Directions: |
Directions:Place eggs, water, flour and salt in mixer bowl. Attached bowl and flat beater. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.
Change out the flat beater for the dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 20 to 30 minutes.
Cut dough into eight pieces before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. Adding flour to both sides. Be sure to cover the other pieces. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed Mix or 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times.
Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. I pass through once at each level but some do it twice. Keep passing through at each level until desired thickness reached. I go to 5 for lasagna and 7 for fettuccine.
For fettuccine, flour to each side of your long pasta sheet. I usually cut each sheet in half since it is very long. Change the attachment to your fettuccine cutter and turn on to speed 2. Run the pasta sheet through and with your left hand, hold on to the pasta as it comes through the cutter. You can leave straight and dry on a pasta dryer wind it around my hand to create a nest. Allow pasta to dry for a few minutes before boiling.
When boiling your pasta, it only needs 3 to 7 minutes to boil. |
This recipe for Basic Egg Pasta is from