incorporate the ingredients and how long to knead is also important. If you already have a KitchenAid Stand Mixer, you’re half way there.
We brought your question to our kitchen experts and they shared their tips for perfect pasta results. Be sure to try their No-Fail Pasta Dough recipe the next time you have a craving.
Tips from the KitchenAid kitchen:
- Add all liquids to the stand mixer bowl before incorporating flour.
- If adding vegetables, like spinach or beet, to your pasta dough, skip the water and add your veggies to the eggs, puree, and then add to the dry ingredients.
- Knead your dough, both in the mixer and by hand to finish. This will help develop a strong dough – and tasty pasta!
- Keep extra flour on hand. Dust each piece of dough before rolling.
- Once you have rolled the dough to the desired thickness, dust with flour again – this will keep your spaghetti or fettuccini from sticking together!
- When cooking pasta, heavily salt your water! The dough needs very salty water to absorb any flavour.