Three words: KitchenAid Pasta Extractor.

Ok - so those who know me, know I LOVE pasta - an understatement at the least. So naturally, I was first in line when the new KitchenAid pasta extractor attachment was introduced, and it was love at first bite. I have always preferred homemade pasta dough to store-bought, however tend to tire of the typical lasagna sheets, ravioli, and spaghetti. And of the work involved. Not an enticing idea at 7:30 pm when you are tired and hungry, and a glass of red wine with a delicious warm pasta dish is all you can think about. What I discovered was not only an exciting and fun way to galavant around kitchen, but how incredibly easy it was. I mean EASY. Dough - check. Pasta extractor - check. Fresh and delicious pasta -Yum!

I have since (through trial and error) made significant progress in mastering the art of homemade Fusili. The first couple of attempts provided nothing worth reporting, nor remembering. Long pieces of scored dough desperately trying to resemble the short, spiral pasta shape we all love. Tonight - a success. I have found the trick is getting the dough to the exact consistency and temperature, with the right speed on the mixer, all while knowing the first handful of pass-throughs will be sent through again; as for some reason it takes this amazing gadget a few minutes to "warm up". However, with a little optimism and a glass (or two) of wine, this test of patience proves to be well worth it. On the menu: Herbed Pasta with Chicken and Asparagus. (You'll notice the martini glass peeking through the photo {"Not wine" you ask!?!} This will be addressed down the road as my current challenge: mastering a Dirty Pickle Martini. As such, wine was had).

Now, I'm aware that many of you may not own this amazing contraption, and are asking yourselves this very logical question: "How I am supposed to recreate without this...?" The answer is simple. You don't. You need this. Or you need to come over to enjoy it. Either way, it's a necessity. A necessity not taken lightly.

So - I suppose the point of this entry is to merely to share with you what I have found, in a shy attempt to convince you this homemade pasta is not only more delicious and inexpensive than conventional pasta from the store, but an experience in the kitchen, providing countless evenings of entertainment for you and those you share your kitchen with. Bon Apetit!

~Kimberly

Recipe:

Ingredients:

I recipe homemade egg noodle fusili pasta; recipe below (added: 1 egg, 1 c flour)

I bunch (or approx. 12 med. Asparagus stalks); cut into 1” pieces

3 cloves garlic

1 shallot

2 T chopped fresh thyme

2 T shopped fresh sage

Juice of ½ lemon

2 T butter

1/3 c extra virgin olive oil

2 T chopped fresh parsley

Zest of one lemon

2 chicken breasts; cut into small strips and grilled separately (generously sprinkled with salt and pepper)

Salt and pepper to taste

Prepare pasta dough according to directions.

In a large wok or skillet lightly saute the garlic and shallot and salt in olive oil and butter. (Approx 3-5 minutes) Add freshly ground black pepper, to taste. (advise 7-10 turns w/ grinder). Add the asparagus and toss to coat in the mixture. Cover for 2-3 minutes to lightly steam. Add the cooked chicken, thyme and sage. Stir to combine. Add the cooked pasta and stir to combine once again. Let sit in the warm pan about 2-3 minutes, stirring occasionally to keep well combined and consistently warm. Divide amongst pasta bowls and garnish with a pinch each of parmesan cheese, parsley, and lemon zest. Serve immediately.

***Vegetarian / Optional Add-Ins***

Tofu, sliced almonds or pine nuts, crimini mushrooms (quarter and sautee these with the asparagus), grilled shrimp.

Basic Egg Noodle Pasta recipe from KitchenAid:

4 large eggs (I added 1 additional egg for this recipe, totaling 5)

3 ½ c. all purpose flour

(added additional 1 cup, totaling 4 ½ c. I also use a multi-grain flour blend for better nutrition. )

1 T warm water

1 tsp. salt

Place flour and salt in stand mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and gradually add eggs and water. Mix for 30 seconds. Stop mixer and exchange flat beater for dough hook. Turn to Speed 2 and knead for 2 minutes. Remove mixture from bowl and place on clean surface. Dough may appear brumbly. Hand knead for 30 seconds to 1 minute, or until dough is smooth, pliable, and holds together in a ball. Form walnut-sized pieces and extrude pasta through fusili disc, on Speed 4.Separate on very lightly floured surface until ready to cook.

Place in salted boiling water and boil until done - approximately 1 ½ minutes, or they float to the top and are tender.