Homemade Pasta Using a Standing Mixer
INGREDIENTS
4 eggs, room temperature
2 1/2 cup 00 flour, semolina flour or all-purpose flour (I use semolina for a less chewy texture)
1 Tbsp olive oil
1 tsp salt
INSTRUCTIONS
In your standing mixer, combine all ingredients using the flat-beater attachment (it sort of looks like a leaf).
Beat on low speed (1 or 2) until a dough starts to form. Add water 1 Tbsp at the time if the dough is dry and flakey. You want it to be able to easily form into a ball with the kneading hook.
Insert kneading hook and knead on speed 2 for 8-10 minutes. You want the dough to be elastic and spring back when you push on it.
Form dough into a ball, cover with plastic wrap. Let dough sit at room temperature for 30-60 minutes.
Divide dough into 4 equal parts.
Take one piece of dough and recover the remaining pieces with plastic wrap.
Roll the dough into a cylinder in your hands. Place dough on a sturdy floured surface and roll into an oval with your rolling pin.
Using the pasta machine attachment on your standing mixer or a stand-alone pasta machine, run the dough through the slot on the widest setting.
Fold dough into thirds like a letter and repeat 2-3 times.
Run your dough through your pasta machine on the next thinnest setting. Keep making the setting thinner one pass at a time until your pasta is the thinness your would like. I usually go to setting 6 when using the kitchen aid attachment.
Using your cutting attachment/blade on pasta machine, cut your pasta into your desired shape.
Coat cut pasta in a light dusting of flour and hang to dry or curl into “pasta nests”. If you are doing nests, make sure the pasta is evenly coated with flour to prevent sticking.
Repeat process with the rest of your dough.
To cook pasta, place in boiling water for about 90 seconds. Homemade pasta cooks fast so it is best to taste check the noodles after 1 minute in the water.
Strain and use like you would dry pasta.
Hope McCarthy