Fresh pasta is a lot easier than the professionals make it look! It just requires patience and a little more time, but the reward and taste is totally worth it.
I have adapted the recipe for you to make the dough either with a KitchenAid Stand Mixer or by hand.
3 large eggs, beaten
2 cups all-purpose flour
1 tbsp olive oil
1 tsp salt
For KitchenAid Stand Mixer
Mix eggs, flour, oil, and salt in the bowl of a stand mixer with a rubber spatula or your hands until loose dough forms.
Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes.
Use pasta attachments to roll and shape. Or use a rolling pin to roll portions of dough out on a flour surface and then cut into thin strips.
On a clean surface, combine the flour and salt.
Make a well in the center of the flour (like a volcano) and add the eggs.
Gently begin to mix the eggs with a fork, gradually drawing in flour with each stroke. If the eggs start to ooze out of the flour, don’t worry, just bring it back in with the fork and flour.
Once most of the flour is incorporated with the eggs start to mix it by hand until dough forms. Knead the pasta dough for 8-10 minutes.
If the dough is too dry and won’t stick together, add water a teaspoon at a time. If it is too sticky, sprinkle some flour.
Once the dough is smooth and elastic, cover with plastic wrap and let rest at least 30 minutes.
Use a rolling pin to roll portions of dough out on a floured surface and then cut into thin strips.
- Fresh pasta boils a lot faster than dry boxed pasta.
- Boil in heavily salted water for 3-4 minutes.