Fresh Egg Pasta

 

Yesterday was pasta making day. I made two batches because I had different sauces I wanted to try. Using a food processor to begin the blending process and the attachments on my KitchenAid mixer made quick work of getting the dough ready to cut into noodles.

2 cups all purpose flour plus 1/3 cup for board and extra for sprinkling

3 eggs

Combine the flour and eggs in the work bowl fitted with the metal blade. Pulse briefly a few times to combine the ingredients. Then process using long pulses only until the dough forms a ball around the blade, about 1 minute.  

Turn the dough out onto a pastry board and knead with the palm of your hand as you would bread dough, pushing it against the board and turning it constantly, until it is smooth, elastic and not too soft, about 5 minutes.

Adjust the rollers on the pasta machine to its widest setting. Cut dough into six equal portions and light dust each portion with flour. Feed dough through the rollers, dust with flour, fold into third and roll through again, adjusting the roller width each time until you reach the desired thickness you'd like.  

As you get each portion to the desired thickness, place on clean dish towel, cover with another dish towel and repeat until each portion is rolled out.

Change the roller attachment to the cutting attachment and feed each sheet through the cutter and then carefully place the noodles on a drying rack while you cut the remaining sheets.

A friend gave me this handmade pasta drying rack for Christmas. It's awesome!

Bring 6 quarts of water to a boil. Lightly salt the water and add pasta. Cook for 5 minutes and drain. Serve immediately.

From Williams-Sonoma Kitchen Library Pasta