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Make Your Own Pasta

I promise you won't regret it.

By Lizzy GabrickPublished 29 days ago 3 min read
Make Your Own Pasta
Photo by Juliana Malta on Unsplash

I recently bought a pasta attachment for my Kitchen Aid mixer and I have never enjoyed cooking so much.

It might seem simple and silly--dried pasta in the store is fairly inexpensive and its a labor of love to mix up the dough and cut it into whatever type of pasta you're craving, but it truly has been so much fun. When I first began making my own pasta I mixed the dough by hand as most of the websites recommend (and rather, insist upon) but I've recently turned toward mixing the dough in my mixer and man-oh-man is that a time saver (and a muscle saver too). I just put the mixer on the first setting and let it slowly combine all the ingredients. I usually mix for ten minutes total or so, adding a little bit of water here and there if I think the ingredients aren't combining after a reasonable amount of time. It's super slick! I figure I'm using my mixer anyway with the pasta attachment, so there really isn't much of a reason not to use it for the dough creation process as well. Call me a cheater, whatever. I can handle it.

This purchase has also been good for my marriage. My husband and are enjoying making our own pasta because it gets us in the kitchen together. Overall, I don't mind cooking and usually throw on a podcast or some music and take advantage of some alone time, but it's always nice to find activities of production that my husband and I can do together. Usually I mix up the dough and do the prep work and then he comes and helps use the pasta maker attachment. I flour the dough while he runs it through the machine and I help him change the thickness on the dough flattener and catch the noodles as the are cut into their final form. We both enjoy the process and the time spent working together on a task that we can both enjoy at the moment, as well as once the final product is relished in a ravenous fashion.

It's pretty wild to enjoy fresh pasta regularly and I can promise you won't regret the little bit of extra time and effort it takes. I try to make the pasta a little healthier by adding some wheat flour to it and have also found that regular, all-purpose flour just doesn't cut it. It's important to use "00" flour or a similar, finely sifted flour usually imported from Italy or elsewhere in Europe. It might seem bougie but I promise it makes a huge difference. The way the flour incorporates into the dough is far superior than anything regular flour can do and well worth the little bit of extra money. I'm still learning lots, being only a few months into my pasta making journey, but it seems to be key. Anyway, I highly recommend it.

I still have typical, store-bought, dried pasta noodles in my pantry for those nights were you need something quick or when I want a particular shape of pasta that I don't yet possess the skills to create (I'm talking about you, spiral pasta) but overall I'm embracing my pasta-making era with open arms and excited to see what dish I create next.

Here is my go-to recipe:

1 and 1/2 cups 00 flour (I like the stuff imported from Italy, there's multiple brands)

1/2 cups whole wheat flour

2-3 large eggs

½ teaspoon sea salt

½ tablespoon extra-virgin olive oil

Herbs to liking and preference (I usually use dried because I don't have fresh on hand regularly, but I'm sure that would work too)

This recipe is usually enough to replace probably an equivalent twelve ounce box of pasta. But that's just me throwing a guesstimate out there.

I wish you well in your own pasta making journey and would love to hear your own thoughts, comments, and tips if you have them!


About the Creator

Lizzy Gabrick

I spent many years reading and writing in my adolescence but have found inspiration has lapsed since I have become more settled into my adult life--a career and marriage. I look forward to changing that and sharing my creations with you.

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