3 cups all-purpose white flour
3 eggs
1 to 2 tablespoons of water--only if necessary for dough consistency
Add flour and eggs to the stand mixer bowl. Using a flat beater on speed 2, mix until the dough combines. Change to the dough hook and mix for 30 seconds to 1 minutes, until the dough forms a ball. Cut the dough ball into fourths. Use the pasta roller attachment with the spaghetti plate on it.
Do not force the dough through the attachment. Let it go at it's own pace and separate the dough as it comes out. Let the dough dry for 1-2 hours before cooking the pasta.
Pictured: Dough "log" to feed attachment and pasta drying.
When cooking the pasta, be careful not to overcook. It will only need to cook 3 to 4 minutes. Serve with the pasta sauce of your choice!
I served my homemade pasta Cincinnati Style with Skyline chilli and mild cheddar cheese!
If you don't have a pasta attachment, roll out very thin, then cut into narrow slices. Cook as above.
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