About three years ago I bought a KitchenAid 5-quart Artisan Stand Mixer. Pretty quickly I started acquiring all the fun attachments that can go along with it. I bought the slicer/shredder attachment, the food grinder attachment, and the grain mill attachment. The grain mill is tied for my #1 favorite - it works so great I started using it more than my Blendtec Kitchen Mill so I ended up giving the Blendtec to my mother since she wanted to start milling her own flour too.
The other attachment that is tied for my #1 Favorite is the Pasta Roller and Ravioli Maker. Come to find out, making pasta is actually really easy!
The pasta roller attachment comes with a handy little manual with some really accessible pasta recipes. To make an egg pasta it's literally only four ingredients: 4 eggs, 3 1/2 cups flour, 1/2 tsp salt, and 1 tbs water.
Egg Pasta Ingredients:
*I like to use flour that I mill myself from organic Durum Wheat Berries; the hardest of all wheat and the most commonly used for pastas. I had a hard time finding these - Whole Foods and Central Market never carries them. I've purchased from Purcell Mountain Farms (Azure Standard has them, but they only sell in bulks of 20 lbs). Mill the Durum Wheat Berries until you get the 3 1/2 cups of Durum Semolina Flour you need. It's confusing - but apparently grinding the grain is a simple form of processing that turns Durum Wheat Berries into a flour called "Semolina Flour,"
Egg Pasta Directions:
The absolute best lasagna I've ever had was an adapted Martha Stewart recipe using my own homemade lasagna sheets (honestly)! Recipe is shared at the bottom of this post.
If you want pasta that's not lasagna, you switch attachments to either the spaghetti, the fettuccine, or ravioli attachments and run the sheets through one at a time. They sell pasta drying racks, but my Uncle in Maine was kind enough to make me one (he's a woodworker).
To make ravioli is pretty easy too. You take your pasta sheet (that you flattened up to setting "7") and feed it through the ravioli attachment while pushing in whatever stuffing you've cooked up. There are tons of delicious filling recipes: my favorite is a basic 1 part lump crab + 1 part ricotta cheese (salt and pepper to taste).
The one mistake I made on my first batch of ravioli was to make sure you flatten the lasagna sheet the full width of the attachment. Mine was a little thin (because when you do spaghetti or fettuccine it doesn't really matter how wide the sheet it) and the ravioli filling oozed out the 1/2 finished sides.
Making ravioli is easy, but it's not as easy to visualize as everything else. There's a good video by Williams Sonoma you can watch that demonstrates it. I've watched pretty much every kitchenAid video on Williams Sonoma's YouTube channel:
Martha Stewart's Three Cheese Skillet Lasagna, with some personal modifications in the below recipe (I like to add homemade Italian pork sausage that I grind myself using my sausage grinder attachment; I'll post that recipe in a separate blog) My version of Martha's recipe is better in my opinion - I'd recommend you follow the below:
Cooking & home projects galore! My secret inner-designer revealed.