Fresh Pasta

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.

Ingredients:

3 large eggs, beaten

2 cups all-purpose flour

1 tbsp olive oil

1 tsp salt

Directions:

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.

By hand:

• 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.

Tip:

- Fresh pasta boils a lot faster than dry boxed pasta.

- Boil in heavily salted water for 3-4 minutes.