Homemade pasta is incredibly rewarding to make. It takes just 3 simple ingredients to make a basic pasta and from there, the possibilities are truly endless. Today we’re making Lasagnette pasta! It’s a wide, thick ribbon noodle that’s best used with chunky sauces such as Bolognese.
Start by placing your sifted flour into the bowl of the KitchenAid® Stand Mixer. Gently mix the eggs with a fork and then add salt. Using the flat beater attachment, mix until your ingredients form a ball.
Remove the flat beater attachment and attach the dough hook. Turn to Speed 2 and knead for 2 minutes until the dough becomes elastic, yet a little sticky.
Wrap your dough ball in plastic wrap and allow it to rest for approximately 30 minutes.
Prior to using, cut the dough ball into 4 equal portions. Rewrap the unused portions.
Attach the KitchenAid® Pasta Roller to the power hub of your Stand Mixer. Begin at the widest setting: “1.”
Take 1 dough ball and press it into a flat disc. Run the dough through the Pasta Roller twice. Switch the setting to “2” and run through twice again. Gradually increase the settings on the Pasta Roller until you run through on setting “3”. Carefully cut the pasta strip in half.
Attach the Lasagnette Cutter from the KitchenAid® Pasta Cutter Set to the power hub of the Stand Mixer. Run the pasta through and place the cut pasta onto a lightly-floured baking sheet and cover with a kitchen towel. Continue with the remaining dough.
Once you’re finished, it’s time to cook the pasta and enjoy your hard work! Add your fresh pasta to gently boiling salted water and cook until al dente, just a few minutes for fresh pasta.
Strain and toss with Bolognese sauce and enjoy!
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Lasagnette Pasta with Bolognese Sauce
Makes 6-8 servings
INGREDIENTS
For the pasta
4 cups all purpose flour, sifted
5 eggs
1/4 teaspoon Kosher salt
For the Bolognese sauce
2 tablespoons extra virgin olive oil
2 carrots, peeled and minced
2 stalks celery, minced
2 cloves garlic, minced
8 ounces cremini mushrooms, minced
1 onion, minced
6 ounces tomato paste
1/2 bottle red wine
2 pounds ground beef
1 pound ground veal
Water
Salt and pepper, for seasoning
DIRECTIONS
For the pasta
Add flour into the bowl of the KitchenAid® Stand Mixer. Create a well using a spoon. Crack the eggs into the center of the well. Using a fork, gently stir to break. Add salt.
Using the flat beater attachment, mix on low speed until the dough forms. Switch to the dough hook attachment. Turn to Speed 2 and knead for 2 minutes until the dough becomes elastic, yet a little sticky.
Wrap the dough ball in plastic wrap and rest for 30 minutes.
Cut the dough ball into 4 equal portions. Rewrap unused portions and set aside.
Attach the KitchenAid® Pasta Roller to the power hub of your Stand Mixer. Begin at the widest setting: “1.”
Take 1 dough ball and press it into a flat disc. Run the dough through the Pasta Roller twice. Switch the setting to “2” and run through twice again. Increase the settings on the Pasta Roller until setting “3.” Carefully cut the pasta strip in half.
Attach the Lasagnette Cutter from the KitchenAid® Pasta Cutter Set to the power hub of the Stand Mixer. Run the pasta through the cutter. Place cut pasta onto a lightly floured baking sheet. Continue with remaining dough.
For the Bolognese sauce
In a large, deep pan, add olive oil and heat over medium heat. Add the carrots, celery, garlic, mushrooms, and onion. Sauté over low heat for 20-25 minutes or until completely soft and tender. Stir as necessary.
Add the beef and the veal, season with salt and pepper and cook until completely brown. Once browned, add tomato paste and allow to brown, approximately 5 minutes. Once brown, add the wine. Allow to reduce by half. Season with salt.
Add enough water to cover the sauce by 1″. Simmer on low, stirring as necessary. When liquid levels are low, add more water. Continue cooking and reducing for a minimum of one hour.
The fresh pasta should be cooked immediately in a pot of salted boiling water for about 3-5 minutes. Plate and pour the Bolognese sauce on top. Serve immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*
