KitchenAid Pasta Press Homemade Fusilli & Easy Stroganoff Recipe

I have long wanted the pasta press attachment for my KitchenAid mixer. I’m talking for years. But some other need always arose and it just never made it to the top of the list. Until this year. The hubby said he has finally reached maximum kitchen and he had nowhere else to go for gift buying. I could disagree with that but I won’t. I’m just happy that I finally have the KitchenAid pasta press. Read on to learn about it, my attempts at making homemade fusilli and the easy stroganoff recipe that then followed.

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Much KitchenAid Fun

It was actually a fun year for attachments as the hubby gave me both the Pasta Press and the new Vegetable Sheet Cutter. I haven’t played with the sheet cutter yet but be on the lookout for that post soon! I tried my favorite pasta recipe in the pasta press first and ended up with OK large macaroni. The dough was just too wet. For my second attempt I went with the suggested recipe in the booklet from KitchenAid and it did work much better.

Pasta Press Attachment

The pasta press is easy to use; like most other attachments made for the KitchenAid it just “plugs in” to the front and the screw is tightened. One of the big differences with working this from the Pasta Roller is that each type of pasta you want to make requires running the mixer on a different speed. For example – the large macaroni suggested running on speed 6, the fusilli on speed 2. And as mentioned above, a much drier dough is needed. I used the Pasta Press on my regular 6 quart model and on my Pro model and it worked just as well on each machine.

I am sure that as I use it further it will become easier for me. Any new appliance requires a learning curve. Overall I am very happy with the KitchenAid Pasta Press. I will note that clean up is a bit of a pain in the tchukes but it’s a small price to pay for delicious home made pasta.

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Ground Beef Stroganoff with Homemade Fusilli

Serves 4

For the Homemade Fusilli:
4 large eggs plus water to equal 7/8 cup
3 1/2 cups sifted all purpose flour
1 TBS water
1 tsp salt

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For the Stroganoff:
12 oz dry homemade fusilli pasta or 1 lb packaged fusilli or other curly pasta
1 lb ground beef
1 tsp vegetable oil
1/2 tsp salt
1/4 cup minced onion
1/2 cup chicken or beef broth, homemade or store bought
1/2 cup milk
1/2 cup sour cream, full fat
salt and pepper to taste
2 TBS chopped parsley

To make the pasta:
Add the eggs and water in the measuring cup and stir with a fork until combined. Add the additional 1 TBS water and set aside.
Add the sifted flour and salt to bowl of your mixer.
With the paddle attached, speed on low slowly add the egg mixture. If the dough looks absolutely too dry you can add more water 1/2 tsp at a time. Remember, this is a dry dough
Remove the paddle and put on the dough hook. Knead for two minutes. It will look a bit crumbly even after kneading.
Remove the dough hook and dump the dough on a counter and knead to combine into a smooth ball.
Let rest for 20 minutes.
Cut the dough into walnut sized pieces.
Add the Pasta Press Attachment to the mixer with the fusilli die installed.

Have a small bowl with flour for the pasta to drop in to
Running the mixer on speed 2 add the pieces of dough 2 to 3 at a time, using the dough press as needed to push the dough through.
Cut the fusilli to your preferred size. If you watch my video you will see that as the process went on my fusilli got curlier.

As the pasta drop remove them to a rack to dry.
Continue until all of the dough has run through the pasta press.
Let the pasta dry for several hours.

Make the Stroganoff:
Set a large pot full of salted water to boil.
When the water comes to a boil add the fusilli and cook until it rises to the surface, about 3 minutes. Test a piece to make sure it is just al dente. Reserve about 1/2 a cup of the pasta liquid.
Drain the pasta and set aside
Heat a heavy bottomed, large saute pan over medium high heat.
Add the vegetable oil, then the minced onion and salt. Cook the onions until they just start to brown.

Break up the ground beef and add it to the onions and cook through. Drain the oil, wipe out the pan and return the mixture to pan over medium heat.
Mix the milk and stock together and add to the ground beef. Add the sour cream and mix well.
Drop the pasta into the ground beef mixture and gently combine. Season with salt and pepper. If the stroganoff seems dry add the pasta liquid.

Top with parsley.

How Was It?

OK – I am sure you will be surprised to learn after some of the meals you have seen on the blog that I love these kind of meals. I call them throwbacks to when I was a little girl. I don’t make them all that often but to me they are a perfect kind of comfort food.

Easy to make, creamy, rich with pasta and ground beef. It’s like high class Hamburger Helper. The hubby laughs at me when I put this on the table. He’s all – feelin’ nostalgic are you? But this is one seriously tasty meal and the homemade pasta just really makes it all the better. BUT you can just as easily make it with a box o’pasta. I served it with some roasted broccoli and it was a wonderful dinner.