KitchenAid's Fresh Fettuccine with Mushrooms and Walnuts

With the addition of a 3-piece pasta attachment your KitchenAid Mixer can make this delicious bowl of comfort from scratch, here's how ...

INGREDIENTS

For Pasta
2 1/2 cups (315 g) all purpose flour, plus more if needed
3 large eggs, room temperature
2 tsp water, plus more if needed
¼ tsp (2 g) salt, plus more for cooking pasta

For Sauce
½ cup (65 g) chopped walnuts
2 Tbsp (28 g) salted butter
½ tsp (3 g) salt, plus more to taste
2 Tbsp (28 g) olive oil
4 shallots (200 g), diced
4 cloves (20 g) garlic, minced
1 lb (450 g) crimini mushrooms, trimmed and sliced
½ cup (4 oz) dry white wine
6 cups (142 g) baby spinach, baby kale, or baby arugula
½ cup (4 oz) heavy cream
½ cup (4 oz) pasta cooking water, if needed
Salt and ground pepper, to taste

METHOD

To make fresh pasta, place the flour in your KitchenAid® Stand Mixer Bowl. Make a well in the middle of flour and add eggs, water, and salt. Attach the Stand Mixer Bowl and Flat Beater. Mix ingredients on speed 1 for 1 minute until shaggy. The dough should hold together when pressed between fingers, if too dry, add water 1 teaspoon at a time until it comes together. If too sticky, add flour, 1 tablespoon at a time. Switch to the Dough Hook and knead dough for 3-4 minutes on speed 2. Remove from the bowl to lightly-floured surface and knead by hand until smooth. Shape into a ball. Cover and let rest for at least 30 minutes.

When the dough is rested, divide it into 4 portions. Cover 3 portions and shape the remaining portion into an oval about ½ inch thick. Attach your Pasta Roller Attachment to the Stand Mixer and turn the mixer to speed 4. Set to thickness setting 1 and feed dough through 3 times. Fold the dough into thirds and feed through 3 more times. Repeat until the dough is smooth. Change the setting to thickness 2 and feed through 2 times. Repeat for each thickness setting until the desired thickness is reached, setting 4-5 for fettuccine. Set aside the rolled dough on a lightly floured surface and repeat with the remaining dough portions.

When all the dough is rolled to the desired thickness, switch the Pasta Roller Attachment to the Fettuccine Cutter Attachment. Turn your mixer to speed 4 and feed the lightly floured sheets through the cutter. Lightly flour the cut fettuccine strands and set aside on a floured sheet pan.

Boil 6 litres of water over high heat. While the water is coming to a boil, make the sauce. Heat a 30cm skillet over medium heat. Add butter and let it melt. Add the chopped walnuts and salt, stirring occasionally, until toasted for about 5 minutes. Scrape the walnuts onto a plate. Using the same skillet, turn the heat up to medium-high and add the olive oil. Add the shallots and saute for 1 minute. Add the garlic and saute an additional minute longer. Add the mushrooms and mix with the shallots and garlic. Then, to encourage caramelisation, let cook for 5-7 minutes without stirring. Stir and cook 2-3 minutes longer to allow liquid released from mushrooms to evaporate. Add wine to deglaze the pan. Stir, and add in greens. Cover to encourage wilting, cook for 2 minutes. Stir in cream. Taste for seasoning and add more salt and ground pepper if desired. Cover and turn off heat.

Add 2-3 Tbsp salt to your boiling water and add the pasta. Cook fresh pasta for 4-6 minutes. Then add the cooked pasta directly to the sauce in your skillet and stir to combine. If needed, add ½ cup pasta cooking water to get the desired saucy consistency. Top with butter toasted walnuts and serve.