Roll fresh, healthy pasta dough and cut them with ease with KitchenAid's Pasta Deluxe Set! This set includes four cutters for fettuccine, capellini, lasagnette, or classic spaghetti noodles. Also included is a pasta roller, which smooths your homemade pasta with ease. KitchenAid's Pasta Deluxe Set offers a healthy alternative for store-bought pasta and works with all KitchenAid Stand Mixers!

KSMPDX Includes:

• Pasta Roller
• Spaghetti Cutter
• Fettuccine Cutter
• Capellini Cutter
• Lasagnette Cutter

KitchenAid Pasta Deluxe Set (Pasta Roller / Spaghetti, Fettuccine, Capellini, & Lasagnette Cutter) Features:

• Quality stainless steel material
• Works with all
• Includes 1 Year Manufacturer Warranty
• Replaces KPEX model
• Suggested add ons - #  Pasta Drying Rack!

 

Spring Tri-Color Fettuccine with Pancetta and Peas

Makes 6-8 servings

INGREDIENTS

For the basic egg pasta dough

• 1 1/2 cups all-purpose flour
• 2 large eggs
• Generous pinch of sea salt
• 1 tablespoon of olive oil, optional

For the spinach pasta dough

• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1/3 package frozen chopped spinach, defrosted and drained
• Generous pinch of sea salt
• 1 tablespoon of olive oil, optional

For the pancetta, peas, and asparagus parmesan cream sauce

• Sea Salt for pasta water
• 4 ounces Pancetta (Italian-style bacon), cubed
• 4 scallions, trimmed and sliced length-wise
• 2 cloves fresh garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 cup shelled fresh peas, blanched or frozen baby peas, defrosted
• 6-8 stalks fresh asparagus, trimmed and halved
• 2/3 cup chicken stock, low sodium
• 1/2 cup heavy cream or half and half
• 1/2 pound fresh egg fettuccine pasta
• 1/2 pound fresh spinach fettuccine pasta
• 3/4 cup freshly grated Parmesan cheese
• 2 to 3 tablespoons fresh parsley, chopped, for garnish
• Freshly ground black pepper, for garnish

DIRECTIONS

For the egg and spinach pasta

Place the eggs in a food processor and pulse to beat.

Add 1 cup of the flour, salt, spinach (for the spinach fettuccine pasta only) and olive oil and process on speed 2, adding more flour until a ball forms on the blade. If you add too much flour, the dough will break into pellets. If this happens, turn the mixture on to a pastry board and gather it into a ball, adding a touch of water, if necessary. If the dough becomes too soft, knead it on the board, adding more flour. Knead the dough until smooth and elastic, 5 to 8 minutes then cover with plastic wrap and let it rest for about 20 minutes until ready to roll and cut with the Pasta Attachment.

Attach the KitchenAid® Pasta Roller to your . Divide the egg and spinach pasta dough into 3 or 4 pieces and feed each piece through the Pasta Roller until pasta sheets are flattened to desired thickness, starting with setting 1, processing several times up to setting 3 or 4. Next, swap out the Pasta Roller for the Fettuccine Cutter. Feed the dough sheets through the Fettuccine Cutter and toss fresh pasta with flour or cornmeal to dry. Cover with plastic wrap until ready to cook.

Once ready to cook, bring an 8.0-Quart Stockpot with Lid with salted water to a boil, and cook the egg and spinach pasta in separate batches for 2 to 3 minutes, until the pasta floats to the top. Drain and toss the contents into a bowl with a small amount of olive oil to keep pasta from sticking together while preparing Pancetta, Peas and Asparagus Parmesan Cream Sauce (recipe follows).

Makes about 1/2 pound each of egg and spinach pasta. You can also double the recipe for a full pound and freeze a portion of it to use later.

For the pancetta, peas, and asparagus cream sauce

Prep the fresh ingredients with a traditional paring knife. With a Chef’s Knife, trim and slice scallions length-wise into thin strips, trim and halve the fresh asparagus, and chop the parsley. The Chef’s Knife makes chopping and slicing fresh vegetables easy. To mince your garlic, a paring knife offers precise and tiny cut. Then, measure out the peas. Place prepped ingredients on your cutting board.

Measure out the other ingredients (chicken stock, cream, and grated Parmesan cheese) in small bowls and set aside.

Heat your skillet over medium-high heat, cook pancetta for a few minutes until crispy and browned, drain and set aside.

Add the olive oil to your Skillet and heat over medium heat. Add the scallions and cook until wilted, about 2 minutes. Scatter in the peas and asparagus and cook until just tender, about 3 more minutes. Add the garlic and cook for another minute.

Pour in the chicken stock and bring the liquid to a boil. Reduce the sauce to a simmer and cook until liquid is reduced by half.

Add the heavy cream or half and half, and continue to simmer until liquid thickens a bit, about 2 to 3 minutes.

Add the cooked pasta directly to the sauce in the Skillet, stirring to coat the pasta with the sauce.

Cook over high heat until liquid is reduced to the consistency of a creamy sauce. Remove from the heat and toss in the grated parmesan cheese.

Garnish with fresh parsley and freshly ground black pepper. Serve immediately in warm bowls.

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