Spaghetti with Mint Pesto and Burrata

Ingredients

3 ¼ cups (400 grams) all-purpose flour

1 ½ teaspoons (6 grams) salt, divided

4 large eggs, room temperature

2 cloves (10 grams) garlic, peeled

1 medium (25 grams) shallot, peeled

1 cup (160 grams) frozen peas, thawed

½ cup (16 grams) mint leaves

½ cup (24 grams) basil leaves

2 medium (116 grams) lemons, zest and juice

½ cup (60 grams) roasted and salted shelled pistachios

½ cup (114 grams) olive oil

8 ounces (226 grams) burrata

Making the pasta

1. 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.

2. 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.

3. 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.

Shaping/cutting the pasta

1. 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.

2. 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.

3. Fold dough into thirds and feed through 3 more times. Repeat until the dough sheet is smooth.

4. 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).

5. 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.

Cooking the pasta

1. Boil 6 quarts of water over high heat. While water is coming to a boil, make sauce.

2. 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.

3. 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.