- 1 recipe Basic Egg Pasta Dough, quartered
- 1 cup finely grated Parmesan cheese
- ½ cup finely grated Romano cheese
- 2 teaspoons finely ground black pepper
- 2½ cups pasta water, divided (as needed)
- ¼ cup unsalted butter, cubed
- Attach Pasta Sheet Roller to KitchenAid® Stand Mixer. Set adjustment knob on roller at 1. Turn mixer to Speed 2. Feed one flattened piece of dough into rollers to knead. Fold dough in half and roll again. Repeat folding and kneading process several times, or until dough is smooth and pliable. Lightly dust pasta with flour while rolling, if needed, to aid in drying and separation. Knead and fold each piece of dough in same manner.
- Move adjustment knob to setting 2. Feed dough through rollers to further flatten. Change to setting 3 and feed dough through rollers again. Change to setting 4; feed dough through twice. Repeat with remaining dough. Stop mixer.
- Exchange Pasta Sheet Roller for Spaghetti Cutter attachment. Turn mixer to Speed 4. Feed flattened pasta sheets through cutter. Carefully arrange pasta on Pasta Drying Rack.
- While pasta dries, bring 4 quarts water to a boil in large pot; season generously with salt. Add pasta and cook 3 minutes or until al dente.
- Meanwhile, combine cheeses and pepper with ½ cup pasta water in large bowl to form a paste.
- Add butter and cooked pasta to bowl directly from hot water. Toss constantly with tongs, adding additional 2 cups pasta water (more or less as needed) until cheese is melted and sauce lightly coats pasta.
• 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. You will need at least 3 tablespoons salt for every 4 quarts of water.
• It is important to use finely grated cheese as it melts quickly and incorporates easily with the hot cooked pasta and pasta water.