Kneading the egg dough until it’s just right, or cutting it to that perfect linguine size, man was it tedious when you’re trying to feed a restaurant! BUT, there is nothing better than pasta made from scratch and now I can relive that memory in my very own kitchen.
In addition to making pasta for my profession, I’m a second generation Italian-American so pasta has been infused in my blood since birth. My grandparents, who were from Italy, always were making some sort of sauce with pasta and our holidays were always filled with different Mostaccioli pastas and Spaghetti Bolognese. I seriously thought my family was looking to feed the whole block on every holiday; it was insane how much food there was.
All of these memories came flooding in when I was able to make homemade papparadelle for the first time in about 12 years. KitchenAid® has some seriously awesome attachments in addition to it being a bakers best friend. Whether you want to stuff sausages, shred cheese, it can be your kitchen soul mate if you get the necessary attachments.
Making pasta was much more labor intensive until I discovered the KitchenAid lasagna attachment, which helped me make my papparadelle pasta. Papparadelle is simply a wider noodle and can be achieved by cutting it thicker using your knife after it has run through the lasagna attachment 3 times and then rolled up.
So now that I’ve got these delicious homemade noodles, nothing says summer to me like an in season fresh tomato. Pair it up with some fresh basil, Kalamata olives and some lemon mascarpone and you’ve got yourself one delicious and light homemade pasta recipe. In the western world we have all these intricate pastas with all this craziness going on, but actually pasta dishes in Italy are incredibly simple with few ingredients and that’s exactly what I tried to replicate in this dish. I hope you enjoy it!