Super easy and delicious fresh pasta made with a kitchen aid mixer.
Course: Fresh Pasta
Servings: 1 lb
- 3 1/3 cups all-purpose flour
- 1 tsp salt
- 1 tbs olive oil
- 4 eggs
- 2 tbs water plus extra as needed.
In the bowl of your mixer, combine the flour, salt and olive oil. Using the flat beater, mix on low speed to combine.
In a small bowl whisk together the eggs and 2 tbs water.
With the mixer on low speed, slowly pour the egg mixture into the bowl.
Mix the flour and egg mixture on low for about 2 minutes or until the flour looks fully absorbed. When the flour is absorbed, turn off the mixer. Check to see if the dough is moist enough to hold together. If the dough won't form into a ball, add 1 tsp of water to the dough and mix again for 30 seconds. Continue adding water 1 tsp at a time until the dough forms a ball. Once again, you want the dough to hold a ball shape, but you do not want the dough to be too moist.
Once the dough holds a ball shape, cut the dough in half and form into two balls. Cover with plastic wrap and let sit for an hour at room temperature. This will allow the flour to fully absorb the egg mixture.
If you have a pasta roller for your electric mixer, attach it to the mixer now. If you don't have a mixer pasta roller, set up your manual pasta roller.
Unwrap one of the dough balls and roll out with a rolling pin to a thickness that will fit into your pasta roller.
Roll the dough out through the widest roller setting of your pasta roller. Fold the pasta into thirds. Lightly dust with flour repeat rolling and folding 2-3 more times or until the pasta is smooth.
Now you can thin the dough to the desired thickness by rolling the dough through the pasta roller through the narrower settings until your reach your desired thickness. Make sure to roll the dough through each thickness setting till your reach your desired thickness.
At this point you can keep the pasta in sheets and use for ravioli, manicotti or lasagna. Or you can cut it using a pasta cutter. If you do not have a pasta cutter, you can use a knife or a pizza cutter to cut the pasta.
Once cut you can cook immediately or dust with flour and keep in an airtight container for up to 24 hours.