2 cups (300g) ‘OO’ Flour
Generous pinch salt
3 eggs, lightly beaten
30ml extra light olive oil
Extra flour, for dusting
Attach the Flat Beater to the KitchenAid® Stand Mixer. Place flour, salt, eggs and oil into mixing bowl. Turn KitchenAid® Stand Mixer to speed 2 and mix until mixture is combined. Remove Flat Beater and attach Dough Hook, then knead for 3-4 minutes on speed 1, or until dough indents when touched. Cover dough and allow to rest for 30 minutes.
Once rested, with lightly floured hands, knead dough for about 30 seconds. Cut into 4 pieces.
Attach Flat Roller to KitchenAid® Stand Mixer. Set adjustment knob on roller to 1 (widest setting). Take one piece of dough and pat out to flatten. Turn the Stand Mixer to speed 1-2 and feed dough into rollers. Fold dough in half and feed through again on setting 1 until the dough is smooth (add a little extra flour as needed). Once smooth, start to increase the settings one notch at a time until the desired thinness is achieved.
Lay pasta onto a lightly floured bench. Repeat rolling with remaining dough.
Remove Roller Attachment and connect the Cutter Attachment of choice. Feed dough through cutter. Lay cut pasta over the back of a chair (on a clean tea towel), or over 1 long wooden spoon/rolling pin (balanced over two saucepans, etc.) or over a Pasta Drying Rack. Pasta can be used immediately or allowed to dry before freezing.
To Cook: Bring a large pot of water to a boil; Once boiled, season generously with salt. Add pasta and cook 2-3 minutes or until al dente. Note the cooking time may be less if using a thin roller. Strain pasta reserving about 2 cups of the pasta liquid to add into your prepared sauce if needed
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Pasta water should taste as salty as sea water. The salted, starchy water helps to not only season the pasta as it cooks, but also helps to slightly thicken the sauce.
We recommend using from from a 700g carton that give you an egg with a Min mass of 59g.