KitchenAid Semolina Pasta (Extruder Recipe)
For fresh extruded pasta with a KitchenAid Pasta Press, mix 400 g fine semolina with 150 g water until the dough forms coarse crumbs that clump when squeezed. Set the mixer to Speed 2, feed small portions, and cut shapes as they emerge. Cook in salted boiling water, checking at 2 minutes, then finish with sauce.
Extrusion works differently from rolling pasta dough. Instead of making a smooth, elastic ball, you prepare a firm, crumbly mixture that can pass through a die and hold its shape. That small change in texture is often the key to avoiding sticky dough and misshapen pasta.
When I develop a method for an attachment, I focus on the details that make it repeatable: weighed ingredients, steady feeding, and early cooking checks. Flour grind and room humidity can change how much water semolina takes up, so the recipe includes a clear visual and touch test, not just fixed measurements.
Semolina Dough and Pasta-Press Setup
A successful batch starts with a dry-looking mixture that can still hold together when pressed. Fine semolina and water are the only ingredients needed in the dough; salt belongs in the cooking water. Fit the press and die securely while the mixer is off, and check your model’s manual before use.
Ingredients and dough texture
The dough ratio is 400 g fine semolina to 150 g water. Weigh both ingredients for the most reliable starting point. If you do not have a kitchen scale, measuring by cups is less exact because flour volume changes with how it is packed.
Mix the semolina and water until the mixture looks like coarse crumbs. To test it, squeeze a small handful. It should press into a clump, then break apart when you loosen your grip. It should not feel smooth, sticky, or stretchy.
If the crumbs will not hold together at all, add water in very small increments and mix again before adding more. Flour grind and humidity affect water uptake, so avoid pouring in extra water all at once. Too-wet dough can smear, deform, or clog the die.
| What you see or feel | Likely issue | What to do |
|---|---|---|
| Dry crumbs that refuse to clump | Mixture may need a little more water | Add a small splash, mix, and squeeze-test again |
| Coarse crumbs that clump when squeezed | Target texture | Begin extrusion |
| Sticky, cohesive dough or elastic ball | Too much water or over-wet mixture | Stop; do not force it through the die |
| Pasta smears or loses its shape | Dough may be too wet | Stop and correct the mixture before continuing |
Salt the water you will cook the pasta in, rather than adding salt to the extrusion dough. A practical starting point is 10 g salt per 1 L water. This seasons the cooking water while keeping the dough formula simple.
Fit the press and choose a die
Attach the Pasta Press and selected die with the mixer switched off. Make sure the parts are secured as described in the instructions for your specific attachment. The dies determine the pasta shape, so use the cutter and die supplied for your model.
This is a dough-extrusion process, not a cooking process. Do not heat the attachment or apply cookware rules such as pan preheating, oven ratings, or smoke points. The mixer and press should be used only within the limits set by their manuals.
Extrusion, Boiling, and Sauce-Finishing Technique
Extrude at the speed specified for your attachment and mixer. For the KitchenAid Pasta Press, the usual setting is Speed 2, unless the instructions for your exact model say otherwise. Feed the dough steadily in small portions, cut each shape at the die as directed, and cook the pasta soon after extruding.
Extrude in small, steady portions
- Put a large pot of water on to boil while you prepare the dough. Use a large, non-reactive pot, such as stainless steel, and enough water for the pasta to move freely.
- Switch on the mixer at Speed 2, or at the permitted setting listed in your model’s instructions.
- Feed walnut-sized portions into the hopper at a steady pace. Avoid packing a large mass into it or pushing hard to force dough through.
- Use the cutter as directed to trim the pasta as it emerges. Keep the shapes separate while you continue the batch.
The dough should feed as crumbs that press together in the attachment. If it starts to look shiny, sticky, or like a cohesive elastic ball, pause the process. Forcing wet dough can block the die or produce shapes that stick together. Stop the mixer before addressing a blockage, and follow the attachment’s instructions for clearing it.
Boil and test for doneness
Bring the water to a full, rolling boil before adding the fresh pasta. Add the salt, then lower in the shapes. Stir gently at the start to reduce sticking, taking care not to break delicate pieces.
Begin checking the pasta at 2 minutes. This is a first check, not a guaranteed cooking time: shape and thickness affect how quickly the pasta cooks. Taste a piece and continue cooking if it is still too firm. Drain it when just tender, saving a little pasta water if you plan to loosen the sauce.
Fresh pasta can move from firm to tender quickly, so stay near the pot and test rather than relying on a fixed time. Once drained, toss it with sauce. A small splash of pasta water can help the sauce coat the shapes.
| Stage | Practical target | Check before moving on |
|---|---|---|
| Dough mixing | Coarse crumbs | A squeezed handful holds together |
| Mixer setting | Speed 2, unless the model manual specifies otherwise | Do not exceed the mixer or attachment limit |
| Feeding | Small, steady portions | Do not force a packed mass into the hopper |
| Boiling | Full rolling boil | Stir gently after adding pasta |
| First doneness check | 2 minutes | Taste; continue if needed |
Attachment Cleaning and Storage
Clean the press only after switching off and unplugging the mixer. Let dough residue dry before brushing it away, and use the cleaning tool supplied with the attachment. Follow the model manual for removable parts, washing, and storage; attachment designs can differ.
Remove dough without damaging the parts
When you finish extruding, switch off and unplug the mixer before removing the press. Let the remaining dough dry, then use the supplied tool to brush or pick residue from the die and other parts as the instructions allow.
Do not soak or immerse the attachment body, and do not scrape the die with a sharp metal tool. Wash only the parts the manual says are washable. Dry cleaned parts completely before storing them, so moisture is not left on the components.
Serving Fresh Extruded Pasta
Fresh extruded shapes work well with a sauce that can cling to their ridges, curves, or openings. Drain the pasta when just tender and combine it with sauce promptly. If the sauce seems too thick, add a little reserved pasta water and toss until it coats the pasta.
For the best texture, plan the cooking water and sauce before you start extruding. That way, the pasta can go from the die to the pot without sitting in a pile. If you do need to hold it briefly, keep the pieces separate and avoid letting damp shapes press together.
Avoid prolonged contact between cooked pasta and reactive aluminum, especially when the sauce is acidic. A non-reactive stainless-steel pot is a straightforward choice for boiling, and serving the finished dish promptly helps preserve the pasta’s texture.
Frequently Asked Questions
These quick answers cover common questions about the dough ratio, mixer speed, cooking, and care of the press. Use them alongside the instructions supplied with your exact attachment and mixer, since models can have different operating and cleaning directions.
Can I use ordinary semolina flour?
Fine semolina is the starting point for this recipe because the dough must feed through a pasta-press die. Grind and texture can affect water uptake, so check the crumbs by squeezing them. If using a different semolina, adjust water cautiously rather than assuming the same amount will behave identically.
Why is my semolina dough too crumbly?
The mixture may need a little more water if a handful will not hold together when squeezed. Add water in small increments, mix, and test again. Do not add a large splash at once; the goal is clumping crumbs, not a smooth or sticky dough.
Why is my pasta dough sticky?
Sticky dough is too wet for reliable extrusion and may smear or clog the die. Stop feeding it rather than forcing it through. Correct the mixture before continuing, and add any needed water in smaller increments next time.
What KitchenAid speed should I use?
Use Speed 2 for the Pasta Press unless the instructions for your specific mixer or attachment give a different limit. Do not exceed the permitted setting. Check the manual for your model before operating, especially if the attachment or mixer differs from the one described here.
How long does fresh extruded pasta take to cook?
Begin checking the pasta after 2 minutes in a full rolling boil. Shape and thickness affect the final cooking time, so taste a piece and continue cooking if it is still too firm. Drain it when just tender and finish it with sauce.
Should I salt the pasta dough?
No. Salt the cooking water instead. A practical starting point is 10 g of salt per 1 L of water. Keeping salt out of the dough leaves the semolina-and-water formula simple and makes it easier to adjust the seasoning of the finished dish.
Can I force dough through a blocked die?
No. Stop the mixer and follow your model’s instructions for clearing the press. Forcing dough can worsen a blockage or deform the pasta. If the mixture feels sticky or elastic, correct its texture before trying to extrude again.
How should I clean the Pasta Press?
Switch off and unplug the mixer, then remove the attachment as directed. Let dough residue dry and use the supplied tool to clear it. Follow the manual for washing removable parts; do not soak the attachment body or use sharp metal tools on the die.
Can I cook pasta in the attachment?
No. The press is for shaping dough, not heating or cooking it. Extrude the pasta, then cook it in a separate pot of salted, boiling water. Follow the mixer and attachment manuals for operating limits, and do not apply heat to the press itself.
What is the most reliable way to avoid misshapen pasta?
Start with coarse crumbs that clump when squeezed, use the permitted mixer speed, and feed small portions steadily. Too-wet dough is a common cause of smearing or deformation. If shapes begin to lose their form, stop and check the dough instead of pushing more through.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
