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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. Basic Egg Pasta Dough (quartered)
- 1 cup grated Parmesan cheese (finely)
- 125 mL grated romano cheese (finely)
- 2 tsp. ground black pepper (finely)
- 2 1/2 cups pasta water (divided, as needed)
- 1/4 cup unsalted butter (cubed)
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Directions
- Attach Pasta Sheet Roller to KitchenAid® Stand Mixer. Set adjustment knob on roller at 1. Turn mixer to Speed 2. Feed one flattened piece of dough into rollers to knead. Fold dough in half and roll again. Repeat folding and kneading process several times, or until dough is smooth and pliable. Lightly dust pasta with flour while rolling, if needed, to aid in drying and separation. Knead and fold each piece of dough in same manner.
- Move adjustment knob to setting 2. Feed dough through rollers to further flatten. Change to setting 3 and feed dough through rollers again. Change to setting 4; feed dough through twice. Repeat with remaining dough. Stop mixer.
- Exchange Pasta Sheet Roller for Spaghetti Cutter attachment. Turn mixer to Speed 4. Feed flattened pasta sheets through cutter. Carefully arrange pasta on Pasta Drying Rack.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Potassium
Calories180Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol45mg15% |
Sodium390mg16% |
Potassium35mg1% |
Protein10g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate1g0% |
Dietary Fiber |
Sugars0g |
Vitamin A10% |
Vitamin C |
Calcium30% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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