My mom bought me a pasta attachment for my mixer, something I've always wanted. We made fresh pasta with marinara sauce for dinner, and it was amazing. I actually made a second batch another day for my family to freeze before I brought the machine back home, and then I made a batch the day I arrived home so A could try.
The dough is a bit dry, so it was a little bit difficult to work with at first. But the machine is so much fun - I love seeing the dough come together and flatten out, and it is so cool using the cutter and seeing the finished pasta roll out of the machine. I will definitely experiment with some different flours and ingredients in the dough, and I also want to try some raviolis.
Basic Egg Pasta
Yield: 6 servings
4 large eggs
3 tbsp water
3 1/2 cups all-purpose flour
1/2 tsp salt
- Place all ingredients in mixer bowl.
- Using the flat beater, mix for 30 seconds.
- Switch to the dough hook, and knead dough for 2 minutes.
- Remove dough from bowl and hand knead until dough comes together.
- Let dough rest for 10 minutes.
- Divide dough into 6 pieces. Flatten each piece slightly.
- Set the pasta attachment to the largest opening. Turn mixer on.
- Feed flattened dough into rollers.
- Fold dough in half and roll again.
- Repeat folding and kneading process several times until dough is smooth and pliable and covers the width of the roller.
- Move adjustment knob to the second setting. Feed dough through rollers.
- Continue to increase roller setting until desired dough thickness is reached (about 5 for spaghetti, 6 for fettuccine).
- Cook immediately in salted boiling water for 2 to 5 minutes.
- Pasta can also be dried by laying in a single layer on a towel for up to an hour. Dust with flour and form into nests to freeze in an airtight container.