Making pasta has always felt a little bit intimidating to me. We’ve had our amazing KitchenAid® Pasta Roller & Cutter Set for almost a year now and to be honest, I was a little intimidated to start using them. So when I got a chance to check out Craftsy’s Make the Most of Your Stand Mixer class, I was so excited! I’m totally a visual person so seeing someone walk me step by step through the process of making pasta really helped. Plus, they provide invaluable tips that are really practical.
Today I’m going to be sharing a super easy fresh basil pasta recipe with you, so let’s get started. First off we need flour and salt. Mix them together and then add them to the bowl of your KitchenAid® Professional 6500 Design™ Series Stand Mixer fitted with the flat beater attachment.
Whisk your eggs and olive oil together in your KitchenAid® Ceramic 3-Piece Nesting Mixing Bowl Set and add the mixture to the bowl of your Stand Mixer.
Then add all that amazing chopped basil.
Mix until the dough clumps together and starts to pull away from the sides of the bowl.
Then knead it for about 2-3 minutes until it’s smooth and elastic.
That’s it! Cover it in plastic wrap and tuck it in the fridge for an hour.
Once it’s chilled, split it in quarters and start rolling it with the KitchenAid® Pasta Roller. Begin by attaching the Pasta Roller to the Stand Mixer and placing it on setting 1. Flatten the quarter into a rectangle on a lightly floured table and run it through the pasta roller at setting #1. Fold pasta in half and run through again, flouring as needed. Then roll it once at setting 2, 3, 4 and finally 5. I absolutely love how thin the Pasta Roller gets the dough. We made homemade pasta without the rollers when we first got married and could never get it thin enough to be tasty. It’s perfect every time we make it now!
Once it is thin enough (I like setting 5 for fettuccine noodles), switch to the Fettuccine Cutter. Run the flattened dough through the cutter. Be sure to dust with extra flour here to make sure nothing sticks!
I thought it was just so beautiful here and the soft dough was so fun to work with!
Drape the pasta in little nests while you finish cutting the rest of the noodles. Now that we’ve made the pasta, it’s time to prepare all the beautiful veggies!
Chop all the veggies into little pieces, season with salt and pepper, and sauté in olive oil. Then mix up your sauce (note: I have provided options for a vegan sauce in the recipe below!) and bring it up to a boil in your KitchenAid® Tri-Ply Copper 3.5-Quart Sauté Pan. You can either toss your fresh pasta in the saucepan with the sauce or cook the pasta separately in fresh salted water. This dish only uses about 3/4 of the prepared pasta, so I like to cook it all at once and save the last 1/4 for a tasty snack.
If you’re interested in mastering pasta-making or learning about all the amazing things that your KitchenAid® Stand Mixer can do, I highly recommend checking out the Craftsy class! You can access this class anytime, anywhere and refer back to it as often as you’d like. Plus, if you sign up by clicking on this link, you get 50% off the KitchenAid class!
Be sure to share your take on this Pasta Primavera with Fresh Basil Egg Pasta recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Pasta Primavera with Fresh Basil Egg Pasta
Makes 4-5 servings
3 cups all purpose flour
Pinch of salt
2 tablespoons olive oil
1/4 cup of basil, chopped (I also tried it with 1/8 cup basil and 1/8 cup parsley and it was delicious!)
3 small summer squash
1 small bunch broccoli rabe
1/2 onion, slivered
2 teaspoons minced garlic
1 carrot, cut into matchsticks
1 cup quartered cherry tomatoes
1/2 cup frozen peas
4 cups regular milk (or almond milk for vegan sauce)
2 tablespoons cornstarch
1 teaspoon minced garlic
1/2 teaspoon salt
1 1/2 teaspoons pepper
1/2 cup parmesan cheese (or 3-5 tablespoons nutritional yeast for vegan sauce)
Serve with: chopped parsley, parmesan cheese (skip if making vegan sauce), black pepper, fresh lemon slices
Mix flour and salt together and add to the bowl of your KitchenAid® Professional 6500 Design™ Series Stand Mixer fitted with the flat beater attachment.
Whisk eggs and olive oil together and add the egg mixture to the bowl of the Stand Mixer. With the Stand Mixer running, add in chopped basil.
When the dough starts to come together in clumps, after about 1 minute of mixing, turn off the Stand Mixer.
Transfer dough to a cutting board and knead for about 2 minutes. If the dough is too dry to hold together well, a bit more olive oil can be kneaded in. Cover in plastic wrap and refrigerate for at least one hour.
Cut your dough into 4 sections and work with one at a time keeping others covered while you work.
Attach your KitchenAid® Pasta Roller to your Stand Mixer. Flatten the quarter into a rectangle on lightly floured table and run it through the pasta roller at setting #1. Fold pasta in half and run through again, flouring as needed. Then roll it once at setting 2, 3, 4 and finally 5.
If your sheets are super long, you can cut them in half. Flour each side very well. Then change the attachment on your Stand Mixer to the Fettuccine Cutter. Run the sheets through the Fettuccine Cutter and form cut pasta into nests on your cutting board or hang on a pasta drying rack to dry. Repeat with remaining pasta.
In large sauté pan, sauté all vegetables except the peas and cherry tomatoes in olive oil until tender. Add peas and cook for 2 minutes. Set aside.
Add your variation of milk, cornstarch, garlic, salt and pepper, and nutritional yeast (if you’re making a vegan sauce) to a KitchenAid® Tri-Ply Copper 3.5-Quart Sauté Pan. Whisk thoroughly until no chunks remain. Bring to a boil. If you’re using parmesan cheese instead, add it now, and whisk until combined. Taste and adjust seasoning.
Reduce heat to medium high, add 3/4 of the fresh pasta to the pan and cook until tender (about 7 minutes). Alternatively you can cook all the pasta in boiling water and add desired amount of pasta to sauce at end. The remaining 1/4 cup of pasta can be used in a different dish or as a snack.
Add sautéed veggies. Top with tomatoes, fresh parsley, fresh black pepper, parmesan (if using) and a fresh lemon slice, if desired.
Note: Nutritional yeast adds a cheesy flavor; increase to your desired level.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*