Basic Egg Pasta

Yield: 6 servings

4 large eggs
3 tbsp water
3 1/2 cups all-purpose flour
1/2 tsp salt
  1. Place all ingredients in mixer bowl.
  2. Using the flat beater, mix for 30 seconds.
  3. Switch to the dough hook, and knead dough for 2 minutes.
  4. Remove dough from bowl and hand knead until dough comes together.
  5. Let dough rest for 10 minutes.
  6. Divide dough into 6 pieces. Flatten each piece slightly.
  7. Set the pasta attachment to the largest opening. Turn mixer on.
  8. Feed flattened dough into rollers.
  9. Fold dough in half and roll again.
  10. Repeat folding and kneading process several times until dough is smooth and pliable and covers the width of the roller.
  11. Move adjustment knob to the second setting. Feed dough through rollers.
  12. Continue to increase roller setting until desired dough thickness is reached (about 5 for spaghetti, 6 for fettuccine).
  13. Cook immediately in salted boiling water for 2 to 5 minutes.
  14. Pasta can also be dried by laying in a single layer on a towel for up to an hour. Dust with flour and form into nests to freeze in an airtight container.