Kenwood Lasagne Pasta Attachment KAX980ME

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When it comes to making homemade pasta there are two great things about fresh pasta - you only need three key ingredients (flour, eggs and salt) and you are likely to have these in your cupboard or fridge already. Eggs help to form gluten for good structure and shape, plus fat, which helps to make it smooth and silky. As the name suggests, fresh pasta is best consumed soon after you have made it. You should put it into an airtight container and cook it within two days. The good news is you can freeze uncooked fresh pasta for up to one month. Once cooked, it’s likely to still be good the next day, if you’ve found you haven’t eaten it all or ended up making too much for one meal.

You can defrost it for a few hours in the fridge, although some people do cook it from frozen. Just keep an eye on the cooking times as it will need a bit longer, but you don’t want to overcook it.Different recipes have slightly different requirements, as you will see with the recipes we feature below, with some of them requiring additional optional ingredients such as olive oil (which can also help to bind your dough) or semolina. Another recipe with pasta parcels, but this time the pasta ravioli and the filling combines white crabmeat, ricotta and breadcrumbs. Flavours include lemon, parsley, dill and sage. To start, fit the dough hook to your stand mixer and add the ingredients into the bowl (depending on your pasta recipe) Use your hands to form a ball, wrap the dough and let it rest at room temperature for at least 15 minutes (although this can be up to 2 hours if you need to do something else in the meantime)

An easy finishAchieving the 'ravioli look' is simple, with perforated edges indented into every sheet, making them easy to tear off ready for cooking once rested. Ranging from a simple classic like a spaghetti bolognaise to the more complex prosciutto, ricotta and parmesan tortelloni with pea pesto, pasta recipes are flexible and offer numerous meat-free options. This article has hopefully given you lots of information already about making your own pasta, however below is a summary of the key frequently asked questions that you might have. Which flour is best for making pasta? Making your own fresh pasta is one of those skills to learn that is hugely rewarding and allows you to experiment with a wide range of shapes, colours and flavours. One of the great things about pasta is the sheer variety of shapes that it can be made in. This means you can have hours of fun in the kitchen experimenting.

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Once cooked, it’s likely to still be good the next day, if you’ve found you haven’t eaten it all or ended up making too much for one meal. Remove the mixture from the bowl, put it onto a floured large board and then knead it by hand until it becomes a smooth dough As the name suggests, fresh pasta is best consumed soon after you have made it. You should put it into an airtight container and cook it within two days.