Ingredients:
- 300 g 00 Italian flour
- 3 large eggs
- 1/2 tsp olive oil
- Pinch of salt
- Water (if needed)
Instructions:
1.Prepare the Dough:
- In a large bowl or on a clean work surface, create a mound with the 00 flour and make a well in the center.
- Crack the eggs into the well, add the olive oil and a pinch of salt.
- Using a fork, gradually incorporate the flour into the eggs, starting from the center and working outwards until a dough begins to form.
- If the dough is too dry, add a small amount of water, a teaspoon at a time, until it comes together.
2. Knead the Dough:
- Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. The dough should be firm but pliable.
- If you have a stand mixer with a dough hook attachment, you can knead the dough on medium speed for about 5-7 minutes.
3. Check Dough Consistency:
- The dough should be smooth and slightly tacky but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a few drops of water.
- A well-kneaded dough will spring back when poked gently and will feel smooth to the touch.
4. Rest the Dough:
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
5. Roll Out the Dough:
- Divide the dough into smaller portions for easier handling.
- Using a stand mixer with a pasta attachment, start on the widest setting. Flatten one portion of dough and feed it through the rollers.
- Fold the dough into thirds, turn it 90 degrees, and feed it through the rollers again. Repeat this process 2-3 times.
- Gradually decrease the thickness setting on the pasta attachment and feed the dough through until you reach the desired thickness for your pasta.
6.Cut and Cook the Pasta:
- Use the desired cutter attachment for your stand mixer to cut the pasta into shapes like fettuccine, spaghetti, or use the sheets for lasagna or ravioli.
- Cook the pasta in boiling salted water for 2-3 minutes until al dente.
You Can Also Freeze or store the pasta for later use.
Tips for Perfect Pasta Dough:
- Consistency: The dough should be smooth, elastic, and slightly tacky but not sticky. If it tears easily or feels too dry, it needs more kneading or a small amount of water.
- Resting: Allowing the dough to rest helps the gluten relax, making it easier to roll out and shape.
-Thickness: When rolling out the dough, aim for a consistent thickness to ensure even cooking.