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Egg Pasta

Egg Pasta


2 1/4 cups flour
1 tablespoon salt
3 eggs

Cooking Instructions

In a stand mixer with a flat beater attached add flour and salt. Set the mixer to stir and mix briefly. Add eggs and mix until the dough forms into a ball.

Remove the dough and wrap in plastic wrap and let it rest for 20 minutes before working with it. When the dough has properly rested cut it into 4 equal pieces and flatten each piece slightly.

Attach the pasta roller to your stand mixer and start working the dough through one piece at a time. While running the dough through, fold it into thirds to make the edges even.

Repeat this fold and run through the roller processes 3 to 4 more times. Run the dough through without folding once, this will help make the dough more consistent and elastic.

Run the dough through each level - from 1 to 9. This will give the dough a toothsome texture.

Once the dough is thoroughly worked and flattened out you can attach your desired pasta cutting tool. Set to speed 4 and run the sheet of dough through the cutter.

Lay the cut pasta down and sprinkle with flour giving it a little toss to coat.

Equipment List

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