It’s simple. It’s easy. It’s better tasting. A little more effort than store bought dried pasta but you’ll be surprised at how much better it tastes to make your own pasta dough!
I use a KitchenAid Stand Mixer for this recipe, but you can google around for alternatives. You may be able to follow this recipe with what you already have at home!
Makes about 400g
300g white flour (type ’00’)
3 medium eggs
1 Teaspoon of fine salt
1 Tablespoon of Extra Virgin Olive Oil
- Place flour, eggs, salt and oil into the bowl of your KitchenAid Stand Mixer
- Using dough hook, mix until the dough forms a ball
- Remove the dough and wrap it with cling film
- Transfer to refrigerator to rest for approx. 30 minutes
- After the dough has rested, remove the dough and place on your work surface
- Using a sharp knife, or pastry bench scraper, cut the dough ball into four equal portions.
- Attach KitchenAid Pasta Roller attachment to the Stand Mixer and adjust to setting 1. Sprinkle attachment with a small amount of flour
- Press the dough ball onto a clean floured surface until flat
- Run the pasta through the roller attachment.
- Adjust the pasta roller to setting 2 and run the pasta through again
- Repeat this pattern, adjusting the setting each time to until your pasta is thin (this will take several passes!)
- Repeat the process with remaining pasta balls.
- Remove Pasta Roller attachment and attach the Spaghetti Cutter
- Carefully run the pasta sheet through
- Transfer your fresh spaghetti to a baking sheet lightly sprinkled with flour until ready to cook (see my pasta sauce recipes for inspiration! See below for links!)
- Continue with remaining pasta sheets
Fresh pasta should be cooked as soon as possible in a pot of salted boiling water for about 3-5 minutes
If you don’t cook the pasta straight away, you can use a pasta drying rack to dry your pasta for future use (I don’t own one, so I just hang the pasta from my kitchen cupboard handle!)
Here are my current pasta sauce recipes you could use with this fresh pasta: