KitchenAid 3.5-Quart Brushed Stainless Steel Bowl | Fits 3.5-Quart KitchenAid Artisan Mini Stand Mixers

Whether you need a replacement bowl or need a spare that can keep up with your mastered multi-tasking kitchen skills, this KitchenAid 3.5 Quart Brushed Stainless Steel Bowl can keep up with the next batch of tasty treats. This bowl is designed to fit the KitchenAid Artisan Mini Stand Mixers, which is perfect for small meals or side dishes, but has enough capacity to whip up as many as 5 dozen cookies. The brushed stainless steel material is dishwasher safe, so the accessories can wash themselves while you enjoy your fluffy omelets or gooey baked goods. 

KitchenAid 3.5 Quart Bowl Features:

• Compatible with 3.5-Quart KitchenAid Tilt-Head Stand Mixer models KSM3311, KSM3306, & KSM3316
• Quickly alternate between batters, frosting, pie crusts, fillings, and more
• Brushed stainless steel mixing bowl
• Includes a One Year KitchenAid Warranty
• Diameter: 7.8″ | Height: 6.5″ | Capacity: 3.5 QT
• Dishwasher safe
• Item # KSM35SSB
• Click here to learn how to remove the polishing residue from the stainless bowl before first use

Click Here for More KitchenAid Products

 

Chive Fettuccine Bites with Alliums, Kale, and Prosciutto

Makes 4-6 Servings

By KitchenAid

INGREDIENTS

For the pasta

2 cups flour
Pinch of salt
2 large eggs plus 2 large egg yolks, beaten
1/4 cup of chopped chives
Semolina flour, for sprinkling

For the sauce to coat the pasta

1/2 pound fresh chive fettuccine (ingredients above)
Kosher salt
2 – 3 ounces prosciutto, torn into bite-sized pieces
2 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
1 leek, white and pale green parts only, halved lengthwise and thinly sliced crosswise
1/4 cup chopped fresh scallions
Juice from 1/2 a lemon and zest from whole lemon
2 cups dino kale, stems removed and leaves torn into bite-sized pieces
2 large eggs
3/4 cup pasta water
1/2 cup finely grated Parmesan, plus more for sprinkling
Salt and freshly ground black pepper, to taste

DIRECTIONS

For the pasta

Combine the flour and salt together in the bowl of your KitchenAid® Artisan® Mini 3.5-Quart Tilt-Head Stand Mixer fitted with the flat beater.

Turn the Artisan® Mini Stand Mixer on low (speed 1 or 2) and stream in the beaten eggs. Add in the chopped chives and mix until the dough starts to come together. If the dough looks too dry, add another egg or 1 to 2 tablespoons of cold water. If it looks too wet, add more flour as necessary.

Knead the dough with your hands on a lightly floured work surface until you are able to form a smooth ball. Cover the dough in plastic wrap and refrigerate for an hour.

Using a sharp knife or dough cutter, cut your dough into 4 sections. Work with one section at a time, keeping the other sections covered.

Insert the Pasta Roller on your KitchenAid® 3-Piece Pasta Roller & Cutter Set and fit it onto the power hub of your Artisan® Mini Stand Mixer. Lightly flour the Pasta Roller and adjust it to setting 1. Flatten the first quarter of dough into a rectangle on a lightly floured work surface and run it through the pasta roller. Fold the pasta sheet in half and run through again, flouring as needed. Next adjust to setting 2 and run through, flouring if needed. Repeat until you reach setting 5. Then, repeat for the other three sections of dough. If the sheet becomes too long for you to manage, cut it in half and feed through the Pasta Roller in two pieces.

Next, change out the Pasta Roller for the Fettuccine Cutter. Carefully run the sheets through the Fettuccine Cutter and transfer to a baking sheet sprinkled with semolina flour. Repeat the process with the remaining dough sheets. Store in an airtight container in the refrigerator until ready to use.

When ready to make the bites, cook the pasta in a large pot of boiling salted water, stirring occasionally, until just al dente, around 3 minutes. Drain, reserving 3/4 cups pasta cooking water.

For the sauce and assembling the bites

Preheat the oven to 350°F and grease a 12-cavity muffin pan with oil or butter. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat and quickly fry the prosciutto until crispy but not burnt. Set the crispy prosciutto aside on a paper towel-lined plate.

Meanwhile, heat the remaining oil and butter together in the large skillet and heat on medium. Add the leeks and cook until softened, around 5-8 minutes. Be sure to stir often. Whisk together 3/4 cup of the pasta water with the 2 large eggs and set aside. Then add the green onions, cooked pasta, lemon and lemon zest, and kale to the pan and sautée for 3 to 4 minutes. Add the egg-water mixture, 1/2 cup parmesan, prosciutto, and salt and pepper to taste and toss to coat.

Remove from heat and use a fork to twirl 2 tablespoons or so of pasta into each cavity of your greased muffin pan. Sprinkle with cheese and bake for 15 to 20 minutes, or until the tops begin to brown and the bites have set. Remove from pan and plate to serve.