Fresh Pasta Dough

Fresh Pasta Dough

egg pasta for KitchenAid roller, 30 min rest, makes ~400g

Ingredients

00 flour     300g
eggs         3 (approx 165g)
olive oil    8g
fine salt    1g

Ratio: 1 egg per 100g flour. 00 flour gives the silkiest result for tagliatelle, pappardelle, and lasagne sheets. For more chew and a rougher texture, swap up to 100g of the 00 for semolina rimacinata (fine semolina).
Scales up directly: 400g flour, 4 eggs for a larger batch.

Recipe

1. Tip the flour onto a clean worktop and make a well in the centre. Crack the eggs in, add the olive oil and salt. Beat the eggs with a fork, gradually pulling in flour from the inner walls of the well.

2. When it becomes too stiff to fork, use your hands. Bring the dough together into a rough ball, then knead for 10 minutes until smooth, yellow, and elastic. It will feel quite stiff at first.

3. Wrap tightly in cling film and rest at room temperature for 30 minutes. Up to 2 hours is fine.

4. Cut the dough into 3 equal pieces. Keep the pieces you are not using wrapped.

5. Flatten one piece by hand into a rough rectangle. Fit the pasta roller attachment to the KitchenAid and set to speed 2.

6. Feed through at setting 1 (widest). Fold the sheet in thirds like a letter, rotate 90 degrees, feed through again at setting 1. Repeat once more. This evens out the rectangle.

7. Progress through settings 2, 3, 4, feeding through once at each. At settings 5 and 6, feed through once. For tagliatelle and pappardelle, stop at 5 or 6. For lasagne sheets, stop at 6.

Dust with semolina between passes if the dough feels sticky. 00 flour can make the sheets too slippery; semolina dusting grips better.

8. For tagliatelle or pappardelle: cut the sheets into 25cm lengths, dust well with semolina, roll loosely and cut by hand into strips (5mm for tagliatelle, 20mm for pappardelle). Shake out into nests and leave to dry on a floured tray for up to 30 minutes before cooking.

9. For lasagne sheets: cut to fit your dish and use immediately, or layer between semolina-dusted parchment.

10. Cook fresh pasta in heavily salted boiling water. Tagliatelle and pappardelle: 2 minutes. Lasagne sheets going into a baked dish do not need pre-cooking.

Source: adapted from Home Cooking Collective and Pina Bresciani. Ratio and flour type notes from both sources.