Fresh Pasta
Published May 23, 2022
Updated July 6, 2026
With the price of food ever rising I decided I’d start investing in a few things I’ve always wanted that will make the daily cost of living a little more manageable.
Don’t get me wrong… They were pricey (~$250 each) but I’ve been eyeing these pasta press accessories for my Kitchenaid Mixer for a long time and am VERY HAPPY to have them.
I call these investments my “apocalypse prep” so that in the event we just end up fending for ourselves all I need is flour, water and eggs then some solar power to make all the comforts of home. (Obviously more work to be done- bare pasta is kinda meh.. One step at a time.)
I get a lot of joy from being able to make something myself and not rely on a grocery store.
It seems like, from exploring the internet, that pasta recipes are all very similar (and easy) the one that came in the pasta maker instruction manual seems to be on par with what is available online although I did find adding a little extra water made the process go better.
I’m really looking forward to experimenting with different flours once I get the hang of the basic recipe! Lots of opportunities for whole wheat or even vegetable based pastas I think. For now though I am enjoying this very easy 4 ingredient recipe- sometimes simple is best.
Basic Egg Noodle Pasta
4 Large Eggs
3 1/2 cups Flour
1 Tbsp Water (plus additional on hand in case dough is tough)
1 tsp salt
Break eggs into a glass measuring cup. Check to see that the egg mixture measures 207ml. Add some water to top off if needed.
Sift the flour and salt into the mixing bowl. Attached the flat beater, start the mixer on a low speed and gradually add in the egg mixture. Mix for 30 seconds.
Stop the mixer and switch to the dough hook. Mix/ knead for 2 minutes.
Let the dough rest for 20 minutes to let the gluten settle.
Divide dough into 4 pieces before processing with the pasta attachment.
Modifications
I keep some extra water on hand for if the dough comes out dry and will add small amounts during the mixing process.
The presses allow me to make my own lasagna, fettuccini, spaghetti, macaroni, fusilli and more for pennies on the dollar (ignoring the upfront cost.. Girl math). I don’t recommend making the switch to fresh pasta if you don’t want to invest the time to do the prep but I do recommend it for the amazing taste as ease of cooking.
Drying Pasta
If you’re opting to dry the pasta to be stored, tossing the freshly made pasta in some flour will help keep the noodles from sticking to each other (which can cause uneven drying)
Lasagna
When making a lasagna, I opted not to boil the sheets of pasta, instead treating them like “ready to bake” noodles and putting them right in the oven. Took about 35 minutes to get them tender to our liking but if you have the time to do it I really recommend! With it cooking in the sauce it just added so much flavor.
Spaghetti
I still need more practice with making spaghetti, it just LOVES getting stuck in the machine and the internet has not provided any assistance to why… So I think it will just be a matter of practice and getting the consistency and thickness just right.
I am so excited to continue to learn tips and tricks with these and I will certainly be sharing more as I learn!
Macaroni
Not including the lasagna noodles which are just flat sheets, the macaroni seems to be the shape that comes out the easiest. Macaroni is also conveniently my favorite pasta so I’m happy for this.
