- 1 cup (100g) good quality finely grated fresh Parmesan
- ½ cup (50g) finely grated Romano Cheese
- 60g butter
- Freshly ground black pepper
- Fresh Pasta
- 2 cups (300g) ‘OO’ Flour
- Generous pinch salt
- 3 eggs, lightly beaten
- 30ml extra light olive oil
- extra flour, for dusting
- To make the fresh pasta: Attach the Flat Beater to the KitchenAid® Stand Mixer. Place flour, salt, eggs and oil into mixing bowl. Turn KitchenAid® Stand Mixer to speed 2 and mix until mixture is combined. Remove Flat Beater and attach Dough Hook, then knead for 3-4 minutes on speed 1, or until dough indents when touched. Cover dough and allow to rest for 30 minutes.
- Once rested, with lightly floured hands, knead dough for about 30 seconds. Cut into pieces about 1cm thick.
- Attach Flat Roller to KitchenAid® Stand Mixer. Set adjustment knob on roller to 1. Take one piece of dough and pat out to flatten. Turn KitchenAid® Stand Mixer to speed 4 and feed dough into rollers. Fold dough in half and feed through again. Repeat this step about 3 more times, reducing the roller setting with each rolling. (Total rolling should be about 5 times.)
- Lay pasta onto a lightly floured bench. Repeat rolling with remaining dough.
- Remove Roller Attachment and connect Cutter Attachment. Feed dough through cutter. Lay cut pasta over the back of a chair (on a clean tea towel), or over 1 long wooden spoon/rolling pin (balanced over two saucepans, etc.) or over a pasta drying rack. Pasta can be used immediately or allowed to dry before freezing.
- To Cook: Bring a large pot of water to a boil; Once boiled, season generously with salt. Add pasta and cook 2-3 minutes or until al dente. Strain pasta reserving about 2 cups of the pasta liquid.
- Place pasta immediately back into the saucepan with cheeses, butter and enough of the liquid to melt the cheese and coat the pasta. Season with freshly ground black pepper and serve immediately.
Pasta water should taste as salty as sea water. The salted, starchy water helps to not only season the pasta as it cooks, but also helps to slightly thicken the sauce.
Use finely grated cheese as it melts quickly and incorporates easily with the hot cooked pasta and pasta water.