Fresh Pasta

Making your own homemade fresh pasta is easier than you might think if you have a KitchenAid and the KitchenAid Pasta Sheet Roller and Pasta Cutter attachments. There are numerous other simpler or more complex and expensive mixers available on the market. The KitchenAid is a good choice for the home cook.


Ample Bites likes to make a Light Wheat Pasta which uses roughly two-thirds whole wheat and one-third all-purpose flours. Ample Bites like to make the pasta at least 3 hours up to a full day ahead of time. The pasta is then wholly or partially dried before it is cooked at mealtime.


Preparing the fresh pasta dough is done with the KitchenAid and a dough hook attachment. Once prepared, wrap the dough in plastic wrap and refrigerate for at least an hour before rolling. Rolling and cutting is done over a flour dusted cutting board or work surface.


This dough can be used to make angel hair, fettuccine, spaghetti shapes. It can also be rough cut by hand or used in sheets for lasagna or ravioli.

Light Wheat Pasta Dough
(Mark Kelly, 2012)

Yields: 1 1/4 lbs

2 1/2 cups sifted whole wheat flour
1 cup all-purpose flour
4 large eggs
2 Tbsp water
1/2 tsp Kosher salt

Place flour, eggs, water and salt in a mixer bowl. Using a dough hook, using Speed 2, knead for 2 to 3 minutes. Add more water in small portions as necessary until the dough is formed into a tight ball around the hook and fully released from the bowl. Remove and hand knead for 1 to 2 more minutes. Refrigerate the dough for at least an hour before processing with roller.

On a flour dusted cutting board or work surface, cut the dough into 8 to 10 equal pieces and roll each piece to a thickness of about 1/8″. Process the pieces first through the roller and then through one of the cutters for desired shapes.

To cook the pasta, heat a pot full of salted water to a gentle boil. Boil the pasta for 4 – 6 minutes to desired doneness. Drain and serve with sauce.

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