Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- Extra flour for dusting
Each ingredient in this pasta recipe is a nod to the traditional recipes I grew up with, where quality and simplicity were paramount. Feel free to substitute all-purpose flour with semolina flour for a more authentic Italian texture. And if you’re watching your cholesterol, using two whole eggs and two egg whites instead of three whole eggs works just as well.
Instructions
- Attach the flat beater to your KitchenAid mixer. Add the flour and salt to the mixing bowl.
- In a separate bowl, whisk together the eggs and olive oil. With the mixer on low speed, slowly add the egg mixture to the flour.
- Once combined, switch to the dough hook attachment and knead the dough on medium speed for about 6-8 minutes, or until it is smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. This step is crucial for the gluten to relax, making it easier to roll out.
- After resting, divide the dough into four pieces. Roll each piece into a flat sheet using the pasta roller attachment, starting at the widest setting and gradually moving to the thinner settings.
- Cut the pasta into your desired shape—fettuccine or tagliatelle work beautifully—and dust with flour to prevent sticking.
- Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes, or until al dente. Serve immediately with your favorite sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
