50+ Delicious Kitchenaid Pasta Maker Recipes to Try Today!

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Kitchenaid Pasta Maker Recipes

Are you a pasta enthusiast looking to elevate your culinary adventures? The Kitchenaid pasta maker attachment is a versatile tool that allows you to create delicious homemade pasta with ease.

Whether you’re a seasoned chef or a home cook exploring new recipes, we’ve curated a collection of 50 diverse and mouthwatering Kitchenaid pasta maker recipes to inspire your next meal.

From classic Italian favorites to creative and unique dishes, there’s something for every palate to enjoy.

50+ Delicious Kitchenaid Pasta Maker Recipes to Try Today

Whether you’re craving a comforting bowl of homemade ravioli, a vibrant and refreshing pasta salad, or a decadent seafood linguine, these recipes offer something for every occasion and culinary preference.

With the Kitchenaid pasta maker attachment, you can enjoy the satisfaction of creating fresh, flavorful pasta dishes that will impress family and friends alike.

Classic Homemade Pasta

Create delicious, tender pasta using your Kitchenaid pasta maker attachment. This recipe yields smooth pasta dough that’s perfect for a variety of dishes.

Ingredients:

  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • Water (as needed)

Instructions:

  1. Attach the flat pasta roller to your Kitchenaid stand mixer.
  2. In the mixer bowl, combine flour and salt. Make a well in the center and add eggs and olive oil.
  3. Mix on low speed using the dough hook until combined. If the dough seems dry, add water a tablespoon at a time until it forms a ball.
  4. Switch to the pasta roller attachment. Divide dough into smaller portions and flatten with your hands.
  5. Starting at the widest setting, pass the dough through the roller. Fold the dough in half and pass it through again. Repeat until smooth.
  6. Gradually decrease the roller setting with each pass until desired thickness is reached.
  7. Switch to the desired pasta cutter attachment (spaghetti, fettuccine, etc.) and pass the rolled dough through.
  8. Hang or lay pasta on a drying rack or clean towel until ready to cook.

    Enjoy your freshly made pasta by cooking it in boiling salted water for 2-4 minutes until al dente. Serve with your favorite sauce and toppings.

    Spinach and Ricotta Ravioli

    Elevate your pasta-making skills with delicious homemade ravioli filled with spinach and ricotta cheese. Perfect for a special meal with loved ones.

    Ingredients:

    • Fresh pasta dough (from Recipe 1)
    • 1 cup ricotta cheese
    • 1 cup chopped spinach, cooked and squeezed dry
    • 1/4 cup grated Parmesan cheese
    • Salt and pepper to taste
    • Egg wash (1 egg beaten with a little water)

    Instructions:

    1. Roll out the fresh pasta dough using the Kitchenaid pasta roller attachment.
    2. Lay out one sheet of pasta dough and place teaspoon-sized mounds of filling (ricotta mixture) evenly spaced on the dough.
    3. Brush egg wash around each mound of filling.
    4. Place another sheet of pasta dough over the filling and press down around each mound to seal.
    5. Cut into individual ravioli using a ravioli cutter or knife.
    6. Cook in boiling salted water for about 4-5 minutes, or until the ravioli float to the top and are cooked through.
    7. Serve hot with your favorite sauce and a sprinkle of Parmesan cheese.

      Homemade ravioli is a labor of love that is sure to impress. Experiment with different fillings and sauces to create your own signature dish.

      Fresh Linguine with Lemon and Garlic

      Enjoy the bright flavors of lemon and garlic in this fresh linguine recipe. Simple yet elegant, it’s perfect for a quick weeknight dinner.

      Ingredients:

      • Fresh pasta dough (from Recipe 1)
      • Zest of 1 lemon
      • Juice of 1 lemon
      • 3 cloves garlic, minced
      • 1/4 cup olive oil
      • Salt and pepper to taste
      • Fresh parsley, chopped (optional)

      Instructions:

      1. Roll out the fresh pasta dough using the Kitchenaid pasta roller attachment and cut into linguine strips using the cutter attachment.
      2. Bring a large pot of salted water to a boil.
      3. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant (about 1 minute).
      4. Add lemon zest and juice to the skillet. Season with salt and pepper to taste.
      5. Cook linguine in the boiling water for 2-3 minutes, or until al dente.
      6. Drain linguine and add directly to the skillet with the lemon-garlic sauce.
      7. Toss to combine and coat the pasta evenly with the sauce.
      8. Serve immediately, garnished with fresh parsley if desired.

        This fresh linguine dish is light, flavorful, and perfect for a quick dinner. Pair with a crisp white wine for a delightful meal.

        Pesto Pasta with Cherry Tomatoes

        This vibrant pasta dish combines fresh homemade pasta with a flavorful pesto sauce and juicy cherry tomatoes for a delightful meal.

        Ingredients:

        • Fresh pasta dough (from Recipe 1)
        • 1 cup fresh basil leaves
        • 1/4 cup pine nuts, toasted
        • 1/4 cup grated Parmesan cheese
        • 1 clove garlic
        • 1/4 cup olive oil
        • Salt and pepper to taste
        • Cherry tomatoes, halved

        Instructions:

        1. Roll out the fresh pasta dough using the Kitchenaid pasta roller attachment and cut into desired pasta shape (linguine or fettuccine).
        2. In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, olive oil, salt, and pepper. Blend until smooth to make the pesto sauce.
        3. Cook pasta in boiling salted water for 2-3 minutes, or until al dente.
        4. While pasta is cooking, heat a skillet over medium heat and add cherry tomatoes. Cook until slightly softened.
        5. Drain pasta and add it to the skillet with the cherry tomatoes.
        6. Add pesto sauce to the skillet and toss to coat the pasta and tomatoes evenly.
        7. Serve hot, garnished with extra Parmesan cheese and basil leaves if desired.

          This pesto pasta is bursting with fresh flavors and makes for a perfect summer meal. Enjoy with a side of garlic bread and a glass of chilled white wine.

          Butternut Squash Ravioli with Sage Butter Sauce

          Indulge in this comforting dish of homemade butternut squash ravioli served with a rich sage butter sauce.

          Ingredients:

          • Fresh pasta dough (from Recipe 1)
          • 1 cup cooked and mashed butternut squash
          • 1/2 cup ricotta cheese
          • 1/4 cup grated Parmesan cheese
          • Salt and pepper to taste
          • 4 tablespoons unsalted butter
          • Fresh sage leaves

          Instructions:

          1. Roll out the fresh pasta dough using the Kitchenaid pasta roller attachment.
          2. In a bowl, mix together mashed butternut squash, ricotta cheese, Parmesan cheese, salt, and pepper to create the filling.
          3. Lay out one sheet of pasta dough and place teaspoon-sized mounds of filling evenly spaced on the dough.
          4. Brush egg wash around each mound of filling.
          5. Place another sheet of pasta dough over the filling and press down around each mound to seal.
          6. Cut into individual ravioli using a ravioli cutter or knife.
          7. Bring a large pot of salted water to a boil and cook ravioli for about 3-4 minutes, or until they float to the top and are cooked through.
          8. In a separate skillet, melt butter over medium heat. Add fresh sage leaves and cook until crispy.
          9. Drain ravioli and add them to the skillet with the sage butter sauce. Toss gently to coat.
          10. Serve hot, garnished with additional Parmesan cheese if desired.

            This butternut squash ravioli dish is a comforting and flavorful choice for a cozy dinner. It pairs beautifully with a glass of Chardonnay or Pinot Noir.

            Seafood Linguine in White Wine Sauce

            Treat yourself to a luxurious seafood linguine dish featuring a delicate white wine sauce and fresh homemade pasta.

            Ingredients:

            • Fresh pasta dough (from Recipe 1)
            • 1/2 lb mixed seafood (shrimp, scallops, mussels, etc.)
            • 2 tablespoons olive oil
            • 2 cloves garlic, minced
            • 1/2 cup dry white wine
            • 1/2 cup seafood or chicken broth
            • Zest and juice of 1 lemon
            • Salt and pepper to taste
            • Fresh parsley, chopped

            Instructions:

            1. Roll out the fresh pasta dough using the Kitchenaid pasta roller attachment and cut into linguine strips.
            2. Bring a large pot of salted water to a boil.
            3. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
            4. Add mixed seafood to the skillet and cook until just opaque (about 2-3 minutes).
            5. Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
            6. Stir in seafood or chicken broth and lemon zest. Simmer for 3-4 minutes.
            7. Cook linguine in the boiling water for 2-3 minutes, or until al dente. Reserve 1/2 cup of pasta water, then drain linguine.
            8. Add cooked linguine to the skillet with the seafood and sauce. Toss gently to combine, adding reserved pasta water as needed to loosen the sauce.
            9. Season with salt, pepper, and lemon juice to taste.
            10. Serve hot, garnished with chopped fresh parsley.

              This seafood linguine dish is elegant and full of flavor, making it perfect for a special dinner. Pair with a crisp Sauvignon Blanc for a delightful meal experience.

              Mushroom and Truffle Oil Tagliatelle

              Indulge in the rich and earthy flavors of mushroom and truffle oil with this luxurious tagliatelle pasta dish.

              Ingredients:

              • Fresh pasta dough (from Recipe 1)
              • 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
              • 2 tablespoons butter
              • 2 cloves garlic, minced
              • 1/4 cup heavy cream
              • 1 tablespoon truffle oil
              • Salt and pepper to taste
              • Fresh parsley, chopped (optional)

              Instructions:

              1. Roll out the fresh pasta dough using the Kitchenaid pasta roller attachment and cut into tagliatelle strips.
              2. Bring a large pot of salted water to a boil.
              3. In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant.
              4. Add sliced mushrooms to the skillet and cook until softened and lightly browned.
              5. Stir in heavy cream and simmer for 2-3 minutes, until slightly thickened.
              6. Cook tagliatelle in the boiling water for 2-3 minutes, or until al dente. Reserve 1/2 cup of pasta water, then drain tagliatelle.
              7. Add cooked tagliatelle to the skillet with the mushroom sauce. Toss gently to coat, adding reserved pasta water as needed to loosen the sauce.
              8. Drizzle truffle oil over the pasta and season with salt and pepper to taste.
              9. Serve hot, garnished with chopped fresh parsley if desired.

                This mushroom and truffle oil tagliatelle is a sophisticated dish that’s perfect for a special occasion. Pair with a glass of Pinot Grigio or Chardonnay for a complete meal.

                Lemon Pepper Fettuccine with Grilled Chicken

                Enjoy a refreshing twist on classic fettuccine with a zesty lemon pepper flavor and tender grilled chicken.

                Ingredients:

                • Fresh pasta dough (from Recipe 1)
                • 2 boneless, skinless chicken breasts
                • Zest and juice of 2 lemons
                • 2 tablespoons olive oil
                • 2 cloves garlic, minced
                • 1/2 cup chicken broth
                • 1/4 cup heavy cream
                • Salt and pepper to taste
                • Fresh parsley, chopped

                Instructions:

                1. Roll out the fresh pasta dough using the Kitchenaid pasta roller attachment and cut into fettuccine strips.
                2. Preheat grill or grill pan over medium-high heat. Season chicken breasts with salt, pepper, and olive oil. Grill until cooked through, about 5-6 minutes per side. Slice thinly.
                3. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
                4. Add lemon zest and juice to the skillet, then stir in chicken broth and heavy cream. Simmer for 2-3 minutes.
                5. Cook fettuccine in boiling salted water for 2-3 minutes, or until al dente. Reserve 1/2 cup of pasta water, then drain fettuccine.
                6. Add cooked fettuccine to the skillet with the lemon cream sauce. Toss gently to coat, adding reserved pasta water as needed to loosen the sauce.
                7. Season with salt and pepper to taste.
                8. Serve hot, topped with grilled chicken slices and chopped fresh parsley.

                  This lemon pepper fettuccine with grilled chicken is a refreshing and satisfying dish. Pair with a glass of Sauvignon Blanc or Pinot Grigio for a delightful dining experience.

                  Spicy Arrabbiata Penne

                  Enjoy a bold and flavorful Italian classic with this spicy arrabbiata penne pasta dish.

                  Ingredients:

                  • Fresh pasta dough (from Recipe 1), cut into penne shape
                  • 2 tablespoons olive oil
                  • 3 cloves garlic, minced
                  • 1/2 teaspoon red pepper flakes (adjust to taste)
                  • 1 can (14 oz) crushed tomatoes
                  • Salt and pepper to taste
                  • Fresh basil leaves, chopped

                  Instructions:

                  1. Roll out the fresh pasta dough using the Kitchenaid pasta roller attachment and cut into penne shape using a pasta cutter attachment.
                  2. Bring a large pot of salted water to a boil.
                  3. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Cook until garlic is fragrant and lightly golden.
                  4. Stir in crushed tomatoes and simmer for 10-15 minutes, stirring occasionally, until sauce thickens slightly.
                  5. Cook penne in the boiling water for 2-3 minutes, or until al dente. Reserve 1/2 cup of pasta water, then drain penne.
                  6. Add cooked penne to the skillet with the arrabbiata sauce. Toss gently to coat, adding reserved pasta water as needed to loosen the sauce.
                  7. Season with salt and pepper to taste.
                  8. Serve hot, garnished with chopped fresh basil.

                    This spicy arrabbiata penne is a bold and satisfying dish that’s perfect for spice lovers. Pair with a robust red wine like Chianti or Sangiovese for a flavorful meal.

                    Creamy Carbonara with Pancetta

                    Indulge in the classic Italian flavors of creamy carbonara with crispy pancetta using fresh homemade pasta.

                    Ingredients:

                    • Fresh pasta dough (from Recipe 1), cut into spaghetti
                    • 1/2 lb pancetta or bacon, diced
                    • 2 cloves garlic, minced
                    • 3 large eggs
                    • 1 cup grated Parmesan cheese, plus extra for garnish
                    • Salt and freshly ground black pepper to taste
                    • Fresh parsley, chopped (optional)

                    Instructions:

                    1. Roll out the fresh pasta dough using the Kitchenaid pasta roller attachment and cut into spaghetti using the pasta cutter attachment.
                    2. Bring a large pot of salted water to a boil.
                    3. In a large skillet, cook diced pancetta over medium heat until crispy. Remove pancetta with a slotted spoon and set aside.
                    4. In the same skillet with pancetta drippings, add minced garlic and cook until fragrant.
                    5. In a bowl, whisk together eggs and grated Parmesan cheese until smooth.
                    6. Cook spaghetti in the boiling water for 2-3 minutes, or until al dente. Reserve 1/2 cup of pasta water, then drain spaghetti.
                    7. Add cooked spaghetti to the skillet with the garlic and pancetta drippings. Toss to coat evenly.
                    8. Remove skillet from heat and quickly stir in the egg and Parmesan mixture. Toss until creamy and well combined. If needed, add reserved pasta water to loosen the sauce.
                    9. Season with salt and freshly ground black pepper to taste.
                    10. Serve hot, garnished with crispy pancetta, extra grated Parmesan cheese, and chopped fresh parsley.

                      This creamy carbonara with pancetta is a decadent pasta dish that’s perfect for a comforting dinner. Pair with a glass of Chardonnay or Pinot Grigio to complement the richness of the dish.

                      Lobster Ravioli with Creamy Tomato Sauce

                      Impress your guests with this luxurious lobster-filled ravioli served with a creamy tomato sauce.

                      Ingredients:

                      • Fresh pasta dough (from Recipe 1)
                      • 1 lobster tail, cooked and chopped (or use canned lobster meat)
                      • 1/2 cup ricotta cheese
                      • 1/4 cup grated Parmesan cheese
                      • Zest of 1 lemon
                      • Salt and pepper to taste
                      • 2 tablespoons butter
                      • 1/2 cup heavy cream
                      • 1/2 cup canned crushed tomatoes
                      • Fresh basil leaves, chopped
                      • Fresh parsley, chopped

                      Instructions:

                      1. Roll out the fresh pasta dough using the Kitchenaid pasta roller attachment and cut into squares for ravioli.
                      2. In a bowl, mix together chopped lobster meat, ricotta cheese, Parmesan cheese, lemon zest, salt, and pepper to create the filling.
                      3. Lay out one sheet of pasta dough and place teaspoon-sized mounds of filling evenly spaced on the dough.
                      4. Brush egg wash around each mound of filling.
                      5. Place another sheet of pasta dough over the filling and press down around each mound to seal.
                      6. Cut into individual ravioli using a ravioli cutter or knife.
                      7. Bring a large pot of salted water to a boil and cook ravioli for about 3-4 minutes, or until they float to the top and are cooked through.
                      8. In a separate skillet, melt butter over medium heat. Add heavy cream and crushed tomatoes. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
                      9. Drain ravioli and add them to the skillet with the creamy tomato sauce. Toss gently to coat.
                      10. Serve hot, garnished with chopped fresh basil and parsley.

                        This lobster ravioli with creamy tomato sauce is an elegant and indulgent dish that’s perfect for special occasions. Pair with a crisp white wine or champagne for a sophisticated dining experience.

                        Vegan Spinach and Cashew Alfredo

                        Enjoy a creamy and dairy-free spinach and cashew alfredo sauce paired with fresh homemade pasta for a delicious vegan meal.

                        Ingredients:

                        • Fresh pasta dough (from Recipe 1), cut into fettuccine
                        • 1 cup raw cashews, soaked in water for at least 4 hours or overnight
                        • 1 cup unsweetened almond milk
                        • 2 cups fresh spinach leaves
                        • 2 cloves garlic, minced
                        • 2 tablespoons nutritional yeast
                        • Juice of 1 lemon
                        • Salt and pepper to taste
                        • Red pepper flakes (optional)
                        • Fresh basil leaves, chopped (optional)

                        Instructions:

                        1. Roll out the fresh pasta dough using the Kitchenaid pasta roller attachment and cut into fettuccine strips.
                        2. Bring a large pot of salted water to a boil.
                        3. In a blender, combine soaked cashews (drained), almond milk, spinach leaves, minced garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
                        4. Cook fettuccine in boiling salted water for 2-3 minutes, or until al dente. Reserve 1/2 cup of pasta water, then drain fettuccine.
                        5. In a large skillet, heat the cashew alfredo sauce over medium heat until warmed through.
                        6. Add cooked fettuccine to the skillet with the cashew alfredo sauce. Toss gently to coat, adding reserved pasta water as needed to loosen the sauce.
                        7. Season with additional salt, pepper, and red pepper flakes to taste.
                        8. Serve hot, garnished with chopped fresh basil if desired.

                          This vegan spinach and cashew alfredo pasta is creamy, satisfying, and packed with flavor. Enjoy with a side of garlic bread and a glass of your favorite white wine.

                          Note: More recipes are coming soon!

                          Karina Kari

                          A true culinary enthusiast hailing from the sunny state of California. Passionate, creative, and adventurous in the kitchen, she has carved a remarkable identity as a home chef and a food lover. She believes that cooking is not just about preparing food; it’s an art that allows her to express her creativity and love for her loved ones.

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