🍝 Fresh Homemade Pasta

Chef notes

Making pasta with the KitchenAid attachment is honestly so fun. You mix the dough, let it rest, feed it through the machine, and actual spaghetti or fettuccine just comes out. The dough has to be exactly right. Too wet and it sticks everywhere, too dry and it cracks. First batch got stuck but after that I figured it out. Way better than store-bought.

Ingredients

• 00 flour (or all-purpose flour)
• Eggs
• Olive oil
• Salt

Recipe

1. 1.Add 2⅔ cups 00 flour to a clean work surface and make a well in the center. Place 2 eggs, 4 egg yolks (all room temperature), and a pinch of salt in the well.
2. 2.Use a fork to whisk the eggs, gradually pulling in flour from the edges until a thick paste forms.
3. 3.Once you can't mix with a fork anymore, switch to your hands and knead the dough together.
4. 4.Knead with the heel of your hand for 5–10 minutes until the surface is smooth and elastic.
5. 5.Wrap in plastic wrap and rest at room temperature for at least 60 minutes (up to 3 hours).
6. 6.Divide the rested dough into three equal portions. Pass each through a pasta roller on the widest setting twice.
7. 7.Fold the short ends of the dough into the center, then continue rolling through progressively narrower settings until about ⅛ inch thick.
8. 8.Cut into fettuccine using the pasta cutter attachment. Dust with flour and arrange on parchment-lined trays until ready to cook.

More photos