Tools
Spaghetti with Mint Pesto and Burrata
A classic Italian dish with a twist of mint. The creamy flavour from the burrata matches the mint-freshness perfectly.
Tools
Ingredients
400 g all-purpose flour
1 ½ tsp salt, divided
4 large eggs, room temperature
2 cloves garlic, peeled
1 medium shallot, peeled
160 g frozen peas, thawed
16 g mint leaves
24 g basil leaves
2 medium lemons, zest and juice
60 g roasted and salted shelled pistachios
114 g olive oil
226 g burrata
Step by step
Place flour in KitchenAid® Stand Mixer Bowl. Add ½ teaspoon salt and stir to combine. Make a well and add eggs. Attach Stand Mixer Bowl and Flat Beater Accessory and mix ingredients on speed 1 for 1 minute until shaggy. Scrape sides of the bowl to incorporate ingredients if needed.
Switch to the Dough Hook Accessory and turn the Stand Mixer to speed 2, kneading dough for 4-5 minutes. Dough should hold together when pressed between fingers. If too dry, add water 1 teaspoon at a time until it comes together. If too sticky, add flour, 1 tablespoon at a time.
Remove dough from the Stand Mixer bowl to a lightly floured surface and knead by hand until smooth. Shape into a ball. Cover and let rest for at least 30 minutes.
Once the dough is rested, divide it into 4 portions. Cover 3 portions and shape the remaining portion into an oval about ½ inch thick.
Attach the 3-in-1 Pasta Attachment to the Stand Mixer and turn the mixer to speed 4. Set roller to thickness setting 1 and feed dough through 3 times.
Fold dough into thirds and feed through 3 more times. Repeat until the dough sheet is smooth.
Change setting to thickness 2 and feed through 2 times. Flour lightly between rolling to prevent sticking. Repeat for each thickness setting until desired thickness is reached (setting 4-5 for spaghetti).
Flour a dough sheet well on both sides and transfer rolled dough to the spaghetti cutter to cut into strands. Flour pasta strands and set aside on a floured rimmed baking sheet to continue the rolling and cutting of the remaining pasta portions.
Boil 6 liter of water over high heat. While water is coming to a boil, make sauce.
Finely mince garlic and shallot in the KitchenAid® Food Chopper. Add peas, mint, basil, lemon zest and juice, pistachios and 1 teaspoon of salt. While processing, stream in olive oil.
Boil pasta for 6-7 minutes. Drain pasta and add pesto, stirring well to coat. Serve with burrata, garnish with additional lemon zest, mint, and pistachios.
Pro Tip: Pesto freezes well. Make a double batch for a future pasta night. Try fettuccine instead of spaghetti, also rolling to thickness setting 4-5.
Making the pasta
Shaping/cutting the pasta
Cooking the pasta