HOW TO MAKE HOMEMADE PASTA ON A KITCHENAID: Plus a Delicious Light Sauce on Fresh Fettucini

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor.

semolina flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is a nutritious substitute.

Dump 3 cups of semolina flour directly onto the table top.

Make a well in the middle of the flour.

Crack 2 eggs into the well.

Mix the ingredients with hands, adding 1/4 cup of olive oil slowly.

Add a total of 1/2 cup of water slowly while mixing until the dough starts to come together.

Add sea salt and knead the dough for about 5 to 10 minutes until smooth and firm.

Let the dough rest for 25 minutes.

Cut the rested dough into fourths.

Roll out one piece of dough using a pasta machine, feeding it through the machine.

Run the same piece of pasta through the machine four times, twice on the thickest setting and twice on thinner settings.

Dust the pasta with semolina flour to prevent sticking.

Cut the rolled dough into fettuccine using the pasta cutting attachment.

Twist and lay the cut fettuccine into nests on the surface, sprinkling with more semolina flour.

Let the fettuccine dry for ideally 24 hours, but prepare to cook it today.

Boil water in a pot and drop the fresh fettuccine into the boiling water.

Cook the pasta for about 2 minutes until it floats and is al dente.

Drain the pasta and toss it with the prepared light sauce of sautéed onions, garlic, sun-dried tomatoes, and pesto.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens