Pasta Primavera With Fresh Basil Egg Pasta

1. 1

   Mix flour and salt together and add to the bowl of your KitchenAid(R) Professional 6500 DesignTM Series Stand Mixer fitted with the flat beater attachment.

2. 2

   Whisk eggs and olive oil together and add the egg mixture to the bowl of the Stand Mixer. With the Stand Mixer running, add in chopped basil.

3. 3

   When the dough starts to come together in clumps, after about 1 minute of mixing, turn off the Stand Mixer.

4. 4

   Transfer dough to a cutting board and knead for about 2 minutes. If the dough is too dry to hold together well, a bit more olive oil can be kneaded in. Cover in plastic wrap and refrigerate for at least one hour.

5. 5

   Cut your dough into 4 sections and work with one at a time keeping others covered while you work.

6. 6

   Attach your KitchenAid(R) Pasta Roller to your Stand Mixer. Flatten the quarter into a rectangle on lightly floured table and run it through the pasta roller at setting #1. Fold pasta in half and run through again, flouring as needed. Then roll it once at setting 2, 3, 4 and finally 5.

7. 7

   If your sheets are super long, you can cut them in half. Flour each side very well. Then change the attachment on your Stand Mixer to the Fettuccine Cutter. Run the sheets through the Fettuccine Cutter and form cut pasta into nests on your cutting board or hang on a pasta drying rack to dry. Repeat with remaining pasta.

8. 8

   In large saute pan, saute all vegetables except the peas and cherry tomatoes in olive oil until tender. Add peas and cook for 2 minutes. Set aside.

* Per serving · 4 servings · Values may vary.