My husband loves fresh pasta. There’s really no way the dried pasta from the grocery store can compete with fresh, and although it takes a bit of labor, making fresh pasta isn’t really hard. Time-consuming? A bit. But overall, you get a great reward from your effort. One piece of equipment that makes the process much easier is a Kitchenaid Mixer with a pasta attachment. You can definitely make pasta with a less-expensive pasta roller, but it seems to take 3 hands – the Kitchenaid attachment frees up a hand and speeds the process along.
Fresh Pasta Recipe
3 1/2 cups unbleached all-purpose flour
4 extra large eggs
Mound the flour on a clean, flat surface such as a counter or wooden cutting board, or in a large bowl. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you mix the eggs into the flour, keep pushing the flour up to retain the well shape. Don’t worry about it if it looks messy. Once about half of the flour is incorporated, the dough will come together in a rough mass.
Start kneading the dough with the palms of both hands. If the dough is too stick to handle, add more flour in 1/2-cup increments. Once the dough is a cohesive mass, move the dough to a clean surface. Lightly flour this surface and keep kneading the dough for 3 more minutes. The dough should feel elastic and just a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.