#kitchenaidmixer

Homemade Pasta for 2

Flour, eggs and extra virgin olive oil. That’s it. That’s all you need to make fresh pasta at home in minutes. Start off with a food processor to make the dough, let it rest, then move on to the pasta attachment. It’s that simple and 100% worth the effort.

Ingredients:

1 ¼ cups all-purpose flour (plus extra for rolling pasta)

2 eggs

2 teaspoons of extra virgin olive oil

Preparation:

Place flour, eggs and oil in a food processor or a stand mixer with a dough hook.

Pulse until the ingredients are thoroughly mixed or combine on low speed in a mixer. The mixture will look like small pebbles, but it should hold together when pinched between your fingers. If it doesn’t, add a 1/4 teaspoon of water and repeat.

Dump the mixture out onto a board and press into a ball. Knead briefly, until the dough holds together and gets slightly smoother. Cover with plastic wrap and let it rest in the fridge for an hour.

Flatten the ball out into an oval shape and dust both sides lightly with flour.

Using your pasta roller:

Set your pasta roller on the widest setting (usually setting #1).

Feed the oval of dough through the roller.

Fold the strip of dough into thirds and press it together.

Continue feeding the dough through the roller and folding it into thirds several times, rotating the dough so that the rough edges feed through first. Dust with flour as necessary to keep the dough from sticking.

When the dough is very smooth, change the setting to the second widest setting (#2). Feed the dough through twice. At this point, if you like, cut the strip of dough in half and work with one-half at a time. Cover the second piece with a damp kitchen towel or plastic wrap so it doesn’t dry out.

Set the roller one setting thinner and feed the dough through. Continue feeding, advancing the roller setting one notch each time, until you’re at the next-to-last setting.

The dough should be thin but not transparent. Depending on how you like your pasta and what you’re using it for, you may want to roll it through on the last setting as well. If the dough is at all sticky at any point, sprinkle it lightly with flour.

Cutting and cooking your pasta:

Cut the pasta however you like, or use the sheets in lasagna or for ravioli. At this point, if you’re making fettuccine, spaghetti or linguine, you can either cook the pasta right away or freeze it for up to 3 months.

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