Making pasta is so quick and easy when you use the KitchenAid Stand Mixer’s Pasta Attachments. Follow our guide to this delicious vegetarian fettuccine dish. Serves 4–6
400g ‘OO’ pasta flour
good pinch salt
4 large eggs, lightly beaten
finely grated zest of 2 lemons
2 tsp olive oil
extra flour for rolling
Blistered tomatoes with broccolini
500g selection of baby tomatoes, eg. red, plum, bell, etc
1 x packet baby tomatoes on the vine, trimmed from stalk
1 large red chilli, sliced (optional)
3 tbs extra-virgin olive oil
freshly ground black pepper
2 bunches broccolini, ends trimmed
juice of 2 lemons
handful parsley leaves, roughly torn
½ cup olives
additional extra-virgin olive oil, to serve
grated Parmesan, to serve
- Attach the flat beater, food shield and mixing bowl to the KitchenAid Stand Mixer.
- Place the flour and salt into the mixing bowl. Mix on speed 2 for 10 seconds.
- Add the eggs, lemon zest and oil. If the mixture is looking dry add a little water.
- Mix on speed 2 until mixture just comes together into a soft ball.
- Change to the dough hook and knead on speed 2 for 3–5 minutes or until the dough is smooth and very soft.
- Remove with floured hands and form into a ball.
- Wrap the pasta in plastic, and refrigerate to rest for 15 minutes.
- Unwrap and cut into six thick even sections.
- Attach the Pasta Roller to the Stand Mixer. Dust the pasta lightly with a little extra flour. Take one section of dough and pat out to flatten. Adjust the roller setting to 1.
- Turn the Stand Mixer to speed 4 and feed the dough into the rollers.
- Fold the dough in half and feed through again.
- Repeat this rolling step (without folding again) approximately three more times, reducing the roller setting with each rolling until you reach setting 4.
- Remove the sheets of pasta to a stand or lightly floured surface. Repeat with the remaining dough sections. Allow the pasta sheets to dry for about 10 minutes before cutting.
- Remove the Pasta Roller attachment and attach the fettuccine cutter. Turn the mixer to speed 4.
- Feed each sheet into the cutter. Lay the fettucine onto a pasta stand or lightly floured surface.
- Preheat the oven to 220C. Toss the tomatoes, chilli, olive oil, and salt and pepper in a braising or roasting dish. Roast for five minutes.
- Add the broccolini, stirring to gently combine. Roast for a further five minutes or until the tomatoes soften and blister a little.
- Cook the pasta in a Stockpot with Pasta Insert filled with boiling salted water for about three minutes, or until just tender.
- Drain the pasta well then toss with the roasted tomatoes, broccolini, lemon juice, parsley and olives. Season with plenty of salt and pepper and drizzle with oil. Serve with grated Parmesan.
Lemon-Scented Fettuccine with Blistered Tomatoes and Broccolini