I got my pasta recipe from the KitchenAid pasta press manual. Jump to page 10 for the Basic Egg Noodle Pasta. I actually make this recipe in my Cuisinart food processor instead of in my KitchenAid mixer.
- Put 3 1/2 cups of sifted flour in the food processor, add 1 tsp salt, pulse to combine.
- Crack four large eggs into a measuring cup. Turn on your food processor and add the eggs.
- If the dough does not form into a ball slowly add in cold water, maximum 1 TBSP, until the dough collects into a ball on one side of the food processor.
- From here, knead the dough for about 30 seconds and pull out walnut-sized pieces of dough to drop into the pasta press.
- Follow instructions and guidance from the manual, in regards to speed, etc.
I made a video of making the pasta! It is fairly long, so if you don't have time to watch it all, here are a few tips from it:
- King Arthur Flour is the best, because Dave's grandma says so :)
- If you make your dough in the food processor, make sure you have the dough blade attached
- "Sifted flour" is different "flour sifted". The first wants you to sift (or add air to) the flour and catch the flour below the sifter/strainer in your measuring cup. The latter, flour sifted, wants you to measure out the amount of flour then sift it to separate and add air to the flour.
- Quick math lesson: 7/8 is halfway between 3/4 cup and 1 cup. (You need to know this when determining if you have enough eggs!)
- Place a wet paper towel underneath your cutting board to prevent the board from sliding across your countertops!
The Amatriciana sauce is so tasty and so simple. I hope that you enjoy it as much as I do!
- Small chop 2 yellow onions
- Dice 1/2 pound of pancetta in strips. I like to ask the deli counter to slice the pancetta about 1/4" thick.
- Heat a dutch oven, or something similar with a heavy bottom, over low-medium with some EVOO in the bottom. Add in the pancetta and cook until it's toasty and brown.
- Add in the onions and continue cooking until onions turn translucent
- Pour in two 28 ounce cans of whole Italian San Marzano tomatoes. As these cook the tomatoes get soft and I like to go after everything with a potato masher to break up the tomatoes.
- Bring to a boil and then drop it to a simmer for at least one hour... the longer the better! Season with salt and adjust as you go along.
To finish your pasta in the sauce, pull out 3-4 ladles of sauce and set aside. Remove the pasta from salted boiling water one minute early and add it to the pan of sauce. Add in 1/2 cup of grated parmigiano-reggiano and a swirl of EVOO, then stir to combine. Add any remaining sauce, as needed.
Mangia and enjoy!!