Traditional Fresh Pasta
Ingredients
- 140 g semolina flour
- 140 g all-purpose flour
- 3 eggs (whole)
- 3 egg yolks
- 1 tsp salt
- semolina flour for dusting
Instructions
Mixing the Dough
- Using a KitchenAid stand mixer, pour the semolina and all-purpose four in the mixing bowl. Use the dough attachment.
- Set the mixer speed on 1. Gradually add the eggs and egg yolks to the mix. Scrape the sides to ensure that the pasta dough is thoroughly mixed (about 5 minutes). Your pasta dough should have the consistency of Play-Doh. If necessary, add semolina flour (if too wet)or water (if too dry)
- Cover the dough with cling wrap. Let rest for 30 minutes.
Rolling the Dough
- Affix the pasta roller attachment to your KitchenAid mixer.
- Cover your countertop with parchment paper. Lightly dust the paper with semolina flour.
- Split the dough into four quarters. Using a rolling pin, roll one quarter of the dough into an elongated shape about 1 cm thick.
- Using the widest setting of the KitchenAid pasta roller ("1"), pass 1/4 of your pasta dough through the rollers three times.
- Reduce the pasta roller width to medium width ("4"), pass the pasta dough through the rollers three times. If necessary, dusk with semolina flour.
- Then, reduce the pasta roller width to your preferred thickness width (e.g. "7" or "8"), pass the pasta dough through the rollers three times.
- Finally, either hand cut your pasta into strips for pappardelle or pass the pasta dough through the respective roller for your desired pasta (e.g. linguini or fettuccine).
- Lay the cut pasta on a cookie sheet, covered with parchment paper. Cover with a damp cloth.
- Repeat for the remaining quarters of dough.
Updated on February 8th, 2019