Egg Pasta Dough
Makes 1 lb
- 3 eggs
2 Tbsp water
1 Tbsp extra virgin olive oil
2-1/4 cups all-purpose flour
- Attach flat beater to stand mixer. Mix eggs, water, and oil in mixer bowl on low speed to combine. Gradually mix in flour until dough clumps together. Dough should feel tacky, moist, and pliable. If too wet, mix in additional flour 1 Tbsp at a time. If too dry, add water 1 Tbsp at a time. Gather dough into a ball.
Replace flat beater with dough hook. Knead on low speed 5 minutes or until dough is smooth and elastic. Shape dough into ball and wrap in plastic wrap. Let rest at room temperature 20 minutes or refrigerate until ready to use.
Cut dough into quarters. Flatten one piece of dough and dust with flour. Rewrap remaining pieces to prevent drying out. Attach KitchenAid pasta roller to mixer and set to thickness setting 1. Turn mixer to medium speed. Feed dough through rollers 3 or more times, folding and turning each time until smooth. If dough feels sticky, dust with flour. Change to setting 2 and feed dough sheet through rollers twice. Feed dough through once at settings 3 and 4. Roll to desired thickness.
Let dough sheets rest on floured surface 10 minutes. Replace roller with desired pasta cutter. Feed dough sheets through cutter.
Semolina Pasta Dough: Substitute 1-1/4 cups semolina flour and 1 cup all-purpose flour for the 2-1/4 cups all-purpose flour.
Recipe provided by KitchenAid.