Fresh Fusilli Pasta

Step 1

Heap the flour on a clean working surface.

Step 2

Create a well in the centre and place the eggs inside.

Step 3

Crack the eggs inside the well.

Step 4

Use a fork to beat the eggs then systematically incorporate the flour into the beaten eggs until a dough ball is formed.

Step 5

Knead the pasta dough for at least 10 minutes. You can use KitchenAid’s dough hook to do the job! If the dough is too sticky, add a sprinkling of flour as needed in order to make it more manageable.

Step 6

Wrap the dough in cling film and let it rest for 30 minutes at room temperature.

Step 7

Install the Pasta Shape Press along with the Fusilli disc onto the KitchenAid stand mixer.

Step 8

On a floured surface, roll the dough into a long sausage and feed it into the accessory’s tube.

Step 9

Once the fusilli starts coming out at the bottom, cut them off when they reach about 5cm (2in) in length, otherwise the weight stretches them out and they lose their shape.

Step 10

Prevent the shapes from touching each other, they tend to stick together! Arrange each shape onto a floured surface.

Step 11

Repeat the process until all the dough is used up.

Step 12

Let the pasta dry for at least 10 minutes or until the shapes’ stickiness is gone and they can actually be piled together in a bowl.

Step 13

Bring a large pot of salted water to the boil, then cook the pasta for 2 minutes or until al dente.

Step 14

Drain and serve with your favourite pesto or pasta sauce.