Fresh Homemade Pasta
Circle B Kitchen
2 cups flour (I use Antimo Caputo Farina 00 flour)
A little olive oil and salt
Place the flour on your counter or work surface and create a well in the center that’s large enough to hold the eggs. Break the eggs into the well and add a small drizzle of olive oil and a couple pinches of salt.
Using a fork, start beating the eggs, gradually incorporating enough flour to make the dough, being careful not to break the well until you have a sort of solid piece of dough. Begin kneading the dough, only using as much flour as you have to in order to keep the dough from sticking. Clean off your work surface and knead the dough for about 8 minutes or until it’s very smooth and soft. Wrap the dough in plastic wrap and let rest for about 20 minutes.
Divide your dough into 8 equal pieces. Remove one of the pieces and keep the rest of the dough pieces covered while rolling out each piece (I sometimes place a mixing bowl over them.) Flatten the piece of dough into a rectangle with your fingers. Starting with the #1 setting on your machine or roller, run the dough piece through and then fold in thirds and run it through again, adding a little flour as you go to keep it from sticking. Repeat this step again and then switch to the #2 setting. Run the dough through on #2 once and then switch to #3. Roll it through #6 (Kitchen Aid pasta attachment) and then lay it on a lightly floured towel and keep it covered while you do the same with each piece of dough. Let the dough dry, uncovered for approximately 1/2 hour on each side before cutting.
Your dough is now ready to cut for fettuccine, linguine, tagliatelle or whatever shape you like.