How To Make Fresh Pasta With a Pasta Maker | Macaroni, Tagliatelle, Fettuccine, Linguine & Pappardelle
"Chopped" judge chef Scott Conant demonstrates how to make fresh pasta with a pasta maker. He's using the Pasta Roller and Cutter Attachment Set for the KitchenAid Stand Mixer.
Learn how to make homemade pasta without a pasta machine and get Rach's tips for freezing fresh pasta dough here.
- 3 cups "OO" flour, plus more as needed
- 1½ teaspoons kosher salt
- 11 large egg yolks
- 3 large eggs
- 2 tablespoons extra-virgin olive oil
In a stand mixer fitted with the dough hook, combine the flour and salt on low speed. Add the egg yolks, eggs, and olive oil and continue to mix on low speed. Once the flour is incorporated, increase the speed to medium- low and mix/knead the dough for 5 minutes.
Lightly flour your works surface. Dump the dough onto the surface and continue to knead for a few more minutes. At this point, the dough may look a little dry, which is fine. Wrap the dough well in plastic wrap and let it rest in the refrigerator for at least 1 hour before rolling it. This rest allows the flour to be fully absorbed by the wet ingredients for a smooth, tender dough. (You can make the dough up to 1day ahead of rolling it; keep it refrigerated.)
For Macaroni: Lightly flour, a rimmed baking sheet. Roll the dough into sheets about 1/8 inch thick; on most machines that means rolling to the 4 setting. Cut the sheets to lengths of about 5 inches. Using the linguine cutter, cut the sheets into strands. Dust the strands with a little flour then gather into nests by wrapping them around your hand. Dust the nests with a little more flour, place on the baking sheet, and freeze until hard (once the macaroni is rock hard, it can be transferred to a freezer bag or other airtight container and kept frozen for up to 1 month.)
For Stracci: Lightly flour, a rimmed baking sheet. Roll the dough into sheets about 1/16 inch thick (the last or second- to- last setting on most pasta machines.) Using a fluted cutter, cut the strips of dough into 2-inch squares and place them in a single layer on the baking sheet. Freeze until hard. (Once the stracci is rock-hard it can be transferred to a freezer bag or other airtight container and kept frozen for up to 1 month.)
For Tagliatelle: Lightly flour a rimmed baking sheet. Roll the dough into sheets about 1/16 inch thick (the last or second -to- last setting on most pasta machines). Trim the sheets until they measure 12 to 13 inches long. Tightly roll each sheet, from short end to short end, then use a sharp chef’s knife to cut 3/8 -inch-wide ribbons. Unroll and toss with a little flour, then gather into nests by wrapping portions of the ribbons of dough around your hand. Dust the nests with a little more flour, place on the baking sheet, and freeze until hard. (Once the tagliatelle is rock-hard, it can be transferred to a freezer bag or other an airtight container and kept frozen for up to 1 month.)
For Fettuccine and Linguine: Lightly flour a rimmed baking sheet. Roll the dough into sheets about 1/16 inch thick. Cut the sheets of pasta with the pasta roller designated for that shape. Gather the strands into nests by wrapping portions around your hand. Dust the nests with a little more flour, place on the baking sheet, and freeze until hard. (Once the pasta is rock-hard, it can be transferred to a freezer bad or other airtight container and kept frozen for up to 1 month.)
For Pappardelle: Lightly flour a rimmed baking sheet. Roll the dough into sheets about 1/16 inch thick. Use a plain or fluted ravioli cutter or a sharp chef’s knife to cut long, 1/2 -inch- wide strips of pasta. Gather the strands into nests by wrapping portions around your hand. Dust the nests with a little more flour, place on the baking sheet, and freeze until hard. (Once the pappardelle is rock-hard, it can be transferred to a freezer bag or other airtight container and kept frozen for up to 1 month.)