There is nothing more tasty than fresh, homemade spaghetti and meatballs. Pair with a good glass of red wine and you have the perfect night!
Homemade spaghetti is not something I make often (spaghetti, yes; homemade, no), but every time I do, I wonder why I don’t it more often? It’s not hard or time consuming. I know, I know, boiling water and dropping in a box of pasta is much quicker. However, it just doesn’t give you, or your belly, the same satisfaction.
Kneading and rolling out the dough, getting your hands dirty is so rewarding! Plus, it’s a fun activity to do with your kids. It starts teaching them about food: measuring the ingredients, rolling out the dough, and watching it go through the pasta attachment.
I followed the recipe that was included with my Kitchen Aid pasta attachment. First, I made fettuccine, then spaghetti. I must admit we all enjoyed the spaghetti better, but I learned some tips as we went.
Tips for the best homemade spaghetti
- If your dough is too dry, add more water, just a little at a time
- If your dough is too wet, add more flour
- Make sure you roll it out very thin; when you think you’re done, roll it out more
- Cook the pasta for 3-5 minutes, but start tasting it after 2 minutes. Cooking time will depend on how thick you made the pasta and the type you are making
The most important ingredient of a pasta dinner is good red wine. I want to thank my brother and The Every Day Travelers for bringing home red wine from my favorite restaurant in Positano, Italy, La Tagliata. If you ever find yourself in Positano, this is a MUST GO TO restaurant. This is non-negotiable. It is a pre-fix menu (whatever the chef feels like cooking that day). You get multiple courses: anti-pasta, salad, fries, pasta, meat, vegetables, dessert, and of course a bottle of wine. They can accommodate special diets, like vegetarian. The next best thing other than the food is the view! The restaurant is set up high on the cliffs where guests can take in the panoramic view of Positano, the Galli Isles and Capri below.
Food from La Tagliata. Photo by the Everyday Travelers.
Views of the Amalfi Coast
- 4 large eggs
- 1 tbsp water
- 3½ cups sifted all-purpose flour
- ½ tsp salt
- Place eggs, water, flour, and salt in a mixer bowl of your Kitchen Aid. Using the flat beater, mix for 30 seconds on speed 2.
- Switch out the flat beater for the hook attachment. Knead for 2 minutes on speed 2. Remove dough from the bowl and knead by hand for 1-2 minutes. Let it rest for 20 minutes.
- Cut the dough into four even sections and roll out with a rolling pin. (Unopen bottle of wine works too).
- Attach your pasta sheet roller to front of the Kitchen Aid Mixer. Turn on to speed 2 and feed the rolled out dough through the roller.
- Cook immediately in a boiling pot of water for 2-5 minutes for fresh pasta.