Prep 45 mins
Cook 3 mins
I made this and turned out beautifully. I used my kitchenaid mixer and pasta attachment and it was a beautiful looking dough. Prep time includes rest time. The pasta can be frozen and stored for 3 months. Boil directly from frozen and add a couple minutes to the boiling time.
- Mix flours and salt in a bowl.
- Dump mixture on a smooth surface.
- Create a large well in the middle of the flour. Essentially, they'll be a huge ring of flour -- like a large doughnut.
- Crack eggs into center of well and add olive oil.
- Using a fork, break up the eggs and mix the eggs together. Slowly incorporate the flour while mixing -- a little bit at a time. This will take a little time to do. The slower the better as it ensures a good homogeneous mixture.
- Once all the flour is incorporated, place the dough in the mixer with the dough hook.
- Kneed using the dough hook for 5 minutes or so until the dough "SPRINGS" back slightly when you push on it and looks smooth and elastic.
- Remove from dough hook. If it is still a bit sticky, add some more flour and kneed in manually or with the mixer.
- Form the dough in a mound and wrap with plastic wrap.
- Let it rest for 30 minutes.
- Cut the dough in half before using the pasta maker.
- Kneed the dough by folding in thirds and running it through your pasta maker at its thickest setting three times.
- Dust with flour if it starts to stick.
- You can now run it through the pasta maker, once on each thickness until you reach your desired thickness.
- Cut in half if the pieces get too long.
- Boil in salted water 2-3 minutes in salted water. The time will vary depending on the thickness of your pasta.